Pigeon Peas Split, scientifically known as Cajanus cajan, belong to the legume family Fabaceae. Commonly cultivated varieties in India include the Arhar (Tur) and Toor dal. These legumes are a staple in Indian cuisine, cherished for their nutty flavor and versatility…
Green Gram Split
Green gram split, scientifically known as Vigna radiata, belongs to the family Fabaceae and is commonly cultivated in India under various regional names like Moong Dal or Moong Split. Renowned for its nutritional richness, green gram split is a versatile ingredient…
Moong Mogar Splits
Moong splits, derived from the Vigna radiata plant, belong to the legume family Fabaceae and are commonly cultivated across India. Renowned for their versatility and nutritional value, moong splits come in various forms, including whole and split varieties. In India, the…
Red Lentils
Red lentils, scientifically known as Lens culinaris, belong to the legume family Fabaceae and are one of the most commonly cultivated varieties in India. Renowned for their vibrant color and delicate flavor, red lentils are a staple in Indian cuisine, cherished…
Split Chickpeas
Split chickpeas, also known as chana dal, belong to the legume family Fabaceae and are a prominent staple in Indian cuisine. Commonly cultivated varieties in India include desi and kabuli chickpeas, each with distinct characteristics and culinary applications. Desi chickpeas are…
Black Gram Split
Black gram split, scientifically known as Vigna mungo, belongs to the legume family Fabaceae and is commonly cultivated in India. This nutritious pulse is widely consumed in various culinary preparations across the country. In India, the most commonly cultivated varieties of…
White Urad Dal
White Urad Dal, also known as white gram or white lentil, belongs to the legume family Fabaceae. Commonly cultivated varieties in India include the whole white urad dal and split white urad dal, with the split version being more commonly used…