PULSES & BEANS

Indian pulses are usually available in three types: the whole pulse, the split pulse with the skins on, and the split pulse with the skins removed. Dal is often translated as “lentils” but actually refers to a split version of a number of lentils, peas, chickpeas (chana), kidney beans and so on.

Dal (also spelled daal; pronunciation: [d̪aːl]) is a term used in the Indian subcontinent for dried, split pulses (legumes—that is, lentils, peas, and beans) that do not require pre-soaking. The term is also used for various soups prepared from these pulses.

Madhya Pradesh, Maharashtra, Rajasthan, Uttar Pradesh and Karnataka are the top five pulses producing States.Our major supply of Organic pulses comes from these regions only .

Pulses include all beans, peas and lentils, such as:

  • Baked beans.
  • Red, Green, Yellow and brown lentils.
  • Chickpeas (chana or garbanzo beans)
  • Garden peas.
  • Black-eyed peas.
  • Runner beans.
  • Broad beans (fava beans)
  • Kidney beans, butter beans (Lima beans), haricots, cannellini beans, flageolet beans, pinto beans and borlotti beans.

Masoor Dal

An extremely beneficial dal for health, that goes well when added with any vegetable. It is loaded with protein, fibre, magnesium, calcium, B vitamins and folate that boost overall health. Rich in essential nutrients masoor dal promotes skin health and prevents acne.

Moong Dal

Moong dal is low in fat content and very high on protein. In fact, moong dal is considered to be one of the best plant-based sources of protein. Macrobiotic Nutritionist and Health Practitioner Shilpa Arora says, "Moong dal is extremely light and high on protein.

Urad Dal

Urad dal in English. Vigna mungo, black gram, black lentil, mungo bean (not to be confused with the much smaller true black lentil (Lens culinaris)), black matpe bean, is a bean grown in the Indian subcontinent. At one time it was considered to belong to the same species as the mung bean.

Urad dal is contains high quantities of fibre, magnesium and potassium, which are extremely beneficial for our heart health. It keeps our cardiovascular system healthy by maintaining the cholesterol levels and prevent atherosclerosis

Arhar/Tur Dal

Toor dal and Arhar dal are one and the same. The other names by which it is known are tuvar and togare bele. In English it is called as pigeon pea.

Pigeon Pea (Toor Dal) Pigeon Pea (also known as tropical green pea, Hindi: toor, Gujarati: tuver), is a beige lentil with a yellow interior. This is the most important pulse in a Gujarati household. The fresh peas are highly prized and used for curries and stuffing in spicy handpies.

The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses: dry beans, dry broad beans, dry peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans, vetches, lupins and pulses nes (not elsewhere specified – minor pulses that don't fall into one of the other categories).