It looks like you might be referring to "dals," a type of lentil dish that is
popular in South Asian cuisine, particularly in India, Nepal, and Pakistan. Dals
(or "daals") are made from lentils or pulses and are typically prepared as a
stew-like dish, often spiced and served with rice or bread.
Our offerings in the Indian Dals categories include-
Moong Dal Whole
Moong Dal Whole: Small, green beans that are packed with protein. When dried,
they have a firm outer skin and are often used in soups, salads, and stir-fries.
Moong Dal Split (With Skin)
Moong Dal Split (With Skin): These are whole moong beans that have been split,
but their skins remain intact. They have a nutty flavor and are commonly used in
curries, soups, and dals.
Moong Dal Split (Without Skin)
Moong Dal Split (Without Skin): Moong beans split and stripped of their skins.
They cook quickly and are frequently used in lighter, softer dals and porridge.
Toor Dal (With Skin)
Toor Dal (With Skin): Also known as pigeon peas, these are yellow legumes with
an outer skin. They are used in hearty dals and curries, giving a slightly
earthy flavor.
Toor Dal (Without Skin)
Toor Dal (Without Skin): The skin of toor dal is removed, leaving the split
yellow dal. It cooks quickly and is commonly used in South Indian sambar and
dals.
Urad Dal Whole (Without Skin)
Urad Dal Whole (Without Skin): Black urad dal with the skin removed, often used
in making dals, and in the preparation of Indian breads like dosa and vada.
Rajma Red
Rajma Red: Kidney beans, rich in protein and fiber, with a red color. They are
commonly used in hearty curries, especially in North Indian dishes like rajma
masala.
Kabuli Channa
Kabuli Channa: Also known as chickpeas or garbanzo beans, these are
light-colored, large beans used in a variety of dishes like hummus, curries, and
salads.
Horse Gramt
Horse Gram: A small, reddish-brown legume known for its high nutritional value.
It is often used in traditional Indian soups, stews, and dals.
Cow Peas (Bobbarlu)
Cow Peas (Bobbarlu): Small, oval-shaped beans, typically white or cream in
color, known for their slightly sweet flavor. They are used in curries, soups,
and salads.
Roasted Channa Dal
Roasted Channa Dal: Split chickpeas that are roasted to enhance their flavor.
These are often eaten as a crunchy snack or used in snacks like chivda.
Green Peas Dry
Green Peas Dry: Dried green peas that have a sweet, earthy flavor. They are used
in a variety of dishes, from curries to soups and stir-fries.
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