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A delicious small green bean with a creamy nutty flavour. Also used for bean sprouts. Mung Beans are a good source of protein and are high in dietary fibre.
Available in 2Kg bags.
Red Lentils are an essential lentil. Extremely versatile and easy to cook - you can use in curries, nut roasts, lentil breads, soups and more. No need to soak before cooking.
Heera Black beans, also known as Turtle beans are popular in Mexican, Tex-Mex and staple Latin American food. Black beans are high in protein and fiber content. Black beans are also used in Indian cuisine, especially in South India as in making Coconut Black bean curry.
Bajra or pearl millet is an important coarse grain crop and considered to be the common man's staple nourishment. It is a rich source of carbohydrate & micronutrients.
Toor dal is also known as pigeon peas. These nutritious peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan
Moong dal is also known as green bean they are small cylindrical beans with bright green skin.this is the most nutritious beans and very easy to digest. moong dal is always tasty and an excellent source of valuable nutrients and protein. This dal is a great combination with chapattis.
Split and dehusked to produce a small pale yellow split pea (dal)
Popular in North and South Indian cuisine
Great for creamy dals and soups
Can be used to prepare dumplings
If fried in oil, this dal will turn red and aquire a nutty flavour
Kala Chana, or Black Chickpeas, are common to Indian households as a major variety of chickpeas. They are rich in iron, protein, fiber, and other minerals like manganese, phosphorus, and folate. They are a cheap and widely available source of iron and protein in India, and make an integral part of the Indian diet.
Moong dal is also known as green bean they are small cylindrical beans with bright green skin this is the most nutritious beans and very easy to digest. Moong dal is always tasty and an excellent source of valuable nutrients and protein. This dal is a great combination with chapattis.
Natco Urid (or Urad) beans split and dehusked to produce a small pale yellow split pea (dal). This dal has many uses and is popular in North and South Indian cuisine. Great for creamy dals and soups and also used to prepare dumplings. If fried in oil, this dal will turn red and acquire a nutty flavour.
Plain or Non- Oily Toor dal, this Toor dal is without any oil application. Many dishes like puran poli, sambhar and dal fry can be prepared. Toor dal is the staple food of India and is consumed on a daily basis in almost all Indian households along with rice and roti.
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Its seeds are high in protein.