Pulses & Lentils – Pure Protein, Natural Nutrition
Pure Protein. Natural Nutrition. Premium Quality.

About Our Pulses & Lentils
Our pulses and lentils are sourced from trusted farms and regions known for high-quality harvests. Carefully cleaned, graded, and hygienically processed, they retain their natural nutrition, colour, and cooking quality. Rich in plant-based protein and dietary fibre, our pulses and lentils meet domestic and international export-quality standards, making them ideal for daily meals, traditional recipes, and large-scale food applications.
Why Our Pulses & Lentils
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High-quality, carefully graded pulses and lentils
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Rich source of protein, fibre, and essential nutrients
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Naturally grown and minimally processed
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Hygienically packed to preserve freshness and shelf life
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Meets export-quality and food safety standards
Types of Pulses & Lentils

Toor Dal (Pigeon Pea)
Light yellow lentils with soft texture and mild flavour. Commonly used in dals, sambars, and everyday meals.

Masoor Dal (Red Lentils)
Quick-cooking lentils with soft texture and earthy taste. Popular for daily dals and soups.

Moong Dal (Green Gram)
Light and easy to digest with high nutritional value. Ideal for soups, khichdi, and healthy preparations.

Urad Dal (Black Gram)
Rich, creamy lentils known for strong binding quality. Essential for idli, dosa batter, and traditional recipes.

Chana Dal (Split Bengal Gram)
Firm texture with rich flavour and natural aroma. Used in curries, snacks, and traditional dishes.

Whole Pulses
Chickpeas, Rajma (Kidney Beans), Black Chana. Suitable for curries, salads, and protein-rich meals.
Uses
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Ideal for daily household cooking and traditional meals
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Used in restaurants, hotels, and food processing units
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Suitable for bulk supply and export markets
Quality & Assurance

Each batch of pulses and lentils undergoes strict quality checks and hygienic processing to ensure purity, consistency, and long shelf life. Packed in food-grade materials, our products deliver reliable quality for domestic and global markets.

