Split chickpeas are hulled, split legumes with a mild, nutty flavor, commonly used in soups, curries, and salads.
Green gram, also known as mung beans, is a nutrient-rich legume packed with protein, fiber, and antioxidants, commonly used in soups, salads, and curries.
Similar to mung beans, this Indian-grown legume is a staple in Indian cuisine, valued for its mild flavor and versatility in savory dishes.
Red, green, yellow, and brown lentils, available in whole and split forms, are rich in protein, fiber, and essential nutrients, commonly used in soups, stews, and curries.
Moong dal, or green gram, is a protein-rich, low-carb superfood and a nutritious staple in vegetarian diets.
Chickpeas are rich in fiber and protein, providing iron, phosphorus, and folic acid, making them a highly nutritious addition to any diet.
Black lentils are small with shiny jet-black skin, delivering a soft texture and a rich, earthy, nutty flavor when cooked.
Kala chana, or black chickpeas, is a protein and fiber-rich legume available in two main varieties: desi and kabuli.
Crimson Whole, or Sabut Masoor, is a brown-skinned Indian lentil with an earthy flavor, rich in dietary fiber, easy to digest, and highly palatable.
Black Gram, available in split (Urad Dal) and whole forms, is a protein-rich legume used in various Indian dishes like dals, curries, and dosas.
Soybeans are nutrient-rich legumes commonly used for their protein content and as a base for products like tofu, soy milk, and oil.
Pigeon pea, also known as toor dal or arhar dal, is a legume with a slightly nutty flavor, commonly used in Indian and South Asian cuisines.
Split yellow peas are dried peas that are split and peeled, commonly used in soups, stews, and curries for their mild flavor and high protein content.
Black-eyed peas are small, oval-shaped legumes with a creamy texture and mild flavor, often used in soups, stews, and salads.
Kidney beans, available in red and white varieties, are protein-rich legumes commonly used in soups, salads, and stews.
Horse Gram Dal is a nutrient-dense legume, rich in protein and iron, commonly used in soups, curries, and traditional dishes.
Green Peas Dal is a nutritious lentil dish made from split green peas, offering a mild, earthy flavor and rich protein content.
Moth beans, also known as Matki, are small, drought-tolerant legumes commonly used in Indian cuisine, known for their high protein content and nutritional benefits.
Bambara beans are a nutrient-rich legume known for their high protein content, often used in African cuisine.
Broad beans are large, flat green legumes known for their rich flavor and high protein content, often used in a variety of dishes.
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