1836 Indian Lentils

Masoor Dal, or Split Red Lentils, cooks quickly and has a mild, slightly sweet flavor. Perfect for soups, stews, and curries, it adds a vibrant color and a nutritious element to your meals.

Our Green Moong Dal, or Split Green  Mung Beans, is a versatile lentil with a mild and slightly sweet taste. Ideal for dals, soups, and desserts like moong dal halwa, it's a nutritious addition to your culinary repertoire.

Our Toor Dal, or Split Pigeon Peas, is a staple in Indian kitchens. With its nutty and earthy flavor, it's perfect for making traditional dals, soups, and various lentil-based dishes, providing a rich and wholesome taste.

Urad Dal, or Black Gram, has a rich and creamy texture when cooked. Widely used in dishes like dal makhani and idli/dosa batter, it adds a hearty and wholesome element to your meals.

Green Lentils, or Whole Green Lentils, are used in salads, stews, and traditional dishes. With their earthy flavor and firm texture, they add a wholesome and nutritious component to your meals.

Black Eyed Peas, or Lobia, are creamy and mild in flavor. Used in dishes like lobia curry and often sprouted for salads, they add a wholesome and nutritious element to your meals.

Different from regular chana dal, these are split chickpeas used in various dishes.

Chana Dal, or Split Chickpeas (different from regular chana dal), are used in various dishes. With their mild and nutty flavor, they contribute to the richness of Indian cuisine.

Horse Gram, or Kulith, has a nutty and earthy taste. Used in stews, soups, and curries, it provides a hearty and unique flavor to your dishes.

Yellow Moong Dal, or Split Yellow Mung Beans, is quick-cooking and has a mild flavor. Ideal for dals, soups, and desserts, it adds a nutritious and delicate taste to your recipes.

While not a lentil, Green Peas, or Matar, are a common legume used in curries and rice dishes. With their sweet and fresh flavor, they add a burst of color and taste to various recipes.

Rajma, or Kidney Beans, though technically a bean, is commonly used in Indian cuisine. With its creamy texture, it's a key ingredient in dishes like rajma masala, adding heartiness and flavor.

Kabuli Chana, or Chickpeas, are another legume used in Indian cuisine. Whether in chana masala or chole, these beans add a hearty and protein-rich element to your dishes.

Used in various forms, including soybean dal and textured vegetable protei (TVP)

Soybeans, or Soya Dal, are used in various forms, including soybean dal and textured vegetable protein (TVP). They provide a protein-packed alternative in both traditional and modern Indian recipes.