Toor Dal (Pigeon Peas)

Toor Dal, also known as pigeon peas, is a rich source of protein, fiber, and essential nutrients. This popular Indian lentil is widely used in dal recipes and soups, offering a mildly sweet flavor and smooth texture.

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Chana Dal (Split Chick Peas)

Chana Dal, or split chickpeas, is a staple in Indian households. This lentil is rich in protein and offers a nutty, earthy flavor when cooked. It’s used in a variety of Indian dishes, from dal to savory snacks.

Rajma (Kidney Beans)

Lobia (Black-eyed Peas)

Kabuli Chana (Chickpeas)

Masoor Dal (Red Lentils)

Urad Dal (Black Gram)

Moong Dal (Split Green Gram)

Rajma, or kidney beans, is a popular North Indian pulse used in flavorful curries. It is known for its robust flavor and rich source of protein and fiber.

Moong Dal, made from split green gram, is light and easy to digest. Known for its soft texture and mild flavor, it is often used in soups, stews, and health-conscious recipes.

Lobia, or black-eyed peas, is a nutrient-rich legume popular in Indian and global cuisines. It has a mild, nutty flavor and is an excellent source of protein and fiber, perfect for salads, curries, and soups.

Kabuli Chana, or white chickpeas, is a versatile pulse used in a variety of global cuisines. It’s rich in fiber, protein, and iron, making it a healthy addition to salads, curries, and hummus.

Urad Dal, also known as black gram, is a popular pulse used in South Indian dishes. Its rich and creamy texture makes it ideal for dal makhani and dosas.

Masoor Dal, or red lentils, is a quick-cooking lentil variety. It is high in protein and fiber, and its earthy flavor complements a wide range of curries and stews.

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Matki (Moth Beans)

Moth beans, also known as matki, are tiny, brown legumes with a strong, earthy flavor. They are commonly used in Indian sprouts, salads, and curries and are packed with protein, fiber, and antioxidants.

Masoor Malka (Split Red Lentils)

Masoor Malka, the split version of red lentils, is a quick-cooking pulse that retains its shape even after cooking. Known for its soft texture and high protein content, it’s ideal for curries and soups.

Moong Mogar (Yellow Moong Dal)

Masoor Sabut (Whole Red Lentils)

Green Gram (Whole Moong)

Moong Chilka(Split Green Gram with skin)

Arhar Dal (Whole Pigeon Peas)

Kulthi Dal (Horse Gram)

Moong Mogar, or yellow moong dal, is a split and dehusked variety of green gram. It is easy to digest and cooks quickly, making it a popular choice for soups and khichdi.

Kulthi Dal, or horse gram, is an underutilized but nutrient-dense pulse. Rich in protein and iron, it’s often consumed in soups and curries, and is also used for medicinal purposes in traditional Indian medicine.

Masoor Sabut, or whole red lentils, is a nutritious pulse rich in protein and iron. It retains its shape even after cooking, making it perfect for salads and hearty stews.

Green Gram, or whole moong, is a nutritious and easily digestible pulse. It’s commonly sprouted for salads or cooked into a healthy dal. This pulse is high in protein and fiber, perfect for balanced diets.

Arhar Dal, also known as whole pigeon peas, is a rich and filling pulse used in Indian households. It offers an earthy flavor and is often cooked with spices to prepare dal dishes.

Moong Chilka, or split green gram with skin, is a nutritious variety of lentil that contains a higher fiber content due to the intact skin. It’s used in traditional Indian recipes like dal and khichdi, providing a slightly earthy flavor.

Chilka Urad Dal(Split Black Gram with skin)

Chilka Urad Dal, or split black gram with skin, is an earthy and rich-flavored lentil. It’s commonly used to make dals, soups, and batters for traditional Indian recipes like dosa and idli.

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