Pulses and Lentils (Dals)
Four core dal varieties, red lentils, toor, moong, and urad, cleaned and graded for consistent cook quality across food-service and retail pack formats.
- Red Lentils (HS 0713.40), creamy texture, suited for soups and stews
- Split Pigeon Peas / Toor Dal, nutty flavor, used in sambar and dal dishes
- Split Green Gram / Moong Dal, light, easy to digest, multi-cuisine versatility
- Black Gram / Urad Dal, rich flavor, suited for idli, dosa, and dal makhani