Red Lentils Whole
Red lentils, often referred to as “Red Lentils Whole,” are a variety of lentils known for their vibrant red or orange color. These legumes are prized for their quick cooking time and versatility in the kitchen.
Red Lentils Split
Red Lentils Split, also known as split red lentils, are a variety of lentils with a bright, vibrant red or orange color. These legumes are revered for their rapid cooking time and versatility in the kitchen.
Green Moong
Green Moong, also known as green gram or mung beans, is a type of legume that holds a prominent place in many cuisines, particularly in Asian and Indian cooking.
Split Chick peas
Split Chickpeas, often referred to as “Chana Dal” in Indian cuisine, are a popular pulse with a unique split and hulled form. These legumes are derived from the same plant as whole chickpeas but undergo a process that involves removing the outer skin and splitting them into two halves.
Moong Dal
Moong Dal, also known as split green gram or yellow lentils, is a popular and versatile pulse that plays a crucial role in Indian and Asian cuisine. These small, hulled, and split lentils are made by removing the green outer husk of whole green mung beans, resulting in a bright yellow color.
Urad Dal split
Urad Dal Split, also known as Split Black Gram, is a widely used pulse in Indian and South Asian cuisines. It is derived from whole black gram beans that have had their outer black husk removed, resulting in the characteristic white interior with a black split down the middle.
Urad Dal Gotta
Urad Dal Gotta, also known as Urad Dal Chilka or Split Black Gram with Skin, is a popular variety of split urad dal used in Indian cuisine. This dal is prepared by splitting whole black gram beans, leaving the skin (husk) intact.
Masoor Dal
Masoor Dal, also known as red lentils, is a popular type of lentil commonly used in Indian and Middle Eastern cuisine. These small, lens-shaped legumes are typically orange-red or salmon-pink in color and are known for their quick cooking time and delightful flavor.
Green Lentils
Green lentils, also known as French lentils or Puy lentils, are a type of lentil that stands out due to their unique green or dark grayish-blue color. These lentils are smaller and firmer than their red and brown counterparts, with a subtle peppery flavor and a slightly nutty undertone.
Toor Dal Unpolished
Unpolished Toor Dal, also known as unpolished pigeon peas or split yellow lentils, is a nutritious and minimally processed variety of lentils. Toor Dal is widely used in Indian and South Asian cuisine and is known for its distinct yellow color and rich, nutty flavor.
Indian Chickpeas
Indian Chickpeas, often referred to as “Chana” or “Kala Chana” in Indian cuisine, are a specific variety of chickpeas that hold a special place in Indian cooking. These chickpeas are smaller and darker in color compared to the larger, cream-colored chickpeas commonly used in other regions.
Indian Chickpeas (Black Gram)
Black Gram (Urad Dal) is a type of lentil commonly used in Indian and South Asian cooking. These lentils have a dark, blackish outer skin and a creamy-white interior. They have a slightly earthy and nutty flavor and are known for their versatility in various Indian dishes.