Processed Pulses

Processing of pulses is a primary essential in improving their nutritive value for intake, The processing methods used are soaking, germination decortications, cooking and fermentation, etc. Processed dal are obtained from raw pulses after sorting, cleaning, conditioning, grading, bagging and sometimes dehusking and splitting them.

CHANA DAL

ORIGIN

MOONG SPLIT

ORIGIN

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URID DALL

ORIGIN

RED LENTIL (SPLIT)

ORIGIN

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TOOR DALL

ORIGIN

CHICKPEAS

ORIGIN

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GREEN LENTILS

ORIGIN

COW PEAS

ORIGIN

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