Dal-Beans

Mosambi Chana (Bold Black Chickpeas) are large, firm chickpeas with a rich, earthy flavor. Often used in curries, salads, and snacks, they are packed with protein and fiber, making them a nutritious addition to your meals.

Moong Mogar is split, skinless green moong dal, known for its mild flavor and soft texture when cooked. It’s commonly used in soups, curries, and dals for a nutritious, easy-to-digest dish.

Moong Deshi is whole green moong dal, packed with nutrients and often used in soups, curries, and salads. It’s known for its earthy flavor and is easy to digest, making it a healthy addition to your meals.

Moong Dal is split yellow lentils, commonly used in soups, dals, and curries. It has a mild flavor, is quick to cook, and is rich in protein and fiber, making it a healthy choice for everyday meals.

Moong Bold is a variety of whole green moong beans, known for their rich, earthy flavor and firm texture. Ideal for curries, soups, and sprouting, it’s a nutritious addition to any dish.

Mix Dal is a blend of Toor Dal ,Moong Dal,Chana Dal ,Masoor Dal ,Urad Dal offering a rich combination of flavors and textures. Perfect for hearty soups, dals, and stews, it provides a nutritious, protein-packed meal.

Matar (Dried Green Peas) are small, firm peas that require soaking before cooking. They are perfect for making hearty curries, soups, and stews, offering a sweet, nutty flavor and high nutritional value.

Masoor Gota are whole red lentils, known for their earthy flavor and smooth texture when cooked. They are perfect for soups, curries, and dals, offering a nutritious, protein-packed addition to your meals.

Val (also known as Field Beans) is a nutritious legume commonly used in Indian curries, stews, and snacks. It has a slightly earthy flavor and is rich in protein, making it a great addition to vegetarian meals.

Val Surti (Surti Field Beans) are a popular legume in Indian cuisine, known for their creamy texture and earthy flavor. They are commonly used in curries, dals, and snacks, providing a good source of protein and fiber.

Urad Whole (Black Matpe) is a black-skinned lentil commonly used in Indian dishes like dals, idlis, and dosas. It has a rich, earthy flavor and is packed with protein and fiber, making it a nutritious addition to your meals.

Urad Gota (Matpe without Skin) are whole black gram lentils with the skin removed. They have a smooth texture and mild flavor, commonly used in Indian dishes like dals, curries, and snacks, offering a rich source of protein and nutrients.

Urad Dal (Split Matpe Beans with Skin) is a versatile lentil with a mild flavor and earthy taste. Used in a variety of Indian dishes like dals, vadas, and dosas, it is rich in protein, fiber, and essential nutrients.

Urad Dal (Split Matpe Beans without Skin) are split black gram lentils, offering a smooth texture and mild flavor when cooked. They are commonly used in Indian dishes like dals, idlis, and dosas, and are rich in protein, fiber, and iron.

Toor Dal (Pigeon Peas) is a popular yellow lentil used in Indian curries and dals. It has a mild, nutty flavor and soft texture when cooked, offering a rich source of protein and fiber for a healthy, hearty meal.

Toor Dal (Oily) Split Pigeon Peas are split, yellow lentils with a slightly oily texture. They are commonly used in Indian curries and dals, offering a rich, nutty flavor and a good source of protein and fiber for a nutritious meal.

Navdhan is a mix of nine different grains and lentils, commonly used in traditional Indian dishes. It offers a rich blend of flavors, textures, and nutrients, making it a healthy choice for soups, porridges, and stews.

Moth Beans are small, nutritious legumes with a slightly earthy flavor. They are commonly used in curries, salads, and stews, providing a rich source of protein, fiber, and essential vitamins for a healthy meal.

Masoor Whole (Red Lentils) are whole red lentils with a slightly earthy flavor and firm texture. They are commonly used in soups, curries, and dals, providing a rich source of protein, fiber, and essential nutrients.

Masoor Dal (Split Red Lentils) are split red lentils that cook quickly and have a mild, earthy flavor. They are commonly used in Indian dals, soups, and curries, offering a rich source of protein, fiber, and essential nutrients.

Light Red Rajma (Kidney Beans) are firm, reddish-brown beans commonly used in Indian curries, stews, and salads. They have a rich, hearty flavor and are packed with protein, fiber, and essential nutrients, making them a great addition to your meals.

Kashmiri Rajma is a variety of kidney beans known for its rich, creamy texture and deep red color. Popular in Kashmiri and North Indian cuisine, it is used in curries and stews, offering a hearty flavor and excellent nutritional value.

Kalthi (Horse Gram) is a small, reddish-brown legume with a slightly bitter taste. It’s rich in protein and often used in dals, soups, and stews for its health benefits.

Kabuli Chana (Chickpeas) are large, light-colored beans with a nutty flavor and firm texture. Widely used in curries, salads, and snacks, they are rich in protein, fiber, and essential nutrients.

Hara Matar (Green Peas) are fresh, tender peas with a sweet, mild flavor. Often used in curries, rice dishes, and snacks, they are packed with vitamins, fiber, and antioxidants, adding freshness to your meals.

Deshi Chana (Black Chickpeas) are small, dark-colored chickpeas with a nutty flavor and firm texture. They are commonly used in curries, stews, and salads, offering a rich source of protein, fiber, and essential nutrients.

Dark Red Rajma (Kidney Beans) are rich, deep-red beans with a creamy texture. Often used in curries and stews, they add a hearty flavor and are packed with protein, fiber, and essential nutrients.

Daliya is cracked wheat, commonly used in Indian porridge, soups, and snacks. It’s a nutritious, fiber-rich grain that cooks quickly and offers a mild, hearty flavor, making it a great addition to any meal.

Chori (Red Beans) are small, reddish beans with a mildly sweet flavor. They are commonly used in curries, stews, and salads, providing a rich source of protein, fiber, and essential nutrients.

Chora (Black Eyed Beans) are small, cream-colored beans with a characteristic black spot. Known for their soft texture and mild flavor, they are commonly used in curries, soups, and salads, offering a good source of protein and fiber.

Chitra Rajma is a variety of kidney beans with a distinct speckled appearance. Known for its creamy texture and rich flavor, it is commonly used in curries and stews, providing a good source of protein and essential nutrients.

Chana Dal are split yellow chickpeas with a slightly nutty flavor. Commonly used in dals, soups, and curries, they are rich in protein, fiber, and essential nutrients, making them a healthy and versatile ingredient in Indian cuisine.

Black Beans are small, oval-shaped legumes with a rich, earthy flavor. Often used in curries, soups, and salads, they are packed with protein, fiber, and essential nutrients, making them a healthy addition to your meals.