• Split Black Mapte(Urad dal)

    Split Black Mapte(Urad dal)

    Split Black Matpe (Urad Dal) is a type of black gram lentil that has been hulled and split, revealing a creamy white interior. Known for its rich, earthy flavor and high protein content, it is a staple ingredient in Indian cooking, commonly used to prepare dals, idlis, dosas, and savory snacks. This lentil cooks to a soft, creamy texture and is valued for its nutritional benefits, including being a good source of fiber, iron, and vitamins.

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  • Split Mung Beans

    Split Mung Beans

    Split Mung Beans (Moong Dal) are small, green legumes that have been hulled and split to reveal their vibrant yellow interior. Rich in protein, fiber, and essential nutrients, they are a staple in many Asian cuisines. Known for their quick cooking time and mild, slightly sweet flavor, split mung beans are ideal for soups, dals, salads, and snacks. They are naturally gluten-free and easy to digest, making them a healthy choice for everyday meals.

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  • Split Pigeon Peas (Arahar Dal)

    Split Pigeon Peas (Arahar Dal)

    Split Pigeon Peas (Arahar Dal) are hulled and split lentils known for their nutty flavor and soft texture when cooked. A dietary staple in Indian and South Asian kitchens, Arahar Dal is rich in protein, fiber, and essential nutrients, making it perfect for dals, soups, and stews.

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  • Urad Dal

    Urad Dal

    Urad Dal (also known as Black Gram) is a highly nutritious lentil widely used in Indian cooking. With a rich, earthy flavor and creamy texture when cooked, it is a key ingredient in popular dishes like dals, idlis, dosas, vadas, and papads. Available in whole, split, or skinned varieties, Urad Dal is an excellent source of protein, fiber, iron, and other essential nutrients.

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  • White Kidney Beans

    White Kidney Beans

    White Kidney Beans (also known as cannellini beans) are large, kidney-shaped legumes with a smooth, creamy texture and a mild, slightly nutty flavor. Rich in protein, fiber, and essential nutrients like iron and folate, they are a heart-healthy addition to soups, stews, salads, and casseroles. White kidney beans hold their shape well during cooking, making them ideal for both vegetarian and meat-based dishes.

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  • White Kidney Beans-Japanese

    White Kidney Beans-Japanese

    White Kidney Beans – Japanese are high-quality legumes known for their large, kidney-shaped appearance, smooth texture, and mild, slightly nutty flavor. Popular in Japanese and international cuisines, these beans are rich in protein, fiber, and essential nutrients like iron and folate. They hold their shape well after cooking, making them ideal for soups, stews, salads, and side dishes.

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  • Whole Yellow Peas

    Whole Yellow Peas

    Whole Yellow Peas are dried legumes with a mild, slightly sweet flavor and firm texture. They are a rich source of protein, fiber, and essential nutrients like iron and potassium. Commonly used in soups, stews, dals, and purees, whole yellow peas cook to a tender yet hearty consistency and hold their shape well. Their earthy taste and nutritional benefits make them a popular choice in vegetarian and vegan cooking across various cuisines.

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  • Yellow Peas Split

    Yellow Peas Split

    Yellow Split Peas are dried, peeled, and split field peas with a mild, earthy flavor and creamy texture when cooked. Rich in protein, fiber, and essential nutrients, they are commonly used in soups, stews, dals, and purees across global cuisines. Yellow split peas cook relatively quickly and break down into a smooth consistency, making them ideal for hearty and nutritious meals.

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