Indian groceries
delivered to South Plainfield, NJ

Not great at all

Got this for less price

Good quality toor dal

Came with perfect condition

The cilantro here does not disappoint, this is my second time buying it and honestly it has lasted me over a week fresh.

Quality is good

Cute shopping bag Convenient and practical

fruit can often be a hit or miss, but I struck lucky in early/mid July with these mangos because so far every single one has been good. I did cut into one probably a tad too early the day after I got them but they were pretty good 3ish days after getting them and they are at peak ripeness now on the 4th/5th ish days and they are amazing.

Good price for Thai chili. So fresh

方便快捷，非常新鲜，家中常备，感谢送货师傅

There were two large onions. They were delicious in salads, marinades, and pickles.

Packaged very well

Quality is good

Description is wrong. They were different.

Feels like indian roti very good in taste

Good quality

Sweet onions is a regular in my cart. They are always fresh and firm. Happy with this produce. I use them in all of my cooking.

Good product

Instant Pot Fresh Methi Dal with Tadk Ingredients For the Dal Toor dal (split pigeon peas) – ¾ cup (rinsed, soaked 15–20 min) Fresh methi leaves – 1½ cups (washed, chopped) Tomato – 1 medium, chopped Onion – 1 small, chopped Garlic – 3 cloves, minced Green chili – 1, slit or chopped (optional) Turmeric powder – ¼ tsp Red chili powder – ½ tsp (adjust to taste) Coriander powder – 1 tsp Salt – to taste Water – 2½ cups For the Tadka (Tempering) Oil or ghee – 1 tsp Mustard seeds – 1 tsp Cumin seeds (jeera) – ½ tsp Garlic – 2 cloves, crushed Dried red chili – 1, broken (optional) Curry leaves – 1 sprig (optional) Hing (asafoetida) – a pinch (optional) Optional Lemon juice – 1 tsp (for brightness) Fresh coriander leaves – for garnish Instructions Step 1: Sauté the Base in Instant Pot Press Sauté on the Instant Pot and heat 1½ tbsp oil or ghee. Add chopped garlic, green chili, and onion. Sauté 2–3 minutes until soft. Add chopped tomato and cook till soft and pulpy. Add turmeric, red chili powder, coriander powder, and salt. Stir well. Add chopped methi leaves and sauté 2–3 minutes until wilted and aromatic. Step 2: Pressure Cook the Dal Add soaked toor dal and 2½ cups of water. Stir everything together. Cancel Sauté mode. Lock lid. Select Pressure Cook (Manual) for 8 minutes on High Pressure. Allow 10 minutes Natural Pressure Release, then manually release remaining pressure. Open lid, stir, and lightly mash dal with a spoon for a creamy texture. Add more water if needed. Step 3: Prepare the Tadka (Tempering) In a small pan, heat 1 tsp oil or ghee. Add mustard seeds and let them splutter. Add cumin seeds, crushed garlic, broken red chili, curry leaves, and hing. Sauté until garlic turns golden and fragrant (30–45 sec). Pour the hot tadka over the cooked dal and stir gently. Step 4: Final Touch Add lemon juice to taste, and garnish with chopped cilantro. Serve hot with steamed rice, jeera rice, or roti. Notes You can substitute moong dal or masoor dal for toor dal. For a Jain or no-onion-garlic version, omit both and increase spices slightly. Tadka can be doubled for extra flavor!

Warm it up before you consume .. so fluffy and sweet