STATIC Pulses

Pulses Dried legumes and their edible seeds, known as pulses, are classified into three groups - lentils, beans and peas. Legumes and Pulses are a natural source of protein, high in fiber and low in fat. They have a wide range of flavors and textures and form a large part of the Indian daily diet. They are eaten either whole (with the skin still intact) or split in half (with or without their skins). The term "dal"or "daal" refers to a bean or lentil which has had the outer husk removed and the remaining lentil is then split. This ensures a quicker cooking time and a softer, creamier texture when cooked. Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are sometimes called "poor man's meat". While pulses are generally high in protein, and the digestibility of that protein is also high. Pulses have significant nutritional and health advantages for consumers. They are the most important dietary predictor of survival in older people of different ethnicities. We are mainly dealing in the following type of pulses Masoor Dal - (Red Lentil)Masoor ChilkaMasoor Whole WashedBlack Masoor WholeChana Dal - (Gram Lentil)Tuar Dal - (Pigeon Peas)Moong Dal Washed (Green Beans)Moong ChilkaMoong WholeUrad Dal WashedUrad ChilkaUrad Whole BlackBlack Eye Beans (Lobiya)Rajma (Red Kidney Beans)Chick Peas (Kabuli Chana)Black Chana and many more ...