hole green moong are procured from reliable and high quality sources, and are extremely beneficial for your health. The moong dal is easy to digest, has a pleasant sugary flavour and feels soft. The beans are best consumed after being sprouted, since the sprouts are rich in vitamin C.

Peas White are a small but nutritionally mighty member of the legume family, is a very fine supply of cholesterol-lowering fiber. It also provide good to outstanding amounts of four important protein, two B-vitamins and minerals, all with virtually no fat. These are high in soluble fiber

hole green moong are procured from reliable and high quality sources, and are extremely beneficial for your health. The moong dal is easy to digest, has a pleasant sugary flavour and feels soft. The beans are best consumed after being sprouted, since the sprouts are rich in vitamin C.

Channa dal is a golden yellow, hard, small, rounded, split and husked lentil that is popular in India. It has a mild sweet taste when cooked and is highly nutritious. Channa dal is a good source of dietary fibre and contains an insignficant amount of polyunsaturated fat. Minerals such as zinc and calcium are present in addition to considerable amounts of protein. It has a low glycemic index, which proves it to be suitable for diabetics despite the high carbohydrate content present and are known to increase glucose tolerance. It also helps treat vomiting, lower cholesterol and improve digestion. Channa dal is mainly used to make curries such as sambar and dal as bread accompaniments. It is also used to make sabjis, vadas and chats.

Urad dal is used as a key ingredient in Indian cuisine for preparing a strong diet. It is a black-skinned, off-white colored lentil with a sturdy flavor that has been split in half. It is a brilliant supply of protein and dietary fibre. It is one of the finest plant sources of protein minerals such as iron, folic acid, magnesium and potassium, and vitamin B are also there.

Tur Dal is one of the staple food, which adds its importance in Indian cuisines. Tur dal is basically rich in fibre, carbohydrates, folic acid, protein, calcium, and fat. The flavour and the taste of tur dal are unique and one of the most appetizing dals. It is free from synthetic chemicals and pesticides. Also, it improves digestion and controls the cholesterol.