Dals, Pulses & More

Dark-red desi chickpeas with a firm, earthy bite — classic for chana masala, sundal, and protein-packed curries.

Large, creamy white chickpeas — the star of chole bhature, hummus, and hearty restaurant-style gravies.

White dried peas — the soul of Mumbai street food. Essential for usal, misal pav, and ragda patties.

Dried green peas with a sweet, vibrant flavour — adds freshness to usal, pulaos, and mixed vegetable gravies.

Whole green moong beans — nutritious base for sprouts, moong usal, and the classic comfort dish khichdi.

Fine red lentils that cook in minutes — earthy, warming, and the heart of the classic masur dal tadka.

Whole black urad beans — essential for dal makhani, idli batter, and traditional South Indian fermented preparations.

Moth beans (matki) — crunchy when sprouted, hearty in usal. The pride of Maharashtrian home cooking.

Black-eyed peas with a distinct earthy flavour — wonderful in chawli usal, salads, and spiced curries.

Horse gram — an ancient superfood known for its detoxifying properties. Used in traditional curries and medicinal soups.

Speckled kidney beans with a creamy texture — delivers that authentic Punjabi rajma flavour in every slow-cooked pot.

Small, burgundy-red kidney beans from Kashmir — more delicate in texture, with the true aroma of a Kashmiri rajma.

Slender pink kidney beans with a mild, sweet flavour and tender skin — ideal for lighter gravies and rice bowls.

A handpicked blend of sprouting pulses — matki, moong, chawli and more — ready to sprout for the perfect misal.

Thick beaten rice flakes that hold their texture perfectly — ideal for poha, chiwda, and quick breakfast preparations.

Thin pressed rice flakes that soak fast — perfect for instant poha, farsan, and crispy rice snacks.

Light puffed rice for bhel puri, chiwda, and festive laddoos — the quintessential Mumbai street food ingredient.

Corn-based beaten flakes — an interesting, gluten-free alternative to rice poha with a slightly nutty flavour.

Split red lentils — a weeknight staple that cooks in under 20 minutes. Simple, comforting, and deeply satisfying.

A balanced blend of five lentils — nutritious, flavourful, and ready to create a rich, layered dal in one pot.

Split chickpeas with a subtly sweet, nutty taste — for dal, halwa, dhokla batter, and classic chana dal curry.

Husked and split urad dal — the base of silky, creamy dal in South Indian and North Indian cuisine alike.

Whole black urad dal — slow-cooked to perfection for the famously indulgent dal makhani.

Husked split moong lentils — gentle on digestion, perfect for khichdi, halwa, and the lightest of dals.

Crystalline, naturally processed cane sugar with a clean sweetness — perfect for everyday use and fine confectionery.

Coarse khadi shakkar — an unrefined rock sugar used in traditional Maharashtrian prasad and special occasion sweets.

Classic tube-shaped Italian pasta made from semolina — holds thick sauces beautifully. A pantry essential for the modern kitchen.

Small curved macaroni — perfect for mac and cheese, pasta salads, and quick weeknight dinners loved by all ages.

Spiral-shaped pasta that traps chunky sauces and vegetables in every twist — vibrant, fun, and delicious.

Heart-shaped rice fryums that puff up into crispy, crunchy delights when deep-fried — a fun snack for the whole family.