Pulses
Indian pulses direct from farmer or miller to your destination
Here's a list of some commonly grown and exported pulses : Chickpeas (Garbanzo Beans): Desi Chickpeas (smaller and darker in color) Kabuli Chickpeas (larger and lighter in color) Lentils: Red Lentils Green Lentils Black Lentils Mung Beans (Green Gram): Whole Mung Beans Split Mung Beans (Mung Dal) Black Gram (Urad Dal): Whole Black Gram Split Black Gram (Urad Dal) Pigeon Peas (Toor Dal): Whole Pigeon Peas Split Pigeon Peas (Toor Dal) Kidney Beans (Rajma): Red Kidney Beans Cowpeas: Black-Eyed Peas Faba Beans: Whole Faba Beans Split Faba Beans Lablab Beans (Hyacinth Beans): Whole Lablab Beans Split Lablab Beans Soybeans: Whole Soybeans Soybean Meal Peas: Green Peas Yellow Peas Sincerely,
Chickpeas / Garbanzo Beans Kidney beans Pigeon pea/Arhar/Tur Masoor Dal / Red Lentil Green gram / Mung bean Chana Dal Urad Dal Gota
Viant Organics proudly presents its premium Organic Cowpeas, a nutritious and sustainable legume cultivated through organic farming practices. Grown without the use of synthetic pesticides, herbicides, or genetically modified organisms (GMOs), these cowpeas exemplify the essence of natural and eco-friendly agriculture. Committed to soil health, biodiversity, and environmental responsibility, Viant Organics ensures that their organic cowpeas are produced with utmost care. Cowpeas are a rich source of protein, fiber, and essential nutrients, making them a valuable addition to a balanced and plant-based diet.
Viant Organics proudly presents its Organic Green Gram, a wholesome and sustainable legume cultivated through organic farming practices. Grown without the use of synthetic pesticides, herbicides, or genetically modified organisms (GMOs), these green grams embody the essence of natural and eco-friendly agriculture. With a commitment to soil health, biodiversity, and environmental stewardship, Viant Organics ensures that their organic green grams are produced in harmony with nature. Green grams, also known as mung beans, are renowned for their rich protein content, essential nutrients, and versatility in various culinary applications.
Product Details Potassium : 246 mg /100gms Total Carbohydrate : 63 g /100gms Country of Origin : India
Product Details Feature : Healthy To Eat, Nutritious Cerfication : FSSAI Calories : 116 Sodium : 2 mg Potassium : 369 mg
Product Details Shelf Life : 1 Year Usage : Cooking Specialities : Rich In Taste, Good For Health Dietary Fiber : 15g Sodium : 15 mg Carbohydrate : 63g
Product Details Shelf Life : 6 Month Usage ; Cooking Specialities : Rich In Taste, Good For Health
Organic refers to the fact that no chemicals have been used in the process of cultivation of the food item. Thus, organic dals or pulses are chemical free. TOOR DAL CHANA DAL MASOOR DAL URAD GOTA (WHITE) URAD DAL (SPLIT) URAD WHOLE (BLACK) URAD DAL (BLACK SPLIT) MOONG WHOLE MOONG DAL KALA CHANNA CHICK PEAS DRY
Chana dal's health benefits include being a good source of protein, fibre, and essential minerals, assisting in weight management, and boosting heart health. Also, with its rich and nutty taste, chana dal can be used in several flavourful meals.
Toor dal, also known as arhar dal or split pigeon pea, is a popular pulse in many parts of the world, particularly in India, Southeast Asia, and Africa. It is a good source of protein, fibre, iron and other essential nutrients. Toor dal is also a versatile ingredient that can be used in a wide variety of dishes. Toor dal is a type of lentil that has been hulled and split in half. Toor dal is a small, oval-shaped bean with a yellow colour smooth, shiny skin. It has a soft, creamy texture when cooked and has a mild, earthy flavour with a hint of nuttiness. It offers a subtle sweetness that adds depth to dishes. One cup of cooked toor dal contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Bengal Gram Split / Chana dal is chickpea that has been hulled and split in half. It is a popular pulse in many cultures around the world, and India is a major exporter of this commodity. Indian chana dal is known for its high quality, purity, and rich yellow colour. It is also a good source of protein, fibre, iron and other essential nutrients. Chana dal is a small, yellow lentil with a smooth, shiny skin. It has a soft, creamy texture when cooked and has a mild, nutty flavour. One cup of cooked chana dal contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Mung dal, also known as mung bean dal or green gram dal, is a type of lentil that is split and hulled. It is a popular pulse in many cultures around the world, and India is a major exporter of this commodity. It is also a good source of protein, fibre, iron and other essential nutrients. Mung dal is a small, oval-shaped lentil with a bright yellow colour smooth, shiny skin. Mung dal has a soft, creamy texture when cooked and has a mild, earthy flavour. One cup of cooked mung dal contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Mung dal with skin, also known as chilka mung dal or whole green gram dal, is a type of lentil that has been split but not hulled. It is a popular pulse in many cultures around the world, and India is a major exporter of this commodity. Indian mung dal with skin is known for its high quality, purity, and bright green colour. It is also a good source of protein, fibre, iron and other essential nutrients. Mung dal with skin is a small, oval-shaped lentil. It has a rough, wrinkled skin. Mung dal with skin has a firmer, chewier texture than mung dal without skin. Mung dal with skin has a more earthy, nutty flavour than mung dal without skin. One cup of cooked mung dal with skin contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Urad dal without skin, also known as white urad dal or split urad dal, is a type of lentil that has been split and hulled. It is a popular pulse in many cultures around the world, and India is a major exporter of this commodity. Indian urad dal without skin is known for its high quality, purity, and pearly white colour. It is also a good source of protein, fibre, iron and other essential nutrients. Urad dal without skin is a small, split lentil with a pearly white colour. It has a smooth, shiny skin. Urad dal without skin has a soft, creamy texture when cooked and has a mild, earthy flavour. One cup of cooked urad dal without skin contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Urad dal with skin is a type of lentil that has been split but not hulled. It is also known as black urad dal. Urad dal with skin is a small, split lentil with a deep black colour. It has a rough, wrinkled skin. Urad dal with skin has a firmer, chewier texture than urad dal without skin. It has a more earthy, nutty flavour than urad dal without skin. Urad dal with skin is a good source of protein, fibre, iron and other essential nutrients. One cup of cooked urad dal with skin contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Whole white urad dal is also known as whole white urad or simply white urad. Whole white urad dal is a small, round lentil with a pearly white colour. It has a smooth, shiny skin. Whole white urad has a firm, chewy texture when cooked and has a mild, nutty flavour. Whole white urad dal is a good source of protein, fibre iron and other essential nutrients. One cup of cooked whole white urad contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Chana dal is a split lentil, also known as baby chickpeas, which is very popular in Indian Cuisine. It is highly nutritious, delicious and is used in both sweet and savory recipes due to its rich taste and aroma.
