White Chickpeas

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  Red Lentils

  Red Lentils

  Appearance :

  Masoor Dal consists of small, lens shaped lentils that range in color from orange to reddish-brown. When split and polished, they appear bright orange and turn golden when cooked. They are one of the quickest-cooking lentils and are widely used across Indian households.

  Flavour & Texture :

  Masoor Dal has a mild, earthy, and slightly sweet flavor. When cooked, it becomes soft and creamy, making it ideal for smooth textured dishes. Its delicate taste allows it to easily absorb spices
  and seasonings.

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  Split Green Gram

  Split Green Gram

  Appearance :

  Moong dal is the split version of whole mung beans (green gram). It typically appears as small, smooth, oval-shaped lentils with a yellow color when the outer green skin is removed. The yellow split moong dal is commonly used in cooking and is distinct from the whole mung bean, which is green and round.

  Flavour & Texture :

  Moong dal has a mild, slightly sweet, and neutral flavor, making it versatile for various dishes. The yellow moong dal is known for its subtle sweetness and gentle taste, while the green moong dal has a slightly earthy and nutty flavor. This difference in flavor helps distinguish their culinary uses.

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  Yellow Chickpeas

  Premium Yellow Chickpeas – Nutritious, Protein-Rich & Versatile Pulses

  Our Yellow Chickpeas (Desi Chana / Bengal Gram) are sourced from high-grade farms
  and processed with care to ensure uniform size, purity, and natural taste. Rich in plant-based
  protein, fiber, iron, and essential vitamins, yellow chickpeas are widely used in traditional
  Indian cooking and health-conscious diets around the world.

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  Kidney Beans

  Kidney Beans

  Appearance :

  Rajma beans are medium to large-sized, kidney shaped legumes with a deep red or maroon color and a smooth, glossy surface. The name “Rajma” is derived from the Hindi word for kidney,
  due to their.

  Flavour & Texture :

  When cooked, rajma has a rich, earthy, and slightly sweet flavor with a soft yet firm texture that holds its shape well in curries. The inside becomes creamy, making it ideal for thick gravies.

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