(Unpolished / Semi-Polished) Pulses & Dal

Moong Beans that have been split. They are flat and yellow colour.Easy to cook and doesnt require mu

Also known as red lentils. The benefits of masoor dal had been recognised in the cent

Kala Chana is a staple ingredient in Indian households. It also carries a religious significance for

This freckled light colored variety of Rajma comes from the highlands of Himachal. The only differen

This deep red colored kidney beans comes from the highlands of Himachal.

Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more

Moth beans are pulses that are used for sprouting and curry making.

Raw peanutsare a rich source of plant-based protein, fiber and unsaturated fats. Peanutsare also kno

Uses:In South India, urad dal hulled and split is soaked in water along with rice to make a kind of

These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal. It is ve

Soybeans are among the best sources of plant-based protein and are low in carbs, but fairly high in

These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal. White Ur

So that you and your family dont miss out on your right dose of protein, fibre and minerals from dal

Cowpea or Chawli, which also goes by rongi, lobia, alsande kalu, karamani, alasandalu, first made it

In North India, whole urad dal is mostly used to prepare a spicy, rich lentil puree, which is famous

Ready to eat as a snack

Eating it whole helps retain more of the fibre and its properties due to being fibre rich.The benefi

Chana dal or Bengal gram is a staple in India. It is also known as baby chickpeas or split chickpeas

Cowpea or Chawli, which also goes by rongi, lobia, alsande kalu, karamani, alasandalu, first made it

Mung beans (Vigna radiata) are small, green beans that belong to the legume family. They have b

Eating it whole helps retain more of the fibre and its properties due to being fibre rich.The benefi