Dals & Pulses

  • Arhar Dal (Toor Dal) – 1kg

    अरहर दाल/ तुअर दाल

    You can find this dal in any local grocery store at affordable prices. Moreover, this daal makes additively delicious curry. Therefore, you can easily incorporate them into your daily diet as a nutritious meal.
  • Chana Dal (1kg)

    चना दाल

    Chana Dal has a nice crunchy and nutty flavour. When grounded it is known as Besan. Both chana dal, as well as the besan, is used as a major ingredient for many delicacies. Chana dal is being cultivated in India for a long time however, it is believed that it originated from the Eastern Mediterranean region. Many of us are already aware of the benefits of consuming the whole chana, but today we will introduce you to some lesser-known yet amazing benefits of chana dal.
  • Kabuli Chana (Chhole) – 1kg

    छोला/काबुली चना

    They are also known as chole. It is usually found in two types, smaller ones are called desi chana, and the bigger ones are known as Kabuli chana. They are typically soaked overnight for proper preparation.
  • Kala Chana – 1kg

    काला चना

    Black chickpeas (Kala Chana) are the “desi” variety of chana daal. They taste like nuts and have a buttery texture. Therefore they also make a fantastic light snack to curb unwanted hunger pangs.
  • Lobia – 1kg


    Cowpea is a type of bean, which is lengthy and green in colour. The pods of these beans are called Lobia or Cowpeas. Cowpea scientific name is “Vigna Unguiculata”. They were initially used for feeding cattle, which earns them the typical name. Cowpeas are also called Black-eyed peas, for their black spot on the oval-shaped, cream coloured bean. They are a staple in North Indian diet and are used for making a variety of dishes.
  • Masoor Sabut (Kali) – 1kg

    मसूर साबुत (काली)

    Masoor dal is not a regular lentil in my kitchen but when I do prepare it, this dal is much loved and relished by all at home. A versatile dal that each time I prepare its a variation from the one prepared earlier. The recipe featured today is a vibrant colored dal finished with asafoetida infused cumin-red chillis leaves tadka in ghee which brightened up the dal.
  • Moong Dal (Dhuli) – 500g

    मूंग दाल (धूली)

    Most legumes (dal) can be found in up to four forms, sometimes making it confusing for consumers. This one is derived from the whole green moong bean, which when the skin is removed and it is split, appears yellow. Dhuli comes from the Hindi world for cleaned, which means that the skin has been removed.
  • Moong Sabut – 1kg

    मूंग साबुत

    Moong dal is available as sprouts: Spilt and skinned variety. You can eat them fried, roasted, or add them to your salad for a healthy, nutritious meal.
  • Rajma Chitra – 1kg

    चित्रा राजमा

    Rajma Chitra offered is red spotted kidney bean that is also a popular North Indian vegetarian dish. The kidney shaped red beans with white spots maintain their shapes well during cooking while absorbing the flavors, thus emerging as a favored bean dish to use in simmered dishes.
  • Red Kidney Beans Rajma – 1kg

    कश्मीरी राजमा

    Red beans — including small red beans and dark red kidney beans — are a good source of iron, phosphorus and potassium. They're also an excellent low-fat source of protein and dietary fiber. Red beans also contain phytonutrients.
  • Red Lentils – 1kg

    मलका मसूर

    Masoor dal is very commonly found in every Indian household. Masoor dal is highly nutritious and easy to cook. Therefore it makes an exceptionally quality meal. You can fry them for a good dinner.
  • Sabut Urad – 1kg

    साबुत उड़द

    Urad dal is a staple Indian dish that is available in the split and skinned variety. They usually have a delicious earthy flavor. One can eat them fried or mix them with other dals to make a delicious curry.
  • Safed Matar – 1kg

    सफ़ेद मटर

    While we generally associate dried peas with a deep green colour, they are also available in a yellowish white (safed) colour, which offers a more delicate flavour. Safed vataana are nothing but dried white peas. Dried peas are produced by harvesting the peapods when they are fully mature and then drying them. Once they are dried and the skins removed, they split naturally.
  • Soyabeans – 1kg


    soybean, (Glycine max), also called soja bean or soya bean, annual legume of the pea family (Fabaceae) and its edible seed. The soybean is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products.
  • Split Moong Dal (Chilka) – 500g

    मूंग छिलका

    Split moong beans or green moong dal is green gram that has been split but not skinned. Since the husk is not removed completely, the green colour is retained. The splitting is done in a mill. Green moong dal a traditional ingredient in Indian cooking, often used in curries.
  • Split White Urad Dal (Dhuli) – 500g

    सफेद उड़द (धूली)

    Urad Dal is another healthy variant of Urad daal. Furthermore, it is easily available which makes it easy to incorporate into the daily diet. Not only that, it is easily digestible & tastes delicious.
  • Urad Chilka – 500g

    उड़द छिलका

    Urad dal is a staple Indian dish that is available in the split and skinned variety. They usually have a delicious earthy flavor. One can eat them fried or mix them with other dals to make a delicious curry.