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2 Products availableOur Complete range of products are Desiccated Coconut Powder, Split Red Lentils, Bengal Gram, split red gram and Green Gram.
Desiccated Coconut Powder that we offer is essentially grated and dried having maximum of 3% moisture content. Our Desiccated Coconut Powder is hygienically processed and free from adulterants. Desiccated Coconut Powder that we offer is known for its freshness, delicious taste, enticing aroma and longer shelf life. We offer Desiccated Coconut Powder in moisture-free packaging of different quantities. In addition, we undertake bulk orders of Desiccated Coconut Powder.
Split red lentils are made from splitting the whole red lentil. The skin is removed and the remaining reddish-orange seed is then split into two halves.
Lentils have been part of the human diet since the a ceramic before pottery Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9, 500 to 13, 000 years ago.
Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size (e.g. Masoor lentils, shown in photos here), and are sold in many forms, with or without the skins, whole or split.
The lentil plant Lens Culinaris originates from Asia and North Africa and is one of our oldest sources of food. A cousin to the pea and a rich provider of protein and carbohydrates the lentil is also a good source of calcium, phosphorus, iron and B vitamins – making it an important diet staple the world over.
With colors ranging from gold to orange to actual red, these are the sweetest and nuttiest of the lentils - to our mind, at least! They're somewhere in the middle in terms of cooking time and are usually done in about 30 minutes. They tend to get mushy when cooked through, so they're perfect for Indian dals and other curries, or for thickening soups. A few varieties are Red Chief and Crimson, and you'll often find them in Indian or Middle Eastern markets labeled as masoor (red lentils) or channa (yellow lentils).
The company is known as a exporters and supplier of Red Lentils . The company is offering the best split red lentils to the client spread across the globe. We would like to serve you the esteem company with our competitive prices.
Bengal gram, closely related to the chickpea family, is a yellow lentil, rounded on one side and flat on the other. Bengal gram is one of the earliest cultivated legumes. In Indian cuisine, it is popularly known as Chana Dal. Bengal gram seeds are small and dark and have a rough coat. It is majorly cultivated in India, Pakistan, Bangladesh, Iran and Mexico.
In the Indian vegetarian culinary scenario, Bengal gram is a major ingredient. It is essentially used in making curries. In the southern India, unripe grams are picked and consumed as snack and the leaves are added in the making of salads.
Since bengal gram is a protein-rich supplement, it is considered a popular alternative for animal or meat protein. Regular consumption of Bengal gram helps in reducing protein malnutrition It also helps in lowering the cholesterol level in the bloodstream. Chana dal is good for diabetic patients as it has a low glycaemicI index.
There are two main kinds Of Bengal Gram Desi, which has small, darker seeds and a rough coat, cultivated mostly in the India, Bangladesh, parts of Pakistan, Ethiopia, Mexico, and Iran. Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, India, Pakistan and Chile, also introduced during the 18th century to Ind.
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Red gram is an important pulse crop in India. It is also known as or Arhar or Tuvar. Red gram is mainly cultivated and consumed in developing countries of the world. This crop is widely grown in India. India is the largest producer and consumer of Red gram in the world. Red gram accounted for about 20 percent of the total pulse production of the country during the year 2000-2001.
Red gram is a protein rich staple food. It contains about 22 percent protein, which is almost three times that of cereals. Red gram supplies a major share of protein requirement of vegetarian population of the country. Red gram is mainly consumed in the form of split pulse as Dal, which is an essential supplement of cereal based diet. The combination of dal-chawal (pulse-rice) or dal-roti (pulse-wheat bread) is an important ingredient in the average Indian diet. The biological value improves greatly, when wheat or rice is combined with Red gram because of the complementary relationship of the essential amino acids. It is particularly rich in lysine, riboflavin, thiamine, niacin and iron.
In India, split red gram also called Togari bele in Kannada and Tuvaram paruppu in Tamil are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as sambar. In Ethiopia, not only the pods, but also the young shoots and leaves are cooked and eaten.
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. We are offering the best quality products with esteem company and competitive prices and with good packing New Multi wall paper bags of 10 kg, 12.5 kg, 25kg, 25LB&50LB.Poly Bags of 5 & 10 LB.
The mung or moong bean (also known as green gram or golden gram) is the seed of Vigna radiate native to the Indian subcontinetand mainly cultivated in India, Pakistan, China, Thailand, Philippines, Indonesia, Burma, Bangladesh, Vietnam, Laos and Cambodia, but also in hot and dry regions of Southern Europe and the Southern United States.
We provide a wide range of Indian Pulses Sourced from the reliable vendors, our Indian Pulses are the perfect blend of nutritious level and quality. Highly delectable, our Indian Pulses are significant source of proteins. We are strongly associated with Mayanmar, Turkey, Iran, China and Canada for best shipping.
It is used as an ingredient in both savory and sweet dishes. Green gram, also known as the mung bean, is a small round bean similar in shape to the field pea. People in the U.S. primarily eat green gram as a sprout, and as a bean it cooks up fast and has a sweet flavor. With its high fiber and nutrient content, it offers a number of health benefits. Mung beans are commonly used in various cuisines across Asia. Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in colour when their skins are removed.Mung bean paste can be made by dehulling, cooking, and pulverizing the beans to a dry paste.
Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Kerala, whole mung beans are commonly boiled to make a dry preparation often served with rice gruel (kanji). Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In Tamil Nadu and Andhra Pradesh, steamed whole beans are seasoned with spices and fresh grated coconut in a preparation called sundal.
They are soaked in water for six to 12 hours (the higher the temperature, the lesser soaking time). Then they are ground into fine paste along with ginger and salt. Then pancakes are made on a very hot griddle. These are usually eaten for breakfast. This provides high quality protein that is rare in most Indian regional cuisines. Pongal or kichdi is another recipe that is made with rice and mung beans without skin. In Kerala, it is commonly used to make the parippupreparation in the Travancore region (unlike Cochin and Malabar, where toor dal, tuvara parippu, is used). It is also used, with coconut milk and jaggery, to make a type of payasam.
Mung bean paste is also a common filling of pastries known as hopia (or bakpia) popular in Indonesia, the Philippines and further afield in Guyana (known as black eye cake) and originating from southern China.The mung bean was domesticated in Mongolia, where its progenitor (Vigna radiatasubspecies sublobata) occurs wild.Archaeological evidence has turned up carbonized mung beans on many sites in India.Areas with early finds include the eastern zone of the Harappan civilization in Punjab and Haryana, where finds date back about 4500 years.
South India in the modern state of Karnataka where finds date back more than 4000 years. Some scholars therefore infer two separate domestications in the northwest and south of India. In South India there is evidence for evolution of larger-seeded mung beans 3500 to 3000 years ago.By about 3500 years ago mung beans were widely cultivated throughout India. Cultivated mung beans later spread from India to China and Southeast Asia. Archaeobotanical research at the site of Khao Sam Kaeo in southern Thailand indicates that mung beans had arrived in Thailand by at least 2200 years ago. Finds on Pemba Island indicate that during the era of Swahili trade, in the 9th or 10th century, mung beans also came to be cultivated in Africa
The American Heart Association recommends you get 4, 700 milligrams of potassium a day. Eating a potassium-rich diet helps lower blood pressure by counteracting the effects of sodium. One cup of cooked green gram contains 537 milligrams of potassium; that's more than 10 percent of the recommended daily amount. Most Americans get their protein from meat, poultry and eggs, according to the U.S. Department of Agriculture. The 2010 Dietary Guidelines for Americans recommends that you eat a variety of foods rich in protein, such as beans, so that you vary your nutrient intake. Green gram, with 14 grams of protein per 1-cup serving, fits the bill as an alternative nutrient-rich source of protein to your usual chicken or steak.
Iron deficiency affects 80 percent of the world's population, according to the World Health Organization. Women and children have the greatest need for iron and are at the most risk for deficiency. Not getting enough iron in the diet is one reason deficiency occurs. As a source of iron, green gram can help you meet your daily iron needs. A 1-cup serving contains 2.83 milligrams, which is more than 3 ounces of dark meat turkey. Combining your green gram with a vitamin C-rich food, such as peppers, helps with iron absorption.
Split white lentils is know as Vigna mungo, Split white lentils (not to be confused with the much smaller true black lentil white lentil, black matpe bean, is abean grown in Indian subcontinent. It, along with the mung bean, was placed inPhaseolus, but has since been transferred to Vigna. At one time it was considered to belong to the same species as the mung bean. The product sold as white lentils " is usually the whole urad bean or urad dal. The product sold as "white lentil" is the same lentil with the black skin removed.
Split white lentils originated in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan. The coastal Andhra region in Andhra Pradesh is famous for Split white lentils after paddy. The Guntur District ranks first in Andhra Pradesh for the production of Split white lentils . Split white lentils has also been introduced to other tropical areas mainly by Indian immigrants.
It is an erect, suberect or trailing, densely hairy, annual herb. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to six cm long. It is largely used to make dal from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. It is also extensively used in South Indian culinary preparations. Urad Dal is one of the key ingredient in making the Idli-Dosa batter, where one part of Urad Dal is mixed with Three or Four parts of Idli Rice to make the batter. Also the dough for Medu Vada or Udid Vada is made from soaked batter and deep fried in cooking oil. The dough is also used in making Paapad, notably the South Indian version known as Appalam and Papadum, in which white lentils are usually used.
It is nutritious and is recommended for diabetics, as are other pulses. It is very popular in the Punjabi cuisine, as an ingredient of dal makhani. In Bengal it is made as a preparation called Biulir Dal. In Rajasthan, It is used to prepare dal which is especially consumed with "Bati". It is used in traditional Indian(Ayurveda) medicine. Pharmacologically, extracts have demonstrated immunostimulatory activity in rats.In medieval times, this bean was used in making crucibles impermeable.
Split white lentils is an erect, fast-growing annual, herbaceous legume reaching 30-100 cm in height. It has a well-developed taproot and its stems are diffusely branched from the base. Occassionally it has a twining habit and it is generally pubescent. The leaves are trifoliate with ovate leaflets, 4-10 cm long and 2-7 cm wide. The inflorescence is borne at the extremity of a long (up to 18 cm) peduncle and bears yellow, small, papilionaceous flowers. The fruit is a cylindrical, erect pod, 4-7 cm long x 0.5 cm broad. The pod is hairy and has a short hooked beak. It contains 4-10 ellipsoid black or mottled seeds (Many Black Gram cultivars exist, each one adapted to specific environmental conditions. Early maturing, disease resistant and easily cultivated cultivars have been obtained
Split white lentils resembles green gram with two main differences: the corolla of Split white lentils is bright yellow while that of Vigna radiata is pale yellow; Split white lentils pods are erect whereas they are pendulous for green gram. Split white lentils is somewhat more hairy than green gram; the white hilum also protrudes from the seed. Black gram is sown on heavier soils and green gram is sown on lighter soils
Split white lentils seeds are mainly a staple food and the dehulled and split seeds (dhal in Hindi) are a common dish in South Asia. They can be ground into flour and used for making papadum, a typical Indian flat bread Seeds, sprouts and green pods are edible and much appreciated for their high digestibility and lack of flatulence induction The seeds are normally too expensive to be used as a feed, even in areas of primary production. The by-product of dhal processing (chuni or bran) constitutes about 15-20 % of the seed weight and comprises hulls, germs and broken seeds. Chuni is a potential feed resource and large quantities are available in India and other Southern Asian countries where black gram is a popular food.
Split white lentils is also is grown for forage and hay Its crop residues are an important feed for livestock in some regions of India, for example Sandeep Saran. Fodder is derived mainly from the leaves and stems, but seeds, pods and pod husks are also used. Black Gram is usually fed to cattle as a fodder but the plant, the seeds and the by-products are also consumed by other species Black Gram can be used as cover crop and green manure It is often used as dry season intercrop in rice or wheat as it has a beneficial effect on soil nutrient status
Black Gram, has a taproot. It is a, N-fixing legume that improves soil fertility and soil physical properties Its cultivation does not require N fertilization but N fixation is improved by inoculation with local rhizobium strains Black Gram is responsive to P (40 kg/ha) and K (30 kg/ha) and only needs rough tillage and one or two weedings .
Black Gram can be used in intercropping systems with legume species such as groundnut and cajan pea (Cajanus cajan), industrial crops (cotton, sugarcane) and cereals (sorghum, pearl millet, finger millet) as the main crops It provides supplementary food to the farmers and nitrogen to the other crop. Associations with maize, groundnut or cajan pea can improve productivity of those crops by 42-53 % In the dry season it is often sole cropped on rice fallow, before and after rice planting
The seeds are rich in protein (24-26 % DM) and starch (35 % DM) The fibre content is inconsistent, with crude fibre values in the 5-6 % DM range or higher than 14 % The major nutritional constraint with raw Black Gram seeds is their high content in condensed tannins and trypsin inhibitors.
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