Pulses
Chickpeas
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Chickpeas
India is the world’s largest producer of Kabuli Chickpea , Chickpeas, also known as garbanzo beans are renowned for their delicious nut like taste and high protein content. Chickpeas are legumes of the family, Fabaceae, and they are one of the oldest legumes to be cultivated by humans.
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Black Gram Whole (Urad Whole)
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Black Gram Whole (Urad Whole)
Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It is very widely used in Indian cuisine. In India the Black gram is one of the important pulses grown in both Kharif and Rabi seasons.
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Pigeon Pea Red (Arhar Whole/
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Pigeon Pea Red (Arhar Whole/
Red gram (pigeon pea) is less suitable for the tropics. The most favorable temperature range is 18-30ºC. The crop is grown at a wide range of elevation. Red gram can be grown in almost all soil types that are not very poor in lime and are not subjected to waterlogging.
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Green Gram Whole (Moong Whole)
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Green Gram Whole (Moong Whole)
The mung bean, alternatively known as the green gram, maash, moong, monggo, or munggo is a plant species in the legume family. The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savoury and sweet dishes.
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Chana Dal (Split Brown Gram)
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Chana Dal (Split Brown Gram)
Dal is a term originating in the Indian subcontinent for dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses.
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