Grains & Lentils

Couscous, medium grain, 500g. Mara. Semolina granules that need hot water and a rest, not a long boil. A North African and Mediterranean starch. Wh...

Omega channa dal, 1kg. Split Bengal gram, the split brown chickpea, with a nutty flavour and a firm bite once it is cooked. Indian and South Asian ...

Black-eyed peas, 1kg, dried. Soak them, then cook them. An Indian kitchen makes lobia. A Southern kitchen makes Hoppin' John. African and Caribbean...

Navy beans, 1kg, the small white bean. Creamy, mild, the bean in a Boston baked bean pot and in a British baked bean if you are making them yoursel...

White bulgur, 1kg. Parboiled cracked wheat, the fine pale grade. Tabbouleh is the salad. Kibbeh is the meat-and-grain dish. A pilaf, a stuffing for...

Kala chana, 1kg. Dried black chickpeas, smaller and earthier than the white ones. A Punjabi kitchen cooks them as kala chana masala. Sundal and oth...

Dried chickpeas, 14mm, 25kg. Omega's large grade is the pea hummus, falafel, and chana masala want, plump and consistent once cooked. The sack is f...

Whole green lentils, 1kg. They hold their shape, which is why a salad and a mujadara use them instead of a lentil that collapses. Shorbat adas, a F...

Moong dal, 1kg. Split yellow mung beans, skins off. They cook fast and break down into the everyday dal. Tadka moong, kichari, a sambhar that uses ...

Whole green mung beans, 1kg. Sprout them for a salad or a stir-fry. Cook them whole when you want the bean, not the split dal. Sundal and other sna...

Mustard seeds, 1kg, whole. A South Indian tadka starts when they crackle in oil, then sambhar, rasam or dal gets that fat poured over it. Bengali f...

Dried red kidney beans, 1kg. Meaty, and they hold their shape if you cook them properly. Rajma is the North Indian pot. Chili con carne is the othe...

Split red lentils, 1kg. Masoor dal. They cook fast and go soft and creamy. Everyday Indian dal, shorbat adas, and koshary all use them. A soup thic...

Whole red lentils, 1kg. Brown on the outside, red inside, and they hold their shape better than the split dal. Whole masoor, a dal that should stay...

Black sesame seeds, 1kg. Nuttier than white sesame, and a little more bitter. Gomashio, a black sesame paste, Chinese sweets, Korean banchan, and a...

White sesame seeds, 1kg. The everyday sesame. Grind them for tahini and for hummus you are making from paste you mill yourself. Halva uses them. A ...

Toor dal, 1kg. Split pigeon peas. Sambhar is built on them. Gujarati dal and a daily dal with rice use them. Rasam and other regional dals take the...

Urad dal, 1kg. Split skinless black gram. Dosa and idli batter need it with the rice. Dal makhani uses it. Vada, papad, pickles and a daily dal use...

Poha, flattened rice, 1kg. Omega. Rice pressed into flakes that soften in minutes. The base of a quick Indian breakfast, and of chivda. A kitchen b...

Omega Soya Wadi is a 1KG pack of soya chunks (nutri nuggets) — textured vegetable protein made from defatted soy. 100% vegetarian and naturally hig...

Organic white quinoa, 1kg. Nature's Secrets. Pale quinoa, mild and nutty, fluffy when you cook it. Certified organic. Naturally gluten-free. A comp...

Durum wheat semolina, 1kg. Caputo mills the coarse, golden inner kernel, nutty and high in protein. Fresh pasta is the main reason to open the bag....

Basmati rice, Blue XXXL, 20kg. Amar. Extra-long grain, aged, so it lengthens and stays separate, with the smell a biryani needs. A restaurant sack,...