Our Certified Organic Moong variety is of finest quality which is tiny, tender; oval shaped slightly sweet beans with a bright green skin and is soft and easily digested when cooked. When sprouted, the moong beans is good source of vitamin C with their rich and creamy texture they are also great in salads. Our organic moong dal is nutritious with zero cholesterol, negligible fat, high in protein and dietary fiber and is a good source of calcium and iron. These beans are quick and easy to make. They are used whole or more commonly split and hulled. Mung beans are one of the most cherished foods. When cooked with spices they are very nourishing while being relatively easy to digest, they do not generally create abdominal gas or bloating.
Organic Chana Dal (Dhal) is also known as organic Bengal gram, and any cook who enjoys authentic Indian and Middle Eastern cuisine recognizes them as a staple of many meals. These nutritious, protein-rich legumes are commonly used to make dal, a nourishing, soul-satisfying soup eaten daily in India. Chana Dal are split, husked and polished baby garbanzo beans or chickpeas. An ancient comfort food with a wonderfully mild, sweet and slightly earthy flavor, Chana Dal is a nutritious legume that is rich in plant protein and contains low-glycemic carbohydrates, fiber, vitamins, minerals and antioxidants.
Our Certified Masoor dal is cultivated strictly sticking to traditional methods. Masoor dal is probably the most commonly used Dal in India. It is basically the split lentil without skin and is red in color. It does not need soaking prior to cooking as it is a "soft" Dal and cooks quickly. When cooked, Masoor dal turns into a soft golden color. With 26% protein, lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent which has large vegetarian population. The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor.
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The pulse is commonly known as Urad dal, Mung dal, Black gram dal and Yellow Lentil. Organic Urad dal is derived after removing the husk from organic black gram seeds cultivated in organic way without using any fertilizers or pesticides in organic eco-farms. Prior to the invention of milling machines, they were eaten with the husk. It’s a member of large group called “pulses” which are rich in proteins, dietary fiber and low in cholesterol and saturated fat. The skinned and split urad dal is creamy white, bland and boiled dal has an unusual mucilaginous texture. It is a highly nutritious and popular pulse used in Indian cuisine since historic times. The dal is used to make Papad as well as tasty Idli, Dosa and Vada. Moong dal cooks quickly and is easy to digest, making Indian dal dishes perfect for the summer season or anytime when you need to whip a tasty, nutritious meal within in a short span. The dal is the prominent ingredient of popular Indian dal dishes such as, soups, stews, grain dishes and more.