Pulses are one of the important food crops globally due to higher protein content. Pulses are an important group of crops in India, which is also responsible for yielding large financial gains by amounting for a large part of the exports. Pulses are the major sources of protein in the diet. Of all categories of people pulses form an integral part of the Indian diet, providing much needed protein to the carbohydrate rich diet. India is the largest producer of pulses in the world . Pulses are 20 to 25 per cent protein by weight which is double the protein content of wheat and three times that of rice.

We are recognized name in supplying urad in variety. The urad majorly comes in two types that is black (with chilka) and white (without chilka). Being a major source of proteins Indian urad is extremely nutritious and healthy. Our pulses are well processed and adhere to the highest standards of quality. We provide multiple packaging options. Whole Urad dal is used more like a chili or stew than a soup or dal. These beans have black skins covering creamy white interiors. Whole urad dal derive their strong, rich, earthy flavor from the black skins and have an uncanny ability to absorb flavors. Split and without the skin Urad dal is a white lentil used along with rice to make dosas, the crisp pancakes of southern India and other Rice preparations. The flour of urad dal (without skin) is used to prepare sweets which is like in routine food in India in the winter season due to high protein content.

The Desi (meaning country or local in Hindi) is also known as Bengal gram. Indore is the biggest mandi of Desi Chana. Among the various range of pulses that we deal in, chana dal has been widely acclaimed due to its tasteful flavor. Small Chickpeas with brown skins. Chickpea is divided into two parts and the resultant is known as the chana dal. We provide the desi form of chana (Whole) & chana dal and customize it as per client requirements. We provide chana & chana dal which is cleaned and processed before packing and transporting.

The words "chana dal" mean "split chickpeas." (Chana gram is a whole chickpea). Chana dal are baby chickpeas that have been split and polished. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes.

We offers a qualitative range of masoor whole & dal also known as red lentils. The entire range of Masoor Dal/ Red Lentils are packed in a variety of pack sizes for ease of storing & usage. These are of high nutritional value and at the same time available at cost effective prices. We procure these pulses from the best farms and plantation zones. Sagar, Jabalpur, Bundelkhand and Bhopal in Madhya Pradesh, Kanpur in Uttar Pradesh and Kota in Rajasthan are the districts where masur is cultivated primarily.

We are a well known name in supplying an assortment of Moong(Whole) & moong dal for our customers. While supplying, we make sure that the finest moong pulses (whole) reach our customers. These moong (whole) pulses have good nutritious value and are available in various types. Whole moong is actually a bean or pulse and is known as 'sabut moong'. They are small green beans fairly used in India. Sprouted they are used in salads or stir fries with lemon juice or vinaigrette. In India Moong is used, which is split moong beans with the skin left (green skin) on or without the skin (yellow lentil). It is used to make delicious dals and curries. Moong lentils in particular is very easy to digest and take on seasonings and spices very well. Rajasthan produced highest quantity of green gram.

Pigeon pea or tur plant is an annual crop, cultivated for its sweet tasting legumes, which is consumed as a popular staple diet in India. Tur or the pigeon pea, in the Indian context, is the second most important crop after peas. kinned and split toovar or tooval dal is the most widely-used form of the lentil. It is used in popular recipes like south India sambhar, Gujarati dals, the famous puran poli and lots of other tasty dishes.

Toovar dal has a thick gelatinous or meaty consistency, and takes a little longer to cook than moong or masoor dal.

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Kabuli Chana

Chana