The Way Corporation

Amroli, Surat, Gujarat

Red lentils (Masoor) are easy to cook and are eaten for their high nutritional value and capability to provide proteins that are equivalent to proteins present in meat. Red lentils (Masoor) dal is an important part of the diet in many parts of the World, especially in the Indian subcontinent, which has a large vegetarian population. Is is basically split lentil without skin and is also in red colour. It does not soak prior to cooking as it is a soft dal and cooks quickly. When cooked masoor dal turns a soft golden colour and has a pleasant earthy flavour. With 26% Proteins
Red lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes Red lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycaemic index (low GI) values and resistant starch content make them suitable for a diabetic diet.

The Red lentil Whole (Lens culinary or Lens esculenta) is an edible legume. It is a bushy annual plant known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the majority of world production comes from Canada, India. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis. Many different names in different parts of the world are used for the crop lentil; lentil (English), adas (Arabic), mercimek (Turkish), messer (Amharic), dahl or daal (Hindi) and hiramame (Japanese) are the most common names.

We are a leading name in producing and supplying of yellow coloured Pigeon Peas (Tur dal or Arhar dal). It is a solid skinned dal, which is offered in split form to clients.
A combination of nutty and mild flavour, this Pulses (Dal) is available in the packaging as per  client’s specific requirement Pigeon peas develop in small to medium sized pea pods, with an average of four to five developed seeds per pod. Pods range in colour from a bright green when young, maturing to display brown splotching or striations, to completely dark brown almost purple in colour. The inner peas are a bright green when young and mature to  be a lighter  goldenrod yellow. Fresh Pigeon peas are nutty in taste and offer a crispy texture.

White sugar, also called table sugar, granulated sugar or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process.

Benifits of sugar in life

• Higher energy levels. An excess of refined sugar in our diet can affect us in a variety of ways, but one of the major ones has to do with its effect on our brains.
• A stronger immune system.
• A better sleep.
• Improved gut health.
• Weight loss.
• Better overall health.

Rice is a staple in any kitchen, and with so many different types, it lends itself to a limitless number of recipes. Before you add the same type of rice to every recipe you prepare, however, think twice. Substituting one type of rice for another can really alter the result of a recipe. Each type of rice has its own taste, texture, and unique properties that work well with different cooking applications. So how do you know which one the best type of rice is to use. This guide examines factors that differentiate types of rice, from nutty basmati to fragrant jasmine and more.
Types of Rice: Long Grain Rice, Medium Grain Rice, Short Grain Rice, Parboiled Rice (IR64), Basmati Rice (Sella Rice, Golden Sella), Am be Moho r Rice, Indr ayani, Ponni Rice, Masoori Rice.

Maize (Zea mays L.) is one of the most versatile emerging crops shaving wider adaptability under varied agro-climatic conditions. Globally, maize is known as queen of cereals because it has the highest genetic yield potential among the cereals. It is cultivated on nearly 190 m ha in about 165 countries having wider diversity of soil, climate, biodiversity and management practices that contributes 39 % in the global grain production. In India, Maize is grown throughout the year. It is predominantly a kharif crop with 85 per cent of the area under cultivation in the season. Maize is the third most important cereal crop in India after rice and wheat. It accounts for around 10 per cent of total food grain production in the country. In addition to staple food for human being and quality feed for animals, maize serves as a basic raw material as an ingredient to thousands of industrial products that includes starch, oil, protein, alcoholic beverages, food sweeteners, pharmaceutical, cosmetic, film, textile, gum, package and paper industries etc.
Types Of Maize: P-3501, NK-6240, P-3396 and N-K30. Among the public sector varieties JM-216, JVM-421, African Tall, Narmada Moti and GM-6 were widely cultivated. Maharashtra Hybrids. Ganga – II, Ganga-2, DHM 103, PRO-311 (4640) Y-1402 K. SSF 9374 (3058) Bio 9681, JK 2492.

Kidney beans are a variety of the common bean (Phaseolus vulgaris), a legume native to Central America and Mexico. The common bean is an important food crop and major source of protein throughout the world. Used in a variety of traditional dishes, kidney beans are usually eaten well-cooked Red kidney beans are thought to have originated in Peru. They're part of a larger group called “common beans, ” which were cultivated as early as 8, 000 years ago. Common beans were spread by migrating tribes and served as an important protein source in the diets of the Indians of the Americas.