PULSES – ALL TYPES

Green Moong is a protein-rich whole pulse with a mild flavor and soft texture when cooked. Highly nutritious and easy to digest, it’s ideal for soups, sprouts, and curries. Popular in Indian, Asian, and vegan diets worldwide. Naturally processed and available in bulk and retail packaging.

Black Gram is a high-protein pulse used in dals, stews, and fermented South Indian foods. Known for its rich, earthy flavor and high fiber content. It enhances gut health and energy in plant-based diets. Hygienically cleaned and packaged to retain natural goodness.

Chickpeas are versatile pulses used in hummus, curries, salads, and snacks. Rich in plant protein, complex carbs, and minerals like iron and magnesium. Available in Desi (small, dark) and Kabuli (large, white) varieties. Carefully graded, machine-cleaned, and packed for export.

Whole Masoor Lentils are nutrient-dense and cook quickly with a soft texture. They are rich in iron, protein, and dietary fiber, supporting heart and gut health. Ideal for soups, curries, and global vegetarian dishes. Available in polished and unpolished varieties.

Yellow Peas are protein-rich legumes used in soups, stews, and split pea dishes. They have a mild taste and smooth texture after cooking. Widely consumed in Indian, European, and African cuisines. Naturally processed and offered in wholesale and private label packs.

Horse Gram is a high-protein, iron-rich pulse used in traditional Indian and Ayurvedic diets. Known for aiding digestion and managing weight. Common in soups, chutneys, and lentil curries. Cleaned, dried, and packed using export-grade processing standards.