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
Black Gram (उड़द), also known as Urad Dal, is a highly nutritious legume rich in protein, fiber, iron, and essential minerals. It plays a key role in Indian cuisine, commonly used in dishes like dal makhani, dosa batter, vadas, and papad. Black gram is also valued in Ayurveda for its digestive, energy-boosting, and bone-strengthening properties. It helps in improving digestion, heart health, and muscle growth, making it an excellent dietary choice for vegetarians.
Black Gram Split (उड़द की दाल / काली दाल) is a highly nutritious and protein-rich lentil widely used in Indian cuisine. It is an excellent source of fiber, iron, calcium, and essential minerals, promoting digestion, muscle growth, and bone health. Commonly used in dishes like dal makhani, khichdi, dosa batter, and soups, this lentil is a staple in vegetarian diets. In Ayurveda, it is valued for its energy-boosting and digestive properties.
Chana Dal (चना दाल) is a nutritious and protein-rich pulse, widely used in Indian, Middle Eastern, and South Asian cuisines. Made from split Bengal gram (Desi Chickpeas), it has a mild, nutty flavor and is used in soups, curries, snacks, and flour production (Besan). Grown in Madhya Pradesh, Maharashtra, Rajasthan, and Uttar Pradesh, Indian Chana Dal is known for its high quality, purity, and rich taste.
Chickpeas (Kabuli Chana / छोला) are a high-protein, fiber-rich pulse, widely consumed globally for their nutritional benefits and versatile culinary uses. They are an excellent source of plant-based protein, vitamins, and minerals, making them ideal for vegetarian and vegan diets. India, particularly Madhya Pradesh, Rajasthan, and Maharashtra, is a major producer of high-quality Kabuli Chana, known for its large size, creamy texture, and superior taste.
Chickpeas Split (चना दाल) is a nutritious and protein-rich pulse, widely used in Indian, Asian, and Middle Eastern cuisines. It is made by splitting and dehusking chickpeas, resulting in a yellow, protein-packed lentil that is essential in dals, soups, and snacks like besan (gram flour) production. Sourced from Madhya Pradesh, Rajasthan, and Maharashtra, Indian Chana Dal is known for its superior quality, natural taste, and high nutritional value.
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.
