DALS & PULSES

Masoor dal (Lens culinaris), also called red lentil, is a staple food in every Indian household. It is widely cultivated in warm, tropical and temperate zones for its edible and nutritious seeds. In addition, it is an important source of protein for the vegetarian population in developing countries.

Urad dhuli or Urad Mogar is pale yellow/whitish color on the interior and has a somewhat glutinous texture, that is obtained by removing the outermost layer of tiny black skin. It’s one of the most highly valued pulses in India.

Black Gram, also known as “Urad Dal,” are pulses that, although commonly called lentils, are actually related to cowpeas and mung beans.

The bean is commonly used across India. In North India, black-eyed peas are called lobia or rongi and are cooked like daal, and served with boiled rice. In Maharashtra, they are called chawli and made into a curry called chawli amti or chawli usal

Urad Chilka Dal is a commonly used dal in the Indian kitchen. It is one of the most used ingredients in the Indian kitchen. It is popularly soaked and ground to make batter for dosas, idlis, vadas, etc. It is used in chutneys, curries and sometimes to makes desserts as well.

Rajma Jammu is also known as Red Kidney Beans and are full of nutrients and proteins. They are called kidney beans because they are shaped like kidneys. They usually have a dark-red color and has high quantities of iron and fiber. Rajma is an extremely popular dish in Northern India.

Rajma Chitra is a traditional variety if rajma/kidney beans. Pretty in red, patterned and perfect for rajma chawal, wraps, sandals & more. Organically grown, unpolished and rich in protein and fibre!