These protein-packed chickpeas are great for heart health and gut balance. Used in traditional sundals and chaat. Soak and boil for best texture and taste.
Channa Dhal is nutty, fibre-rich, and packed with plant protein. Used in chutneys, parupu usili, and snack mixes. A versatile legume for both savoury and sweet recipes.
Kollu is packed with iron, calcium, and fat-burning properties. Often used in weight-loss diets and rasam. Helps with cholesterol control and body detox.
This unique Thoor Dhal is treated with red soil for added mineral content. Believed to enhance digestion and grounding. Great for sambars with an earthy twist.
Moong Dhal is light, easy to digest, and packed with essential amino acids. Ideal for toddlers, elderly diets, and detox meals. Use in pongal, dal, or payasam.
Moth Beans are protein-rich pulses known for boosting stamina and digestion. Traditionally used in rural Tamil Nadu. Great in curries, sundals, and dry roasted snacks.
Green Gram is a highly digestible pulse, rich in plant protein and fibre. Used widely in poriyals, salads, and sprouts. Excellent for skin health and immunity.
Raw Groundnuts are packed with healthy fats, protein, and antioxidants. Ideal for roasting, grinding, or as a snack. Use in chutneys, poriyals, and trail mixes.
Pottu Kadalai is ready-to-eat, light, and protein-rich. Used in chutneys and snack blends. Great for toddlers and travel snacks without any prep needed.
Thatta Payiru is a hearty pulse rich in folate and energy-boosting nutrients. Earthy in flavour and ideal for gravies and stir-fries. A rural diet staple.
The go-to lentil for sambars and rasam, Thoor Dhal is rich in protein and potassium. It’s light, filling, and fast to cook. A pantry essential for South Indian kitchens.
White chickpeas are versatile pulses ideal for gravies, salads, or protein bowls. High in iron and satiating. A temple prasad favourite and home kitchen staple.
