Pulses-lentis

Pulses are very high in protein and fibre, and are low in fat. Pulses are nitrogen-fixing crops that improve the environmental sustainability of annual cropping systems.

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Pulses are a great tasting addition to any diet. They are rich in fibre and protein, and have high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins. In addition to their nutritional profile and links to improved health. Pulses are a powerful food ingredient that can be used to deliver the results of healthy people and a healthy planet. Pulses come in a variety of shapes, sizes and colours and can be consumed in many forms including whole or split, ground in to flours or separated into fractions such as protein, fibre and starch.

Moong Dal

Moong Dal

Moong Beans are made to skinned and split so that they are flat yellowish colour and known as MOONG DAL. Moong dal is quick cooking and relatively easy to digest.It is the best and routine tasty dish for Eastern India. Moong dal is further refried with mild spices and salt which is used as very tasty dry snack.

Chana Dal

CHANA DAL or split chickpes are sweet and nutty flavor. These are the most popular dal in india. They are made from splitting a small relative of the chickpeas in half. They are a dull yellow and are renowned for causing flatulence, which Indians try to counter by adding asafetida to the dish. Chana dal OR chickpeas half is further grinded for flour which is known as BESAN and used for making a wide range of Indian dry snacks.

Chana Dal

Toor Dal

Toor Dal

Toor whole or lentils are yellow with tan jackets, but they are usually skinned and made so split, also sometime an oily coating on it, and finally it is called TOOR DAL. Toor dal has a mild, nutty flavor and cooked as a routine Indian dish and served with Bread & Rice Or ground into flour for preparing other tasty typical Indian traditional dishes. Toor dal has got a total 237 calories/100 gram from fat.

Urdu Dal

Urdu DAL or split chickpes are sweet and nutty flavor. These are the most popular dal in india. They are a light yellow and are renowned for causing flatulence, which Indians try to counter by adding asafetida to the dish.

Urdu Dal

Masoor Dal

Masoor Dal

Indian RED LENTILS have a mild and earthy flavor and they are the best if cooked with assertive flavors.Mild lentils can hold their shape after cooking, but can easily turn mushy, if overcooked. Lentils cook more slowly if they are combined with salt or acidic ingredients. The most common type of red lentil is the Red Chief. It is a lonely salmon pink in its dried form, but it turns golden when cooked. They are the best in purees OR soups. Like other Dal, Red Lentiles also have a wider choice in the Indian recipe and it is a daily routine recipe for Arabian and african countries.