Indian Pulses

Welcome to the colorful world of Indian pulses.

Pigeon Peas Pulse

Also known as Arhar Dal or Toor Dal in India.

A yellow-colored lentil that is flat on one side and oblong in shape. It originated in the eastern part of peninsular India.

Also known as Moong Dal in India This legume is packed with essential nutrients, including protein, fibre, vitamins, and minerals. It is low in calories and fat, making it an excellent addition to a healthy diet. Green gram is also a good source of antioxidants, which help protect your body against damage from harmful free radicals.

Yellow Lentil

Also Known as Moong Dal in India. maash ٫ mūng, monggo, đậu xanh, pesalu, kacang hijau or munggo, is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes

Whole Red Lentil (with & without skin)

In English, masoor dal is known as red lentils. It is a prominent legume that is used in many different cuisines across the world. The tiny, lens-shaped lentils come in red, orange, or pink. They have a mellow, earthy flavour that allows them to be used in both savoury and sweet recipes.

Chickpea / Kabuli Chole

Chickpeas, or garbanzo beans, are a popular ingredient in Indian cuisine and a staple in many vegetarian and vegan diets. They are popularly called chole or chana in Hindi. They're packed with protein, fiber, and nutrients, making them a healthy and filling addition to any mea

Red Kidney Beans

Also Known as Rajma in India. Kidney beans contain healthy proteins, minerals, and vitamins. Eating them can help with weight management, intestinal wellness, and regulating blood sugar.

Bengal Gram (Chana Dal)

Chana dal literally means “Split chickpeas”. Chana dal are baby chickpeas that have been split and polished. They have the appearance and flavor of small sweet corn kernels and go well with soups, salads, and rice dishes.

Black Matpe Beans (Sabut Urad)

Also known as Black Beluga Lentils. Whole Urad dal is prepared in the manner of a chilli or stew rather than a soup or dal. The black glossy skins of these lentil-like beans cover the creamy white interiors. The black skins of whole urad dal provide a rich, earthy flavor. It is also available in four varieties: sabut urad (black matpe beans), urad gota (skinless matpe beans), split urad dal with skin, and split urad dal without skin.

Black Chickpea (Kala Chana)

Black chickpeas are comparable to regular yellow garbanzo beans, but they are smaller and come in a variety of colors ranging from dark brown to black. Bengal gram, kala chana, desi chana are the different names by which it is known as. They have a nutty flavor and a solid texture that makes them versatile. These can be sprouted too.

Black-eyed Peas/ Cowpea (Lobia/Chawli/ Raungi)

These are a cowpea subspecies grown for their medium-sized edible bean, which mutates easily giving rise to a number of varieties, the most common commercial one being pale-colored with a prominent black eye in the center. It is very popular in Indian cooking, used in curries, pulao, and salad. It is frequently used in South America.