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Indian lentils, commonly known as dals, are a staple in Indian cuisine and are cherished for their versatility, taste, and nutritional value. These legumes are an essential part of Indian meals, providing a significant source of protein and fiber.

The variety of lentils used in Indian cooking includes popular options like masoor dal (red lentils), toor dal (split pigeon peas), moong dal (split green gram), and chana dal (split chickpeas). Each lentil variety has its own unique characteristics, flavors, and culinary uses.

Indian lentils are not only delicious but also highly nutritious. They are low in fat and rich in complex carbohydrates, making them an excellent source of sustained energy. Lentils are also abundant in dietary fiber, aiding in digestion and promoting a healthy gut.

Furthermore, Indian lentils offer a wide range of essential vitamins and minerals such as iron, magnesium, potassium, and folate. These nutrients are vital for maintaining optimal health and supporting various bodily functions.

In Indian cooking, lentils are cooked in different ways to create an array of flavorful dishes. They can be boiled and mashed to create creamy soups and stews, or simmered with aromatic spices to make hearty dal preparations. Lentils are also used in the preparation of savory pancakes, fritters, and snacks.