Agrovita Foods Private Limited - Organic Pulses

Masur (Lentil)

The lentil is an edible legume. It is an annual plant known for its lens-shaped seeds. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis.The oldest known carbonized remains of lentil from Greeces Franchthi Cave are dated to 11, 000 BC. Canada with  and India with are the two leading producers of the world.

Lentils are used worldwide in many different dishes.  Indian subcontinent, Fiji, Mauritius, Singapore and the Caribbean, lentil curry is part of the everyday diet, eaten with both rice and roti. They are also used as stuffing in dal parathas and puri for breakfast or snacks.  In Iran, rice and lentil is served with fried raisin; this dish is called adas polo.Masoor dal is a good source of carbohydrates, proteins, fibres, vitamins, and other micronutrients such as Iron, Selenium, Folate, Thiamin and Riboflavin.

Pigeon pea ( Tur or Arhar)

The pigeon pea is a perennial legume from the family Fabaceae. pigeon pea are native to India and the latter West Africa. Pigeon pea is a crop resilient to climate changeThe cultivation of Tur or Arhar had been started by 2, 800 BCE in peninsular India. Seeds of pigeon pea is also found Egyptian tombs dating back to around 2, 200 BCE. About 70% of world production of pigeon pea this production comes from India.

Pigeon peas can be simmered, sautéed, steamed and fried (Dal). Cooked peas can be added to soups, stews, curries, sauces, salads and rice preparations. Pigeon peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan. Due to its high digestible percentage of protein and carbohydrates, it makes a significant contribution to meeting the nutritional needs of large population.

Urad (Black Matpe)

Vigna mungo, the black gram or urad bean s a bean cultivated from ancient times and is one of the most highly prized pulses of India. Ayurveda describes black gram or Masha as a bean that is sweet to taste but hot in potency, that can calm down and regularize the imbalances caused due to Vata. his crop is extensively grown in southern part of India, northern part of Bangladesh and Nepal. Black gram has also been introduced to other tropical areas such as the Caribbean, Fiji, Mauritius, Myanmar and Africa. India is the world's largest producer as well as consumer of blackgram.

Vigna mungo is popular in India, largely used to make dal from the whole or split and dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. It is also extensively used in Indian culinary preparations such as  Medu vada, idli, dosa, ladoos, Kachoris, pakodas etc.Black gram contains high levels of protein, potassium, calcium, iron, niacin, Thiamine, and riboflavin. Urad dal is in fact, the only pulse that has more than 10 times of phosphorous than any other pulse and the unique type of protein present in black grams strengthen muscle fibers.