Beans & Lentils

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  • Black Eye Bean

    ₹500.00

    Black-eyed beans are rich in protein, fiber, and essential nutrients. They have a mild, slightly nutty flavor and a tender texture when cooked. They are often used in stews, soups, curries, and salads.

    ₹500.00

  • Black Peas

    Black peas, also known as black-eyed peas are a type of legume commonly used in various cuisines around the world. These small, cream-colored beans have a distinct black or dark spot, which gives them their name. Black peas are rich in protein, fiber, and essential nutrients.

  • Channa Brown

    Chana dal is a split and husked chickpea (garbanzo bean) lentil. It has a rich, earthy flavor and is high in protein and fiber. Chana dal is used to prepare a variety of dishes in Indian cuisine, such as dal (lentil stew), soups, and even sweets like halwa.

  • Channa Dal

    Channa dal, also known as split chickpea lentils, is a popular legume widely used in Indian and South Asian cuisines. These lentils are made by splitting and removing the outer husk of dried chickpeas. Channa dal has a mild, nutty flavor and a slightly grainy texture when cooked.

  • Channa Green

    It seems there might be some confusion or a typo in the term Channa Green. Channa typically refers to chickpeas or garbanzo beans, and green might indicate the use of fresh, young, or unripe ingredients.

  • Green Peas

    Green peas, also simply known as peas, are small, round, and vibrant green legumes that are commonly enjoyed as both a vegetable and an ingredient in various dishes. They are widely available in both fresh and frozen forms, making them a versatile addition to many cuisines.

  • Kabuli Channa

    Kabuli Channa also known as chickpeas is a type of legume characterized by its round shape and beige color. It is one of the most widely consumed and versatile legumes globally, used in various cuisines and dishes.

  • Masoor Dal

    Masoor Dal, also known as red lentils or red masoor lentils, refers to the split and hulled form of masoor lentils. These lentils are small, flat, and reddish-orange in color. Masoor dal cooks relatively quickly and has a soft, creamy texture when prepared.

  • Masoor Whole

    Masoor Whole also known as whole brown lentils or brown masoor dal, refers to the whole form of the masoor lentils. These lentils are small, round legumes with a brown or greenish-brown color. Masoor whole retains its outer husk and has a distinct nutty flavor and earthy aroma.

  • Mix Pluses

    The exact combination of legumes can vary, but it typically includes a mix of lentils, beans, and sometimes split peas. This mixture is used in a variety of cuisines to make soups, stews, curries, and other dishes. Mixed pulses are appreciated for their diverse nutritional profiles, providing a range of protein, fiber, vitamins, and minerals.

  • Moong Dal

    Moong Dal also known as split yellow mung lentils, is a type of legume widely used in Indian and Asian cuisines. These lentils are small, flat, and yellow in color. Moong dal cooks relatively quickly and has a soft, creamy texture when prepared.

  • Moong Whole

    Moong Whole also known as whole green gram or whole mung beans, refers to the complete, unsplit form of mung beans. These beans are small, round, and green in color. Moong whole retains its outer green husk and has a slightly sweet and earthy flavor.

  • Moth

    Moth beans are small, oval-shaped legumes with a brown or beige color. They are often used to make a variety of dishes, particularly in Indian states like Gujarat and Maharashtra. Moth beans have a nutty flavor and are used in dishes like curries, sprouts, and even fritters.

  • Peanuts

    Roasted peanuts are peanuts that have been dry-roasted until they turn golden brown and acquire a crispy texture. Roasting enhances their flavor, making them a popular and savory snack enjoyed around the world.

  • Rajma

    Rajma is typically used to make “rajma masala,” a popular dish in which the beans are cooked in a spiced tomato-based gravy. It’s a comforting and richly flavored dish often enjoyed with rice or bread. Rajma is a good source of protein, dietary fiber, and essential nutrients like iron and folate.

  • Red Beans

    Red beans are a popular ingredient in many cuisines around the world. They are often used to make chili, stews, soups, salads, and bean dishes. Kidney beans, including red kidney beans, are a good source of protein, dietary fiber, and various vitamins and minerals

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