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OUR BRAND "DIET PULSES"-TOOR DAL :- Winner of International Star Award for Quality
NUTRITIONAL VALUE
PROTEIN 23 %
CARBOHYDRATES 24 %
IRON 0.80 %
FIBER 0.20 %
CALORIFIC VALUE 237 cal 100 gms
FACTORS INFLUENCING PULSE CONSUMPTION
       Do you think your diet without Dal (Pulses)? Actually without Pulses our diet is incomplete. We never found a great test, protein and variety of pulses like this in other. In rain this is best diet for health. From the 7000-8000 year ago in South Asia farming of pulses were done. It traveled from East Country and North Africa and then it finally came to India. Today India is the biggest country, which make highest production of Pulses.
       Dall are rich in protein and used in variety of traditional vegetable dishes for the food lovers and an alternative to the non-veg dishes. Pulses provide one of the cheapest and best resources of protein for human consumption. There are a large number of end-uses of pulse (Dal) products, such as refried beans, prepared soups, dried packaged products/snacks for the food industries. The end-use product types are grouped into six main categories. These categories included dry beans, food-aid, refried beans, processed products, canned pulse products and the feed ingredient sector.
OUR PRODUCT RANGE

TOOR DAL - CAJANUS CAJAN
(Pigeon Peas Split)
  Toor whole or lentils are yellow with tan jackets, but they are usually skinned and made so split, also sometime an oily coating on it, and finally it is called TOOR DAL.Toor dal has a mild, nutty flavor and cooked as a routine Indian dish and served with Bread & Rice Or ground into flour for preparing other tasty typical Indian traditional dishes.Toor dal has got a total 237 calories/100 gram from fat.

MASOOR DAL - LENS ESCULENTA
(Red Lentil split)

  Indian RED LENTILS have a mild and earthy flavor and they are the best if cooked with assertive flavors.Mild lentils can hold their shape after cooking, but can easily turn mushy, if overcooked.Lentils cook more slowly if they are combined with salt or acidic ingredients.The most common type of red lentil is the Red Chief.It is a lonely salmon pink in its dried form, but it turns golden when cooked. They are the best in purees OR soups. Like other Dal, Red Lentiles also have a wider choice in the Indian recipe and it is a daily routine recipe for Arabian and african countries.

MOONG DAL - PHASEOLUS AUREUS
(Green Moong Split)
  Moong Beans are made to skinned and split so that they are flat yellowish colour and known as MOONG DAL. Moong dal is quick cooking and relatively easy to digest.It is the best and routine tasty dish for Eastern India. Moong dal is further refried with mild spices and salt which is used as very tasty dry snack.

CHANA DAL - CICER ARIETINUM
(Desi Chick Peas Split)
  CHANA DAL or split chickpes are sweet and nutty flavor.These are the most popular dal in india.They are made from spitting a small relative of the chickpeas in half. They are a dull yellow and are renowned for causing flatulence, which Indians try to counter by adding asafetida to the dish. Chana dal OR chickpeas half is further grinded for flour which is known as BESAN and used for making a wide range of Indian dry snacks.
OUR OTHER PRODUCT RANGE
RED LOBIYA
(Red lobiya)
MASOOR WHOLE
(Red Lentil Whole)
GREEN MOONG WHOLE
(Green Moong Beans)
     
RAJMA
( lobiya Beans)
KABULI CHANA
(Tyson Chick Peas)