Rani Toor Dal 4lb

You'll LOVE our NEW GLUTEN FREE Asafetida by Rani Brand--Here's Why: 100% Natural, No preservatives and Great Health Benefits... often used as a Garlic/Onion substitute, also in dal (soups) to offset/help digest beans and lentils Packed in a no barrier Plastic Jar, let us tell you how important that is when using this, potent of all Indian Spices! Strong Aroma! Asafetida has the strongest aroma of any spice...when cooked the aromas transforms, leaving behind a rich and pleasurable taste of onion and garlic. This spice is featured by Dr. Oz for a slew of great holistic benefits!

Dalia is chana dal, husked, split and roasted. It is commonly used as a natural thickener for chutney's, such as coconut chutney. They are extensively used in South Indian cooking from everything from condiments to curries. (
Alternate Names: Putnala Pappu)

PRODUCT SPECIFICATIONS

Net Wt. 7oz (200g)
Product of India
Packaging: Bag
Product Type: Soya and Vadi's
Ingredients:Roasted Split Chick peas without skin

Dalia is chana dal, husked, split and roasted. It is commonly used as a natural thickener for chutney's, such as coconut chutney. They are extensively used in South Indian cooking from everything from condiments to curries. (
Alternate Names: Putnala Pappu)

PRODUCT SPECIFICATIONS

Net Wt. 14oz (400g)
Product of India
Packaging: Bag
Product Type: Soya and Vadi's
Ingredients:Roasted Split Chick peas without skin

Dalia is chana dal, husked, split and roasted. It is commonly used as a natural thickener for chutney's, such as coconut chutney. They are extensively used in South Indian cooking from everything from condiments to curries. (
Alternate Names: Putnala Pappu)

PRODUCT SPECIFICATIONS

Net Wt. 4lbs (1.81kg)
Product of India
Packaging: Bag
Product Type: Soya and Vadi's
Ingredients:Roasted Split Chick peas without skin

Dalia is chana dal, husked, split and roasted. It is commonly used as a natural thickener for chutney's, such as coconut chutney. They are extensively used in South Indian cooking from everything from condiments to curries. (
Alternate Names: Putnala Pappu)

PRODUCT SPECIFICATIONS

Net Wt. 28oz (800g)
Product of India
Packaging: Bag
Product Type: Soya and Vadi's
Ingredients:Roasted Split Chick peas without skin

Rani Brand, Salts and Spices are the most Flavourful and Savory Spices around, Give'em a Try!

PRODUCT SPECIFICATIONS

Net Wt. 7 oz (200gms) Product of USA
Packaging: Poly Bag
Product Type: Seasoning
Ingredients:Coriandrum sativum

Rani Brand, Salts and Spices are the most Flavourful and Savory Spices around, Give'em a Try!

PRODUCT SPECIFICATIONS

Net Wt. 14 oz (400gms) Product of USA
Packaging: Poly Bag
Product Type: Seasoning
Ingredients:Coriandrum sativum

Fenugreek is Native to the eastern Mediterranean and is cultivated widely in India, Pakistan, Morocco, France and Argentina. Fenugreek is a favorite spice in South India and Sri Lanka, where it is not limited to curries, but may also be found in chutneys, lentil dishes, pickles, and vegetables. The strong aromatic aroma of fenugreek is similar to that of celery and is a dominate ingredient in curry powders.
RECIPE: :Rani Moong Dal Prep time: 10 minutes, Cook time: 45 minutes, Serving size: 4-6, Heat level: hot 1 cup Rani Moong Dal1 tsp ginger finely chopped 1/2 tsp Rani Cumin Ground 1/2 tsp Rani Coriander Ground1 tsp garlic minced 1/2 tsp Rani Chili Ground2 1/2 cups water1 tsp salt3 tbsp butter4 Rani Red Chili Whole1 tsp Rani Cumin Seeds 1/2 tsp Rani Fenugreek Ground Rise moong dal in water and drain. In sauce pan, add moong dal, water, ginger, fenugreek ground, cumin ground, coriander, garlic, chili powder and stir. Cook over medium heat, stirring frequently until lentils are soft. Add salt and transfer to serving dish. Sauté red chili whole, cumin seeds and butter for one minute. Pour over moong dal. Serve with rice.

PRODUCT SPECIFICATIONS

Net Wt. 14oz (400gms)
Product of IndiaAlternative Name (Indian)Methi Ground
Packaging: Poly Bag
Product Type: Ground Powder
Ingredients:Ground Fenugreek

Fenugreek is Native to the eastern Mediterranean and is cultivated widely in India, Pakistan, Morocco, France and Argentina. Fenugreek is a favorite spice in South India and Sri Lanka, where it is not limited to curries, but may also be found in chutneys, lentil dishes, pickles, and vegetables. The strong aromatic aroma of fenugreek is similar to that of celery and is a dominate ingredient in curry powders.
RECIPE: :Rani Moong Dal Prep time: 10 minutes, Cook time: 45 minutes, Serving size: 4-6, Heat level: hot 1 cup Rani Moong Dal1 tsp ginger finely chopped 1/2 tsp Rani Cumin Ground 1/2 tsp Rani Coriander Ground1 tsp garlic minced 1/2 tsp Rani Chili Ground2 1/2 cups water1 tsp salt3 tbsp butter4 Rani Red Chili Whole1 tsp Rani Cumin Seeds 1/2 tsp Rani Fenugreek Ground Rise moong dal in water and drain. In sauce pan, add moong dal, water, ginger, fenugreek ground, cumin ground, coriander, garlic, chili powder and stir. Cook over medium heat, stirring frequently until lentils are soft. Add salt and transfer to serving dish. Sauté red chili whole, cumin seeds and butter for one minute. Pour over moong dal. Serve with rice.

PRODUCT SPECIFICATIONS

Net Wt. 3oz (85gms)
Product of IndiaAlternative Name (Indian) Methi Ground
Packaging: Plastic Bottle
Product Type: Ground Powder
Ingredients:Ground Fenugreek

Fenugreek is Native to the eastern Mediterranean and is cultivated widely in India, Pakistan, Morocco, France and Argentina. Fenugreek is a favorite spice in South India and Sri Lanka, where it is not limited to curries, but may also be found in chutneys, lentil dishes, pickles, and vegetables. The strong aromatic aroma of fenugreek is similar to that of celery and is a dominate ingredient in curry powders.
RECIPE: :Rani Moong Dal Prep time: 10 minutes, Cook time: 45 minutes, Serving size: 4-6, Heat level: hot 1 cup Rani Moong Dal1 tsp ginger finely chopped 1/2 tsp Rani Cumin Ground 1/2 tsp Rani Coriander Ground1 tsp garlic minced 1/2 tsp Rani Chili Ground2 1/2 cups water1 tsp salt3 tbsp butter4 Rani Red Chili Whole1 tsp Rani Cumin Seeds 1/2 tsp Rani Fenugreek Ground Rise moong dal in water and drain. In sauce pan, add moong dal, water, ginger, fenugreek ground, cumin ground, coriander, garlic, chili powder and stir. Cook over medium heat, stirring frequently until lentils are soft. Add salt and transfer to serving dish. Sauté red chili whole, cumin seeds and butter for one minute. Pour over moong dal. Serve with rice.

PRODUCT SPECIFICATIONS

Net Wt. 3.5oz (100gms)
Product of IndiaAlternative Name (Indian) Methi Ground
Packaging: Poly Bag
Product Type: Ground Powder
Ingredients:Ground Fenugreek