Indian Pulses

  Masoor Dal, also known as Red Lentils, is a popular legume widely used in Indian, Middle Eastern, and Mediterranean cuisines. Masoor Dal is derived from the hulled and split red lentils, which are small and lens-shaped. The dal has a reddish-orange color and cooks relatively quickly compared to other lentils.

          The size of whole Masoor Dal is usually around 4-6 millimeters in diameter. The lentils are small and lens-shaped. Masoor Dal is a nutritional powerhouse. Packed with plant-based protein, fiber, iron, and essential vitamins, it nourishes both body and soul. Embrace the health benefits and embrace a wholesome lifestyle with the remarkable goodness of Masoor Dal.

 The Brown Chickpea or Chick Pea (Cicer Arietinum) is an Annual legume of the family Fabaceae. There are different types and various known as Brown gram or Brown Bengal Gram or Brown Chana or Brown Garbanzo Bean or Brown Egyptian pea.  Brown Chick pea seeds are high in protein. It is one of the earliest cultivated legumes. Kala chana is small, round, and dark brown to black in color.

        Kala chana has a firm texture and holds its shape well when cooked. It has a slightly nutty and earthy flavor. Kala chana is used in a variety of dishes, including curries, stews, salads, soups, and snacks. It is also commonly sprouted and used in sprouts salads or as a filling in wraps and sandwiches.  Its nutritional benefits, including promoting heart health, supporting digestion, providing energy.

 Chana dal, also known as split chickpeas or Bengal gram dal, is a type of pulse commonly used in Indian and South Asian cuisines. It is made by splitting and removing the outer skin of chickpeas, resulting in small, yellow-colored lentils with a nutty flavor and a rich, earthy taste.

      Chana dal is a popular ingredient in a wide variety of dishes, including curries, soups, stews, and salads. It is known for its versatility and can be used as a main ingredient or as a thickening agent in recipes. Chana dal is a staple in vegetarian and vegan diets due to its high protein content, making it a valuable meat alternative.

 Toor dal, also known as arhar dal or split pigeon pea, is a widely consumed pulse in many parts of the world, particularly in India, Southeast Asia, and Africa. Toor dal originated in India and has been cultivated for centuries as a staple food source.

     Toor dal is obtained by splitting and removing the outer skin of the pigeon pea, resulting in a yellow-colored lentil. The split dal is small, oval-shaped, and has a smooth texture. Toor dal is highly nutritious and provides several essential nutrients. Toor dal is a versatile ingredient and is used in a wide variety of recipes. It is commonly used to prepare dal, a popular lentil soup or stew in Indian cuisine. Toor dal has a mild, earthy flavor with a hint of nuttiness. It offers a subtle sweetness that adds depth to dishes. When cooked, it becomes soft, creamy, and easily blends with other flavors.

   Urad dal, scientifically known as Vigna mungo, is a member of the Fabaceae family. It is an annual legume crop cultivated primarily in South Asia. There are different varieties of urad dal, including whole urad dal, split urad dal (with skin), split urad dal (without skin), and urad dal flour. Whole urad dal is the whole, unsplit form with the black skin intact. Split urad dal with skin is obtained by splitting the whole urad dal but keeping the black skin on. Split urad dal without skin is obtained by removing the black skin from the split urad dal. Urad dal flour is made by grinding urad dal into a fine powder.

     Urad dal is an excellent source of plant-based protein, making it beneficial for vegetarians and vegans. Urad dal is a good source of iron, an essential mineral for the production of red blood cells and prevention of iron-deficiency anemia.

Moong Dal, also known as Mung Dal or Green Gram, is a versatile and nutritious legume that is widely used in various cuisines around the world. It is made from hulled and split green moong beans, which are small, oval-shaped legumes with a green skin.

   Moong Dal is highly valued for its nutritional content and health benefits. It is a rich source of plant-based protein, dietary fiber, vitamins, and minerals. Moong or Green Gram  is a 1/4 inch , round, olive-green  bean that  is mustard or off-white coloured  inside.  The beans have a sweet flavour, Soft texture, and are easy to digest. Green moong dal a traditional ingredient in Indian cooking.

 Mung bean (Vigna Radiata) is a plant species of Fabaceae which is also known as green gram. Moong Dal is the Split Version of Whole mung Beans also known as green gram, either with or without skin. The skinned version is known as yellow moong dal, yellow dal or yellow petite lentils. Split version with the skin is known as chilka moong dal, chilka mung or split green mung. These have the green skin intact and only the mung beans are split.

              Yellow moong dal consists of small, oval-shaped lentils that are yellow or light green in color. Most of the mung bean cultivars have a yield potential of 1.8-2.5 tons/ha. Mung beans are recognized for their high nutritive value. Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonlyused.In Karnataka, Maharashtra, Gujarat, Kerala and Tamil Nadu, whole mung beans are commonly boiled to make a dry preparation often served with congee. Hulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups.