Sweet version of puffed lotus seeds are great to carry wherever you go, yes they are seriously prefect to pack for travel.

Allergens: SO2 Sulfites, Sesame 

The literal translation of Dal Tadka is Dal=lentil and tadka=tempering. Tadka or chaunk (in hindi) is a term we often use in Indian cooking for the process of adding seasoning to a dish. It mostly involves adding spices like cumin seeds, mustard seeds, garlic, chilies, curry leaves etc. to hot oil or ghee.

A yellow coloured lentil flat on one side, oblong in shape, used widely in Indian cooking. Pigeon pea is commonly known as arhar dal or split toor (tuvar) dal. It has its origins in the Eastern part of peninsular India. It is both a food crop and a cover crop.

White Urad Dal is a whole or split urad with its skin removed. These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal. It is very nutritious and rich in protein.    

White Urad dal is very easy and quick to make and the addition of different tadkas makes this dal very flavorful and delicious.
 
Urad dal is very popular in Punjabi cuisine. In south India, urad dal is used as a seasoning with mustard seeds for curries and making various dishes such as Idli, Dosa, and Vada. White urad goes well with tandoori roti, Missi roti (Black chick peas flour roti) and Naan.  

This is urad split without shells. Often called white gram, these creamy white lentils are used in purees and soups. They are also the special ingredient added to flours to make breads, dosa (crepes), idlis (steamed cakes) and sweets.

Urid beans, also called urad beans, black gram beans, beluga lentils or black lentils, are the seeds of the Vigna mungo plant. These small black beans are a popular pulse, rich in protein and minerals. and valued for their rich, nutty taste and creamy texture.