PIEGON PEAS (CAJANUS CAJAN)

Pigeon peas (Cajanus cajan) are a protein-rich legume widely cultivated and consumed in tropical and subtropical regions. Known for their earthy flavor and firm texture, they are an essential ingredient in many traditional dishes, including dals, stews, soups, and curries. Pigeon peas are packed with nutrients such as protein, dietary fiber, potassium, and B vitamins, making them beneficial for digestion, heart health, and sustained energy. Available in fresh, dried, and split forms, they are valued for their versatility, long shelf life, and role as a staple source of plant-based nutrition in many cultures.

CHICKPEAS (KABULI & DESI VARIENTS)

Chickpeas, available in Kabuli and Desi varieties, are highly nutritious legumes widely consumed across the world. Kabuli chickpeas are larger, cream-colored, and have a mild, nutty flavor, while Desi chickpeas are smaller, darker, and have a rougher texture with a more intense taste. Both varieties are rich in protein, dietary fiber, vitamins, and minerals, supporting digestion, heart health, and sustained energy. Chickpeas are versatile in use, commonly found in curries, soups, salads, hummus, snacks, and traditional dishes, making them a staple in vegetarian and vegan diets.

LENTILS(MOSUR)

Lentils (Masur) are small, reddish-brown pulses that are highly valued for their rich protein, dietary fiber, and essential nutrients such as iron, folate, and B vitamins. Known for their mild, earthy flavor and quick-cooking properties, Masur lentils are a staple in many cuisines, particularly in South Asia, where they are used to prepare dals, soups, stews, and curries. They support digestion, heart health, and sustained energy, making them a nutritious and versatile ingredient in everyday meals.

GREEN GRAM & BLACK GRAM

Green gram (mung bean) and black gram (urad bean) are highly nutritious legumes widely used in Asian cuisine for their health benefits and versatility. Green gram is small, green, and rich in protein, dietary fiber, vitamins, and minerals, making it excellent for digestion, heart health, and energy. It is commonly used in dals, soups, sprouts, and sweet dishes. Black gram, also known as urad dal, has a black skin with a creamy interior and is packed with protein, iron, and fiber. It is a staple in traditional dishes like dals, dosas, idlis, and fermented foods, supporting muscle health, digestion, and overall immunity. Both pulses are valued for their ease of cooking, nutritional richness, and role as essential plant-based protein sources.