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Black Lentil is largely used to make dal from the whole or split, dehusked seeds. It, along with the mung bean, was placed in Phaseolus, but has since been transferred to Vigna. At one time it was considered to belong to the same species as the mung beanIt.It is an erect, suberect or trailing, densely hairy, annual herb. The tap root produces a branched root system with smooth, rounded nodules.

• Botanical Name Vigna mungo
• Family Fabaceae
• Part Used Grains
• Packaging & Labelling As per buyer’s requirement

Broad Beans is a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. It is a rigid, erect plant 0.5-1.8 m tall, without stems with a square cross-section. They have a distinct earthy flavor and a slightly creamy texture. Broad beans are popular in Mediterranean and Middle Eastern cuisines and can be used in a variety of dishes. Broad beans are versatile and can be used in salads, soups, stews, dips (such as ful medames), and even purees. They are a good source of protein, fiber, and various vitamins and minerals.

• Botanical Name Vicia faba L.
• Family Fabaceae
• Part Used Grains
• Packaging & Labelling As per buyer’s requirement

Crimson pulses typically refer to a type of legume known as red lentils. They are small, lens-shaped seeds that are reddish-orange in color. Crimson pulses are rich in protein, fiber, and various nutrients, making them a popular ingredient in many cuisines. They cook quickly and have a mild, earthy flavor. They are commonly used in soups, stews, curries, and salads.

• Botanical Name Cicer arietinum L.
• Family Fabaceae
• Part Used Grains
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Dark Red Beans, also known as kidney beans, are a type of common bean with a rich red color. They are widely used in various cuisines around the world, including Mexican, Caribbean, and Indian dishes. These beans are a popular choice for soups, stews, chili, and bean-based dishes. They have a slightly sweet flavor and a creamy texture when cooked. Dark red beans are known for their high nutritional value as they are an excellent source of fiber, protein, and essential minerals like iron, potassium, and folate.

It's important to note that Dark Red Beans (kidney beans) should be properly soaked and cooked before consumption to remove any toxins and improve digestibility. Raw or undercooked kidney beans can contain a naturally occurring toxin called lectin, which can cause gastrointestinal discomfort if not adequately prepared.

The mung bean is a seed that comes from the Vigna radiata plant, native to the Indian subcontinent. It is commonly used as a food ingredient in both savoury and sweet dishes. Mung beans are small, ovoid in shape, and have a green color. They are versatile and can be cooked in various ways, including sprouting, boiling, or grinding into flour. Mung beans are known for their nutritional value and are a good source of protein, fiber, and other nutrients.

• Botanical Name Vigna radiata (L.)
• Family Fabaceae
• Part Used Seed
• Packaging & Labelling As per buyer’s requirement

Larid Lentils are a type of lentil variety. Lentils are small, lens-shaped legumes that are packed with nutrients and are a popular source of plant-based protein. Larid Lentils are known for their distinctive flavour and texture. They are often green or brown in color and have a mild, earthy taste. These lentils cook relatively quickly and are commonly used in various cuisines, including soups, stews, salads, and side dishes. They are also a good source of dietary fiber, folate, iron, and other essential minerals. It is about 40 centimetres (16 in) tall and the seeds grow in pods, usually with two seeds in each.

• Botanical Name Lens culinaris
• Family Fabaceae
• Part Used Grains
• Packaging & Labelling As per buyer’s requirement

Purple kidney beans, also known as purple kidney or purple beans, are a variety of kidney beans that have a deep purple or burgundy color. They are similar in taste and texture to traditional red kidney beans but have a visually striking appearance. Purple kidney beans can be cooked and used interchangeably with red kidney beans in recipes. They require soaking and thorough cooking to ensure they are soft and safe to eat, as raw or undercooked kidney beans contain a toxin called lectin. In addition to their nutritional benefits, purple kidney beans can add a vibrant touch to meals, making them visually appealing. However, it's important to note that the color of purple kidney beans may fade slightly when cooked.

• Part Used Grains.
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Small kidney beans are a good source of protein, dietary fiber, and essential nutrients such as iron, magnesium, and folate. They are often used in Mexican and Latin American cuisine, particularly in dishes like chili con carne, bean soups, stews, and salads. Small kidney beans can be cooked and added to a variety of recipes to enhance both the taste and nutritional value. It's important to properly cook small kidney beans before consumption to ensure they are soft and safe to eat.

• Part Used Grains.
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Toor lemon dal is a popular Indian dish made with toor dal (split pigeon peas) and lemon. It is a lentil-based curry that combines the nutty flavour of toor dal with the tanginess of lemon juice. To prepare toor lemon dal, the dal is cooked until soft and then tempered with spices such as mustard seeds, cumin seeds, curry leaves, and dried red chilies. Finally, lemon juice is added to give it a refreshing and citrusy taste. It is typically served with rice or Indian breads like roti or naan. Toor lemon dal is not only flavourful but also nutritious, as it is rich in protein, fiber, and various vitamins and minerals.

• Botanical Name Cajanus indicus
• Family Fabaceae
• Part Used Grains
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Urad Dal Split, also known as split black gram, is a variety of Urad Dal where the lentils are split and the skin is removed. It is a commonly used pulse in Indian cuisine and is a staple in many traditional dishes. Urad Dal Split has a creamy white color and a smooth texture. It has a mild, nutty flavour and is often used to make dal, dosa batter, and various curries. Urad Dal Split is a rich source of protein, dietary fiber, and essential minerals, making it a nutritious choice for meals.

• Botanical Name Cicer arietinum L.
• Family Fabaceae
• Part Used Grains
• Packaging & Labelling As per buyer’s requirement