Beans & Lentils

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  • Peanuts

    ₹500.00

    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.

    ₹500.00

  • Roasted Chana

    Roasted Chana, also known as roasted chickpeas, refers to chickpeas (garbanzo beans) that have been dry-roasted until they become crispy and golden brown. This roasting process enhances their flavor and gives them a satisfying crunch, making them a popular and nutritious snack.

  • White Peas

    White peas are used to make a variety of dishes, particularly in Indian street food and snacks. They are often used in recipes like ragda patties, where the peas are cooked in a spiced gravy and served with potato patties.

  • 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.

  • Urad Dal

    Urad dal is used in a variety of dishes, ranging from savory to sweet, in Indian cooking. It’s a key ingredient in dishes like dal makhani,  a rich and flavorful lentil curry, as well as idli and dosa batters, which are essential in South Indian cuisine.

  • Urad Black

    Urad black is used to make dishes like dal makhani, a popular dish where the lentils are slow-cooked in a rich and creamy tomato-based gravy. It’s also used to make idli batter and dosa batter, which are essential components of South Indian cuisine.

  • Toor Dal

    Toor Dal, also known as arhar dal, is a type of lentil widely used in Indian cooking. These lentils are small, yellow, and split in half, making them quick to cook and easy to digest.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Roasted Bengal Gram

    Roasted Bengal gram is often consumed as a standalone snack, similar to nuts or trail mix. It’s also used as an ingredient in various Indian dishes, such as chutneys, snacks, and desserts.

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