Pulses

Pulses

Grain Name	Description	500g	1kg	2kg	5kg	10kg	25kg	50kg
Green Peas	Whole green peas, rich in protein and fiber	✔	✔	✔	✔	✔	✔	✔
Horse Gram	Small, reddish-brown legume with a nutty flavor, commonly used in Indian cuisine	✔	✔	✔	✔	✔	✔	✔
Kala Chana (Desi Chick Peas)	Black chickpeas, known for their nutty flavor and firm texture	✔	✔	✔	✔	✔	✔	✔
Masoor Whole (Lentils Whole)	Whole brown lentils, rich in protein and commonly used in soups and stews	✔	✔	✔	✔	✔	✔	✔
Moong Whole (Green Gram Whole)	Whole green gram, commonly used in Indian cuisine for dal preparations	✔	✔	✔	✔	✔	✔	✔
Rajma (Red Kidney Beans)	Red kidney beans, popular in North Indian cuisine for making rajma curry	✔	✔	✔	✔	✔	✔	✔
Rangooni Val	Red beans, commonly used in various Indian dishes	✔	✔	✔	✔	✔	✔	✔
Red Chori (Whole Cow Peas)	Whole cowpeas, often used in curries, salads, and soups	✔	✔	✔	✔	✔	✔	✔
Surti Val	Val beans, commonly used in Gujarati cuisine	✔	✔	✔	✔	✔	✔	✔
Toor Whole (Whole Pigeon Peas)	Whole pigeon peas, often used in South Indian and Maharashtrian cuisine	✔	✔	✔	✔	✔	✔	✔
Urad Whole Black (Matpe Beans with Skin)	Whole black gram with skin, commonly used in Indian cuisine	✔	✔	✔	✔	✔	✔	✔
Urad Gota (Matpe Beans without Skin)	Split black gram without skin, used in various Indian dishes	✔	✔	✔	✔	✔	✔	✔
Hite Peas	Small, white legumes with a delicate flavor	✔	✔	✔	✔	✔	✔	✔