Pulses & Lentils

Kabuli Chickpeas

7–8 mm · 8–9 mm · 9–10 mm · 10–11 mm · 11–12 mm

Nutty, firm and versatile — a staple for hummus, curries and salads.

Split Chickpeas (Chana Dal)

Rich, nutty split desi chickpeas for curries, soups and savoury snacks.

Black Gram (Urad), Whole

Whole black gram, also traded as black matpe — for dal makhani and fermented batters.

Split Black Gram (Urad Dal)

Split with skin (chilka) · Washed (skinless)

Creamy split urad for dosa and idli batter, dals and snacks.

Green Gram (Mung Bean)

Light, mildly sweet whole mung beans for soups, sprouts and salads.

Split Green Gram (Moong Dal)

Quick-cooking split mung for dals, soups and khichdi.

Split Red Lentils (Masoor Dal)

Soft, quick-cooking red lentils for dals, soups and stews.