Chana dal, also known as Bengal gram, is a pulse derived from the desi chickpea. It is a staple pulse in India and is popular in Indian cuisine.
Chana dal is Different from garbanzo beans: Chana dal is younger, smaller, sweeter, and hulled and split.
A source of protein: One cup of cooked chana dal provides 33% of your daily protein.
A saucy dish: Chana dal is also the name of a dish made with chana dal lentils.
Chhole pulses, also known as Kabuli Chana, are a type of legume that are high in protein. They are a popular pulse in many countries, including India, Pakistan, and Afghanistan.
A small, hard, beige-colored bean that is one of the earliest cultivated legumes. A nutritious chickpea that has a natural taste and flavor. They are a key part of healthy diets around the world.
Moong Dal is a type of pulse that is native to India. It is also known as green gram beans, split green gram, and split and skinned green gram.
Moong Dal is high in protein and fiber, and low in fat and calories. It is also a good source of vitamins A, B, C, and E, and minerals like potassium, iron, and calcium.
Arhar Dal (Toor Dal), also known as pigeon peas, is a legume that is a staple in Indian cooking. It is rich in protein, fiber, and nutrients like folic acid, potassium, phosphorus, magnesium, calcium, and B vitamins. Arhar Dal (Toor Dal) is also a good source of complex carbohydrates and has a low glycemic index.
Arhar Dal (Toor Dal) is split and dried peas from the pigeon pea plant. It is bright yellow in color and looks similar to moong dal, but is thicker. Toor dal can be used in place of moong or masoor dal, but should be soaked for at least 30 minutes before cooking.
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