Roasted Chana,
Fine quality 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
Urad dal has a good amount of potassium that is meant to boost blood circulation, thereby eliminating chances of damage on the arterial walls. Enriched with the maximum amount of magnesium, fibre, urad dal can keep the cholesterol levels under check. Atherosclerosis is averted with the proper intake of urad dal.
Price : INR 105.00 / Kilogram Business Type : Manufacturer, Exporter, Supplier Product Details Packaging Type : Plastic Packet Specialities : Good Quality, Good For Health Cultivation Type : Natural Shelf Life : 1 Year Color : Creamy White Variety : Whole Urad Dal Country of Origin : India Preferred Buyer From Location : All Countries Except India
Specification Colour: Yellow, Mint Yellow Size: 4 mm to 6mm Diameter Type: Polished, Unpolished Quality: Silver, Gold, Platinum Packing Size: 30Kg, 50kg, 100kg Bengal Gram (Chana Dal) is baby chickpeas that has been split and polished. In Indian cuisine, it is popularly known as Chana Dal For price specification and other details please contact us
Urad 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
Urad Dal
