OILS,DALS,ATTA,RICE

After gram, arhar is the second most important pulse crop in the country. It is mainly eaten in the form of split pulse as ‘dal’. Seeds of arhar are also rich in iron, iodine, essential amino acids like lycine, threonine, cystine and arginine etc.

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!

White chana is referred to as Chickpea/ Bengal gram in English. It belongs to a very popular family of legumes loved by Indians. White chana is high in nutritional value and is good to be included in diet. It aids in weight loss because it is high in fibre content

Moong Dal Yellow or Mung Dal is split and skinned Green Gram Beans which is also known as Yellow Lentils. Moong dal is very healthy and easy to digest. You may add such as curry leaves, cumin seeds, black mustard seeds and asafoetida when making the dal. The herbs and seeds add an unique layer of aroma and flavor.

Green Moong Daal is one of the best vegetarian Superfoods that has been praised for its amazing health benefits. Whether cooked or eaten raw when sprouted, Moong dal is always tasty and an excellent source of valuable nutrients and protein. This moong dal delivers pure, healthy, chemical, and pesticide-free cooking ingredients that make your lifestyle healthier.

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

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