Annada brand Chana dal, also known as split chickpeas, is a staple legume in Indian cuisine made from splitting raw chickpeas (garbanzo beans). Annada's quality and packaging has a mild, nutty flavor and a firm texture, making it ideal for various dishes such as soups, stews, and curries. Rich in protein, dietary fiber, and essential nutrients, chana dal is not only a nutritious addition to meals but also beneficial for digestive health and weight management. It can be cooked on its own or used as an ingredient in dal, salads, and snacks like besan (gram flour) preparations.
Crop: 2020;
Color: Light yellow;
Quality of goods: MC;
Size: 8,0 mm up;
Moisture: max 12%;
Admixtures: max 1%;
Defective: max 4%;
Drying process: sun dried.
Desi chickpea is lighter-coloured, smaller, and with a smoother coat. These
chickpeas can be cooked and eaten cold in salads, cooked in stews, ground
into flour, ground and shaped in balls and fried as falafel.
Chickpeas Are Legumes Of The Family, Fabaceae, And They
Are One Of The Oldest Legumes To Be Cultivated By humans.
They Are Large Roundish Legume With A Bumpy Surface.
There Are Two Commercial Classes Of Chikpea: Desi And
Kabuli. The Desi Type Has A Thick, Coloured Seed Coat And A
Coloured Flower.
The Kabuli Type (Also Known As Garbanzo Bean) Has A Thin,
White Seed Coat And A White Flower.
Appearance Not covered with mud, etc.
Organoleptic Natural state, smell and color
Organic Forign body Max. 2 PCT
Total Defective(Transformation,brok en,split, discolored, shrivelled, Peeled, staining,
sproted, crushing, and weelvil damaged) Max. 5 PCT
Immature (Small, shrivelled,green, thin and unnatural seeds) Max. 1.5 PCT
Non-uniformity in term of variety Max. 1.5 PCT
Moisture Max. 13 PCT
Toxic or noxious seeds like Ricinus communis ,Datura spp, Agrostema githago,Crotalaria . NIL
Live or dead insects or inorganic impurity NIL
Lead (Pb) Max. 0.5 PPM
Cadmium (Cd) Max. 0.1 PPM
Spore of Sulfite-reducting
Clostridium Max. 150 CFU/GR
Mould Max. 150 CFU/GR
Pesticide residues According to ISIRI 6349/1
Mycotoxins According to ISIRI 5925
Packing and marking According to ISIRI 96
Crop year Current crop
Size Min 8 mm
Under size Max 3 PCT
Other color Max 3 PCT
Pea seed- borne mosaic virus Nil
Peanut Mottle virus Nil
Pseudomonas syringaePV. PISI Nil
Pseudomonas savastanoi PV.
Phaseolicola NIL
Xanthomonas axonopodis PV.
Alfalfae NIL
Pseudomonas viridiflava Nil
Pseudomonas fluorescens Nil
Jimson weed (datura SPP) Nil
Corn cockle (agrostema
githago L.) Nil
Crotolaria (crotolaria SPP) Nil
Chickpeas are legumes of the family, Fabaceae, and they are one of the oldest legumes to be cultivated by, humans. They are large roundish legumes with a bumpy surface. There are two commercial classes of, chickpea: Desi and Kabuli. The desi type has a thick, coloured seed coat and a coloure d flower. The, kabuli type (also known as garbanzo bean) has a thin, white seed coat and a white flower., The Kabuli variety has a thin, white seed coat and it is relatively bigger in size than other variet y. It is, grown in temperate and sub-tropical regions. Kabuli Chickpeas are mainly used in salad bars, soups,, snack food, vegetable mixes, or ground into hummus. It is widely used in Middle Eastern and, Mediterranean cuisines.
Chick Peas cultivating states in India are Madhya Pradesh, Uttar Pradesh, Rajasthan , Maharashtra and
Andhra Pradesh..
Mung beans are a type of legume that is native to India and widely cultivated in Asia and other parts of the world. They are small, green, oval-shaped seeds that are known for their high protein and fiber content, as well as their versatility in cooking. Mung beans are often used in dishes such as soups, stews, and salads, and can also be sprouted and used in salads or sandwiches. They can also be ground into flour and used to make mung bean noodles or other mung bean-based products. Mung beans are a good source of several essential nutrients, including vitamin C, potassium, and magnesium. They are also low in fat and calories and are a popular choice for people following plant-based diets because of their high protein content and versatility in cooking
Garbanzo beans / Chickpeas
Chickpeas, also known as garbanzo beans, are part of the legume family.
While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. Their nutty taste and grainy texture pair well with several other foods and ingredients. As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management, and reducing the risk of several diseases.
We offer a lot fo grades for Chickpeas regarding your needs feel free to contact us :
Among the various range of pulses that we deal in, Chick Peas has been widely acclaimed due to its tasteful flavour. We export chickpeas which is cleaned and processed before packaging and transporting.
We export Chick peas of assorted counts/ sizes like 40/42, 42/44, 44/46, 58/60 & 75/80 counts which range from above 7mm to 12mm size.
