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Also known as Kabuli Chana or Garbanzo Beans. These are large, light-colored, and round beans with a nutty flavor and firm texture. We export various sizes (counts per ounce) for use in dishes like Chana Masala, Hummus, and salads.
Also known as Kala Chana or Desi Chickpeas. These are smaller, darker, and have a rougher coat than Kabuli chana. They possess a more robust, earthier flavor and are a nutritional powerhouse, high in fiber and protein.
These are small, green whole legumes. They are used to make curries, stews, and soups. When sprouted, they are a popular and nutritious addition to salads. They are also hulled and split to create Mung Dal.
Moth Beans are small, brownish-tan legumes with a nutty, slightly sweet flavor. A drought-resistant crop, they are famously used to make "Misal" in Maharashtra or are sprouted for use in various dishes.
Also known as Whole Urad or Black Matpe. These are small black lentils. When cooked, they have a creamy, mucilaginous texture, making them the perfect ingredient for the famous North Indian dish, Dal Makhani.
Also known as Cowpeas or Lobia. These are creamy-white, oval-shaped beans with a distinctive small black "eye." They have a dense, firm texture and an earthy flavor, used in curries, stews, and salads.
Pigeon Peas are small, oval legumes, exported either whole or, more commonly, split (Toor Dal). They are a staple food crop in tropical regions, known for their nutty flavor and use in a wide variety of dishes.
We export both whole (Sabut Masoor) and split (Masoor Dal) red lentils. They are known for their quick cooking time and for breaking down into a creamy, savory, and nutritious puree, making them ideal for soups and dals.
This is the split and hulled red lentil. It is a very popular, quick-cooking dal with an earthy flavor. It cooks down into a thick, creamy soup and is a staple in many Indian households.
Also known as Split Pigeon Pea. This is one of India's most popular pulses. These yellow split peas have a mild, nutty flavor and are the primary ingredient for traditional dishes like South Indian Sambar and Gujarati Dal.
Also known as Yellow Moong Dal, these are green grams that have been hulled and split. This small, yellow lentil is one of the most easily digestible pulses, celebrated for its use in classic dishes like Dal Fry, Kichdi, and soups.
This term often refers to Toor Dal or Mung Dal. A more distinct product is Chana Dal (Split Bengal Gram), which has a nutty flavor and firm texture, holding its shape well after cooking. It's used in curries and as the base for Besan flour.
These are dark red, kidney-shaped beans. They have a firm texture and a robust flavor that absorbs spices well. They are the key ingredient for the famous North Indian comfort food, Rajma Chawal.
This is the split and hulled Black Gram. It is a creamy white lentil. When soaked and ground, it forms a fine paste that is the primary ingredient for making batters for popular South Indian dishes like Idli, Dosa, and Vada.
Horse Gram is a small, reddish-brown, flat lentil. It is a hardy, nutrient-dense pulse known for its robust, earthy flavor and exceptional nutritional and medicinal properties in traditional Ayurveda.