Pulses, Grade Standard : Food Grade

WE ARE SELLING ALL TYPES OF PULSES AT FIRST GRADE
Bengal gram-
Bengal gram is also called ‘lal chana’ whose roasted flour is called ‘besan’. It is one of the richest source of protein and is often used in salad dressing and an important part of diet. It is frequently used in Indian cooking as a thickener. It has a meaty rich flavor. Often stewed with vegetables like bitter gourd and squashes. Chana Dal with spinach and louki with chana dal are very popular dishes. In the Indian vegetarian culinary scenario, Bengal gram is a major ingredient. It is essentially used in making curries. In the southern India, unripe grams are picked and consumed as snack and the leaves are added in the making of salads. It is believed to have originated in western Asia.
2. Black gram-
Black gram is one of the most highly prized pulses of India. It’s Indian name is ‘Urad‘. It is produced in pods which are narrow, cylindrical and up-to 6 cm long. the outer skin is grayish black and the inner is creamy white and oval in shape. They are extensively used in India in various culinary preparations such as dosa, vada, papad and could be eaten raw when sprouted. Black urad dal when sprouted is very refreshing, healthy and nutritious and it can be used in several forms. Sprouts are fantastic addition to salads or you can make delicious chaat for snack. Growing sprouts is fun and they can be grown anytime anywhere. There are no complicated step to sprout these beans all you need a bowl, water and towel.
3. Green gram-
Green gram is also called ‘green moong‘ in Hindi terms. It is recognized as one of the healthiest gram and pulses of all. It is free from the heaviness and tendency to flatulence, which is associated with other pulses.People in the U.S. primarily eat green gram as a sprout, and as a bean it cooks up fast and has a sweet flavor. With its high fiber and nutrient content, it offers a number of health benefits. This very plant is native to India since from the ancient times.
4. Pige