All Pulses

Chana dal is processed from whole, raw Bengal gram also known as “sabut chana”. In processing, the raw gram is cleaned and split after the husk is removed, to form chana dal in modernized machines. It is a popular legume in Indian cuisine. Modern technologies and hygienic method is used for processing so that the nutritional value of the pulses remains intact without any addition of inorganic compounds.

Green gram, commonly known as Moong, is a very healthy pulse to consume. The entire moong gram is green in colour and can be cooked whole or even sprouted to enhance its nutritional content. Moong dal is also available in the split variety with the husk still on the dal. Yellow moong is the split variety with the husk removed. It’s one side is flat and the other rounded. This is faster to cook and easier to digest.

Pink Masur dal is processed from black masur lentils from which the skin is removed and the grains are then split. Malka masur dal is popularly used in Indian cuisine because of its high nutritional value, its flavor and ease in cooking. This lentil is extremely rich in soluble fibers and lowers blood cholesterol levels and also reduces the risk of strokes and other heart problems.

Toor dal is a popular legume in Indian cuisine and is also known as toovar dal, arhar dal, split yellow peas and also as split pigeon peas. The different regions of India use this dal to make a variety of traditional and tasty dishes. Toovar dal is yellow in colour and the grains are a little smaller than those of chana dal. It has a mild nutty flavor.

Kabuli chana, also known as chick peas or Garbanzo beans is a nutritious legume and is used to make a variety of delicacies such as the Punjabi chole or a health dip like hummus. Kabuli chana is an excellent source of nutrients such as phosphorus, iron, copper and proteins. The high fibre content in this dal helps cure stomach disorders and constipation.

Fresh green peas are dried, processed and packed sealing in all the goodness and nutrients of the vegetable. The peas are grown under professional supervision to maintain a superior quality of the product. The entire process of growth, from planting the seeds to the growth of the pea plant, the plucking of the fresh green peas, and the process of drying them through modern technologies.

Urad dal is processed from raw black gram (black lentils). Urad dal is used in different forms. The processed black gram known as “Urad Sabut” is used in its entirety in some dishes. The unskinned whole grains are white in colour and are known as “Urad Dhuli” or “Mah Dhuli”. A third variety after processing the black gram is the split gram known as “Urad Chilka” or Split Urad dal which retains the skin and has a strong flavour.