Dune Brown 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 ...