Pulses
Toor Daal
Pulses are a boon to vegetarians and vegans legumes including Toor dal are of major importance in our diet contributing as the main source of plant protein. Among legumes, Toor dal is predominantly grown and consumed in India and is also known as red gram and arhar dal. We cannot find a kitchen in India without Toor dal.
Toor Daal
Chana Daal
Chana Dal is one of the most popular dals and is used in many Indian street foods as well as in South Indian cuisines, is rich in iron, calcium, and protein and retains the texture and purity of natural dal.
Chana Daal
Moong Daal
Moong dal is a popular food among vegetarians since it contains a lot of proteins and fibre It is one of the easiest dals to digest it has antioxidants which is very healthy for the good functioning of the human body.
Moong Daal
Whole Green Moong Daal
The mung bean, alternatively known as the green gram, maash, moong, monggo, or munggo, is a plant species in the legume family.
Whole Green Moong Daal
Khada Chana
Whole gram or kala chana is a variety of chickpeas that is used in many cuisines all over the world. But it is most commonly used in India they are small, dark brown in colour and very rich in protein from sprouted grams till maturity, they are eaten in all stages of their growth.
Khada Chana
Pearl Millet
It's commonly known as bajra is a profoundly nutritious and easy to digest cereal grain. Being non-glutinous makes it a healthy option for people with a gluten allergy and celiac disease they are power-packed with carbohydrates, essential amino acids, antioxidants, multiple vitamins like thiamine, riboflavin, folic acid, niacin, beta carotene
Pearl Millet
Multigrain Flour
Multigrain flour contains soy, chickpeas, etc, which increase the protein content of the meals. Protein helps in repairing and building tissues and thus keeps the body strong. Keeps the heart healthy.
