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The chickpeas are used for preparing a number of Indian cuisine and snacks. The chickpeas have their own unique taste and is free from any adulteration. These are cultivated and processed without any adulteration and enriched with nutrients and minerals gives scrumptious taste and health benefits to the food lovers. The product is packed in compliance with quality packaging methods so the product will not loose quality while transporting from one place to other.

42 - 44 per Oz or 12mm50 kg Pp Bags / Jute Bags24Mt / 20ft container
44 - 46 per Oz or 10mm
58 - 60 Per Oz or 9mm
50 kg Pp Bags / Jute Bags
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Yellow Gram / Desi Chick Peas also Know as Kala Chana, Bengal Gram, Gram, Chana, Pis Chiche, or Chihu.Desi Chickpeas are a light to dark brown colour. They are in the 6 to 7mm range, with a thick seed coat. About 80% of the Desi Chickpeas produced are split in half to make Chana Dahl, and 80% of this split form are ground into a flour called Besan.Smaller seeded, dark brown angular chickpea (6-7mm) with a thickish seed coat. Seeds have a high fibre content. Used for split pea, Chana dahl or Besan flour, after the hulls are removed. Delicious when eaten fresh from the garden! Also Know as: Kala Chana, Bengal Gram, Gram, Chana, Pois Chiche.
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Red Rajma small or Rajma Sharmilee offered are bright red/reddish brown kidney beans that are shaped like a kidney, are strong flavored as well as have powdery texture. Providing a full, chewy taste, the deep red, kidney-shaped bean is a favored cooking item and is also known by the name of Rajma. Known for high protein and mineral content, the folate content in kidney beans also are good source of cholesterol-lowering fiber, high on fiber and prevents blood sugar level from rising.
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Greengram the split bean is known as moong dal, which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in color.Cultivation Mung beans are mainly cultivated in India, Indonesia, China, Burma and Bangladesh. In India and Bangladesh, they are grown during two seasons.Green gram is a protein rich staple food. It contains about 25percent protein, which is almost three times that of cereals. It supplies protein requirement of vegetarian population of the country.The moong dal Khichdi is recommended to the ill or aged person as it is easily digestible and considered as complete diet.
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Dal also known as arhar dal, tuvar dal or yellow spilt peas. It is this split dal widely used for Gujrati dals, puran poli and lots of other tasty variety of dish. Toor dal/dahl is the most popular lentil in India they are also called Thuvaram paruppu or kandhi pappu. Toovar dal exhibits a thick gelatinous / meaty consistency. They take a little longer to cook than moong or masoor dal / dahl.Whole toor lentils are yellow with tan jackets, but they're usually sold skinned and split. They have a mild, nutty flavor, and they're often cooked as a side dish or ground into flour. They're sometimes sold with an oily coating, which you should rinse off. Look for them at Indian markets.
Black Matpe Beans Polished) Also called Black Beluga Lentils. Whole Urad dal/dahl is used more like a chili or stew than a soup or dal/dahl. These lentil-like beans have black skins covering creamy white interiors.Whole urad dal / dahl derive their strong, rich, earthy flavor from the black skins. and have an uncanny ability to absorb flavors. Best when soaked for about 4 hours or overnight. All natural. Friend of the heart. Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
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