No soaking. No boiling. Cooked in minutes.

Saikav Foods (Pty) Ltd is a producer of canned food products and is 100% BEE
compliant in both management structure and operation. The two sole female
shareholders are also the directors and hence have a vested interest in the success of
the business.

Our first product launched in 2010, was a niche product called ‘Split Pea – Dhall in a
Can’. We have recently launched five more products to our range which is Gram Dhall,
Chick Peas, Moong Dhall, Lentils and Sugar Beans.

Our products tremendously cuts down the preparation time for professionals,
housewives, restaurants and take-aways. Our products are available in a can and
have been pre-boiled so little preparation is required.

Although our products are targeted predominantly at the Indian consumer, we have
found that because of the ease and simplicity in preparing our products they are in
demand across the broad spectrum of consumers.

We are passionate about bringing good quality products to the South African consumer
at an affordable price and in a convenient manner. Our products are aimed at reducing
the preparation time of some of our much loved foods and at the same time not
compromising the quality that we are used to.

Saikav’s mission statement is never to compromise on quality. Over the last 9 years we
have managed to survive a tough market with just one product line owing to the
uniqueness and superior quality of our product. We strive to make our products ‘a must
have’ on your monthly shopping list.


Our Products

The finest ingredients and global food standards have been adhered to in manufacturing our product.

Why are our products different?
Our range of dhall products are unique as there is no other known product like this currently in
the market.
Our products are pre-boiled in its raw form and can be cooked according to one’s own taste and
Saves a tremendous amount of preparation time and electricity as no soaking and no boiling is
It’s easy to prepare instructions means that this can be cooked by just about anyone.
There is no difference in quality between our canned dhall products and the raw dhall products
which requires soaking and boiling.


Traditional Indian Dhall

Cooking Ingredients required:
30g (2 tablespoons) butter, ghee or oil
½ teaspoon black mustard seeds
2 teaspoons cumin seeds
2 red dry chillies halved or 2 green chillies slivered
8 – 10 curry leaves (optional)
1 teaspoon crushed garlic
1 small onion, chopped
1 small tomato, chopped
½ teaspoon tumeric powder
1 tablespoon chopped coriander (optional)
1 x 420g Saikav split pea dhall
Salt to taste

Cooking Method and Serving Suggestion:
Heat the preferred fat (butter, ghee or oil). Add the mustard and cumin seeds. As the splattering stops, add the chillies, curry leaves and garlic. Stir in the onion and sautée for two to three minutes until onions soften. Add the tomato and tumeric powder. Then stir in the Saikav split peadhall, 2 cups of hot water and salt to taste. Bring to boil. Add the coriander and then turn down heat to simmer for 5 minutes. Your SaiKav dhall is now ready to serve with rice or as a soup.

“Tastes as good as mum makes it, but only quicker and easier to prepare.”


Enjoy & Remember Great food with us


Lamb Dhall Gosht

Cooking Ingredients required:
1kg lamb – cut in cubes, washed and drained
1½ teaspoon tumeric powder
½ cup brown lentils, par boiled
2 tablespoons Oil
2 large onions, sliced
3 bay leaves
2 Green chillies
1 teaspoon fennel seeds
1 teaspoon cumin (jeera) seeds
3 sticks cinnamon
1 large tomato, chopped
1 tablespoon Ginger and garlic paste
1 teaspoon dhania powder
2 teaspoon cumin (jeera) powder
1 teaspoon garam masala
3 teaspoon chilli powder (vary for spiciness)
8 – 10 curry leaves (optional)
3 tablespoons fresh coriander
5 tablespoons fresh mint
-/+3 cups water
Salt to taste
1 can Saikav Split Pea dhall

Cooking Method and Serving Suggestion:
Heat Oil and fry ingredients from 1½ of the onions to cinnamon above for 5 minutes on low heat. Add tomatoes to chilli powder with little water and cook for a further 5 minutes. Add meat , salt and fresh curry leaves, coriander and mint and allow to cook until meat is cooked but not over done. (approx 40 minutes). Add Saikav Split pea dhall, brown lentils and 2 cups of water. Bring to a boil. Add more water if required.

In a separate pot, fry ½ of the onion with a tsp of cumin seeds, 3 curry leaves, 2 cloves garlic in hot oil. Add this mixture once the onion browns, to the gosht when it is at its boil. Garnish with more coriander and serve with bread or Rice.