mazing foodstuff and N-fixing covercrop. 100 days to maturity. Our's is the large-seeded "White Kabuli." One of the best sources of dietary fiber, chickpeas help lower LDL cholesterol, and also regulate the blood sugar. Easily grown in the home garden and oh so tasty! Plant prefers full sun and good garden soil. Chickpeas take 90 to 100 days to mature, so get started early--early spring frosts do not bother them, and they germinate fine in cool soil. Prepare a fine seedbed and make shallow furrows 2 feet apart and 2 inches deep. Barely cover seed and tampo securely. Keep evenly moist until germination, which takes about a week. Thin plants to 6 inches apart. Cultivate as needed and disallow weeds. When the pods become full, discontinue watering and allow to dry on the plant. Harvest, thresh and winnow in the usual manner.

Indian households are stacked withpulses, beans and lentils of many types and frequently come as a part of daily cooking menu.We offer high yielding pulses that are widely used for harvesting of dry grain. Our wide range of pulses includes various types of bean, pea, gram and many more. Our range of pulses provides suitable cultivation in any season and thereby benefiting the user. Pulses like horsegram or the exceptionally delicious motdal are nutritious and flavourful and also provide many health benefits like lowering Cholesterol or preventing blood sugar. Kashmiri rajma is known for its aromatic and earthy taste and a perfect companion with rice and is also a good source of proteins, calcium and minerals.

Urad (Vigna mungo), also referred to as urad dal, udad dal, urd bean, urd, urid, black matpe bean, black gram, black lentil (not to be confused with the much smaller true black lentil (Lens culinaris)), maas (in Nepali), d?u den (Vietnamese, literally: black bean) or white lentil (Vigna mungo), is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds. It, along with the mung bean, was placed in Phaseolus but has been transferred to Vigna. It was at one point considered to belong to the same species as the mung bean. Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.

It is an erect, sub-erect or trailing, densely hairy annual herb. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to 6 cm long. The bean is boiled and eaten whole or after splitting into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in culinary preparation like dosa, idli, vada, and papadum. When used this way, the white lentils are usually used.

It is very nutritious and is recommended for diabetics, as are other pulses. It is very popular in Punjabi cuisine of India and Pakistan where it is known as "sabit maash" and in Tamil "ulunthu", "minumulu" in Telugu, "Uddina Bele" in Kannada. The product sold as "black lentil" is usually the whole urad bean or urad dal. The product sold as "white lentil" is the same lentil with the black skin removed.