Lentils

Total Net Weight : 50
Black whole urad daal, also known as whole black gram, is a staple legume in Indian cuisine. These beans are small, oval-shaped, and have a black outer skin with a creamy interior. Whole urad dal is highly valued for its rich, nutty flavor and firm texture.

Total Net Weight : 50
Brown chickpeas, also known as kala chana or desi chana, are small, dark, nutrient-rich legumes widely used in traditional cooking. They have a firm texture and earthy flavor that makes them suitable for a variety of savory dishes.

Total Net Weight : 50
Split red masur lentils, also known as red lentils or masoor dal, are a staple legume in Indian and global cuisine. They are created by splitting and removing the outer skin of whole red masur lentils, resulting in small, orange-red lentils.

Total Net Weight : 50
Split yellow chickpea lentils, also known as chana dal, are a widely used pulse valued for their rich flavor and high nutritional content. These lentils are produced by splitting and removing the outer skin of brown chickpeas.

Whole black eyed peas are nutrient-rich legumes known for their creamy texture and distinctive black “eye” marking. They are widely used in many cuisines due to their mild flavor and versatility in cooking. These peas are an excellent source of plant-based protein, making them a valuable ingredient for vegetarian and vegan diets.

Whole dark red kidney beans are vibrant, nutrient-dense legumes known for their firm texture and rich, earthy flavor. They retain their deep red color even after cooking, making them visually appealing in a variety of dishes.