All Type Of Grain And Pulses Suppliers and Manufacturers

Rich in protein and fiber, pulses and grains support heart health, aid in digestion, and help regulate blood sugar levels.

All variety vailable All description by email

We are the leading manufacturers, suppliers and exporters of Pulses in India sourcing adulteration-free, best quality Pulses. Exporting Pulses to UK, UAE, Europe and 25+ Countries from India. Get in Touch Today !

Pulses

Our company supply all type of Pulses from Asia, Europe, Canada, with annual Production and export 40,000 to 50,000 tons We are only work with serious orders and end buyers Brokers, are NOT welcome to contact us Serious buyers are so welcome to visit us in our offices in Europe

There is an exponential growth in Indian based pulses export. We make sure that the products reach the destinations fresh and on the promised time. Dals and Pulses ranging from Toor, Moong, Urad, Channa Dal, Peanuts, Rajma, Soya and more are offered at competitive prices.

Chana Dal, Green Mung Dal, Masoor Dal.

Brown Chana , Urad Dal, Toor Dal, Moong Dal, Chana Dal, Green Mung, Green Mung Dal, Masoor Dal.

Pulses

Pulses

Pulses

All-purpose flour is a good source of iron and calcium, as its made up of endosperm of wheat grains. That contains most of the nutritional value, including vitamin B3 (niacin), vitamin B2 (riboflavin), thiamine and folic acid. It is high in protein, fibre, fat and iron, which play a key role in your overall health.

Crop 2016 Purity 99.9%

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 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.

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.

Moong Dal

Tuver Dal