Collection: Staples

Locally known as ‘Gudd’, jaggery is a non-centrifugal / un-refined cane sugar consumed commonly in households across the country. Compared to refined sugar, jaggery appears nutritious. Refined white sugar contains only “empty calories” — that is, calories without any vitamins or minerals. Gram by gram, jaggery is more nutritious than sugar.

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Cooking Tip – To melt jaggery, use the powder and sprinkle it into warm water, on a low flame, while constantly stirring

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Toor dal is the local name of pigeon peas. Toor dal has many different names in different parts of India. It is also called Arhar dal in Hindi, Adhaki in Sanskrit, and Tur in Bengali. It is a fundamental part of Indian cooking and staple food among vegetarian families in India. Toor dal is a rich source of proteins and fibres while low in calories. It is also known to aid people with high levels of diabetes and cholesterol by decreasing the blood sugar levels and the LDL (Bad Cholesterol) levels.

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Cooking Tip – Do not cook your dal with any acid (tamarind) as the acids prevent the dals from breaking down into a mushy state.

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Sona Masoori rice is enriched with many vital nutrients. This rice variety has a low glycaemic index so it is the best option for diabetic patients. It is also high in starch and low in fat and is packed with nutrients like Iron, Calcium, Potassium Manganese, etc). It is also affectionately called “Pearls of South India”.

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Cooking Tip – The water used to soak the rice before cooking (preferably soak upto 3 times) can be stored and used to starch your cotton clothes at home.

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Locally known as ‘Gudd’, jaggery is a non-centrifugal / un-refined cane sugar consumed commonly in households across the country. Compared to refined sugar, jaggery appears nutritious. Refined white sugar contains only “empty calories” — that is, calories without any vitamins or minerals. Gram by gram, jaggery is more nutritious than sugar.

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Cooking Tip – It is very versatile and can be used to stuff rotis, make laddus, sweet idiyappams, sweet rice and nolen gur.

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Moong dal is known as Green Gram (Split) and is known as the mung bean, maash ٫ mūng, monggo, or munggo and is a plant species in the legume family. Moong dal is a nutrient-rich food. It is enriched with minerals like potassium, magnesium, iron, and copper. In addition to this, it also contains folate, fibre, and vitamin B6. Rich in B-complex vitamins, this yellow dal helps break down carbohydrates into glucose and produce usable energy for your body

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Cooking Tip – Whisk the dal when cooked if you’d like the consistency of the dal to thicken instead of just using a spoon.

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Kabuli Channa is popularly known as Chickpea or Bengal gram. The seeds are high in protein. Garbanzo Beans common in Mediterranean diet found in two varieties, the small dark skinned beans known as desi Channa and large white skinned beans known as Kabuli Channa is nutty in taste and smooth texture when cooked. It is a complex carbohydrate which prevents surges of blood sugar and maintains your blood pressure.

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Cooking Tip – Soaking it for 24 hours will make the Channa double in size. Throw in a tea bag into the pressure cooker when boiling to get a rich brown Colour.

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Also known as Red lentils, or ‘laal masoor’ locally, this dal is known to help in controlling heart conditions as it contains folate which reduce the risk of heart disease. It is also helpful in reducing cholesterol and blood pressure levels. Being rich in Calcium and Magnesium, this dal is also good for overall bone development.

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Cooking Tip – It is best eaten in smaller quantities as it contains a good amount of calories.

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Our well-loved Kidney Bean, the red rajma dal is different from the Chitra Rajma, which is light brown and has a speckled appearance. This red rajma is best used for making the traditional ‘Rajma Chawal’ dish in North India. Rajma is known to help people suffering from Type 2 diabetes in reducing their sugar levels over a long period.

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Cooking Tip – It is advisable to use a pinch of hing (asafoetida) or ajwain (carom seeds) while cooking the dal to counter any bloating one may feel after eating this dal. Also, soaking the dal and replacing the water every few hours will allow the beans to absorb the flavours of the masalas more.

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Ragi atta, known as Finger Millet Flour, has high protein and mineral content. It is an ideal source of protein for vegetarians. Ragi flour has a low-fat content along with a rich amount of fibre. It is also low in fat, making it an ideal accompaniment to dishes for people who are conscious about their weight.

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Cooking Tip – It is best to eat Ragi in the morning. As it contains a high level of fibre, the body takes longer to break it down. Eating ragi in the night may give you an unsettled feeling when going to bed.

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Red rice is so named because of the presence of a component called anthocyanin. Red rice derives this eye-grabbing colour from this component and has much more nutrient value as compared to other varieties of rice. What makes this variant of rice, a healthy choice is the red husk, which is loaded with the goodness of nature. It has the capacity to lower blood pressure, prevent diabetes, improve vision, and reduce cancer cells.

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Cooking Tip – Rinse the rice at least 3 times and soak it for an hour before cooking.

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This multi grain flour consists of 9 different flours. This allows you to get the best of all the possible nutrients and benefits. The flours used are; Foxtail millet flour (Kangani), Kodo millet flour (Kodu), Little millet flour (Saama), Proso millet flour (chena), Barnyard millet flour (sanva), Browntop millet flour (makra), Pearl millet flour (bajra), Finger millet flour (ragi) and wheat (atta).

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Cooking Tip – To make multi grain flour easily digestible for children, one can add a cup of regular atta to 2 cups of multi grain atta.

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Known as Black Gram, Urad dal is also widely consumed with the shell removed in Indian cuisine. Most famous for being added to the ever-loved idli and dosa batters, this dal is also used to make a very rich and creamy North Indian dal preparation. Urad dal has excellent anti-oxidant properties making it beneficial for the heart, liver and kidneys.

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Cooking Tip – Urad dal can be ground into a powder and added to your atta to make rotis/chapatis at home. This increases the fibre content of the flour and aids in digestion.

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Bajra, known around the world as the Pearl Millet flour, is Gluten Free and has multiple health benefits, namely weight loss, improved diabetes management, and a higher intake of nutrients that support healthy hair, nails, and skin. It is a very versatile product and can be used to make khichdi, rotis and even laddus.

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Cooking Tip – Be careful when rolling out a bajra roti. Being gluten free, the roti will tend to crack and break up easily when being rolled out. Use a few drops of oil while rolling to help maintain the roti.

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Black rice, also known as purple rice, is a range of rice types of the species Oryza sativa. Eating black rice can give you a worthwhile boost on your heart health and overall fitness. Along with protective anthocyanins, black rice contains high amounts of lutein and zeaxanthin, two carotenoids known for their role in supporting eye health. It has over 50% of the protein content you would find in white rice.

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Cooking Tip – It is advisable to avoid rinsing black rice and while cooking, to first sauté the rice in a tablespoon of oil before adding water.

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