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Pulses

Dal is often translated as “lentils” but actually refers to a split version of a number of lentils, peas, chickpeas (chana), kidney beans and so on. If a pulse is split into half, it is a dal. For example, split mung beans are mung dal. A stew or soup made with any kind of pulses, whole or split, is known as dal. Toor Dal or huskless split pigeon peas are perennial legumes. It is in fact a common food grain used widely in Asia, Africa and Latin America. They are cultivated in tropical and semitropical regions of the world as sole or as intermixed crop with cereals. 

PULSES PRODUCT

BLACK MAPTE

Vigna mungo or black matpe bean is a bean grown in the South Asia. Like its relative, the mung bean, it has been reclassified from the Phaseolus to the Vigna genus.
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BLACK & BROWN EYE

The black / brown eye beans have various uses around the world. In India they are majorly cooked as pulse. They are served with boiled rice or breads as a meal.
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KABULI CHICKPEAS (ALL)

The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Chickpea seeds are high in protein.
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DESI CHANA

Desi chana or kala chana is a small dark brown coloured chana with a rough coat, cultivated mostly in India and other parts of the Indian sub-continent.
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GREEN MOONG BEANS

The mung bean, alternatively known as the green gram, maash, or moong, is a plant species in the legume family. It is used as an ingredient in both savory and sweet dishes.
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GREEN LENTILS

The lentil is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each. 
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GREEN PEAS

The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow.
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LIGHT SPECKLED KIDNEY BEANS

Kidney beans are high in proteins and dietary fibers and are very useful in lowering cardiovascular health risks.
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PIGEON PEAS

A yellow coloured lentil flat on one side, oblong in shape, used widely in Indian cooking. Pigeon pea is commonly known as arhar dal or split toor.
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