Toor Dal

A staple Indian lentil rich in protein, commonly used in dal dishes.

Urad Dal Gota

Whole, skinless black gram used in traditional Indian dishes like dal makhani and idli batter.

Urad Black

Whole black gram with skin, known for its rich, earthy flavor.

Chana Dal

Split Bengal gram with a mild, nutty flavor used in Indian curries and snacks.

Moong Dal

A light and easily digestible lentil, perfect for soups, khichdi, and curries.

Whole Moong

A green legume rich in protein and fiber, often used in sprouted form.

Desi Chana Whole

Small, dark brown chickpeas with a dense texture and earthy flavor.

Kabuli Chana

Large, creamy-white chickpeas used in hummus and Indian curries.

Groundnut

A protein-rich nut, perfect for snacking and cooking.

Pumpkin Seeds

A crunchy, nutrient-dense seed loaded with protein and healthy fats.

Rajma

A protein-packed legume used in Indian curries and Mexican dishes.

Soybeans

A high-protein legume used in tofu, soy milk, and various dishes.