Pulses(Lentils & Legumes)
High-protein, plant-based Indian pulses — cleaned, sortex-graded, and packed for long shelf life and global use.
Toor Dal (Pigeon Pea)
A staple in Indian households, rich in protein and fiber. Known for its quick cooking and mild, nutty flavor.
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Moong Dal (Green Gram – Whole/Split)
Light, easy to digest, and rich in nutrients. Ideal for soups, stews, and healthy diets across global markets.
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Chana Dal (Split Bengal Gram)
Nutty, earthy taste with high protein content. Used widely in Indian, Middle Eastern, and vegan cooking.
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Urad Dal (Black Gram – Whole/Split)
Used in both everyday meals and South Indian dishes like dosa and idli. High in iron and protein.
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Masoor Dal (Red Lentils – Whole/Split)
Soft texture and mild taste. Cooks quickly, making it perfect for quick meals and ready-to-eat foods.
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Rajma (Kidney Beans – Red/Chitra)
Firm texture and deep flavor. A popular ingredient in Mexican, Indian, and Middle Eastern cuisines.
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Kabuli Chana (Chickpeas – Bold & Medium)
Creamy texture and nutty flavor. Widely used for hummus, curries, and salads.
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Green Gram (Whole Moong)
Small green lentils used in traditional, health-focused recipes. High in protein, low in fat.
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Black Eyed Peas
Soft and earthy with a distinct flavor. Popular across African, American, and Indian dishes.
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