Pulses
Chickpeas, lentils, peas, beans, mung beans and the classic Indian dals. Whole or split, hulled or with skin, cleaned and sorted for wholesale, retail and the food industry.
Chickpeas
Large, creamy-white chickpeas for hummus, stews and salads.
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Chana Dal
Split, hulled chickpeas with a sweet, nutty taste.
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Roasted Gram Split
Roasted, hulled and split chickpeas, ready to eat.
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Red Lentils
Split red lentils that cook quickly into soups and dals.
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Green Lentils
Whole green lentils that hold their shape after cooking.
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Toor Dal
Split pigeon peas for everyday yellow dal and sambar.
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Yellow Split Peas
Split yellow peas for soups, purées and pea protein.
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Green Split Peas
Split green peas with a fresh, sweet pea taste.
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Moong Dal
Hulled, split yellow mung beans that cook soft in 20 minutes.
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Green Mung Beans
Small, bright green mung beans for sprouting and cooking.
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Red Kidney Beans
Deep red, firm-cooking kidney beans for chili and braises.
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Black-eyed Beans
Quick-cooking cream beans with the signature black eye.
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Brown-eyed Beans
Tan cowpeas with a dark eye and a rich, earthy taste.
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Urad Whole
Whole black gram for slow-cooked dal makhani.
DetailsUrad Gota
Whole urad without the skin, white and creamy.
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Urad Chilka Dal
Split black gram with its skin on, creamy and earthy.
DetailsUrad Dal (washed)
Split and hulled urad, the classic for dosa batter.
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