Pulses & Legumes
Chickpeas
Chickpeas are protein-rich legumes widely used in curries, snacks, and flour production. They are valued for their taste, nutrition, and export quality.
Red Lentils (Masoor Dal)
Red lentils are quick-cooking pulses rich in protein and fiber. They are commonly used in soups, dals, and processed food products.
Pigeon Peas (Toor/Arhar Dal)
Pigeon peas are highly nutritious pulses known for their rich flavor and protein content. They are widely used in traditional dishes and food processing industries.
Green Gram (Moong Dal)
Green gram is a premium-quality pulse known for its high protein and digestibility. It is widely used in sprouts, curries, and health foods.
Black Gram (Urad Dal)
Black gram is a protein-rich pulse commonly used in traditional recipes and flour products. It is valued for its strong flavor and nutritional benefits.
Kidney Beans (Rajma)
Kidney beans are nutrient-dense legumes known for their rich taste and high protein content. They are widely used in international cuisines and canned food products.
Soyabeans
Soyabeans are high-protein oilseeds used in food processing, oil extraction, and animal feed. They are valued for their nutritional and industrial applications.