Green Mung Beans
Moong bean is the seed of Vigna radiate, which is native to India. The beans are small, ovoid in shape, and green in colour. They are generally eaten either whole (with or without skins) or as bean sprouts, either in raw, soaked or boiled form.
Red Lentils (Football)
Decorticated Whole Red Lentils, also known as “Footballs”, are made from the Whole Red Lentil. The skin is removed from the lentil, leaving the inside portion of the seed whole (not split)
Urad Goda ( Black Matpe Whole Wihtout Skin)
Also Know As: Black Matpe Whole Without Skin
Urid Gota is rich in potassium, phosphorus and calcium with good quality amount of sodium.
Urid Chilka (Blackmatpe Split With Skin)
Also Know As: Black Matpe Split With Skin, Split black Urad dal
This is popular dal in Northern India. It is often cooked with Chana Dal or Methi leaves or even meat, if you are a meat eater.
Urid Dal (Black Matpe Split Without Skin)
Also Know As: Black Matpe Split
Urad Dal is one of the key ingredient in making the Idli-Dosa batter, where one part of Urad Dal is mixed with Three or Four parts of Idli Rice to make the batter.
Black Matpe (Urid Whole)
Also Know as: Black Matpe, Vigna mungo, black gram, black lentil, mungo bean, black matpe bean,
Urid Whole is a bean grown in the Indian subcontinent. At one time it was considered to belong to the same species as the mung bean
Mung Chilka (Split With Skin)
Also Know as: Mung Split. Mung Dal Split, Green Mung Dal
Mung Dal Split is used as an ingredient in both savory and sweet dishes
Mung Dal (Split Without Skin)
Also know as: Vigna radiata, Mung Bean, Green Gram
Mung Whole is a plant species in the legume family. Native to the Indian subcontinent, the mung bean is mainly cultivated today in India,China, and Southeast Asia. It is also cultivated in hot, dry regions in Southern Europe and the Southern United States. It is used as an ingredient in both savory and sweet dishes.
Also know as: Split Desi Chickpea, Bengal Gram, Yellow Gram, Gram, Chana Pois, or Chicke Shihu.
Chana Dal are made from Desi Chickpeas which are peeled and cut in half. This type of legume dates from 6000 BC and have been found buried with Egyptian mummies. They were brought to India by the Greeks and are now an important staple food in South Asia.
Kala Chana (Desi Chickpeas)
Also Know as: Kala Chana, Bengal Gram, Gram, Chana, Pis Chiche, or Chihu.
A product of Canada, 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 Dal
Toor Dal (Split Pigeon Pea)
Toor Dal (Pigeon Peas Split) - Also know as: Toor Dal, Kandhi pappu, Togari bele, Tuvaram paruppu
Split Pigeon Peas (Toor Dal) are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as sambar.
Also Know as: Cajanus cajan,
The pigeon pea is a perennial legume from the family Fabaceae. Since its domestication in India at least 3,500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America. It is consumed in a large scale mainly in south Asia and is a major source of protein for the population of that subcontinent
Red Split Lentils
Also know as: Lentille, Lense, Lenteige, Masoor, Mercimek, or Saabat Masoor.
Split red lentils are made from splitting the whole red lentil. The skin is removed and the remaining reddish-orange seed is then split into two halves.
Whole Red Lentils
Also know as: Lentille, Lense, Lenteige, Adas, Masoor, Mercimek, Saabat Masoor, Desi Masoor, Masoor Matki, or Crimson.
Whole Red Lentils are 1/2 cm wide with a mild, earthy flavor and soft texture. These lentils are crimson, which is a deep orange-red color. Whole Red Lentils are tiny lens-shaped pulses which have traditionally been used as a meat substitute.