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Food Grains & Cereals

Our product range comtains a wide range of Barley, Wheat, Millets, Rye and Mung Bean

Barley

An Introduction Barley is a cereal grain used in large proportions as an animal feed, while the rest is used as a malt in whiskey or sugar as well as health food. Barley belongs to the family of ‘poaceae’, a plant commonly known as grass. It is available in a variety of forms like whole barley, hulled barley, pearled barley as well as barley flakes. It is a rich source of metals like zinc, copper, phosphorous, etc. as well as other nutrients like calcium and iron. History of Barley Barley was considered to be the first ever cereal crop to be domesticated. Along with emmer wheat, a low yielding awned wheat, barley was a staple cereal crop of ancient Egypt, dating back to as far as 5000 BC and even earlier than that. At that time the main use of barley was limited to making and bread. From eating, the importance of barley even extended to having religious significance in Europe and ritual significance in ancient Greece.   Barley was also a preferred a form of cereal for the Roman gladiators and seafaring Vikings. The importance of barley grew intense in the 15th century, when Christopher Columbus brought the crop from Europe to North America in the year 1493 and has remained the most frequently cultivated crop since then.   Uses of Barley Barley commands a wide range of usage. Some of these uses are: Animal Feed: Barley, being a good source of protein, is used as a feed for the livestock. The barley used as an animal feed is either rolled, grounded, flaked or pelleted. These products are given in the form of grain, silage, or straw to dairy and cattle. The by-products of malted barley are also used in the form of animal feed Human Consumption: A wide variety of barley products are known to be suitable for human consumption. These include porridge, muesli, cookies, etc. made of barley flakes, cereals made of barley bran, and muffins, cookies, breads, pasta, etc. made of barley flour Malted Barley: Barley is malted to be used in alcoholic beverages like , etc. Apart from this, the malted barley is also used as flavors, sweeteners, malt extracts, malt flours, etc. Other Uses: Apart from being used as an eatable, barley is also used in many other fields like industries and agriculture. The barley straw is used to make the bed for the livestock, while bales of barley are used in making paper, fiberboard, etc. The starch present in barley is used in making paper, paper starch based detergents, bio-degradable plastics, etc.   Composition of Barley Barley is the world’s most nutritional crop and is recommended for children during their growing up stage. This is because barley contains many elements that are rich sources of health and energy. The composition of barley, excluding the percentage of salt, gives a general idea about its uses in every day life. Barley contains about 15% water, 12.98% of nitrous compounds, 6.74% of gum, 3.2 % of sugar, 60% (approx.) of starch and 2.2% of fat. Benefits of Barley Barley is considered to be the most nutritional cereal, comprising of the right quantity of all the vital nutrients. Fiber contains two types of nutrients, namely, soluble and insoluble fiber. The soluble fiber helps in lowering the level of cholesterol by eliminating the fatty acids, while the insoluble fiber keeps the digestive system in a proper order, thereby avoiding the risk of dreadful diseases like colon cancer. Pearl barley is a rich source of protein, fiber and other nutrients, and helps in maintaining health and vitality. Barley water is known to have many medicinal properties and helps in quick healing of many diseases and ailments. The carbohydrates present in barley help in the regulation of the glucose level. Since barley has fiber levels, five times more than that of the other whole grains, it helps in steadying the sugar level as well. Barley is filled with many important nutrients like Vitamin B, Vitamin E and folic acid. Another major benefit of having barley is that it helps in reducing the body weight, as it makes a food appetite suppressant, making one feel filled and satisfied. Products Made of Barley Barley, grows from a seed of a ripe plant which is almost 1 meter tall. Using the different parts of the plant, a wide variety of products can be made. For example, the grain or kernel of the the plant is used to make flour, flakes, etc. The barley grain in this case, is milled by crushing the seed kernel and segregating the inside part of the kernel, known as endosperm, where the food is stored from the outside part known as bran. To make the flour, the endosperm is then grounded in a fine manner. Barley grain can also be polished or pearled by removing the hull which is inedible from the kernel. From this process, we get a product known as pearl barley and pot barley. The straw of barley is used to make dry fodder for the livestock, which is obtained by removing the head that hold the grain kernel. Apart from being used as a fodder, it is also used in making building material, paper, newsprint and fiberboard. Another product that we get from barley is termed as barley grit which is obtained from pearled or whole grain barley kernel and is cut into small pieces. The kind of barley used in making and as flavors and sweeteners is known as malted barley. To get the malted barley, the barley kernels are soaked and dryed and are then germinated or sprouted in a controlled environment. Barley Disease Barley is prone to a wide range of diseases which can be categorized as fungal, bacterial, viral, parasitic, etc. The various types of disease that come in these categories are: Basal Glume Blotch: The bacteria that causes this disease is known as Pseudomonas Atrofaciens. A dull brownish-black discolored area is found at the the base of the glumes that cover the kernel and is seen to be more prominent in the inside part and that on the outside part of the afflicted glume. Depending on the force with which the disease affects the crop, the dicolouration of the base varies from light brown to charcoal black. The leaves, in this case, show small, water soaked spots, that, as time passes by, get enlarged and turn yellow in colour. In the end, they turn brown in colour as the tissues die. However, these diseases can be cured by making use of clean, fresh seeds Bacterial Blight: It is caused by a bacteria known as Xanthomonas campestris. In this disease, small, pale green spots appear in the the lesion, i.e the abnormal tissues. These lesions then expand, and begin to appear as dead spots. The bacteria that causes this infection remains deep rooted in the soil and water and is spread by rains that are driven by wind. Deep afflicted infections are caused by splashing of bacterial ooze by drop rains Net Blotch: Net Blotch is yet another disease in which the leaves appear to be afflicted the most. It is caused by the fungus known as Pyrenophora Teres, which leave certain spots on the leaves of barley. The spots in the leaves appear in a netted pattern, appearing in longitudinal lines of brown pigments. These elongated area finally covers the whole leaf, thereby rendering it useless. Some of the methods used in preventing this disease include crop rotation, seed treatment, etc. Powdery Mildew: Caused by another fungus known as Erysiphe Graminis, the infections appears on the upper surface of the leaves and leave sheaths. On these leaves, there are certain gray, fluffy threads of the fungus, which destroy the whole plant slowly. While fungicides are an effective way of resisting these diseases, they are not always economical. There are, however, some resistant varieties, available to control their disease. Barley Production in India The cultivation of barley in India is mainly concentrated in the areas of Uttar Pradesh, Rajasthan and Madhya Pradesh. Barley production in India is a mere 1.33 million tonnes out of a total grain production of 219 million tonnes. In 2007-08, the total area for barley cultivation was 0.77 million hectares, while the production was estimated at 1.31 million tonnes. With an increased area in cultivation, it is believed that barley cultivation would accelerate in the near future. Although the feed portion would remain stable, the food, seed and industrial use would go up at a substantial rate.

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Wheat

Ranked next to maize in terms of consumption, wheat has been playing an important role in leveraging the agrarian scenario of India. The annual production of wheat in India stands at 65-75 million tonnes, thereby making India its second largest producer in the world after China. People in India consume 70-72 million tonnes of wheat on an average. In India, it is commonly known as ‘atta’ and is eaten mostly in the form of rotis, chapatis, etc. There are about 200 flour mills operating in India having a capacity to produce about 15 million tons of wheat.   Definition of Wheat Wheat is defined as a cultivated grass which is grown primarily for its nutritional grains. It grows anywhere between 2 and 4 feet. The scientific name of wheat is ‘Gramineae’ and belong to the genus ‘Triticum’. There are a wide variety of wheat that can grow in different climatic conditions, whether it’s cold, hot or dry. It is an annual crop that grows once a year, and thus, at the end of each year, the fields must be plowed and prepared to enable the grass to grow. It can be planted to some extent as a forage crop for the livestock, whereas the straw of the wheat can be used to make roof thatching or as fodder for animals.   Types of Wheat A wide variety of wheat is grown in today’s times. However, the three principal types of wheat that are produced in India comprise of: Hard Red Winter Wheat: It produces good quality flour used primarily in making bread, burgers, biscuits, etc. It has a high protein content of 10-14%, because of which it has a high amount of gluten in it Soft Wheat: Products like cakes, doughnuts, cookies, pastries, etc. are best made with soft wheat as it does not require the same amount of leavening as yeast bread. It contains about 6-10% protein in it Durum: Durum has a very hard texture and has a high protein and gluten content in it. It contains semolina, a course, golden amber product, which, when mixed with water, forms a dough. It’s this dough that is largely used in making pasta products like noodles, spaghetti, etc. White Wheat: It has a soft texture and is used in making cereals, cakes, biscuits, etc.   History of Wheat Wheat is one of the oldest forms of crop to be cultivated, and is believed to have been grown in around 10, 000 BC. It was first cultivated in Southwest Asia, in an area known as the Fertile Crescent. Even in the Mediterranean region, around the same time, wheat was considered to be a very important crop for cultivation. Wheat played a major role in the Roman empire, so much so that it was often referred to as the ‘Wheat Empire’. During the Neolithic period, the production of wheat spread to India, Ethiopia, Great Britain, Spain and many other part of the world. By the 18th century, the use of seed drills replaced the practice of manual sowing and by the 20th century, many new forms of cultivation like fertilizers, threshing machines, etc. increased the yield of wheat. Today, new varieties of wheat are being developed throughout the world for better nutritional as well as commercial value. Process of Wheat Milling Wheat should be processed before it can be consumed in the form of a food product, since the insects and germs present it can cause serious health repercussions. Following is a detailed description of how the wheat is processed in a flour mill: The first step in this process is the cleaning of wheat which is done using specially designed machines in which the impurities like straws, weeds, etc. are removed The kernel of the wheat grain is moisturized in a process known as tempering which makes the bran coat tough, thereby enabling it to separate from the endosperm in a complete manner The wheat that has been tempered is then sent for grinding, where the kernel is passed through a series of rollers to help it crack and ground. After is has passed through each set of rollers, the wheat is sifted to separate the fine flour particle from the endosperm particles and bran The wheat flour is bleached and the Vitamin B elements like thiamine, riboflavin, niacin, etc. as well as iron, are added to it before it is packed to be sold to the consumers. Various Stages of Wheat Plant Following are the various stages through which the wheat plant goes, before it is sent to the mills for processing : Planting: The soil required for planting seeds requires sufficient moisture as this helps in germinating the seeds at a faster pace Growing: The head of the wheat plant is developed at the tip of the stem. This head contains the kernel and is pushed up as the stem grows at a fast pace. Once the kernel in the head is fully developed and become mature, the green color present in the leaves and the stem disappears and the kernel is dried quickly Harvesting: Harvesting of the wheat plant is done when the kernel has lost around of 15% of the moistur Health Benefits Associated with Wheat Wheat bring with itself loads of health benefits that can be discussed as follows: Bread, which is made of wheat flour, is extremely nourishing and gives strength and vitality to people with high appetite. It also helps in curing nose bleeding when wheat, dissolved in milk and sugar, is consumed by the victim It is a rich source of Vitamin B and basic amino acids, including arginine and lysine Wheat also helps in curing constipation and is beneficial for people suffering from cancer The whole grain in wheat helps in preventing diabetes as it influences the insulin level through maintaining the body weight.

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Millets

One of the oldest forms of crops in the world, millets are the first cereal grains to be domesticated for human consumption. Millets can be described as a group of small seeded species of grains or cereals that are mainly grown for human food and animal feed. Millets are grown under difficult production environment and come under the category of agronomic group. During the prehistoric times, millets formed a very important part of people’s diet, much before rice came into existence. Millets belong to various genera in the subfamily ‘Panicoideae’, that are a part of the grass family ‘Poaceae’. Varieties of Millets The various forms of millets that are commonly available are: Pearl Millet: It is one of the most widely used millet in the world and is grown mainly in India and Africa. It is resistant to drought, low soil fertility and high temperature. Pearl millet accounts for about 50% of the world’s total production Foxtail Millet: It is an annual crop that has slim, vertical leaves, and grows at a height of 120-200 cm. This crop bears small seeds that are 2 mm in diameter. Other names of this kind of millet includes Italian millet, German millet and Chinese millet. The botanical name of pearl millet is ‘Setaria Italica’ Proso Millet: The botanical name of proso millet is termed as ‘Panicum Miliaceum’ and is also known as common millet, broom corn, white millet, etc. It is an annual crop that is well adapted to different soil and climatic conditions. For cultivation, it requires least amount of water, the lowest among any major cereals. It is healthy as it contains the least amount of gluten and is, thus, sold as an health food in food stores Finger Millet: Botanically known as ‘Eleusine Coracana’, finger millet is an annual cereal crop that is extensively grown in the dry areas of Africa and Asia. It grows well in high altitude areas and is cultivated in the Himalayas at an altitude of 2300 meters. Other terms for finger millet include ‘African millet’ or ‘ragi’. History of Millets The cultivation of millets was done on a large scale during the prehistoric times and was given more importance than rice. They were first grown in China because of the presence of dry climate there, and were considered to be one the five sacred crops by the Chinese. During the Chinese Han period, millet was one of the most enjoyable drinks produced from the millets, and was even more popular than the Chinese tea.   Even in India, during the prehistoric times, cultivated millets were used to make rotis or chapatis. Millets then came to the Middle East and Africa, where they became the staple food. They became an important part of the Mumun pottery period, a period from c.1500 – 300 BCE, which was characterized by intensive and multi-cropping agriculture. Since millets have an excellent storage capability, they were stocked in early centuries in case of famines. In Egypt, millets were being cultivated in dry areas of Sahara, where barley and wheat could not be grown. They were later cultivated and used as porridge in many European countries France and Italy. Nutritional Contents of Millets Millets are a rich source of B vitamins like niacin, B17, B6, etc. as well as folic acid, calcium, iron, potassium, magnesium and zinc. They do not contain gluten, and are thus easily digestible. They are the only group that retain their alkaline nature and, thus, are ideal for people who are allergic to both wheat and gluten. Preparation and Storage of Millets Raw millets, before cooking, should be stored in an air-tight container for as long as a month. Store them in refrigerator for a longer storage. For eating millets, the raw millets should be washed thoroughly before cooking them. Wash the millets only briefly as they absorb water rapidly. Before washing them, measure the quantity of the millets that need to be cooked.   For two measures of millets, approximately 5 measures of boiling water are added along with some sugar and salt. Cover the mixture and cook it on low flame for about 35 minutes. When the millets are cooked, they become fluffy and taste delicious, but tend to become dry and hard after some time. Benefits of Millets Following are some of the health benefits associated with the use of consuming millets: The presence of magnesium in millets helps in reducing many ailments like asthma, migraine attack, high blood pressure, diabetes, heart disease, etc. Niacin in millets helps in reducing the cholesterol level, which otherwise leads to high blood pressure The insoluble fibers present in millets help in preventing gallstones. According to a recent research, the presence of dietary fibers in women’s diet showed that the risk of gallstones was getting reduced as compared to those who has no fibers in their diet Millets also help in reducing the blood sugar level, thereby lowering the risk of diabetes. Magnesium in millets improves the secretion of insulin and also improves the metabolism of the body Women suffering from post-menopausal disorder are at a high risk of being afflicted with high blood pressure, high cholesterol level, obesity, etc. These disorders can be prevented by eating millets at least 6 times in a week.

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Rye

What is Rye? Rye is a cereal crop that is grown extensively for its grains as well as for its forage. Scientifically known as ‘Secale Cereale’, it belongs to the wheat tribe ‘Triticeae’ and is mostly used as flour, rye bread, rye , and as animal feed. Although it is not consumed on a wide scale as compared to wheat, it is still grown extensively in many parts of the world, especially in areas where difficult conditions do not permit the growth of wheat. Almost one-third of the total rye production in the world is used in the form of human food.   Characteristics of Rye Rye possesses certain characteristics that makes it suitable to be gown in areas where wheat cannot be grown. It has the strength to survive harsh winters and can grow very well in low fertile sandy soils and during drought. In addition, rye requires less than 30% of water and can survive prolonged submersion in water. Due to these features, it is typically grown for providing food to livestock and also in areas where erosion control is very crucial. Rye bears a lot of resemblance to wheat and produces kernels in the same manner as wheat. However, the kernels of rye are much smaller and dark in color as compared to those of wheat. Also, the yield of rye flour per acre is much lower than that of wheat and is a little bit more difficult to thresh and harvest than wheat or any other grain. Rye contains many healthy nutrients like dietary fibers, manganese, phosphorous and proteins. It also contains many important B vitamins like thiamine, niacin, riboflavin, etc.   History of Rye The cultivation of rye started around 4000 years ago and was actually the most regularly consumed bread until the 19th century, when it was replaced with the production of wheat. The grains of rye are thought to have been originated somewhere in Southwestern Asia. During the Middle Ages, rye was being cultivated on a large scale in Central & Eastern Europe. During the 17th century, rye was brought to North and South America by the Europeans. The cultivation of rye also slowly began in Russia, and later in Brazil, Uruguay, South Africa and Australia in the 19th and 20th centuries. Uses of Rye Following are the areas where rye is used extensively throughout the world: For Human Consumption: Foods made of rye that are consumed by humans include bread and other bakery items made of rye flour. It does not produce true gluten as wheat but has major amount of proteins that helps in making nutritious leavened bread. Beverages like and whiskey and are also made from rye Animal Feed & Bedding: Rye is also used as a feed for livestock. However, it should be mixed with other grains in small proportions and then fed to the animals. This is because of the fact that rye has a low feed value and can be palatable and toxic if it is infested with ergot. Apart from this, the fibrous straws of rye make it ideal to make a comfortable bedding for the livestock As a Cover Crop: According to recent studies, rye also helps in reducing the growth of by about 95%. However, if used as a cover crop in areas that are meant to produce wheat or other crops, care must be taken to ensure that the cover crop is immediately destroyed, otherwise it can become a pest. Health Benefits of Rye A diet rich in rye has many potential health benefits that can be explained as follows: Avoiding Constipation: Rye is rich in dietary fibers that help in reducing the intestinal transit time. This helps in improving the bowel functions, thereby preventing constipation Reducing Weight: In addition to being rich in fibers, rye is also very low in fats. Thus, it is an ideal source of diet for many over-weight people as it helps in keeping the weight under control Controlling Diabetes: The presence of dietary fibers in rye has been seen as a major factor in increasing the insulin sensitivity, thereby decreasing the risk of diabetes Reducing Cardiovascular Diseases and Cancer: Fiber-rich rye also helps in reducing many cardiovascular and cancerous diseases. Health Benefits of Rye A diet rich in rye has many potential health benefits that can be explained as follows: Avoiding Constipation: Rye is rich in dietary fibers that help in reducing the intestinal transit time. This helps in improving the bowel functions, thereby preventing constipation Reducing Weight: In addition to being rich in fibers, rye is also very low in fats. Thus, it is an ideal source of diet for many over-weight people as it helps in keeping the weight under control Controlling Diabetes: The presence of dietary fibers in rye has been seen as a major factor in increasing the insulin sensitivity, thereby decreasing the risk of diabetes Reducing Cardiovascular Diseases and Cancer: Fiber-rich rye also helps in reducing many cardiovascular and cancerous diseases.

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Mung Bean

A delightful freshened raw flavor with a delicate hint of sweetness, mouthwatering, isn’t't it. Now that is exactly how Mung Beans taste. These crispy and sumptuous beans are one of the most vital vegetables in various oriental food and delicacies. Salads are incomplete without bean sprouts and when it comes to bean sprouts its Mung Bean sprouts that we are talking about.   Coated with a royal green skin, these beans are also known as Green Bean in China. Mung Bean is the most popular bean known in the entire world for its bean sprouts and in various parts of the world it is known by several different names like Mung Bean, Green Bean, Sabut Moong, nga choy, Mungo bean, Habichuela mungo, Oorud bean, Bundo, Mash bean, Golden gram, Green gram, Chinese bean sprouts and many more. A native to Asia, Mung Bean belongs to the pea family called Vigna Radiata. It has been discovered that China has been growing Mung Beans for more than about 3000 years. nga choy or nga choi is the name that was given to Mung Bean by Chinese people. The crunchy texture and sweet taste of bean sprouts adds flavor to many Chinese dishes. It also enhances a number of popular Chinese dishes, from Egg Rolls to stir-fries and salads. The popularity of bean sprouts in the west is a more recent phenomenon.   Cultivation Cultivated in India, Indonesia, China, Burma, and Bangladesh on a large scale, Mung Beans is mainly cultivated in Asia only. However now Australia has also started encouraging its production. Basically Mung Beans can be cultivated in two seasons as is done in India and Bangladesh. One seasons beginning in November and other begins in March. Being a tropical crop Mung Beans flourish better in optimum warm temperatures. Loamy soil prove to be the best soil for the cultivation of Mung Bean and it adds to the yield as well. Interesting Facts about Mung Beans A native to Asia the only place Mung Beans are grown in the United States is in Oklahoma. It might surprise you but the dust that you might discover on the Mung Bean that you buy might have been the transported right there from China. The Chinese farmers cultivate them with little use of machinery and after harvesting they leave these Mung Beans pods on gravel roads to extract the beans from the pods and ensure dryness of the beans as well. Today China and India are the main producers of mung beans. Now its cultivation has also been promoted in Australia. Not only this the Mung Bean is also popular in the Philippines as Munggo. In Chinese medicine bean sprouts are considered to be a yin or cooling food. They also have anticancer qualities. It is also used by Oriental herbalists for all hot, inflammatory conditions, ranging from systematic infections to heat stroke to hypertension. Remedies for Antipyretic, antihypertensive, antidote to toxic poisonings and a nutritive tonic. Mung beans are a good source of Vitamins A, B, C & E, calcium, iron, magnesium, potassium, and amino acids. Mung beans contain 20% protein and are a good source of foliate and dietary fiber. Ayurvedic Significance Being an old and ancient food crop in Asian countries, lots of information is preserved regarding the vitality of these bright green small, cylindrical beans in the Ayurveda. One of the most prized foods in Ayurveda, Mung Bean is referred to as a tridoshic which means that they balance all three dosh. They form an indispensable ingredient of many Ayurvedic medicines or nutrient boosting preparations. According to Ayurveda, they assume the following effects on our health: They nourish and rejuvenate our body systems Easy to digest, they don’t create any kind of abdominal gas or bloating, so if you have gastric problems, Mung Bean is a perfect food for you. And this light food proves to be healthy and nourishing for recuperating, the very old and the very young, and individuals with a weak digestive fire. Mung Beans are a medical boon and they are referred to sick people as an energy boosting food in the form of khichari, which has to be a thin blend of rice and Mung Bean. This food helps in sustaining the ill individual without any hassles in digestion. Nutrient Content A very good storehouse of all the vital nutrients, Mung Bean proves to be a tasty and healthy delight for one and all. A must keep for an ideal kitchen Mung Beans enhances the digestion capability of our body without over exerting pressures. It is also considered to be a cooling food. A reservoir of proteins, dietary fiber along with essential vitamins and minerals like magnesium, phosphorus, potassium and copper. Folate is also present in sufficient quantities in Mung Bean. Phytoestrogens are also present in relevant quantities in Mung Bean. Not only are bean sprouts high in protein, vitamin C and Folacin, but they are a dieter’s dream. According to the U.S. Department of Agriculture, one cup of bean sprouts contains a mere twenty-six calories. Low in salicylate, it is not tough to digest Mung Bean and all individuals can digest in no time. Easy to cook and great to eat Recipes Recipe for Stir-fried Bean Sprouts: Wash and drain the bean sprouts, trimming the ends if desired. Add oil to a wok or heavy skillet. When oil is ready, add the bean sprouts and stir-fry briefly. Add the soy sauce, sugar and salt. Stir-fry another few seconds and add the sesame oil. Serve hot. Mung Bean Stew Drain the mung beans and put them into a large saucepan. Cover the beans with the water and boil for 30-40 minutes until tender. Remove from the heat and mash half with a fork or potato masher and leave the other half whole. Now heat the margarine in a medium saucepan, add the garlic and onion and fry until golden brown. Add tomato puree, the mashed beans, whole beans and the peppers and chilli. Add the water and mix well. Cover and simmer for about 20 minutes. Serve hot. Basic Mung Dal Sort and wash the dhal. Drain. In a heavy-bottomed pot, add the washed Dal, turmeric and 3 cups water. Boil for 20-30 minutes and then simmer-cook until Dal is butter-soft. Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency. When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the Dal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables.

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