Pulses from Madhya Pradesh – Premium Quality for Domestic & Export Markets
Madhya Pradesh is one of the leading producers of high-quality pulses in India, known for its organic, protein-rich, and chemical-free varieties. The state's fertile soil and ideal climate make it a hub for export-quality pulses, widely used in cuisines, food processing, and nutrition industries.
Key Pulses Produced in Madhya Pradesh:
✅ Chana Dal (Bengal Gram) – High in protein, used in Indian curries ✅ Toor Dal (Arhar Dal) – Rich in nutrients, popular in dals and soups ✅ Moong Dal (Green Gram) – Easily digestible, ideal for health-conscious diets ✅ Urad Dal (Black Gram) – Essential for South Indian dishes and dals ✅ Masoor Dal (Red Lentils) – High iron content, perfect for soups and stews
Key Features of Madhya Pradesh Pulses:
✅ High in Protein & Nutrients – Essential for a balanced diet ✅ Naturally Grown & Chemical-Free – Ideal for health-conscious consumers ✅ Long Shelf Life & Export-Quality – High demand in Gulf countries, USA, Europe, and Southeast Asia ✅ Available in Bulk & Retail Packaging – Custom packaging for export markets
Trade & Export Opportunities:
Available in whole, split, and flour form
Competitive pricing with bulk supply options
Suitable for retail, food processing, and international trade
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.
Pigeon Pea, also known as अरहर दाल (Arhar Dal) or तुअर दाल (Toor Dal), is a staple pulse in Indian households. It is rich in protein, fiber, and essential vitamins, making it an important part of a balanced diet. This lentil is widely used in dal recipes, curries, and traditional dishes worldwide.
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.
Toor Dal, also known as Arhar Dal or Pigeon Pea (अरहर दाल/तूर दाल), is a staple legume in Indian households. It is packed with protein, fiber, and essential vitamins & minerals, making it an important part of a balanced diet. Used in a variety of dishes, Toor Dal is a great source of plant-based protein, iron, and dietary fiber, which support digestion and overall well-being.
Urad Dal, also known as Split Black Gram (उड़द दाल), is a staple lentil in Indian households. This protein-packed legume is widely used in South Indian and North Indian cuisine, forming the base of dishes like Dal Makhani, Idli, Dosa, and Vada. Urad Dal is available in two common varieties: ✔️ Black Urad Dal (With Skin) – Used in traditional dals & dishes like Dal Makhani ✔️ Yellow Urad Dal (Skinned & Split) – Quick to cook, easily digestible, and perfect for healthy diets
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.
