Pulses

Types Of Moong

MOONG MOGAR

Moong Mogar is skinned and split yellow moong dal, widely used in Indian cooking. It is easy to digest, cooks quickly, and is packed with protein, fiber, and essential nutrients. Commonly used in khichdi, dal fry, and soups, it is a great choice for a light and healthy diet.
Moong Split Dal

Moong Split Dal, also known as moong chilka dal, consists of split green gram with the outer green skin intact. It has a slightly earthy flavor and is rich in protein and dietary fiber. This dal is perfect for making curries, soups, and sprouted dishes while offering numerous health benefits.
MOONG WHOLE

Moong Whole, or whole green gram, is a highly nutritious pulse with a mild, slightly sweet flavor. It can be used in sprouted form for salads, soups, and stir-fries or cooked as dal. Rich in protein, fiber, and antioxidants, it is excellent for digestion and overall health.

Types Of Urad

URAD WHOLE

Urad Whole, also known as Black Gram, is a highly nutritious lentil with a rich, earthy flavor. It is commonly used in making dal makhani, idli batter, and dosa. Packed with protein, fiber, and essential minerals, urad whole supports digestion, strengthens bones, and boosts energy levels.
URAD MOGAR

Urad Mogar is skinned and split black gram, revealing a creamy white interior. It has a mild, nutty flavor and cooks faster than whole urad. This dal is widely used in making dal preparations, soups, and savory dishes. It is an excellent source of plant-based protein and aids in digestion.
URAD SPLIT DAL

Urad Split Dal, also known as Chilka Urad Dal, consists of split black gram with its outer black skin intact. It has a robust, slightly nutty taste and is commonly used in traditional Indian curries and dal recipes. Rich in fiber, protein, and iron, it supports digestion and heart health.

Types Of Masoor

MASOOR DAL

Masoor Dal is split and skinless red lentils, known for their soft texture and quick cooking time. It has a mild, slightly sweet flavor and is widely used in dals, soups, and curries. Packed with protein, fiber, iron, and essential vitamins, it promotes heart health, aids digestion, and supports weight management.
MASOOR WHOLE RED

Masoor Whole Red is whole red lentils with their natural reddish-brown outer skin intact. When cooked, it softens and blends well in stews, curries, and dals. It is a rich source of plant-based protein, antioxidants, and essential minerals, making it a great choice for a balanced diet.
MASOOR WHOLE BLACK

Masoor Whole Black, also known as Black Masoor or Desi Masoor, is the unprocessed form of red lentils, retaining its dark brown outer skin. It has a deeper, earthy flavor and takes slightly longer to cook than split masoor. High in fiber, iron, and folate, it supports digestion, boosts energy, and is beneficial for overall health.

Types Of Rajma

RAJMA LAL

Rajma Lal, or Red Kidney Beans, are deep red beans with a smooth texture and rich, slightly sweet flavor. They are widely used in North Indian dishes like Rajma Masala and various international cuisines. Rich in protein, fiber, and antioxidants, they help in maintaining heart health, improving digestion, and providing long-lasting energy.
RAJMA JAMMU

Rajma Jammu is a premium variety of kidney beans, smaller in size and known for its superior taste and creamy texture after cooking. Popular in Jammu & Kashmiri cuisine, it blends well with aromatic spices for a rich and flavorful dish. High in iron, protein, and essential nutrients, it is ideal for a nutritious diet.
RAJMA CHITRA

Rajma Chitra is a light brown kidney bean with maroon streaks, offering a slightly nutty taste and softer texture. It absorbs flavors well, making it perfect for rajma curry and other slow-cooked dishes. Loaded with protein, fiber, and complex carbohydrates, it supports digestion, helps regulate blood sugar, and provides sustained energy.

Types Of Chana

CHANA DAL

Chana Dal is a nutritious and protein-rich pulse with a mildly sweet and nutty flavor. It is widely used in Indian cuisine for making dal, soups, curries, and snacks like chana dal namkeen. Packed with fiber, protein, and essential minerals, it aids digestion, promotes heart health, and provides sustained energy.
CHANA WHOLE

Chana Whole, also known as Kala Chana, is a highly nutritious legume with a firm texture and earthy flavor. It is rich in protein, fiber, iron, and essential vitamins, making it an excellent choice for healthy diets. Used in curries, salads, sprouts, and snacks, whole chana is known for boosting energy, improving digestion, and supporting overall wellness.

Other Pulses

ARHAR/TOOR DAL

Arhar Dal/Toor Dal is staple in Indian households. It has a mild, nutty flavor and a soft texture when cooked, making it perfect for dal tadka, sambhar, and other traditional dishes. Rich in protein, fiber, iron, and essential vitamins, it supports digestion, boosts energy, and is an excellent plant-based protein source.
KABULI CHANA

Kabuli Chana, also known as white chickpeas or garbanzo beans, is a nutrient-dense legume with a mild, nutty flavor and a firm texture. It is widely used in dishes like chole, hummus, salads, and stews. Rich in protein, fiber, vitamins, and minerals, Kabuli Chana supports digestion, promotes heart health, and provides sustained energy.
Moth Beans

Moth Beans are small, brown, and highly nutritious legumes commonly used in Indian and Rajasthani cuisine. They have a slightly nutty flavor and can be cooked as dal, sprouted for salads, or used in curries and snacks. Packed with protein, fiber, iron, and essential minerals, moth beans support digestion, boost energy, and promote overall health.
COWPEA (LOBIA)

Cowpea, commonly known as Lobia or Black-Eyed Peas, is a highly nutritious legume with a mild, nutty flavor and a soft texture when cooked. It is widely used in Indian curries, stews, and salads. Rich in protein, fiber, iron, and essential vitamins, lobia supports digestion, boosts energy levels, and helps regulate blood sugar.
YELLOW PEAS

Yellow Peas are mildly sweet and earthy-flavored legumes, commonly used in soups, curries, and snacks like matar chaat. They are rich in protein, fiber, iron, and essential nutrients, making them a great plant-based protein source. Yellow peas aid digestion, support heart health, and help in maintaining energy levels.
MIX DAL

Mix Dal is a nutritious blend of multiple lentils, such as moong, masoor, urad, chana, toor, and arhar dal, offering a balanced mix of flavors, textures, and nutrients. This dal is commonly used in Indian households for making protein-rich dals, khichdi, and soups. Packed with protein, fiber, vitamins, and minerals, Mix Dal supports digestion, boosts immunity, and provides sustained energy for a healthy lifestyle.