Leading Exporters, Wholesaler, Trader and Manufacturers of A Grade Black Chickpeas, A Grade Black Eyed Peas, A Grade Chana Dal, A Grade Gram Flour, A Grade Red Kidney Bean, A Grade Soya Bean Seed, A Grade Whole Masoor Daal, A Grade Whole Urad Daal, A Grade Yellow Toor Dal, Split Black Urad Daal, Split Green Moong Dal, Split Red Masoor Daal, Whole Chickpea Kabuli Chana and Whole Green Moong Daal from Mumbai.
Small dark chickpea with rich earthy flavor, power-packed with nutrition. Traditional Indian pulse gaining popularity in health circles globally. Excellent for sprouting and nutritional enhancement.
Legume with distinctive black dot on white background, versatile in cooking. Rich in protein and fiber with mild nutty flavor. Traditional pulse used in various Indian regional cuisines.
Yellow split chickpea with nutty flavor, versatile pulse used across Indian cuisine. Rich in protein and minerals, readily available and affordable pulse. Used for curries, sweets, and savory preparations.
Fine flour made from chana dal, versatile ingredient in Indian cuisine. Essential for pakora, sweets, and skincare preparations. Rich in protein and used in various culinary applications.
Large red beans with mild flavor, popular protein-rich legume in North Indian cuisine. Excellent source of plant-based protein, key ingredient in rajma-rice dish. Rich in fiber and antioxidants.
Brown whole lentil with earthy flavor and firm texture when cooked. Rich in fiber and minerals, excellent for salads and soups. Higher nutritional profile than red split version.
Whole black lentil with skin intact, higher nutritional value than split version. Essential for making urad flour used in various breads and savories. Rich in minerals and protein content.
Golden-colored split lentil, most commonly used dal in Indian cooking. Rich in protein and folic acid, essential for pregnant women. Key ingredient in sambar and dal preparations across India.
Black split lentil with warming properties, essential for South Indian cuisine. Rich in protein and calcium, key ingredient for idli and dosa batter. Important in Ayurvedic medicine for vata balance.
Green split lentil easily digestible and cooling in nature, lighter than other dals. Rich in protein and antioxidants, quick to cook making it ideal for busy households. Essential for khichdi and summer dishes.
Red split lentil with mild flavor, quick-cooking and highly nutritious pulse. Rich in iron and fiber, excellent for vegetarians and vegans. Most affordable dal with excellent nutritional profile.
Whole green lentil with husk intact, more nutritious than split version. Perfect for sprouting to enhance nutritional value significantly. Ideal for making paste and flour preparations.
