Gram flour (chickpea flour), also known as chickpea flour or besan flour, is widely used in Indian cuisine. It is a light yellow colored flour with a fine texture. It has a nutty flavor and a high protein content.
Soy chunks are a good meat substitute, contains iron and vitamin B1. Soy chunks are made from soybeans. The puffing process gives the structure that is reminiscent of meat.
Ajwain or Ajowan is widely used in India in breads, cakes and in vegetable, curry and dahl dishes and with fish. It is also tasty with beans or potatoes. It is often boiled, roasted or briefly fried in oil or butter.
These mung dal or mung beans are natural and split mung beans with the outer shell removed. This makes them even more digestible than regular mung beans.
Phool Makhana can be boiled or roasted to eat as a snack, or ground into flour for use in baking, puddings and candies, or mixed into dishes such as the sticky rice dumpling known as bajang and in desserts.
Cumin is an essential ingredient in the preparation of curries, rice dishes and snacks. It goes well with coriander and spice blends such as Garam Masala and Curry powder.
Tamarind tastes sour and can be used just like vinegar or lemon juice to tenderize meat. It can be used in, for example, chutneys, curries, sauces, marinades or stews.