At Alaksa Overseas, we take pride in exporting a variety of high-quality Indian pulses, which are integral to both traditional Indian cuisine and healthy diets worldwide. Rich in protein, fiber, and essential nutrients, these pulses are a staple food that nourishes millions and offers a versatile ingredient for countless dishes.
Here are some of the notable pulses we export:
- Toor Dal (Pigeon Peas): A staple in Indian kitchens, toor dal is known for its creamy texture and slightly nutty flavor. It’s often used in dishes like sambar and dal fry and in a variety of traditional dishes, making it a favorite among vegetarians.
- Chana Dal (Bengal Gram): This split pulse is rich in protein and fiber. Chana dal is commonly used in curries, soups, and savory snacks, providing a hearty and nutritious option.
- Moong Dal (Green Gram): Light and easy to digest, moong dal is often cooked into soups or used in khichdi. It’s packed with protein and is a favorite for those seeking a healthy meal.
- Masoor Dal (Red Lentils): Known for its vibrant color, masoor dal cooks quickly and has a mild flavor. It’s commonly used in soups, curries, and salads, making it a versatile choice.
- Urad Dal (Black Gram): This pulse is famous for its rich, earthy flavor and is often used in dishes like dal makhani and dosa batter. Urad dal is also a great source of protein and iron.
- Rajma (Kidney Beans): Popular in North Indian cuisine, rajma is often cooked in rich, spiced gravies. High in protein and fiber, they are a filling and nutritious option for any meal.
- Black Eyed Peas (Lobia): This pulse is widely used in Indian cuisine and is known for its earthy flavor and high nutritional value. It can be cooked in various ways, from curries to salads.
At Alaksa Overseas, we ensure that our pulses are sourced from the best farms in India, adhering to stringent quality standards. By exporting these nutritious and versatile ingredients, we connect global markets to the rich agricultural heritage of India, allowing everyone to incorporate the goodness of Indian pulses into their diets.