Pulses

Experience the richness of Indian cuisine with our Yellow Lentil, also known as Toor Dal. Sourced from premium farms, these lentils are chosen for their quality, freshness, and vibrant yellow color. Versatile and nutritious, Toor Dal is a staple in Indian cooking, perfect for traditional dishes like dal tadka and sambar. Packed with protein, fiber, and essential nutrients, our Toor Dal adds both flavor and health benefits to your meals. Elevate your culinary creations with the authentic taste of our Yellow Lentil.

Red lentils are a type of lentil that is commonly used in Indian cuisine. They are small, round lentils that have a slightly sweet and nutty flavor. Red lentils are a good source of protein, fiber, and iron. They are also low in fat and calories.

Red lentils can be cooked in a variety of ways. They can be boiled, simmered, or pressure cooked. They can also be added to soups, stews, and curries. Red lentils are a versatile ingredient that can be used in a variety of dishes.

Our black lentils are a small, black lentil that is native to India. They are a good source of protein, fiber, and iron. Black lentils have a slightly sweet and nutty flavor, and they hold their shape well when cooked. This makes them a good choice for soups, stews, and salads.

Our black lentils are a high-protein, fiber-rich legume that is perfect for a variety of dishes. They have a mild, earthy flavor that pairs well with spices and other ingredients. Our lentils are split, which means they have been hulled and split in half, making them quicker to cook than whole lentils.

Black lentils are a good source of protein, fiber, iron, and other nutrients. They are also a low-glycemic index food, which means they release energy slowly into the bloodstream, helping you to feel full and satisfied for longer.

Our black lentils are easy to cook and can be used in a variety of dishes. They are a great addition to soups, stews, curries, and salads. They can also be used as a side dish or as a meat substitute in vegetarian and vegan dishes.

Our Black Kidney Beans/Rajma Beans are a premium quality legume that is highly nutritious and versatile. These beans are a rich source of protein, fiber, iron, and other essential nutrients. They have a slightly sweet and earthy flavor and a creamy texture when cooked.

Black Kidney Beans/Rajma Beans are a staple ingredient in many Indian and Pakistani dishes. They are often used in curries, soups, stews, and salads. They can also be boiled and eaten as a side dish.

Our Black Kidney Beans/Rajma Beans are:

Yellow Moong Dal is a type of lentil that is commonly used in Indian cuisine. It is a small, round lentil that is yellow in color. Moong dal is a good source of protein, fiber, and iron. It is also a good source of vitamins and minerals, including magnesium, potassium, and zinc.

Yellow Moong Dal is a versatile ingredient that can be used in a variety of dishes. It can be used in soups, stews, curries, and salads. It can also be used as a side dish or as a main course. Moong dal is a healthy and delicious ingredient that can be enjoyed by people of all ages.

Red lentils, also known as masoor dal, are a staple in Indian cuisine. They are a small, round lentil with a reddish-orange color. Red lentils have a mild, slightly sweet flavor and a slightly firm texture. They are quick and easy to cook, making them a popular choice for weeknight meals.

White kidney beans, also known as rajma beans, are a type of legume that is commonly used in Indian cuisine. They are a good source of protein, fiber, and iron. White kidney beans can be used in a variety of dishes, including soups, stews, salads, and curries.

Rajma, also known as red kidney beans, are a type of legume that is commonly used in Indian cuisine. They are a good source of protein, fiber, and iron. Red kidney beans can be used in a variety of dishes, including soups, stews, and curries.

Chickpeas, also known as kabuli chana, are a type of legume that is native to the Middle East. They are a good source of protein, fiber, and vitamins and minerals. Chickpeas can be used in a variety of dishes, such as soups, stews, salads, and hummus.

Green moong dal split is a type of lentil that is commonly used in Indian cuisine. It is a small, round, green lentil that has a slightly sweet flavor. Moong dal is a good source of protein, fiber, and iron. It is also a low-fat, low-calorie food.

Moong dal is typically cooked in soups, stews, and curries. It can also be used to make dal, a type of Indian lentil soup. Moong dal is a versatile ingredient that can be used in a variety of dishes.

Black gram, also known as urad dal, is a type of lentil that is commonly used in Indian cuisine. It is a good source of protein, fiber, and iron. Black gram can be used in a variety of dishes, including soups, stews, curries, and salads.

Green Moong Dal Whole is a type of lentil that is commonly used in Indian cuisine. It is a good source of protein and fiber, and it has a slightly sweet taste. Green Moong Dal Whole can be cooked in a variety of ways, including boiling, frying, and sprouting.

Black Gram, also known as Urad Dal, is a popular lentil widely used in Indian cuisine for its rich, nutty flavor and nutritional benefits. This versatile legume is a valuable source of plant-based protein, dietary fiber, and iron, making it an excellent addition to a balanced diet. Black Gram is commonly featured in various dishes such as dals, curries, and soups, where it enhances both texture and taste.

Its ability to absorb spices and flavors makes it a favorite ingredient in traditional recipes, adding depth and nourishment to meals. Whether prepared in a comforting stew or as part of a savory curry, Black Gram offers a wholesome and satisfying culinary experience.

White Urad Dal Whole is a type of lentil that is commonly used in Indian cuisine. It is a rich source of protein, fiber, and iron. Urad dal is often used to make dal, a type of lentil soup, as well as other dishes such as idli, dosa, and vada.

Our White Urad Dal Whole is sourced from the finest farms in India. It is carefully cleaned and sorted to ensure that only the highest quality dal is delivered to our customers.

White urad dal split is a type of lentil that is commonly used in Indian cuisine. It is a good source of protein, fiber, and iron. Urad dal is often used in soups, stews, and curries. It can also be used to make dal, which is a type of lentil soup.

Black gram, also known as urad dal, is a type of lentil that is commonly used in Indian cuisine. It is a good source of protein, fiber, and iron. Black gram can be cooked in a variety of ways, including boiling, simmering, and frying.

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Green peas are a popular legume native to Europe and Asia, celebrated for their vibrant color and sweet flavor. They are an excellent source of dietary fiber, plant-based protein, and essential vitamins A and C, contributing to overall health and immune function. Green peas can be enjoyed in a variety of forms, including fresh, canned, or frozen, making them a versatile ingredient in many dishes.

Whether added to salads, soups, stews, or served as a side dish, green peas provide both nutritional value and a delightful burst of freshness to your meals. Their ease of preparation and wide availability make them a convenient and healthful choice for a balanced diet.

White peas are a type of legume that is native to the Mediterranean region. They are a good source of protein, fiber, and vitamins. White peas can be used in a variety of dishes, such as soups, stews, and salads.

Pigeon peas, also known as tur dal, are a staple legume in Indian cuisine renowned for their versatile use and nutritional benefits. These legumes are a rich source of protein, dietary fiber, and iron, making them an excellent choice for supporting overall health and well-being. Pigeon peas can be prepared in various ways, including boiling, simmering, and frying, allowing them to be incorporated into a wide range of dishes.

Whether used in curries, soups, stews, or as a side dish, pigeon peas add a hearty texture and subtle flavor that enhances traditional and contemporary recipes. Their nutrient-dense profile and culinary flexibility make them a valuable addition to any diet.

Black-eyed peas, also known as cowpeas or lobia, are a type of legume that is native to Africa. They are a good source of protein, fiber, and iron. Black-eyed peas have a slightly sweet flavor and a creamy texture. They can be cooked in a variety of ways, including boiling, frying, and baking.Black-eyed peas are a popular ingredient in many dishes around the world. In the United States, they are often served as a side dish or in soups and stews. In Africa, they are often used to make porridge or fritters. In India, they are used in a variety of dishes, including curries and dals.

Field beans are a hearty legume native to the Americas, known for their robust flavor and versatility in the kitchen. Rich in plant-based protein, dietary fiber, and iron, they provide essential nutrients that support overall health and wellness. These beans can be cooked in a variety of ways, including boiling, baking, and frying, making them a versatile ingredient in many dishes.

Whether added to soups, stews, salads, or served as a side dish, field beans bring both nutrition and satisfying taste to your meals. Their ability to absorb flavors and hold their shape during cooking makes them a favorite in traditional and contemporary cuisines alike.

Lima beans are a nutritious legume native to the Americas, prized for their smooth texture and mild, buttery flavor. Rich in dietary fiber, plant-based protein, and essential vitamins, lima beans are a valuable addition to a balanced diet, supporting digestive health and providing sustained energy.

These versatile beans can be prepared in numerous ways, including boiling, baking, and frying, making them suitable for a wide range of dishes. Whether added to soups, stews, casseroles, or enjoyed as a side dish, lima beans offer both nutrition and taste, making them a popular choice in kitchens worldwide.

Moth beans, also known as matki or Turkish gram, are a type of legume that is native to India and Southeast Asia. They are small, round beans that are typically light brown or green in color. Moth beans are a good source of protein, fiber, and vitamins and minerals. They are often used in soups, stews, and curries.

Red gram, also known as pigeon pea, is a legume that is native to the Indian subcontinent. It is a hardy crop that can be grown in a variety of climates, and it is a good source of protein, fiber, and iron. Red gram is used in a variety of dishes, including soups, stews, and curries.

Horse gram, also known as kulthi dal, is a type of legume that is native to India. It is a small, round, and brown seed that is packed with nutrients. Horse gram is a good source of protein, fiber, iron, and calcium. It is also a good source of antioxidants.

Bambara beans (Vigna subterranea) are a nutrient-rich legume native to Africa, known for their small, round shape and typically brown or black color. These beans are highly valued for their impressive nutritional profile, being an excellent source of plant-based protein, dietary fiber, and iron, making them a key component of a healthy diet. Versatile in the kitchen.

Bambara beans can be cooked in various ways, including boiling, frying, and roasting, which allows them to be incorporated into a wide range of dishes. Their earthy flavor and satisfying texture make them a popular ingredient in traditional African cuisine, and they are increasingly recognized worldwide for their health benefits and culinary potential. Whether used in soups, stews, or as a snack, Bambara beans are a nutritious and flavorful addition to any meal.

Lupin is a genus of flowering plants in the pea family, Fabaceae. The genus includes about 200 species, all of which are native to the Americas. Lupins are popular garden plants, and some species are also used for food.

Soya beans, also known as soybeans, are a type of legume that is native to East Asia. They are a good source of protein, fiber, and vitamins and minerals. Soya beans can be eaten whole, cooked, or processed into a variety of products, such as tofu, tempeh, and soy sauce.

Benefits of Soya Beans

Chana dal, also known as split chickpeas, is a type of lentil that is commonly used in Indian cuisine. It is a good source of protein and fiber, and it has a mild, nutty flavor.

Chana dal is made from dried chickpeas that have been split in half. The chickpeas are then polished to remove the skins. Chana dal can be cooked in a variety of ways, but it is most commonly used in curries, soups, and stews.

Chana dal is a healthy and versatile ingredient that can be used in a variety of dishes. It is a good source of protein and fiber, and it has a mild, nutty flavor that pairs well with a variety of spices.