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Split masoor dal, also known as red lentils, is a type of lentil commonly used in South Asian cuisine. These lentils are hulled and split, resulting in a pinkish-orange color. They cook relatively quickly compared to other lentils and have a soft texture when cooked, making them ideal for soups, stews, curries, and dal dishes. Split masoor dal is rich in protein, fiber, and essential nutrients, making it a nutritious addition to vegetarian and vegan diets. It adds a delicious earthy flavor and creamy texture to dishes, making it a versatile ingredient in various culinary preparations.
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Urad dal, also known as black gram or black lentil, is a type of pulse widely used in South Asian cuisine, particularly in Indian dishes. It has a black skin covering creamy white interiors and is known for its rich, earthy flavor and robust texture. Urad dal is a significant source of protein, dietary fiber, and various nutrients like iron, magnesium, and potassium. It's commonly used in dals, soups, curries, and to make traditional Indian snacks like dosa and idli.
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Gobindobhog rice is a premium aromatic rice variety native to West Bengal, India. It is known for its distinct aroma, short grains, and delicate flavor. Traditionally used in Bengali cuisine for dishes like pulao, khichuri, and payesh, Gobindobhog rice is highly prized for its texture and fragrance, making it a popular choice for special occasions and festive meals.
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Toor dal, also known as pigeon pea, is a type of lentil widely used in Indian cuisine. It is rich in protein, fiber, and various vitamins and minerals. Toor dal is often cooked into soups, stews, and curries, providing a nutty flavor and creamy texture to dishes. It is an essential ingredient in many Indian recipes, prized for its nutritional value and versatility in cooking.
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Masoor dal, also known as red lentils, is a type of lentil widely used in Indian cuisine. It is rich in protein, fiber, and essential nutrients like folate, iron, and potassium. Masoor dal cooks relatively quickly and has a slightly sweet, nutty flavor. It's often used to make dal dishes, soups, stews, and curries, and pairs well with rice or bread.
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Soybean dal is a nutritious dish made from split soybeans cooked with various spices and herbs. It's rich in protein, fiber, and essential nutrients, making it a popular choice for vegetarians and vegans. The dal is often prepared similarly to other lentil dals, with variations in seasoning to suit different tastes and regional preferences. It's a versatile dish that can be enjoyed with rice, bread, or as a side dish with any meal.
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