Pulses

Also Known As : Arhar Daal , Tuwar Daal.

Type: Split Pigeon Pea

Color: Yellow

Texture (Cooked): Soft and Creamy

Flavor: Mild, Earthy, Nutty

Common Uses:

• Dals
• Sambar
• Rasam

Size Availablity: All sizes are available.

Split Pigeon Peas, commonly known as Toor Dal, are a staple in Indian cuisine. Their soft and creamy texture when cooked, combined with a mild, earthy, and nutty flavor, make them ideal for a variety of dishes. They are often used to prepare traditional dals, a type of lentil soup, as well as sambar, a South Indian lentil and vegetable stew, and rasam, a spiced soup. Toor Dal is a versatile ingredient that adds richness and depth to many recipes.

 Also Known As : Chickpea, Garbanzo Beans, Kabuli chana. 

Type: Chickpea

Color: Yellow

Texture (Cooked): Firm

Flavor: Nutty

Common Uses:

• Salads
• Curries
• Soups

Size Availablity: All sizes are available.

Chickpeas, also known as garbanzo beans, are a versatile and nutritious legume widely used in various cuisines around the world. They have a tender yet firm texture when cooked and boast a nutty and earthy flavor profile. They are commonly added to salads, curries, and soups for their protein-rich and satisfying qualities. Chickpeas are celebrated for their culinary versatility and their contribution to plant-based diets.

 Also Known As: Moong Daal , Green Gram

Type: Split Mung Bean

Color: Yellow

Texture (Cooked): Soft and Mushy

Flavor: Sweet, Nutty

Common Uses:

• Dals
• Khichdi
• Sprouts

Size Availablity: All sizes are available.

Split Mung Beans, known as Moong Dal, are a popular ingredient in many Indian dishes. When cooked, they have a soft and mushy texture and a sweet, nutty flavor. Moong Dal is commonly used in preparing dals, which are lentil soups, as well as khichdi, a comforting and nutritious porridge made with rice and lentils. Additionally, sprouted mung beans are often added to salads and stir-fries. Moong Dal is a versatile and nutritious legume that enhances the flavor and texture of various dishes.

 Also Known As : Chana Daal.

Type: Split Chickpea

Color: Yellow

Texture (Cooked): Firm

Flavor: Nutty

Common Uses:

• Curries
• Salads
• Stir-fries

Size Availablity: All sizes are available.

Chana Dal, or split chickpeas, is a nutritious and flavorful legume widely used in Indian cuisine. It has a firm texture when cooked and a distinctive nutty flavor. Chana Dal is often used in a variety of curries, adding a rich and hearty element to the dish. It can also be incorporated into salads for added texture and protein or stir-fried with spices and vegetables for a delicious side dish. Chana Dal is a versatile ingredient that brings both taste and nutrition to many recipes.

 Also Known As: Rajma, Kidney Beans.

Type: Kidney Beans.

Color: Deep Red

Texture (Cooked): Firm and Creamy

Flavor: Earthy, Slightly Meaty

Common Uses:

• Kidney Bean Curry
• Salads

Size Availablity: All sizes are available.

Kidney beans, commonly known as rajma, are a vibrant deep red legume with a firm and creamy texture when cooked. They boast an earthy flavor with a slightly meaty undertone, making them a popular choice for hearty dishes. Kidney beans are prominently featured in Kidney Bean Curry, a flavorful Indian dish  served with cooked rice, commonly known as Rajma Chawal. They are also a versatile addition to salads, adding color, texture, and protein.

 Also Known As: Soyabean, Soybean.

 Type: Legume

Color: Yellow (hulled)

Texture (Cooked): Varies (from soft to firm)

Flavor: Bland (raw), Nutty (roasted)

Common Uses:

• Tofu
• Soy Milk
• Fermented Soy Products

Size Availability: : All sizes are available.

Soybeans, a versatile legume, are typically yellow when hulled. Their texture varies from soft to firm when cooked. While raw, they have a neutral flavor, but when roasted, they develop a delightful nuttiness. Commonly used to make tofu, soy milk, and various fermented soy products, adding a nutritious element and a rich supplement of protein.

 Also Known As: Urad Daal, Black Gram, Kaali Daal.

 Type: Black Gram

Color: Black

Texture (Cooked): Firm (for batters) or Creamy (for dals)

Flavor: Strong, Umami

Common Uses:

• Dosa Batter
• Idli Batter
• Dals

Size Availablity: All sizes are available.

Urad Dal, also known as Black Gram, is a prominent ingredient in Indian cuisine. With its distinct black color, it adds depth of flavor and richness to dishes. When used for batters, it provides a firm texture, contributing to the crispiness of dosas and the fluffiness of idlis. In dals, it lends a creamy texture and imparts a strong, umami flavor. Urad Dal is a versatile legume used in both savory and sweet preparations, making it an essential component of many traditional Indian recipes.

 Also Known As: Masoor Dal, Masur Dal, Red Lentils.

Type: Red Lentil

Color: Reddish-Orange

Texture (Cooked): Soft and Creamy

Flavor: Slightly Peppery

Common Uses:

• Dals
• Soups
• Salads

Size Availablity: All sizes are available.

Masoor Dal, also known as Red Lentil, is a versatile and nutritious legume commonly used in Indian cuisine. Its vibrant reddish-orange color adds visual appeal to dishes. When cooked, Masoor Dal develops a soft and creamy texture, making it ideal for dals, soups, and salads. It offers a slightly peppery flavor that enhances the overall taste of dishes. Masoor Dal is prized for its quick cooking time and high protein content, making it a popular choice for vegetarian and vegan diets. It's a staple ingredient in many households and is celebrated for its flavor and nutritional benefits.

 Also Known As:  Moth Bean, Turkish Gram, Matki Bean.

Type: Legume

Color: Light Brown

Texture (Cooked): Soft and Mushy

Flavor: Earthy, Slightly Bitter

Common Uses:

• Dals
• Fritters
• Sprouts

Size Availablity: All sizes are available.

Moth Bean, a type of legume, is characterized by its light brown color and soft, mushy texture when cooked. It offers an earthy flavor profile with a hint of bitterness, adding depth to dishes. Commonly used in various culinary preparations, Moth Bean finds its way into dals, providing a hearty and nutritious addition to the dish. It is also used to make fritters, adding a textural contrast and flavor to the crispy exterior. Additionally, Moth Bean is popularly sprouted, enhancing its nutritional value and adding a crunchy texture to salads and sandwiches.