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Showing 1–18 of 21 results
Arhar Dal
Toor dal (Arhar dal) is the most popular and widely consumed dal in India and cooked most often in Indian households. This dal is known with many different names in different part of India, like Tuvar dal, Toovar dal. In Northern part of Indian it is known as yellow dal (peeli dal) or Arhar dal, Tadka dal and yellow pigeon peas in English.
Toor dal is very simple and nutritious and very easy to cook with simple tempering of cumin seeds and
asafetida.
Chana Dal
Chana dal is baby 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 cuisine. Chana dal is delicious, nutritious and easily digested. Apart from being used in soups, salads, curries, dal preparations, savouries, sweets and rice dishes, the legumes are also roasted and powdered into chickpea flour (besan), another ingredient that is widely used in almost every province of India. Also Known as Split Bengal gram
Chana Whole
Kala chana / Chana Whole are considered both protein and vegetable because they are a rich source of vitamins and minerals present in both food groups sourced from north & central India. Chana Whole (Chickpea) are brown coloured beans are commonly known as chana, chickpeas and garbanzo beans. It’s a member of large group called “pulses” which are rich in proteins, dietary fibre and low in cholesterol and saturated fat.
Cow Peas
Cowpea seeds provide a rich source of proteins and calories, as well as minerals and vitamins. This complements the mainly cereal diet in countries that grow cowpeas as a major food crop. A seed can consist of 25% protein and has very low fat content. Black-eyed peas are incredibly nutrient-dense, packing plenty of fiber and protein into each serving.
They’re also a good source of several important micronutrients. They can help lower blood sugar, improve cholesterol levels, and help maint
Ground Nut /Peanut
Groundnuts are legumes that grow in the ground, although the plant flowers above the ground. Peanuts can be eaten raw, used in recipes, made into solvents, oil, medicines, and peanut butter as well as having many other uses. They can be roasted or steamed with the pods and even can be seasoned in recipes. Groundnuts are a welcome sight in Indian cuisine and enjoyed by kids and adults alike. Groundnuts supply your body with 26 minerals and 13 vitamins.
Kabuli Chana
Kabuli Chana are famously known as chole, punjabi chole, garbenzo beans or white chick peas. Chickpea seeds are high in protein. Kabuli Chana is believed to be one of the earliest cultivated legumes. It is a small, hard, knobby, beige coloured bean with a diameter of less than a centimeter. It looks kind of like a wrinkled haszelnut. Its nutty and creamy flavor , firm texture and minimal fat makes it a versatile ingredient
Malka Masoor
Masoor is known to be probably the most commonly used Dal in India. Sabot means whole and the brownish skin is left on in this type of Masoor Dal. Apart from a high level of proteins, masoor malka also contain dietary fiber, Folate, vitamin B1, and mineral, all with virtually no fat. Masoor, like other legumes, are rich in soluble fiber. They are a good source of potassium and iron.
Masur Split Washed
One can relish it with rice, rotis and even bread. Or lentils can simply be used as a condiment in soups. It is machine cleaned and handpicked, before packing to ensure its purity and hygiene, which is healthier, tastier and cooks uniformly.
Masur Dal has many health benefits when incorporated into the diet. It reduces the risk of heart disease by lowering blood pressure and cholesterol levels due to the presence of dietary fiber, protein, and antioxidants
Masur Whole
Masoor Whole also known as pink lentil varies in color from greenish brown to red and yellow. It is great for quick and easy suppers since it cooks quickly and does not need to be soaked prior to cooking. It is perfect for dal or lentil salads.
Moong Split
Moong Split. This organic un-hulled & split Moong Bean (Split Green Gram) are relatively easy to digest, low in fat, high in protein and has dietary fiber. When cooked and have a mild, earthly flavor and soft texture. Mostly used in Moong dal Khichadi, also makes an extremely healthy comfort dish and satisfying meal.
Moong Split Washed
Washed Moong Split Dal has a sweet flavor and brittle soft texture. It is packed with proteins and low carbs. Moong dal contains vitamins and vital minerals including iron, calcium, magnesium, potassium, vitamin A, vitamin C, vitamin D, and vitamin B6. It helps to boosts immunity power.
Moong Whole
Moong beans are part of the legumes family. And mostly are cultivated on all farms in western & central India as a rain/kharif crop, normally harvested in October- November month. Green Gram or Moong whole is an essential part of Indian diet. It is used a an important ingredient for preparation of savoury and sweets. Moong beans are the most cherished foods items. When they are cooked with spices they are nourishing and relatively easy to digest, they do not create abdominal gas or bloating in human body. Refresh Green gram or organic moong whole is a necessary piece of Indian eating routine. It can be eaten either whole (with or without skin) or as bean sprouted.
Panch Mel Dal
Lentils are a fiber rich protein source. Panchmel dal is made with Split Pigeon Pea (Toor dal), Split black gram with skin (Chilka Urad dal), green gram (Moong), Split Bengal gram dal (Chana Dal) and Moth dal (Matki). A mix of five lentils of different colours add a variety of phytonutrients and antioxidants to the diet. The fiber ensures that you stay full for longer and fiber is an essential part of a healthy diet.
Peas White
White Vatana (Peas White or Dried peas) like Green peas is a variety of beans that are spherical in shape and are produced by harvesting the pea pods when they are fully matured and then drying them. White peas or Safed vatana is often used to make Ragda patice. White Peas are also known as Navy Peas and are healthy and highly nutritious and rich in vitamins.
Rajma Chitra
Kidney beans are integral part of the cuisine in northern regions of India where the beans are known as Rajma and are used in a dish of the same name. The hill variety grown variously in Himachal Pradesh, Uttarakhand, Jammu & Kashmir are red in colour with small bean size. This particular type is more popular in these regions. While the bigger red and chitra or speckled beans are more famous in other northern states. Rajma chitra is high in potassium and it contains low sodium and fat.
Rajma Jammu
Red Rajma Jammu is a type of common beans and it resembles the shape and color of a kidney it is smaller and distinct in texture. Kidney beans teamed with rice are dubbed as the complete protein meal. It needs less soaking and cooking time than Rajma seeds and offers a good meal option with rice and chapattis. Rajma Jammu Red is a type of common beans and it resembles the shape and color of a kidney.
Rajma Red
Rajma is also known as Red Kidney Beans and are full of nutrients and proteins. They are called kidney beans because they are shaped like kidneys. They usually have a dark-red color and has high quantities of iron and fiber. Rajma is an extremely popular dish in Northern India. Apart from being used as an ingredient in the Indian recipe version, our Red Rajma can be used in salads. It will definitely add a dash of colour and health to your table.
Soybean Whole
Soybeans are a type of legume native to eastern Asia. They are an important component of Asian diets and have been consumed for thousands of years. Today, they are mainly grown in Asia and South and North America. In Asia, soybeans are often eaten whole, but heavily processed soy products are much more common in Western countries. Various soy products are available, including soy flour, soy protein, tofu, soy milk, soy sauce, and soybean oil. Soybeans contain antioxidants and phytonutrients.