Agro Pulses
Leading Exporters, Wholesaler, Trader and Manufacturers of Moth Beans, Kidney Beans, White Peas, White Chickpeas, Brown Chickpeas, Chana Dal, Dried Green Peas, Split Moong Lentils, Pigeon Pea Lentils, Split Green Gram, Black Eyed Peas, Black Gram Lentils, Toor Dal, Horse Gram, Green Gram and Brown Lentils from Ajmer.
| Business Type | Exporter, Supplier, Trader |
| Cultivation Type | Organic |
| Country of Origin | India |
| Color | Brown To Reddish-brown Outer Seed Coat With A Yellow Interior |
| Application | Used In Curries, Dals, Sprouts, Salads, Snacks, Mixed Pulse Preparations, And Traditional Indian Dishes |
| Source | Seeds Of The Moth Bean Plant (Vigna Aconitifolia) |
| Form | Whole Moth Beans, Split Dal, Or Sprouted Form |
| Moisture Content | Typically ≤12–14% For Dried Storage Stability |
| Nutritional Profile | Rich In Plant-based Protein, Dietary Fiber, Complex Carbohydrates, Iron, Calcium, Magnesium, And Potassium |
| Protein Content | Typically Around 20–24% Protein In Dried Form |
| Processing Method | Cleaned, Sorted, Graded, Dried, And Packed; May Be Split, Dehulled, Or Processed For Sprouting |
| Flavor Texture | Mild Nutty, Earthy Flavor With A Firm Texture That Becomes Soft And Creamy After Cooking |
| Business Type | Exporter, Supplier, Trader |
| Country of Origin | India |
| Cultivation Type | Organic |
| Color | Red, Dark Red |
| Application | Used In Curries, Chili, Salads, Soups, Stews, Rice Dishes, Plant-based Protein Foods |
| Source | Seeds Of The Kidney Bean Plant (Phaseolus Vulgaris) |
| Form | Whole Dried Beans, Canned Beans, Processed Products |
| Moisture Content | ≤12–14% For Dried Beans |
| Nutritional Profile | Rich In Protein, Fiber, Carbohydrates, Iron, Potassium, Magnesium, Folate |
| Protein Content | 20–25% Protein In Dried Form |
| Processing Method | Cleaned, Sorted, Graded, Dried, Packed; May Be Soaked, Cooked, Or Canned |
| Flavor Texture | Mild Earthy Flavor, Creamy, Firm Texture After Cooking |
| Business Type | Exporter, Supplier, Trader |
| Country of Origin | India |
| Cultivation Type | Organic |
| Color | White To Creamy White |
| Application | Used In Curries, Soups, Stews, Snacks, Salads, And Traditional Dishes |
| Source | Dried Seeds Of The Pea Plant (Pisum Sativum) |
| Moisture Content | Typically ≤12–14% For Dried Storage Stability |
| Nutritional Profile | Contains Plant-based Protein, Dietary Fiber, Vitamins, And Minerals |
| Protein Content | Typically Around 20–25% Protein In Dried Form |
| Processing Method | Cleaned, Sorted, Graded, Dried, And Packed; May Be Split Or Polished |
| Flavor Texture | Mild, Earthy Flavor With A Creamy And Soft Texture After Cooking |
| Business Type | Exporter, Supplier, Trader |
| Country of Origin | India |
| Color | Creamy White To Beige |
| Cultivation Type | Organic |
| Application | Used In Hummus, Salads, Curries, Soups, Snacks, Stews, Roasted Products |
| Source | Seeds Of The Chickpea Plant (Cicer Arietinum), Primarily The Kabuli Variety |
| Form | Whole Dried, Canned, Split, Or Processed Forms |
| Size Shape | Larger, Round To Oval-shaped Seeds With A Thin, Smooth Skin |
| Moisture Content | Typically ≤12–14% For Dried Chickpeas |
| Nutritional Profile | Rich In Protein, Dietary Fiber, Complex Carbohydrates, Iron, Folate, Potassium, Magnesium |
| Protein Content | Typically Around 18–22% Protein In Dried Form |
| Processing Method | Cleaned, Sorted, Graded, Dried, Packed; May Be Soaked, Cooked, Canned, Or Milled |
| Flavor Texture | Mild Nutty Flavor With A Creamy, Tender Texture After Cooking |
| Business Type | Exporter, Supplier, Trader |
| Country of Origin | India |
| Color | Dark Brown To Reddish-brown Outer Seed Coat With A Yellow Interior |
| Application | Used In Curries, Salads, Snacks, Flour (besan), Soups, Stews, And Traditional Pulse-based Foods |
| Source | Seeds Of The Chickpea Plant (Cicer Arietinum), Primarily The Desi Chickpea Variety |
| Form | Whole Dried Chickpeas, Split Chickpeas (chana Dal), Or Processed Forms |
| Size Shape | Small, Angular, Irregularly Rounded Grains With A Rough Outer Surface |
| Moisture Content | Typically ≤12–14% For Dried Chickpeas |
| Nutritional Profile | Rich In Plant-based Protein, Dietary Fiber, Complex Carbohydrates, Iron, Magnesium, Potassium |
| Protein Content | Typically Around 18–22% Protein In Dried Form |
| Processing Method | Cleaned, Sorted, Graded, Dried, And Packed; May Be Dehulled Or Split |
| Flavor Texture | Nutty, Earthy Flavor With A Firm Texture That Becomes Creamy After Cooking |
| Business Type | Exporter, Supplier, Trader |
| Country of Origin | India |
| Cultivation Type | Organic |
| Color | Bright Yellow To Pale Yellow |
| Application | Used In Dals, Curries, Soups, Snacks, Flour Production (besan), And Traditional Dishes |
| Source | Produced From Split And Dehulled Bengal Gram/chickpea (Cicer Arietinum) |
| Form | Split, Dehulled Pulse |
| Size Shape | Small, Thick, Disc-shaped Split Grains |
| Moisture Content | Typically ≤12–14% |
| Nutritional Profile | Rich In Plant-based Protein, Dietary Fiber, Complex Carbohydrates, Iron, Potassium, Magnesium |
| Protein Content | Typically Around 18–22% |
| Processing Method | Cleaned, Graded, Dehulled, Split, Polished (optional), And Packed |
| Flavor Texture | Mild Nutty Flavor With A Firm Texture That Becomes Soft And Creamy After Cooking |
| Business Type | Exporter, Supplier, Trader |
| Application | Used In Soups, Stews, Curries,Snacks, Salads, Instant Meal Mixes, Plant-based Products |
| Processing Method | Cleaned, Sorted, Graded, Dried, And Packed; May Be Split Or Dehulled |
| Color | Green To Dark Green |
| Source | Dried Seeds Of The Pea Plant (Pisum Sativum) |
| Form | Whole Dried Peas, Split Peas, Or Processed Forms |
| Size Shape | Small, Round, Uniform Seeds With A Smooth Surface |
| Moisture Content | Typically ≤12–14% |
| Nutritional Profile | Plant-based Protein, Dietary Fiber, Complex Carbohydrates, Vitamins, Minerals |
| Protein Content | Typically Around 20–25% |
| Flavor Texture | Mildly Sweet, Earthy Flavor With A Soft And Creamy Texture After Cooking |
| Place of Origin | India |
| Business Type | Exporter, Supplier, Trader |
| Color | Green |
| Type | Split |
| Source | Produced From Green Gram Seeds (Vigna Radiata) |
| Moisture Content | Typically ≤12–14% For Dried Storage Stability |
| Nutritional Profile | Rich In Plant-based Protein, Dietary Fiber, Vitamins, Minerals |
| Protein Content | Typically Around 20–24% Protein In Dried Form |
| Processing Method | Cleaned, Graded, Dehulled, Split, Sorted, Packed |
| Flavor Texture | Mild, Slightly Sweet, Earthy Flavor; Soft, Creamy Texture |
| Applications | Used In Dals, Soups, Khichdi, Curries, Salads, Snacks |
| Country of Origin | India |
| Speciality | Easy To Cook |
| Business Type | Exporter, Supplier, Trader |
| Form | Whole Pigeon Peas, Split And Dehulled Lentils (toor Dal), Processed Forms |
| Country of Origin | India |
| Color | Yellow To Golden Yellow With Cream-colored Interior |
| Cultivation Type | Organic |
| Source | Seeds Of The Pigeon Pea Plant (Cajanus Cajan) |
| Moisture Content | Typically ≤12–14% For Dried Storage Stability |
| Nutritional Profile | Rich In Plant-based Protein, Dietary Fiber, Complex Carbohydrates, Iron, Potassium, Magnesium |
| Protein Content | Typically Around 20–22% Protein In Dried Form |
| Processing Method | Cleaned, Sorted, Graded, Dehulled, Split, Polished (optional), Packed For Food Use |
| Flavor Texture | Mild Nutty Flavor With A Soft, Creamy Texture After Cooking |
| Applications | Used In Dals, Curries, Soups, Sambar, Stews, Ready-to-eat Meals, Traditional Pulse-based Dishes |
| Business Type | Exporter, Supplier, Trader |
| Country of Origin | India |
| Cultivation Type | Organic |
| Color | Green |
| Application | Used In Dals, Soups, Khichdi, Curries, Snacks, Baby Foods, Sprouts, And Traditional Recipes |
| Type | Split |
| Source | Produced From Split And Processed Green Gram Seeds (Vigna Radiata) |
| Moisture Content | Typically ≤12–14% For Dried Storage Stability |
| Nutritional Profile | Rich In Plant-based Protein, Dietary Fiber, Complex Carbohydrates, Vitamins, Minerals, And Antioxidants |
| Protein Content | Typically Around 20–24% Protein In Dried Form |
| Processing Method | Cleaned, Sorted, Dehulled, Split, Graded, Polished (optional), And Packed |
| Flavor Texture | Mild, Slightly Sweet Flavor With A Soft, Creamy Texture |
| Business Type | Exporter, Supplier, Trader |
| Country of Origin | India |
| Color | Creamy White To Pale Beige With A Black Or Dark Brown Eye |
| Application | Used In Soups, Stews, Salads, Curries, Snacks, And Side Dishes |
| Source | Edible Seeds Of The Cowpea Plant (Vigna Unguiculata) |
| Form | Whole Dried Peas, Split Peas, Canned/processed Forms |
| Size Shape | Small To Medium-sized Oval Or Kidney-shaped Legumes |
| Moisture Content | Low Moisture Content (≤14%) |
| Nutritional Profile | Rich In Plant-based Protein, Dietary Fiber, Vitamins, And Minerals |
| Protein Content | 20–25% Protein In Dried Form |
| Processing Method | Cleaned, Sorted, Graded, Dried, And Packed; May Be Milled Or Canned |
| Flavor Texture | Mild, Earthy Flavor With A Creamy Texture When Cooked |
| Business Type | Exporter, Supplier, Trader |
| Country of Origin | India |
| Color | Black Outer Skin With Creamy White Interior; Split Form Is Typically White To Pale Yellow. |
| Form | Available As Whole Black Gram, Split Black Gram (urad Dal), And Dehulled Split Lentils. |
| Application | Used In Dals, Curries, Soups, Dosa And Idli Batter, Papad, Snacks. |
| Source | Seeds Of The Black Gram Plant (Vigna Mungo). |
| Size Shape | Small, Oval-shaped Lentils With A Smooth Surface. |
| Moisture Content | Typically ≤12–14% For Dried Lentils. |
| Nutritional Profile | Rich In Plant-based Protein, Dietary Fiber, Carbohydrates, Iron, Potassium, Magnesium. |
| Protein Content | Typically Around 20–25% Protein In Dried Form. |
| Processing Method | Cleaned, Sorted, Graded, Dehulled (optional), Split, Polished (optional), And Packed. |
| Flavor Texture | Mild Earthy Flavor With A Soft, Creamy Texture When Cooked. |
| Business Type | Exporter, Supplier, Trader |
| Country of Origin | India |
| Cultivation Type | Organic |
| Color | Yellow To Golden Yellow |
| Application | Used In Dals, Sambar, Curries, Soups, Stews, Ready-to-eat Meals |
| Source | Produced From Pigeon Pea Seeds (Cajanus Cajan) |
| Moisture Content | ≤12–14% |
| Nutritional Profile | Rich In Protein, Dietary Fiber, Complex Carbohydrates, Iron, Potassium, Magnesium |
| Protein Content | 20–22% |
| Processing Method | Cleaned, Sorted, Graded, Dehulled, Split, Polished, Packed |
| Flavor Texture | Mild Nutty Flavor, Soft Creamy Texture |
| Business Type | Exporter, Supplier, Trader |
| Country of Origin | India |
| Cultivation Type | Organic |
| Color | Brown To Dark Reddish-brown |
| Application | Used In Dals, Curries, Soups, Sprouts, Chutneys, Traditional Recipes, And Health Food Preparations |
| Source | Seeds Of The Horse Gram Plant (Macrotyloma Uniflorum) |
| Moisture Content | Typically ≤12–14% For Dried Storage Stability |
| Nutritional Profile | Rich In Plant-based Protein, Dietary Fiber, Complex Carbohydrates, Iron, Calcium, Phosphorus, And Other Minerals |
| Protein Content | Typically Around 20–25% Protein In Dried Form |
| Processing Method | Cleaned, Sorted, Graded, Dried, And Packed; May Be Split, Dehulled, Or Milled Into Flour |
| Flavor Texture | Strong Earthy Flavor With A Firm Texture That Becomes Soft After Soaking And Cooking |
| Business Type | Exporter, Supplier, Trader |
| Country of Origin | India |
| Cultivation Type | Organic |
| Color | Green Outer Seed Coat With A Yellow Interior |
| Application | Used In Dals, Curries, Soups, Salads, Sprouts, Snacks, Khichdi, And Various Traditional Food Preparations |
| Source | Seeds Of The Mung Bean Plant (Vigna Radiata) |
| Form | Whole Green Gram, Split Green Gram (moong Dal), Dehulled Varieties |
| Size Shape | Small, Oval-shaped Grains With A Smooth Surface |
| Moisture Content | Typically ≤12–14% For Dried Storage Stability |
| Nutritional Profile | Rich In Plant-based Protein, Dietary Fiber, Complex Carbohydrates, Vitamins, Minerals, And Antioxidants |
| Protein Content | Typically Around 20–24% Protein In Dried Form |
| Processing Method | Cleaned, Sorted, Graded, Dried, And Packed; May Be Dehulled, Split, Or Polished |
| Flavor Texture | Mild, Slightly Sweet, Earthy Flavor With A Soft And Creamy Texture After Cooking |
| Business Type | Exporter, Supplier, Trader |
| Country of Origin | India |
| Color | Light Brown To Dark Brown Outer Skin With A Yellow Or Cream Interior |
| Application | Used In Soups, Salads, Curries, Stews, Side Dishes, Ready-to-eat Meals, And Plant-based Protein Products |
| Source | Edible Seeds Of The Lentil Plant (Lens Culinaris) |
| Form | Whole Brown Lentils, Split Lentils, Or Dehulled Varieties |
| Size Shape | Small, Flat, Lens-shaped Seeds With A Smooth Or Slightly Textured Surface |
| Moisture Content | Typically ≤12–14% For Dried Lentils |
| Nutritional Profile | Rich In Plant-based Protein, Dietary Fiber, Complex Carbohydrates, Iron, Folate, Potassium, And Magnesium |
| Protein Content | Typically Around 20–26% Protein In Dried Form |
| Processing Method | Cleaned, Sorted, Graded, Dried, And Packed; May Be Polished, Split, Or Dehulled |
| Flavor Texture | Mild Earthy, Nutty Flavor With A Firm Texture That Holds Shape Well After Cooking |
