Arhar Dal (1Kg), Basmati Rice (1Kg), Besan (1Kg), Chole (1Kg), Sabut Moong Dal (1Kg), Sugar (1Kg), Cumin (1Kg)

Toor dal or arhar dal is a rich source of protein, carbohydrates and fibre. This humble pulse facilitates to meet your daily demands of iron and calcium. Besides these, toor dal is an incredible source of folic acids which is essential for fetal growth and prevents the birth defects of the new-born.

Basmati” is long grain aromatic rice grown for many centuries in a specific geographical area, in the Himalayan foothills of the Indian sub-continent, blessed with characteristics of extra-long slender grains that elongate at least twice their original size with a characteristics soft and fluffy texture upon cooking.

Gram flour or besan is a pulse flour made from a variety of ground chickpea called Bengal gram or kaala chana. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian.

Kabuli chana is believed to be one of the earliest cultivated legumes. It is a small, hard, knobby, beige-coloured bean with a diameter of less than a centimetre. It looks kind of like a wrinkled hazelnut. Its nutty and creamy flavour, firm texture and minimal fat make it a versatile ingredient.

Sabut means whole and Moong is known as Green Grams in English

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Although the main reason for the use of sugar is its sweet taste, sugar has many other functions in food technology. The most important among these are that 

added sugar in foods acts as a sweetener, preservative, texture modifier, fermentation substrate, flavouring and colouring agent, bulking agent

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Jeera or cumin seed is 

an ancient Indian spice, which has been used since the Vedic times

. Ayurveda prescribes jeera as a remedy for several health problems. So wise were our grannies that they decided to add it to their spice box and use it in everyday cooking, to ensure its sustained health benefits to the family.