AGRI PRODUCTS- PULSES
MASOOR DAL
Masoor dal, or red lentils, are quick-cooking lentils rich in protein and fiber. They are commonly used in soups, stews, and curries.
MOONG DAL
Moong dal, or split mung beans, are easy to digest and packed with protein and vitamins. They are often used in savory and sweet dishes.
URAD DAL
Urad dal, or black gram, is a nutritious lentil used in traditional Indian dishes like dal makhani and dosa batter. It is high in protein and fiber.
TOOR DAL
Tur dal, or split pigeon peas, are a staple in Indian cuisine, especially for making dal. They are rich in protein and dietary fiber.
CHANA DAL
Chana dal, or split chickpeas, are a versatile pulse high in protein and fiber. They are used in a variety of dishes, including soups and stews.
RAJMA
Rajma, or kidney beans, are a popular legume known for their protein content and hearty texture. They are often used in curries and stews.
ARHAR DAL
Arhar dal, also known as pigeon peas, are a key ingredient in many Indian dishes, providing protein and fiber. They are used to make various types of dal.