Red lentils are small, flat, and bright reddish-orange legumes known for their quick cooking time and mild, earthy flavor. They are a versatile ingredient used in various cuisines around the world. Red lentils are often used in soups, curries, stews, salads, and dips. They cook relatively fast and break down during cooking, providing a creamy texture to dishes. These lentils are nutritionally rich, offering protein, dietary fiber, iron, and B vitamins. Red lentils are a convenient and nutritious addition to a balanced diet, and they are known for their role in creating hearty and flavorful meals. Proper storage in a cool, dry place helps maintain their freshness.
Bulk Original Red Lentils for wholesale Hulled Red Lentils are a member of the pea family. These small, disk-shaped seeds are full of nutritional value. These lentils are packed with calcium, magnesium, potassium, phosphorus, chlorine, sulfur, and vitamin A and make an easy and healthy addition to rice, soups, and stews. Our quick-cooking Organic Split Red Lentils are ideal for dips and soups because they break down the longer they cook, resulting in a creamy, satisfying, protein-rich dish. The mildly sweet and nutty flavor goes especially well with Indian-style cuisines such as dal and curries. Like other lentils, they are an excellent source of protein and fiber.
Product Type: Kidney Beans Type: Red Beans Style: Dried Drying Process: AD Cultivation Type: natural Packaging: Bulk Shelf Life: 3 years Weight (kg): 25 Place of Origin: Uzbekistan Brand Name: Red Kidney Beans Product Name: Kidney Beans Model Number: TGG554 Admixture: 0.2% max Crop: 2022 Year Color: Red Package: 25 kgs or 50kgs net/woven poly bag Size: 180-200beans/100g,190-210 beans/100g ,210-230 beans/100g Moisture: 16.5% Max Imperfect: 3% Max Shape: Kidney Shape
Mung bean (Vigna radiata), alternatively known as the moong bean, monggo, green gram or mung, is a plant species in the legume family. Product name: Raw Green Mung Beans Product Type: Vigna Beans Type: Mung Beans Style: Dried Drying Process: AD Packaging: Bulk, Gift Packing, Vacuum Pack Cultivation Type: Common Weight (kg): 25 QUALITY: Grade One Color: Natural Green Size: 3.2-3.8mm MOISTURE: 13% MAX ADMIXTURE: 0.5% Max
Lentils Green
Chickpeas
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Food products like organic pulses, organic spices, organic flours, organic dry fruits, organic millets, organic herbs, salt, organic rice and cereals, organic blends & masala, organic oil seeds, organic ready to eat dishes, organic sweeteners, organic edible cold pressed oils, organic ready to eat multipurpose gravies.
Roasted Gram Without Skin refers to chickpeas (gram) that have been dry-roasted and have had their outer skins removed. Roasted Gram Without Skin is made by dry-roasting chickpeas until they become crunchy. After roasting, the outer skins are typically removed, resulting in a smoother texture. The removal of skins gives Roasted Gram Without Skin a smoother and more uniform texture compared to roasted chickpeas with skins.
Roasted Gram Split is arrived from roasted gram by splitting the gram into half. Dry roasted chana or whole black grams (chickpeas) are typically eaten as a snack in India. The nutritional data proves chana to be an amazing source of protein, fibre, folate, minerals and fatty acids.
Roasted Gram, also known as Roasted Chana or Bhuna Chana, refers to chickpeas (gram) that have been dry-roasted. Roasted Gram is made by dry-roasting chickpeas until they become crunchy and have a golden brown colour. The roasting process enhances their nutty flavour. Roasted Gram has a firm and crunchy texture, making it a satisfying snack.
Mosambi Chana is considered to be one of the earliest cultivated legumes. This is used to cook one of the versatile recipes of Indian cuisine, which has a smooth flavour. It is rich in minerals such as potassium, iron, calcium, phosphorous, magnesium, and molybdenum.
It is usually fried in oil before use to release its full flavour, which is similar to that of a combination of mustard and black pepper. It helps in treating diarrhoea and healing wounds. It is rich in antioxidants and works as an anti-diabetic.
Lentils are small, lens-shaped seeds from the legume family and are widely consumed across the globe. There are various types of lentils, including brown, green, red, yellow, and black lentils. Each variety has its unique flavour, texture, and culinary uses. Lentils are a rich source of plant-based protein, fibre, vitamins (such as folate and B vitamins), minerals (including iron and potassium), and antioxidants.
Desi Chickpeas also known as Bengal Gram or Kala Chana, is a variety of chickpeas that differ from the Kabuli chickpea variety. Desi Chickpeas are smaller, darker, and have a rougher coat compared to Kabuli chickpeas, which are larger, lighter in colour, and have a smoother coat.They are usually dark brown, black, or tan in colour, with variations depending on the specific type Chickpeas have a nuttier and earthier flavour compared to Kabuli chickpeas.
Black Matpe also known as Urad Dal or Black Gram, is a type of lentil or pulse widely used in Indian cuisine. Black Matpe is small, black, and oval-shaped, with a white interior. It is a staple in Indian cooking and is used to make various dishes, including dal (lentil curry), idli, dosa, and vada. Urad dal is often ground into flour and used in the preparation of batters for fermented dishes. Black Matpe is a good source of protein, dietary fibre, iron, magnesium, potassium, and B vitamins. It provides essential nutrients for a balanced diet.
Chana refers to chickpeas, which are legumes belonging to the Fabaceae family. Chickpeas are widely cultivated and consumed around the world as a nutrient-dense food, rich in protein, dietary fibre, vitamins (such as B vitamins), and minerals (including iron, magnesium, and zinc). It is a valuable plant-based protein source. Chickpeas are a versatile ingredient used in a variety of dishes. They are a key component in popular recipes like hummus, chana masala, falafel, and salads.
