Golden toor dal — the everyday protein staple powering millions of Indian kitchens. Essential for authentic Dal Tadka.

Split yellow mung lentils light on the stomach and quick to cook. Perfect for light meals and khichdi.

Split Bengal gram with a nutty richness ideal for dals and snacks. Sourced from the heart of Punjab.

Versatile urad dal for silky gravies crispy vadas and fluffy idlis. The secret to perfect Dal Makhani.

Bright orange masoor dal cooks fast and rich in plant protein. Earthy and aromatic once cooked.

Whole green mung loaded with fibre and perfect for sprouts. A nutritional powerhouse for healthy diets.

Earthy kala chana rich in iron ideal for chaat and hearty curries. A staple in traditional Indian wellness.

Cream-coloured lobia with a mild earthy flavour high in folate. Excellent for salads and stews.

Large creamy kabuli chana the base of classic restaurant-style chole and smooth hummus.

Rich rajma the iconic kidney bean for the beloved Punjabi curry. Sourced from the cool Jammu hills.

Tender green split peas ideal for soups and thick dals. Rich in Vitamin K and essential minerals.

Mild white safed matar versatile for curries and street-food chaat. The core of Ragda Pattice.