Indian Pulses

Black Sabut Urad Dal, also known as Whole Black Gram or Black Lentil, is one of India’s most valuable pulses, cherished for its rich flavor, high protein content, and nutritional benefits. It is a staple in Indian households and widely used across South Asian, Middle Eastern, and Western cuisines. Cultivated and processed with great care, Indian Black Urad Dal is highly demanded in the global export market for its exceptional taste, aroma, and quality consistency.

Origin and Cultivation

The Black Urad Bean (Vigna mungo) is primarily grown in Madhya Pradesh, Maharashtra, Uttar Pradesh, Rajasthan, and Andhra Pradesh — regions known for their fertile soil and ideal climatic conditions. Indian farmers use traditional as well as modern agricultural methods to ensure a high-yield, premium-quality crop.

After harvesting, the beans are machine-cleaned, sortex-graded, and quality tested to remove impurities and ensure uniform grain size. Exporters provide both raw and processed forms, including whole (sabut), split (dal), polished, and unpolished varieties. Indian Sabut Urad Dal is well-known for its natural earthy flavor, black outer skin, and creamy white interior.

Nutritional Profile

Black Urad Dal is considered a nutrient powerhouse, providing an excellent source of plant-based protein, iron, and dietary fiber.
Per 100 grams, it typically contains:

• Protein: 24–26%

• Carbohydrates: 60%

• Fiber: 16%

• Fat: 1–2%

• Iron, Magnesium, Potassium, and Calcium in significant amounts

This pulse is rich in vitamins B1, B2, and B3, which aid energy metabolism and promote muscle health. Being low in cholesterol and gluten-free, it is ideal for vegetarians, vegans, and health-conscious consumers.

In Ayurveda, Urad Dal is considered highly beneficial for strengthening bones, improving digestion, and boosting stamina. Its high protein content makes it a perfect ingredient for plant-based diets and protein-rich meals.

Brown Chickpeas, commonly known as Desi Chana or Kala Chana, are one of India’s most valuable pulses and a major agricultural export commodity. These chickpeas are small, dark brown legumes cultivated primarily in the semi-arid regions of India such as Madhya Pradesh, Maharashtra, and Rajasthan. They are prized for their exceptional taste, rich nutritional profile, and long shelf life, making them a preferred ingredient in cuisines and food industries around the world.

Indian Brown Chickpeas are known for their firmness and nutty flavor. They are a staple food across many countries and play a crucial role in vegetarian and vegan diets due to their high protein and fiber content. The crop is naturally grown and processed using advanced cleaning and sorting technology to ensure purity, hygiene, and international export standards. Before packaging, the chickpeas are machine-cleaned, gravity-separated, and sortex-graded to remove impurities and maintain uniform grain size.

Nutritionally, Brown Chickpeas are a powerhouse of essential nutrients. They contain about 19% protein, 60% carbohydrates, 5% healthy fats, and are rich in dietary fiber, iron, calcium, and B-vitamins. These nutrients make them highly beneficial for heart health, digestion, and overall energy. Their low glycemic index and high fiber content also make them suitable for diabetic and health-conscious consumers. Because of these attributes, Brown Chickpeas are in high demand in global health food and plant-based product markets.

From a culinary standpoint, Brown Chickpeas are extremely versatile. They are used in traditional Indian dishes like Chana Masala and Sundal, as well as in global recipes including soups, salads, curries, and roasted snacks. They are also processed into chickpea flour (besan), which is widely used in bakery and snack industries. Their unique taste and texture after soaking and boiling make them a preferred choice among households and food manufacturers.

Chana Dal, also known as Split Bengal Gram or Split Chickpeas, is one of India’s most widely consumed and exported pulses. It is made by removing the outer layer of brown chickpeas (Desi Chana) and splitting the kernel into two halves. The resulting lentil is bright golden-yellow in color, rich in protein, and highly versatile in cooking. Due to its superior nutritional value, flavor, and long shelf life, Chana Dal has become a major export product from India, catering to food industries and households across Asia, the Middle East, Europe, and Africa. Product Origin and Cultivation India is the largest producer and exporter of Chana Dal in the world. The pulse is primarily cultivated in fertile regions of Madhya Pradesh, Maharashtra, Rajasthan, and Uttar Pradesh, where the soil and climate conditions are ideal for chickpea farming. The product undergoes advanced processing, including cleaning, de-husking, splitting, polishing (or unpolished as per buyer demand), and sortex grading to ensure uniform grain size and purity. Exporters follow strict quality control procedures to meet international food safety and export standards. Nutritional Profile Chana Dal is a powerhouse of nutrition. It contains approximately 20–22% protein, 60% carbohydrates, and less than 5% fat, making it a rich and affordable source of plant-based protein. It is naturally gluten-free and low in cholesterol. The lentil is high in dietary fiber, which supports digestion and helps in maintaining a healthy weight. It also provides essential minerals like iron, calcium, zinc, phosphorus, and magnesium, along with B-complex vitamins (especially B1, B6, and folate). The low glycemic index of Chana Dal makes it suitable for diabetic and health-conscious consumers, while its high protein content makes it a popular choice among vegetarians, vegans, and athletes. Culinary Uses Chana Dal has a nutty flavor and firm texture that holds up well during cooking. It is widely used in traditional and modern cuisines worldwide. In Indian households, it is a staple ingredient in soups, curries, dals, and stews. It is also used in making pakoras (fritters), snacks, and savory dishes. Food industries process Chana Dal into gram flour (Besan), which is used to prepare a wide variety of products such as sweets, batters, coatings, and bakery items. In global markets, Chana Dal is gaining popularity as a natural plant protein and functional ingredient for health foods, ready-to-eat meals, and vegan products. Quality Standards and Packaging Export-grade Chana Dal is carefully processed using sortex machines and gravity separators to eliminate dust, stones, and foreign particles. The product maintains: Moisture: Max 12% Admixture: Max 1% Foreign Matter: Max 1% Purity: 98% Minimum Shelf Life: 12 months under proper storage It is packed in 25 kg, 50 kg PP or jute bags, or customized packaging as per buyer requirements. Some exporters also offer retail packs (1 kg, 5 kg, 10 kg) for private labeling. Each batch undergoes quality inspection, fumigation, and phytosanitary certification before shipment to ensure compliance with international export regulations. Export Markets India exports Chana Dal to major global destinations, including the United Arab Emirates, Saudi Arabia, Oman, Qatar, Kuwait, Bahrain, Nepal, Bangladesh, Sri Lanka, Malaysia, Indonesia, the United Kingdom, and the United States. The Indian variety is highly preferred for its taste, purity, and competitive pricing compared to other origins. Exporters supply both bulk quantities for industrial use and retail-ready packs for supermarkets and wholesalers. HS Code: 07132020 (Chickpeas – Dried, Shelled, Whether or Not Split) Key Highlights 100% Natural & Non-GMO High in Protein, Fiber & Minerals Machine Cleaned & Sortex Graded Long Shelf Life & Excellent Taste Suitable for Vegan and Gluten-Free Diets Available in Bulk & Retail Packaging Conclusion   Chana Dal from India stands as a symbol of quality,

Green Moong Dal Whole (Whole Green Gram) – Premium Export Quality from India

Green Moong Dal Whole, also known as Whole Green Gram or Whole Moong Beans, is one of India’s most important pulses and a highly valued agricultural export commodity. Recognized globally for its rich nutritional profile, natural taste, and versatility, Green Moong is a key ingredient in traditional diets and modern health foods alike. This small, vibrant green legume is cultivated extensively across India and exported to various countries for direct consumption, sprouting, and food processing.

Origin and Cultivation

India is among the largest producers and exporters of Whole Green Moong Dal. It is primarily grown in the fertile regions of Rajasthan, Maharashtra, Madhya Pradesh, Karnataka, and Andhra Pradesh. The crop is known for its short maturity period, minimal water requirement, and natural resistance to pests, making it a sustainable and eco-friendly pulse.
The harvested beans are cleaned, dried, and processed under hygienic conditions. Exporters ensure that the product is machine-cleaned, sortex-graded, and quality tested to meet international food safety standards. Indian Green Moong Dal Whole is famous for its uniform grain size, natural shine, and superior cooking quality.

Nutritional Value

Whole Green Moong Dal is a nutrient-dense superfood rich in plant-based protein, dietary fiber, and essential minerals. It contains approximately 24% protein, 60% carbohydrates, and less than 2% fat, making it a light yet powerful source of nutrition.
It is naturally gluten-free, cholesterol-free, and low in calories, making it an ideal choice for health-conscious consumers and those following vegetarian or vegan diets. The dal is also a rich source of iron, magnesium, potassium, calcium, zinc, and folate, along with vitamins A, B, C, and E.

Owing to its high fiber content and low glycemic index, Whole Green Moong helps regulate blood sugar levels and supports digestion. Its antioxidant properties aid in detoxification and improving overall immunity. The pulse is highly recommended for diabetic, weight-conscious, and fitness-oriented consumers worldwide.

Culinary Applications

Whole Green Moong Dal is known for its mild, earthy flavor and versatile cooking uses. It can be cooked with or without the husk and used in a wide range of recipes. In Indian cuisine, it is commonly used in moong curry, khichdi, dal soups, sprouts, and salads.
When soaked overnight, Green Moong beans sprout easily, making them one of the best natural sources of fresh protein and enzymes. Sprouted moong is widely consumed raw or lightly cooked in salads, sandwiches, and soups.
In food industries, Green Moong Dal is also processed into moong flour, which is used for snacks, instant mixes, and gluten-free bakery products. The pulse’s adaptability and health benefits have made it a staple in Asian, Middle Eastern, and Western health food markets

Toor dal is a basic component of a healthy & complete meal. An Indian meal is incomplete without toor dal. You can make dishes like sambar, dal fry, or simple dal with toor dal. The dal has a rich, delicious taste and a good amount of protein, carbohydrates, and other essential nutrients in toor dal, which make it a wholesome food ingredient for the Indians. Toor dal is excellent in regulating blood pressure, maintaining weight, controlling diabetes, building stronger bones & muscles, boosting energy, correcting iron deficiency, etc.

K I Enterprises is one of the leading toor dal traders and can meet urgent and bulk requirements. We used excellent food-grade plastic packets to pack the dal, maintaining its freshness, purity, taste, and flavor for an extended period. Get quality toor dal from us at a market-leading price.

White urad dal is a widely used dal in Indian kitchens. From the North to the South of India, white urad dal is used to prepare mouth-watering dishes like dosa, idli, kachoris, vada, dal tadka, etc. This dal contains essential nutrients that help maintain good health and wellness. It is a good source of protein, fiber, vitamins, and minerals, including calcium, potassium, magnesium, phosphorous, zinc, iron, folate, niacin, thiamine, riboflavin, etc. Urad dal is good for the heart, digestive system, skin, hair, and overall health. To get purest-grade white urad dal, you can trust K I Enterprises.

K I Enterprises is one of the leading white urad dal suppliers. We procure the dal from reliable sources and pack it in high-quality packets to ensure its long shelf life. You can purchase it at the market-leading price from us.

Yellow Moong Dal, also known as Split Yellow Gram, is one of India’s finest and most nutritious lentils, widely appreciated across global markets for its light texture, mild flavor, and high protein content. It is obtained by splitting and de-husking the whole green moong bean (Vigna radiata). The result is a bright yellow, soft-textured lentil that cooks quickly and blends easily with spices and vegetables, making it a staple in both Indian and international cuisines.

India is the largest producer and exporter of Yellow Moong Dal in the world. The pulse is mainly cultivated in Rajasthan, Maharashtra, Madhya Pradesh, Andhra Pradesh, and Karnataka, where climatic conditions are ideal for moong bean farming. The harvested beans are carefully processed—cleaned, husked, and split using modern machinery—to maintain purity and uniform grain size.
Exporters ensure that every batch is machine-cleaned, sortex-graded, and quality tested before packaging. Both polished and unpolished varieties are available based on buyer requirements. Indian Yellow Moong Dal is globally recognized for its consistent quality, natural aroma, and fast-cooking nature.

Yellow Moong Dal is considered one of the healthiest pulses due to its rich protein, vitamin, and mineral content. It contains approximately 24% protein, 60% carbohydrates, and very low fat (less than 1.5%). The lentil is high in dietary fiber, iron, potassium, magnesium, and B-complex vitamins, making it an ideal choice for vegetarian and vegan diets.

It is easily digestible, gluten-free, and low in cholesterol, which makes it suitable for all age groups — from children to the elderly. Because of its low glycemic index, Yellow Moong Dal is particularly beneficial for diabetics and those managing heart health or weight loss. It provides sustained energy without spiking blood sugar levels.

Yellow Moong Dal is known for its delicate taste, soft texture, and quick cooking time. It is widely used in Indian, Asian, and Middle Eastern cuisines. The dal is commonly cooked into soups, stews, curries, khichdi, and dal fry. It is also used in making savory snacks, halwa, and dosa batter.

Because of its high protein and digestibility, it is often used in baby foods, health mixes, and instant food products. Food industries also process Yellow Moong Dal into moong flour, which is used in gluten-free snacks, sweets, and bakery preparations. Its light, nutty flavor and easy preparation make it a favorite among households and restaurants worldwide.