Premium Black Eyed Peas – Nutritious, Protein-Rich & Perfect for Global Cuisine
Our Black Eyed Peas (Lobia / Cowpeas) are carefully selected, machine-cleaned, and
hygienically packed to ensure superior quality, uniform size, and long shelf life. These
legumes are known for their distinctive creamy-white color with a black spot, mild flavor,
and excellent nutritional profile, including high protein, fiber, iron, and folate.
Urad Dal comes from whole black gram lentils. When whole, it has a shiny black outer skin with a creamy white interior. The split and polished variety appears off-white or pale cream in color. It is small, oval-shaped, and dense in texture.
Flavour & Texture :
Urad Dal has a rich, earthy, and slightly nutty flavor. When cooked, it develops a creamy and sticky consistency, making it ideal for smooth-textured dishes. Its robust flavor enhances
savory recipes, and it blends well with spice.
Desi Chana consists of small, dark brown chickpeas with a rough outer coat. When split and polished, it becomes Chana Dal, displaying a rich yellow color and uniform grain size. The beans are round and firm, with a dense texture that indicates high protein content and quality.
Flavour & Texture :
Desi Chickpeas have a deep, earthy, and slightly nutty flavor with a pleasant chewiness when cooked. They soften nicely while retaining their shape, making them suitable for long-cooking dishes. The texture is hearty and satisfying, offering a rich, wholesome bite.
Dry peas, commonly known as matar, come in two main varieties white (cream-colored) and yellow. They are round, smooth, and slightly flattened, with a matte surface on.
Flavour & Texture :
When cooked, matar develops a mild, earthy, and slightly sweet flavor with a soft, creamy consistency. It easily blends into gravies and thickens sauces.
Moong Dal is derived from small, green mung beans. When split and dehusked, it appears bright yellow with a smooth, glossy texture. The grains are oval to round in shape and uniform in
size, giving them a clean and vibrant look.
Flavour & Texture :
Moong Dal has a mild, slightly sweet, and earthy flavor. When cooked, it becomes soft and creamy, yet remains light and easy to digest. It blends beautifully with spices and seasonings,
making it suitable for both savory and sweet dishes.
Kulthi beans are small, oval, and slightly flat with a dark brown to reddish-brown color. Their tough outer skin gives them a rustic appearance compared to other pulses.
Flavour & Texture :
When cooked, horse gram has a strong, earthy flavor and a dense, slightly chewy texture. It adds a deep, nutty taste to traditional recipes and pairs well with bold spices.
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.
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.
Chana Dal consists of split and polished kernels of desi chickpeas. The grains are bright yellow, round, and slightly flat, with a smooth surface and uniform size. When dry, they have a glossy
appearance, and when cooked, they retain their shape well.
Flavour & Texture :
Chana Dal has a rich, nutty flavor and a slightly sweet taste. It cooks to a soft yet firm texture, offering a pleasant bite. The dal holds its structure in curries and stews, making it versatile for a variety of dishes.
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.
Toor Dal consists of split and skinned pigeon peas. The lentils are yellow in color, flat, and round in shape with a smooth surface. When whole, they have a brownish skin, but the polished form commonly seen in markets appears bright yellow and uniform.
Flavour & Texture :
Toor Dal has a slightly nutty, earthy flavor with a hint of sweetness. When cooked, it turns soft and creamy, making it ideal for thick, hearty dishes. It absorbs flavors exceptionally well, enhancing the richness of curries and stews.
Our Turkish Gram (also known as Horse Gram or Kulthi) is carefully sourced from
trusted farms and processed with strict quality checks to ensure clean, uniform grains rich in
nutrition. Turkish Gram is highly valued for its high protein, fiber, and iron content,
making it ideal for both culinary and nutritional applications.
