Organic Pulses
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Black Eye Peas
Organic Black Eyed Peas or black-eyed beans are medium-sized legumes. They are pale white with a black spot on the side. They are widely eaten in Asian, African, and South-American households.
Black-eyed peas’ benefits are abundant; they are rich in protein, calcium, and iron. Furthermore, promote weight loss and maintain heart health. You can make English baked beans, bean curry, or bean salad using our organic black-eyed peas.
Chana Dal
Chana Dal is nothing but tender and split chickpeas. It is bright yellow and looks like a half-sphere. It is an excellent source of protein, carbohydrates, and fiber.
Besan is obtained by grinding roasted chana dal. Chana dal is consumed as a snack, appetizer, and even as a dessert. You can relish the flavors of our organic chana dal in Chana Dal Chat, Fried Chana Dal, Dudhi Chana, and Chana Dal Halwa.
Kala Chana
Kala Chana also known as black chickpeas or black grams have a very high fiber and protein content. The inside of the black grams is yellow and they have a starchy texture when they’re cooked.
Malka Masoor
Masoor Dal, the red split lentil that is an extremely common pulse in India. It has reddish orange color. It is rich in proteins, vitamins, potassium and dietary fiber. It turns to a yellow color and has a creamy texture when cooked.
Masoor Dal
Masoor Dal, the red split lentil that is an extremely common pulse in India. It has reddish orange color. It is rich in proteins, vitamins, potassium and dietary fiber. It turns to a yellow color and has a creamy texture when cooked.
Mixed Lentils
Mixed Lentils are a mixture of healthy lentils, also mostly known as Panchratna Dal. It includes Masoor Dal, Black Grams or Urad Dal, Chana Dal, Moong Lentils and Toor Dal. It is loaded with nutrients, fiber and protein. It basically has the nutrition of five lentils together.
Moong Split
Moong Split dal, also known as Moong Dal Chhilka, has rich source of protein and fiber. Its skin is olive green and has an off white color on the inside. It has soft texture and slightly sweet flavor but is mostly bland. It is easy to cook and digest. It has nutrients such as magnesium, potassium, iron and calcium.
Moong Whole
Green gram, maash or mung bean – Moong Whole Pulse has a variety of names. It is round in shape, olive green in color and high in protein. It the easiest dal for cooking and for digestion. It’s available in many forms – whole, split and with skin removed. It’s rich in calcium, potassium and iron.
Moth Beans
Moth beans, also known Matki in India, are a great source of iron and protein. It is light brown in color and is easy to cook. It has a lot of nutritional value such as minerals, protein, vitamins and enzymes.
Rajma Chitra
Rajma Chitra is a white speckled kidney bean and is light brown in color. It is rich in iron, potassium, magnesium, vitamin C and folate. Rajma Chitra is sturdy in nature and a subtle in taste and is very high protein and fiber.
Rajma Jammu
Rajma is also known as Red Kidney Beans and are full of nutrients and proteins. They are called kidney beans because they are shaped like kidneys. They usually have a dark-red color and has high quantities of iron and fiber. Rajma is an extremely popular dish in Northern India.
Urad Black Split
Black Urad Spilt Dal, also known as Black Chhilka Urad Dal, has an off white interior, like a creamy color. Like other pulses, it is also high in protein and is easy to cook. They have a sticky texture and are famous in the Northern parts of India.
Urad Dal White
Urad Dal a staple in Indian dishes and is easy to make. White Urad Dal is just skinned and split black Urad Dal. Hence, it is light yellow or white in color, and has a creamy texture. It is a rich source of protein and fiber and helps in easy digestion.
