Power Packed PULSES
straight from the Farms
Power Packed Pulses
straight from the Farms
Adzuki Beans
Red lobia / Chori
These are small red beans having a sweet nutty taste. Similar in flavour profile to the black-eyed beans they are relatively quick to cook and digest.
Black Eyed Beans
White Lobia
These pale-coloured beans with a brownish-black spot or eye are extremely nutrient rich with large amounts of fibre, proteins and micro-nutrients. They are considered to be effective in maintaining heart and digestive health and support weight loss.
Kidney Beans
Rajmah
High in Fibre and Proteins, Rajma is considered to be useful for those trying to lose weight or managing their blood sugar levels.
Pigeon Peas
Toor / Arhar Dal
One of the most widely consumed dals across the Indian Subcontinent, Arhar dal lends itself to a variety of preparations. Similar to other dals, it is rich in its nutrient profile.
Red Lentils whole
Masoor Sabut
A brown skinned dal that is orange on the inside, Masoor dal has a strong earthy taste. It is especially popular in Northern India.
Red Lentils split
Masoor Dal
A quick cooking dal that takes a slightly soft and mushy texture. Masoor dal is a much favoured dal that pairs well when cooked with vegetables or meats.
Chick Peas Split
Chana Dal
Obtained from Split and skinned black gram, chana dal is delicious and nutritious. It is also used to prepare chickpea flour or besan.
Chick Peas
Safeed Chana
One of the earliest cultivated legumes, chick peas find wide usage in many parts of the world due to their mild nutty taste that contrasts well with other stronger tasting food ingredients. They are good sources of folate and dietary minerals.
Green Moong whole
Moong Sabut
Small, green oval shaped beans, they are used to make hearty dals. Sprouted moong beans are eaten raw and make an excellent addition to salads as well.
Green Moong Split
Moong Chilka
Split green moong dal, still has its skin attached, thus, making it extremely nutritious. At the same time, it is easy to cook and digest.
Yellow Moong Split
Moong Dhuli
Yellow moong dal is obtained when the green moong beans have their skin removed and split. Extremely easy to digest and quick to cook, this dal finds its way into both sweet and savoury dishes.
Dried Green Peas
Matara
Packed with cholesterol reducing fibre along with other nutrients, sun dried green peas are a good source of molybdenum as well as other essential minerals. They find excellent use in street foods and curries.
Black Gram whole
Urad Sabut
An extremely flavourful dal. A popular dish of this dal is the royal Dal Makhani, a must at every North Indian celebration
Black Gram split
Urad Chilka
Split Urad Dal still has its skin intact and has a relatively strong taste and aroma.
Black Gram - Broken
Urad Dhuli
Skinned and split urad dal has a creamy white colour and has a distinct texture when cooked. Besides being cooked as a dal it is extensively used in the preparation of various snack items.
Moth Beans
Matki
Small, oblong, brownish tinted beans, Matki is used either as whole beans or soaked and sprouted. Sprouting them raised their nutrition level and gives another dimension to a traditional element of the Indian kitchen.