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Vasad, Vadodara, Gujarat
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These small beans, also known as Chinese bean sprouts, are quite familiar in their sprouted form. Hulled and split, they reveal their creamy interiors. The bean sprout is much easier to digest and assimilate than the actual bean and it is the only so...
Moong Split (moong dal) with skin : Derived from moong beans, moong dal with skin is also known as green moong dal or chilka moong dal. It cooks fast without much prior soaking compared to whole moong beans. It is made into dal curry to complement...
Moong Split (moong dal) without skin : The moong beans when split and hulled take form of yellow dal which is popularly known as moong dal in Indian households. It cooks quick, requires no prior soaking and is easily digestible. This dal is widely...
A smaller variety of the chickpea, this pale yellow dal has a delicately nutty aroma and flavor. It also goes by the names chana dal or bengal gram. It is combined with onions and spices to make a classic curry or it is mixed with meat to make koftas...
Masoor dal is orange/red split lentils that have a delicate nutty taste. They do not need any soaking before cooking. They cook very quickly and are easy to digest. These lentils are used to make soups, stews, bakes and they are also made into spicy ...
Urad Dal is a cream color dal used in popular South Indian dishes such as dosa, idli and dahi wada as well as made into spicy dal curry. It needs soaking for a few hours before cooking. The consistency of urad dal is usually thicker than any other da...
As we sing ''dana dana swad ka khazana'', we actually devliver the product that swears by its taste of rich quality. Our grains are virtually handpicked with sheer focus on giving nothing but the bestw to our consumers. Only the superior quality toor...
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