Rice, Pulses & Legumes

Rice, peas, lentils, beans and legumes that form the foundation of nourishing Indian meals.

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4 ingredients

A small speckled off-white ceramic bowl filled with fluffy white rice, set against a neutral light beige background.

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Cooked White Rice

Soft cooked white rice used as a meal accompaniment and as an ingredient in fermented batters and rice-based dishes.

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A top-down view of light beige soybeans piled in a round speckled ceramic bowl on a light beige surface.

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Dried White Peas

Dried white peas that cook into a hearty, creamy base for matar kulcha, ragda and North Indian street food.

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A small beige ceramic bowl filled with uncooked long-grain white rice, photographed from above on a light neutral background.

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Raw White Rice

Uncooked white rice used for everyday meals, pulao, fermented batters and traditional rice preparations.

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Roasted chana dal, or roasted gram, piled in a small ceramic bowl on a clean light background.

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Roasted Chana Dal or Roasted Gram

Crunchy roasted gram used in chutneys, spice pastes, snacks and as a natural thickener in savoury dishes.

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