Dals and Pulses

Bengal Gram (Gram Chana Dal)

Gram Chana Dal is baby chickpeas that has been split and polished. It looks and tastes like small kernels of sweet corn, and is one of the most popular ingredients in Indian cuisine.

Chick Peas (Kabuli Chana)

Kabuli chana imparts a nice tangy twist to the traditional spicy chana dal recipe. It is boiled and then simmered in a spicy rich curry of onion, tomatoes and ginger garlic paste.

Lentils (Masoor Dal Whole)

Masoor dal is basically split lentil without skin and is red in colour. It does not need soaking prior to cooking as it is a soft dal and cooks quickly.

Red Lentils (Masoor Dal(Split))

The superior quality Masoor Dal Split is supplied countrywide. Masoor Dal Split have a pretty?reddish-orange color in its dried form, but they turn yellow when cooked.

Green Gram(Moong Dal)

Moong dal refers to moong beans that have been skinned and split, so that they are flat, yellow, and quick-cooking. They are relatively easy to digest.

Green Gram(Moong Beans)

Moong beans is a high source of protein, fiber, antioxidants and phytonutrients. They are nutritious and delicious.

Piegon Pea (Toor Dal )

Skinned and split toovar or tooval dal is the most widely-used form of the lentil. It is used in popular recipes like south India sambhar, Gujarati dals, the famous puran poli and lots of other tasty dishes.

Urad Chilka

The superior quality of Urad Chilka is supplied countrywide. Urad Chilka have been split but not skinned and have creamy white interior.