Pulses and Lentils

We exports both Kabuli chickpeas and Desi chickpeas. Kabuli chickpeas are larger and have a creamy texture, while Desi chickpeas are smaller and have a nuttier flavor. Chickpeas are used in various dishes such as curries, salads, and snacks.

Red lentils are one of the most commonly exported lentil varieties from India. They cook quickly and have a mild, nutty flavor. Red lentils are used in soups, stews, and Indian dals.

Green lentils, also known as moong dal, are small and round with a green skin. They have a slightly sweet flavor and are commonly used in Indian cuisine, including soups, curries, and salads.

Black lentils, also known as urad dal, are small, black, and oval-shaped. They have a creamy texture when cooked and are used in dishes such as dal makhani, soups, and stews.

Yellow lentils, also known as toor dal or tur dal, are split and hulled pigeon peas. They have a mild, nutty flavor and are widely used in Indian cooking, especially in dals, soups, and stews.

Pigeon peas are another important pulse exported from India. They are commonly used in Indian cuisine to make dals, soups, and curries.

Green peas are exported both fresh and dried. Dried green peas are used in soups, stews, and snacks, while fresh green peas are used in various dishes, including curries, stir-fries, and salads.

Black-eyed peas are small, cream-colored beans with a black spot on one side. They are commonly used in Indian cuisine to make curries, soups, and salads.