PULSES & LENTILS

Pulses and lentils are dried seeds from legume plants. They are rich in protein, fiber, and nutrients, low in fat, and commonly used in soups, curries, and salads.

BLACK EYED PEAS (LOBIA / COWPEAS)

Cream-colored beans with black eye
Rich in fiber and minerals
Used in salads and traditional dishes

BLACK GRAM (URAD DAL)

Creamy texture after cooking
High protein and calcium content
Used for idli, dosa, and papad

CHICKPEAS (KABULI CHANA)

Large, round, cream-colored grains
High in protein and dietary fiber
Used in curries, salads, and hummus

DESI CHICKPEAS (KALA CHANA)

Small, dark brown, firm grains
Rich in iron and plant protein
Ideal for traditional dishes

GREEN GRAM (MOONG DAL / WHOLE MOONG)

Mild flavor and easy to digest
High nutritional value
Used in sprouts and dals

KIDNEY BEANS (RAJMA)

Large red beans with rich taste
High in protein and antioxidants
Popular in curries and stews

LENTILS – SPLIT RED (MASOOR DAL)

Quick-cooking split lentils
High nutritional value
Commonly used in dals

YELLOW PEAS

Naturally sweet and firm texture
High energy and protein source
Used in snacks and soups

PIGEON PEAS (TOOR / ARHAR DAL)

Yellow split lentils with nutty taste
Rich in protein and fiber
Staple Indian dal