Toor Dal
Masoor Dal
Masoor dal
Chana Dal
Toor Dal
Urad dal, scientifically known as Vigna mungo, is a member of the Fabaceae family. It is an annual legume crop cultivated primarily in South Asia.� There are different varieties of urad dal, including whole urad dal, split urad dal (with skin), split urad dal (without skin), and urad dal flour. Whole urad dal is the whole, unsplit form with the black skin intact. Split urad dal with skin is obtained by splitting the whole urad dal but keeping the black skin on. Split urad dal without skin is obtained by removing the black skin from the split urad dal. Urad dal flour is made by grinding urad dal into a fine powder. Urad dal is an excellent source of plant-based protein, making it beneficial for vegetarians and vegans.� Urad dal is a good source of iron, an essential mineral for the production of red blood cells and prevention of iron-deficiency anemia. Types of Urad Dal Whole urad:� Whole Urad dal is used more like a chili or stew than a soup or dal. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derive their strong, earthy flavor from the black skins. Best when soaked for about 4 hours or overnight split washed white urad:� White Urad Dal is a whole or split urad with its skin removed. These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal. It is very nutritious and rich in protein.WhiteUrad dal is very easy and quick to make and the addition of different tadkas makes this dal very flavorful and delicious. Specification of Faq Urad Dal Properties Values / Limits Damaged Grain: 4.0% Maximum Foreign Material: 1% Maximum Brown Seeds: 3% Maximum Sister Seeds: 3% Maximum Weevilled Seeds: 2% Maximum
Toor dal, also known as arhar dal or split pigeon pea, is a widely consumed pulse in many parts of the world, particularly in India, Southeast Asia, and Africa.� Toor dal originated in India� and has been cultivated for centuries as a staple food source. Toor dal is obtained by splitting and removing the outer skin of the pigeon pea, resulting in a yellow-colored lentil. The split dal is small, oval-shaped, and has a smooth texture.� Toor dal is highly nutritious and provides several essential nutrients.� Toor dal is a versatile ingredient and is used in a wide variety of recipes. It is commonly used to prepare dal, a popular lentil soup or stew in Indian cuisine.� Toor dal has a mild, earthy flavor with a hint of nuttiness. It offers a subtle sweetness that adds depth to dishes. When cooked, it becomes soft, creamy, and easily blends with other flavors. Specification Properties Values / Limits Colour Speckled, greeny-blue in colour. Flavour Earthy, peppery taste, free from any objectionable flavours. Odour Should be free from any objectionable odours and taints. Texture Should be firm, free flowing Green Lentils and not joined together. Contrasting Colours Max. 0.5% Stained Max. 4.0% Heated Max. 0.5% Peeled, Split & Broken Max. 3.5% Other Damage Max. 2.0% Total Damage Max. 3.5% Ergot Max. 0.05% Insect Parts Max. 0.02% Stones Max. 0.10% Other Foreign Material Max. 0.2% Total Foreign Material Max. 0.5%
Toor Dal
Urad Dal
Urad Dal
Toor Dal
Masoor dal
Chana dal
Chana dal
Chana Dal
Chana Dal Specifications  PROPERTIES VALUES amp LIMITS  Product Name Chana Dal  Moisture 10 Max  Cleaning Sortex Cleaned  Protein 21  Place of Origin India  Fat 488 Max  Damaged Kernels 05 Max  Green Seeds 01 Max Packaging Details  TYPES OF BAGS  QUANTITY  PP Bag  25 50 KG in New PP Bag   As Per Customer Requirement Container Capacity  TYPE OF CONTAINER  QUANTITY  20 FT Container  2324 Metric Tons  40 FT Container Â
Fresh Crop
Moong dal and urad dal.
Spices like chat masala, garam masala (delux) jaljeera masala, kitchen king masala , pavbhaji masala chole masala , pani puri masala , amchur powder (mango powder), black pepper powder, clove powder (lavanga), coriander seed powder (delux), cumin seed powder , dalchini powder , ginger powder , red chilli powder, tikhalal chilli powder , kashmiri chilli powder , green chilli powder, kasuri methi powder, turmeric powder (rajapuri), byadgi chilli, cumin seeds, mustard seeds, coriander seeds, tamarind seedless, jaggery, green cardamom, black cardamom, fennel seeds, cinnamon sticks, kasuri methi, clove, black pepper, biryani basmati rice, basmati sella 1121, channa dal, moong dal, urad dal, toor dal, star anise, chickpeas, kashmiri red chilli , sona masoori rice, jeera rice, surthi kollam rice.Manufacturing, sourcing
Essential details Storage Type: cool and dry palce Specification: as you need Shelf Life: 24 months Ingredients: No Address: AUSTRIA Instruction for use: Raw Material Style: Dried, Dried Drying Process: AD Cultivation Type: COMMON Packaging: Bulk, Vacuum Pack, Bags Weight (kg): 50 Place of Origin: AUSTRIA Germination rate: above 97% Usage: sprouting Supply Ability Supply Ability 1000 Ton/Tons per Month Mix.1000 Packaging & delivery Packaging Details 25/50 KG P.P.Bags or as the buyer requires Picture Example: package-img Lead time: Quantity(kilograms) 1 - 26000 >26000 Lead time (days) 10 To be negotiated
