Wheat.
We are dealing Rice, Barley, Wheat, Flour, Oats, Sugar, Pulses and Cereals like Long Grain Rice, Black Rice, Red Rice, Non-Basmati Rice, Non-Basmati Rice, Organic Black Rice and Golden Sella Rice, Corn Flour, Gram Flour, Rice Flour, Coconut Powder, Wheat Flour, Wheat Bran, De Oiled Rice Bran, Semolina, Maize Flour, Banana Flour, Cassava Flour, Coconut Flour and Soya Atta, Wheat Grains, Milling Wheat, Lokwan Wheat, Dalia, Khapli Wheat, Black Wheat Seed, Wheat Malt and White Winter Wheat, Refined Sugar, Pure Sugar, Gud Jaggery, Icumsa 45 Sugar, Sugar Crystal, Sugar, Raw Sugar, Sugar Powder, Pharma Grade Sugar, Palm Sugar and Sugar Cubes, Toor Dal, Sabut Urad Dal, Soy Bean, Masoor Dal, Moong, Chane, Black Soybean, Urad Chilka Dal, Pinto Bean, Gud Jaggery, Dried Beans, Black Kidney Bean, White Kidney Bean
Masoor dal (Lens culinaris), also called red lentil, is a staple food in every Indian household. It is widely cultivated in warm, tropical and temperate zones for its edible and nutritious seeds. In addition, it is an important source of protein for the vegetarian population in developing countries.
Urad dal is a good source of proteins, carbohydrates, lipids, iron, and calcium. In addition, whole urad has dietary fibre, whereas urad dal (split urad) does not contain fibre. Among the phytochemicals, prominent phytochemicals present in urad dal are flavonoids and phenolic compounds.
The Masoor Dal lentils can be split or whole, and both types are used in Indian cuisine. The split and husked red lentils are called Dhuli Masoor Dal in Hindi. Split and husked lentils have an orange-pink color. However, the whole Masoor Dal with the husks have a dark brown color and thus called Brown Lentils.
Urad dal is also known as Split black lentils and Black gram dal. Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture.
Urad Dal
Chana dal
Tuver Dal
Moong Dal
