1121 Basmati Rice is a high-quality, long-grain rice variety known for its distinctive aroma and exquisite taste. It is one of the longest rice grains in the world, with an average length of over 8.3mm when uncooked. Once cooked, the grains elongate further, remaining separate and fluffy, making it the preferred choice for various premium dishes like biryani, pulao, and fried rice.
Grown primarily in the fertile regions of India and Pakistan, this rice is cultivated using traditional farming techniques combined with modern agricultural practices. It undergoes a strict aging process of 12-24 months to enhance its flavor, texture, and cooking properties. Aged basmati rice absorbs flavors better, making it a favorite among chefs and home cooks worldwide.
Masoor dal (Lens culinaris), also called red lentil, is a staple food in every Indian household. It is widely cultivated in warm, tropical and temperate zones for its edible and nutritious seeds. In addition, it is an important source of protein for the vegetarian population in developing countries.
The Masoor Dal lentils can be split or whole, and both types are used in Indian cuisine. The split and husked red lentils are called Dhuli Masoor Dal in Hindi. Split and husked lentils have an orange-pink color. However, the whole Masoor Dal with the husks have a dark brown color and thus called Brown Lentils.
Urad dal is a good source of proteins, carbohydrates, lipids, iron, and calcium. In addition, whole urad has dietary fibre, whereas urad dal (split urad) does not contain fibre. Among the phytochemicals, prominent phytochemicals present in urad dal are flavonoids and phenolic compounds.
Urad dal is also known as Split black lentils and Black gram dal. Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture.
