Beans , Pulses , Peas And Its Varieties

Beans and pulses are widely consumed in India as a staple food due to their high protein content, which makes them a popular choice for vegetarians and vegans. hey are rich in essential nutrients like iron, potassium, magnesium, and fiber. These nutrients help in maintaining good health and preven=ng various diseases.

    1. Red Split Lentils (Massor Dal)

  • The lentil (Lens culinaris) a type of pulse is a bushy annual plant of the legume family, known for its lens-shaped seeds. Quick to cook and very delicious, red lentils are known to absorb the flavor of spices.

    • 2. Red Lentil Football

  • Red Football Lentils are decorticated whole Red Lentils, also known as “Footballs”, are made from the Whole Red Lentil. The skin is removed from the lentil, leaving behind the inside portion of the seed whole (not split)

    • 3. Toor Dal

  • Toor dal is also known as Arhar Daal & is highly appreciated by customers for its rich flavor and high nutritional value. Toor Daal is grown in many parts of India, this dal is used in various delicacies cuisines such as the very famous Sambhar.

    • 4. Chana Dal

  • Chana Dal is nothing but chickpeas that has been split and polished. It looks and tastes like small kernels of sweet corn and is one of the most popular ingredients in Indian cuisines. Chana Dal is delicious, nutrious and easily digested.

    • 5. Moong Dal

  • Moong dal helps enhance the functioning of the cholecystokinin hormone. This makes the body feel full ager eating and improves your metabolism rate too.

    • 6. Urad Dal

  • The Urad majorly comes in two types that is black (with chilka) and white (without chilka). Being a major source of proteins Indian urad is extremely nutritious and healthy. Urad is also known Black Gram

    • 7. Urad Dal Chilka

  • Urad dal chilka is also known as black matpe with husk split or split black gram is a lentil that has been split with outer black skin intact. Split black gram with visible creamy white interiors is easier to cook in comparison to whole urad.

    • 8. White Kabuli Chickpeas (Kabuli Chana)

  • Widely used in various dishes like hummus, curries, soups, salads & pasta and known for its nutty flavor. This range is also, known as chickpeas and garbanzos, which takes the round shape when it is boiled.

    • 9. Black Desi Chickpeas

  • High in Fiber and other nutrients, Desi Chickpeas pack a powerful taste which is a great addition to many recipes. The Chickpeas are utilized for preparing various Indian food and snacks.

    • 10. Light Speckled Kidney Bean

  • Light Speckled Kidney Bean. Light Speckled Kidney Bean (Phaseolus vulgaris) are long grain beans (long shape), beige, pink or red with dark rajas. It has slightly sweet taste Kidney beans are high in proteins and dietary fibers and are very useful in lowering cardiovascular health risks.

    • 11. Red Kidney Bean (Rajma)

  • The kidney bean is a variety of the common bean. It is named for its visual resemblance in shape and color to a kidney. Kidney bean is good in simmered dishes where they absorb the flavors of seasonings and the other foods with which they are cooked.

    • 12. Black Eye Bean

  • The black-eyed pea, black-eyed bean, or goat pea, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The black eye pea is cultivated throughout the world.