Pulses

Black Gram (उड़द), also known as Urad Dal, is a highly nutritious legume rich in protein, fiber, iron, and essential minerals. It plays a key role in Indian cuisine, commonly used in dishes like dal makhani, dosa batter, vadas, and papad. Black gram is also valued in Ayurveda for its digestive, energy-boosting, and bone-strengthening properties. It helps in improving digestion, heart health, and muscle growth, making it an excellent dietary choice for vegetarians.

Black Gram Split (उड़द की दाल / काली दाल) is a highly nutritious and protein-rich lentil widely used in Indian cuisine. It is an excellent source of fiber, iron, calcium, and essential minerals, promoting digestion, muscle growth, and bone health. Commonly used in dishes like dal makhani, khichdi, dosa batter, and soups, this lentil is a staple in vegetarian diets. In Ayurveda, it is valued for its energy-boosting and digestive properties.

Urad Dal, also known as Split Black Gram (उड़द दाल), is a staple lentil in Indian households. This protein-packed legume is widely used in South Indian and North Indian cuisine, forming the base of dishes like Dal Makhani, Idli, Dosa, and Vada. Urad Dal is available in two common varieties: ✔️ Black Urad Dal (With Skin) – Used in traditional dals & dishes like Dal Makhani ✔️ Yellow Urad Dal (Skinned & Split) – Quick to cook, easily digestible, and perfect for healthy diets

Black-Eyed Peas, also known as Cowpea, Black-Eyed Beans, Alubia, or Lobia (लोबिया/सफेद राजमा), are a protein-rich legume widely used in Indian, African, Latin American, and Mediterranean cuisines. Grown in Madhya Pradesh and Rajasthan, these beans are known for their nutritional value, soft texture, and versatility in cooking.

Sago = साबूदाना

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