Commonly known as ‘Kala chana’ (Hindi) in India, chickpeas are a part of the vegetarian diet in India. These are basically legumes belonging to the Fabaceae family. The plants are short in height and are mostly found in tropical and subtropical regions. The seeds are excellent sources of protein. There are generally two varieties of chickpeas, ‘desi’ and ‘kabuli’. The ‘desi’ variety comprises of darker smaller seeds having a rough outer covering whereas the ‘kabuli’ variety are comparatively larger light colored beans with a smoother coat.
Whole Brown Lentils Belonging to the Lentil family, sabut masoor dal are round flat lentils, in dark brown colour and have an orange interior. Also linseed has been prized for their health-protective properties. It protects us from many diseases as well.
Mung Dal, one of the most loved dal alternatively also Called Moong bean, green gram, mash. It is the most favored lentils in Indian Cuisine. Rich source of Vitamins and Proteins. In Ayurveda, mung dal is said to be a portion of very beneficial health food.
At the rate of high heart problems, Mung Dal lowers blood pressure.
With fast and junk food, the weight adds another problem to ourself and family health. But Nature has provided us with such good healthy food. Mung dal controls weight.
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
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.
Rose Coco Beans are a good source of protein and are high in dietary fibre.
Never eat raw or uncooked beans or pulses. Unless advised otherwise, always soak beans and pulses overnight or for a minimum of 8 hours, drain away the water, rinse and boil in fresh water for a minimum of 15 minutes.
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.
Tiny Mung beans are split and dehusked to produce Mung Dal Yellow. This very popular dal has a deliciously creamy taste and smooth texture when cooked. Used in soups, stews, casseroles and vegetable dishes. Cooks quickly, usually no more than 20 minutes.
Gluten free. Suitable for vegetarians.
Available in 500g bags.
Natco Whole Yellow Peas. Whole Yellow Peas is a high source of protein and fibre. Some of the pulses are used as a whole, while others are split. Whole Yellow Peas are used to make dal in Indian homes.
Red Kidney Beans, also known as Rajma, are commonly used in South Asian Cuisines. They are often used to make rajma curry but can be used in casseroles, stews and soups.
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.