Natco Gungo Peas. The Natco brand is cherished by those who love quality exotic cuisine. Their experts travel to the farthest corners of the world to hand-select the finest natural ingredients. They then clean, grade and process the ingredients to quality standards. The meticulous care and attention to detail ensure that the products reach you in the perfect condition and represent the finest of their kind.
Natco Kala Chana. Kala Chana has several names such Desi chana, Bengal Gram and desi Chick pea. They are much smaller than the regular chick pea and are dark brown in color and have nutty flavour. They are ideal for curry, soups and salads
Natco Oily Toor Dal. Oily Toor Dal is the most popular dal used in India. Toor dal has ochre-coloured and is a split pea which is slightly sweet and nutty in flavour. It is used in dal as the main ingredient. While in South India it?s used to make sambhar and rasam. It is recommended to soak dal for 3 to 6 hours before use.
Natco Toor Dal. Toor Dal is the most popular dal used in India. Toor dal has ochre-coloured and is a split pea which is slightly sweet and nutty in flavour. It is used in dal as the main ingredient. While in South India, it?s used to make sambhar and rasam. It is recommended to soak dal for 3 to 6 hours before use.
Natco Toor Dal. Toor Dal is the most popular dal used in India. Toor dal has ochre coloured and is a split pea which is slightly sweet and nutty in flavour. It is used in dal as a main ingredient. While in South India, it?s used to make sambhar and rasam. It is recommended to soak dal for 3 to 6 hours before use.
Natco Toor Dal. Toor Dal is the most popular dal used in India. Toor dal has ochre coloured and is a split pea which is slightly sweet and nutty in flavour. It is used in dal as a main ingredient. While in South India, it?s used to make sambhar and rasam. It is recommended to soak dal for 3 to 6 hours before use.
Natco Urad Dal (white). Urad Dal (white) is also called as Ulutham Paruppu are usually black lentils that have been skinned and split. Urad dal is the most common legume used in India to make soups and dals. In South India, Urad Dal along with rice is used to make dosas, which are crispy pancakes. Urad Dal is also used to make pappadums along with seasoning for curries with mustard seeds in South India.
