Annam Moong Whole is a type of green legume, often used in Indian cuisine to make dal, soups, stews, and curries. It is a good source of protein, fiber, and essential nutrients, and

Red split lentils are a type of lentil that has been hulled and split in half. They are the most common type of lentil used in cooking, particularly in Indian and Middle Eastern cuisine. Red split lentils have a vibrant orange-red color and a mild, nutty flavor. They cook quickly, often in as little as 15-20 minutes, and are a good source of protein, fiber, and essential nutrients like iron and folate. They are often used to make dal, soups, stews, and curries, and can also be used as a meat substitute in vegetarian dishes. Because they cook quickly and break down easily, red split lentils are also commonly used as a thickener in soups and sauces.

Annam Red Chilli Whole is a key ingredient in many cuisines worldwide, providing an intense flavor with varied levels of spiciness. These red chillies with stems are nutrient-rich,

Idli rice is a type of short-grain rice that is commonly used to make idlis, a popular South Indian breakfast dish. It is also known as parboiled rice or puzhungal arisi in Tamil

Corn flour is a fine powder made from ground corn, also known as maize. It is a staple ingredient in many cuisines around the world and is used to make a variety of dishes, including breads, cakes, and sauces. Corn flour is known for its mild, slightly sweet flavor and has a slightly yellowish color.