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Pulses

We offer the best product range of Toor Dal, Chana Dal, Masoor Dal, Urad Dal and White Rajma.

Toor Dal

More nutritious – Unpolished Protein rich Low cholesterol More dal per dal – Low moisture content No water, oil or stone polish

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Chana Dal

Chana Dal is nutritious easy to digest and has an exceptionally low rating on the glycemic scale. Chana dal is a powerhouse of lean protein iron and dietary fibres. It is an excellent side course for Indian dishes and goes excellently with chappatis rotis rice puris and parathas.  

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Masoor Dal

Masoor dal is possibly the most generally used Dal in India. It is essentially the split lentil with no skin and is red in color. Being a wealthy source of protein, they form an important food item for all, especially in the fast of vegetarians and vegans. It is low in huge and contains big amounts of fiber.  

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Urad Dal

Urad dal has fat, protein and carbohydrates that your body requires. Urad dal is superior for diabetes and is suggested by ayurveda medical science.  

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White Rajma

Rajma White is superior to the regular rajma and very soft feel and more delicate flavor. These are white in color. Pulses are low in fat & cholesterol, high in dietary fiber and rich in protein. The normal antioxidants in the beans offer numerous health benefits. These are of finest quality and free from injurious chemicals and powders.  

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red rajma

Rajma Red is better than the normal rajma and especially soft texture and more delicate flavor. They are low in fat & cholesterol, rich in protein and high in dietary fiber. It is a very superior supply of cholesterol-lowering fiber, as are most other beans. It is an admirable supply of folate, dietary fiber and manganese.  

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White Lobia

Lobia White is high in fiber, soluble fiber, complex protein, iron, carbohydrates, and folate. They are well known for their consistency and their ability to absorb tastes. Rich in fiber, white lobia also contain necessary nutrients such as minerals and vitamins.  

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Arhar Dal

Arhar Dal completes the Indian platter with its distinctive inherent flavor, fragrance and nutrition. These are wealthy source of protein and simple to digest and cook. It is tasty flavor and contains high nutritional value.   

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Split Moong Dal

Moong beans are a well-liked food among vegetarians since it includes a lot of proteins and fiber. It is one of the easiest dals to digest and for this reason it is frequently given to people recovering from an illness, specially a stomach upset. It contains antioxidants which is extremely healthy for the good functioning of the human body. It is an excellent balanced diet and could be included in our daily.  

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Split Urad Dal

Urad dal is the most valued pulse in India because of it rich dietary value. Urad dal is trendy amongst vegetarians as it acts like a rich protein source. It is widely utilized in different cooking preparations such as papad, dosa and vada.  

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Whole Moong Dal

Moong Dal has a sugary flavor, soft feel, and is simple to digest. These beans are sprouted to make Bean Sprouts, which have vitamin C, not found in the dry bean. Moong Bean Flour is utilized to make Bean Threads.  

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Whole Urad Dal

Urad dal is used as a key ingredient in Indian cuisine for preparing a strong diet. It is a brilliant supply of protein and dietary fibre. It is one of the finest plant sources of protein minerals such as iron, folic acid, magnesium and potassium, and vitamin B are also there.  

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whole masoor dal

Masoor dal is possibly the most generally used Dal in India. It is essentially the split lentil with no skin and is red in color. Being a wealthy source of protein, they form an important food item for all, especially in the fast of vegetarians and vegans. It is low in huge and contains big amounts of fiber.  

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Moong Dal

Moong dal is sweet-tasting, yellow-coloured, split green moong beans, husked. These are high in fibre and protein. They have vitamins A, B, C and E and are an enormous source of minerals such as potassium, iron and calcium. They contain a low glycemic index and almost no fat content.  

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malka masoor dal

Patanjali Malka Masoor Dal . Masoor dal is possibly the most generally used Dal in India. It is essentially the split lentil with no skin and is red in color. Being a wealthy source of protein, they form an important food item for all, especially in the fast of vegetarians and vegans. It is low in huge and contains big amounts of fiber.  

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  • Aapka Rashan, 697, Amanpur Madan Mahal, , 482002, Madan Mahal, Jabalpur, Madhya Pradesh, India