Pulses

Green Gram Split (मूंग हरी दाल) is a highly nutritious legume widely used in Indian, Asian, and global cuisines. It is a rich source of protein, fiber, vitamins, and essential minerals, making it an excellent choice for healthy diets, weight management, and Ayurvedic remedies. Green Gram Split is commonly used in soups, curries, dal dishes, and sprouts.

Moong Dal, also known as Yellow Lentils (मूंग पीली दाल), is a skinned and split version of whole green moong beans. It is a staple protein-rich lentil in Indian cuisine, known for being light, easy to digest, and packed with essential nutrients.

Green Gram, also known as Whole Mung Beans (मूंग साबुत / मोठ दाल / Turkish Gram), is a highly nutritious legume widely used in Indian, Asian, and global cuisines. It is rich in protein, fiber, and essential nutrients, making it a popular choice for health-conscious consumers, vegans, and fitness enthusiasts. Grown mainly in Madhya Pradesh, Maharashtra, Rajasthan, and Karnataka, Indian Green Gram is known for its superior quality, rich taste, and excellent nutritional benefits.

Lentils (मसूर) are nutrient-dense legumes rich in protein, fiber, and essential vitamins. They are widely used in Indian and global cuisine, especially in the form of मसूर दाल (red lentils).

Whole Red Lentil, known as मलका मसूर या मसूर की दाल, is a nutrient-rich, protein-packed pulse commonly used in Indian, Middle Eastern, and Mediterranean cuisines. It has a mild, earthy flavor and a soft texture when cooked, making it perfect for soups, dals, stews, and curries. Whole Red Lentil retains its outer husk, making it richer in fiber and essential nutrients compared to split red lentils.

Red lentils, also known as मसूर की दाल (Masoor Dal), are one of the most popular and widely consumed pulses in India and across the globe. These lentils are small, orange-red in color, and rich in plant-based protein, dietary fiber, and essential vitamins, making them a staple in vegetarian and vegan diets.