Pulses

Mung beans (also known as green gram, Hindi: moong, Gujarati: mug), are little green seeds that are yellow inside. They have been eaten by Indians for thousands of years. Mung beans are used for both sweet and savory dishes in Indian cooking. They are eaten whole, sprouted, split with the skins on and split with the skins removed. In fact, mung dal (split with the skins removed) is one of the most commonly used lentils in my kitchen.

Mung beans with their skins on have a flavor reminiscent of green leafy vegetables but the mung dal with the skins removed has a mild sweet flavor and is often used for desserts.

Masoor (also known as red lentil, Hindi: masoor, Gujarati: masoor) is a brown skinned lentil that is orange on the inside. Masoor dal has a pleasant earthy flavor and is very common in Northern India. It is commonly used to make dal, soups and stews.

Pigeon Pea (also known as tropical green pea, Hindi: toor, Gujarati: tuver), is a beige lentil with a yellow interior. This is the most important pulse in a Gujarati household. The fresh peas are highly prized and used for curries and stuffing in spicy handpies. They have a delicious nutty flavor that is very distinctive. The dried and split peas are a staple in everyday cooking as well. The famous “Gujarati Dal” is made with this pea where the balance between spicy, sweet and sour is most important.

Urad (also known as black gram, black lentil, Hindi: urad, Gujarati: adad), is a little black seed with a white interior. It is very similar to a mung bean in size and shape but tastes entirely different. It has also been eaten in India for thousands of years and is highly prized. Urad has an earthy flavor and an unusual mucousy texture (it’s a good thing!) when it’s cooked. The popular, and amazing, dal makhani is made with urad. Papad (or poppadums) are usually made with urad dal as well.

Chana Dal or the Yellow Chickpea Dal is a favorite among the people of India. The Chana Dal is low in saturated fat, without any trans fats, and packed with nutritious carbohydrates. With their sweet and nutty flavor, the Chana Dal is the most popular pulse in India. The Chana Dal is available in quality packaging materials. Chana dal has a warm, sweet taste which makes it good both when cooked alone and when combined with vegetables.

The natural "Chana Dal" we supply in the market is processed through our highly developed processing method that ensures its hygienic quality. We are one of the leading chana dal manufacturers and exporters from India. The Chana Dal offered by us is highly appreciated by the clients owing to its high quality. Chana dal is delicious, nutritious and easily digested, but, aside from its usage both in dal dishes and savories, the legumes are also roasted and powdered into chickpea flour (besan), another widely used ingredient in nearly every regional cuisine.