Pulses

RAW WHOLE PULSES

Ametheus offers high-quality, well-cleaned raw pulses with natural characteristics. These pulses are cultivated using the best farming practices, ensuring optimal maturity before harvesting. The crops are sufficiently dried and pre-cleaned before storage, making them ideal for food processors, commercial millers, and agro-food industries.

PROCESSED PULSES

Processed dal (split pulses) are obtained from raw whole pulses through sorting, cleaning, conditioning, grading, and sometimes dehusking and splitting. Ametheus provides hygienically cleaned, sortexed quality processed pulses that are ready-to-cook and ideal for various food preparations.

Top 6 Pulses

1. Chickpeas (Chana)

  • Scientific Name: Cicer arietinum
  • Description: Chickpeas, also known as garbanzo beans, Ceci beans, or Bengal gram, are valued for their high fiber and protein content. They are one of the earliest cultivated pulses, primarily grown in the Middle East.
  • Varieties:
    • Kabuli: Large, beige-colored chickpeas.
    • Desi: Smaller, darker chickpeas.
  • Nutritional Benefits:
    • High in dietary fiber and plant-based protein.
    • Rich in essential nutrients such as iron, folate, magnesium, and phosphorus.
    • Low glycemic index, making them suitable for blood sugar management.
  • Culinary Uses:
    • Used in dishes like hummus, falafel, salads, stews, and curries.
    • Can be roasted as a snack or ground into flour (besan) for baking.
  • Technical Specifications (Raw Whole):
    • Size: 8–12 mm (Kabuli), 4–6 mm (Desi).
    • Moisture Content: ≤ 10%.
    • Broken Percentage: ≤ 2%.
    • Foreign Matter: ≤ 1%.
  • Chana Dal (Processed):
    • Huskless split chickpeas, easy to digest, and high in fiber.
    • Color: Yellow.
    • Broken Percentage: ≤ 3%.
    • Moisture Content: ≤ 10%.
  • Storage: Store in a cool, dry place for up to 1 year.
  • SEO Keywords: Chickpeas, garbanzo beans, high fiber, protein-rich, Middle Eastern cuisine, culinary versatility, Kabuli, Desi.

2. Toor (Pigeon Peas)

  • Scientific Name: Cajanus cajan
  • Description: Toor, also known as pigeon peas, is a perennial legume widely used in Asia, Africa, and Latin America. It is cultivated in tropical and semi-tropical regions.
  • Nutritional Benefits:
    • Rich in protein, dietary fiber, and complex carbohydrates.
    • Contains essential vitamins and minerals such as B vitamins, potassium, and magnesium.
  • Culinary Uses:
    • Used in dals, curries, soups, and stews.
    • Often paired with rice or flatbreads in traditional dishes.
  • Technical Specifications (Raw Whole):
    • Size: 6–8 mm.
    • Moisture Content: ≤ 10%.
    • Broken Percentage: ≤ 3%.
    • Foreign Matter: ≤ 1%.
  • Toor Dal (Processed):
    • Huskless split pigeon peas, light in taste.
    • Broken Percentage: ≤ 5%.
    • Moisture Content: ≤ 10%.
  • Storage: Store in an airtight container in a cool, dry place for up to 1 year.
  • SEO Keywords: Toor, pigeon peas, Asian cuisine, staple food, nutritional value, versatile cooking, toor dal.

3. Red Lentils

  • Scientific Name: Lens culinaris
  • Description: Red lentils are quick-cooking legumes available in whole (football) and split forms. They are consumed worldwide for their high nutritional value.
  • Nutritional Benefits:
    • Excellent source of plant-based protein and dietary fiber.
    • Rich in iron, folate, and manganese.
    • Low in fat and calories, making them ideal for weight management.
  • Culinary Uses:
    • Used in soups, stews, curries, and salads.
    • Cooks quickly and has a soft texture, making it ideal for purees and dips.
  • Technical Specifications (Raw Whole):
    • Size: 4–6 mm.
    • Moisture Content: ≤ 10%.
    • Broken Percentage: ≤ 2%.
    • Foreign Matter: ≤ 1%.
  • Lentil Split Dal (Processed):
    • Dehulled and split red lentils.
    • Broken Percentage: ≤ 4%.
    • Moisture Content: ≤ 10%.
  • Lentil Football Quality (Processed):
    • Dehusked whole lentils, lens-shaped.
    • Broken Percentage: ≤ 2%.
    • Moisture Content: ≤ 10%.
  • Storage: Store in a cool, dry place for up to 1 year.
  • SEO Keywords: Red lentils, quick-cooking legumes, high nutritional content, versatile culinary uses, protein-rich, iron-rich.

4. Black Matpe (Urad)

  • Scientific Name: Vigna mungo
  • Description: Black Matpe, also known as black gram or black lentil, is a nutrient-rich legume recommended for diabetics.
  • Varieties:
    • Urad Dal Gota: Whole, huskless black gram.
    • Urad Dal Chilka: Split with husk.
  • Nutritional Benefits:
    • High in protein, dietary fiber, and essential minerals like iron, calcium, and potassium.
    • Contains antioxidants and supports digestive health.
  • Culinary Uses:
    • Used in dishes like dals, idlis, dosas, and curries.
    • Often fermented to enhance nutritional value and digestibility.
  • Technical Specifications (Raw Whole):
    • Size: 4–5 mm.
    • Moisture Content: ≤ 10%.
    • Broken Percentage: ≤ 2%.
    • Foreign Matter: ≤ 1%.
  • Urad Dal (Processed):
    • Huskless split black gram.
    • Broken Percentage: ≤ 4%.
    • Moisture Content: ≤ 10%.
  • Storage: Store in an airtight container in a cool, dry place for up to 1 year.
  • SEO Keywords: Black Matpe, Urad, black gram, Indian cuisine, culinary versatility, high protein, fermented foods.

5. Green/Yellow Peas

  • Scientific Name: Pisum sativum
  • Description: Green and yellow peas are part of the legume family, known for their nutritional benefits and versatility.
  • Nutritional Benefits:
    • Rich in plant-based protein, dietary fiber, and complex carbohydrates.
    • Contains vitamins A, C, K, and B vitamins, as well as minerals like iron and magnesium.
  • Culinary Uses:
    • Used in soups, stews, salads, and side dishes.
    • Can be mashed or pureed for dips and spreads.
  • Technical Specifications (Raw Whole):
    • Size: 6–8 mm.
    • Moisture Content: ≤ 10%.
    • Broken Percentage: ≤ 2%.
    • Foreign Matter: ≤ 1%.
  • Split Yellow Peas (Processed):
    • Dried, peeled, and split peas.
    • Broken Percentage: ≤ 4%.
    • Moisture Content: ≤ 10%.
  • Storage: Store in a cool, dry place for up to 1 year.
  • SEO Keywords: Green peas, yellow peas, legumes, nutritional benefits, culinary versatility, protein-rich, fiber-rich.

6. Green Moong (Mung Beans)

  • Scientific Name: Vigna radiata
  • Description: Green Moong, or mung beans, are nutrient-dense legumes popular in Asian cuisines for their mild flavor and easy digestibility.
  • Varieties:
    • Moong Dal: Huskless split green gram.
    • Moong Dal Chilka: Split with husk.
  • Nutritional Benefits:
    • High in protein, dietary fiber, and essential nutrients like potassium and magnesium.
    • Low in fat and calories, making them ideal for weight management.
    • Easily digestible and often recommended for detox diets.
  • Culinary Uses:
    • Used in dals, soups, salads, and sprouted for added nutritional value.
    • Can be ground into flour for baking or used in desserts.
  • Technical Specifications (Raw Whole):
    • Size: 4–5 mm.
    • Moisture Content: ≤ 10%.
    • Broken Percentage: ≤ 2%.
    • Foreign Matter: ≤ 1%.
  • Moong Dal (Processed):
    • Huskless split green gram.
    • Broken Percentage: ≤ 4%.
    • Moisture Content: ≤ 10%.
  • Storage: Store in a cool, dry place for up to 1 year.
  • SEO Keywords: Green Moong, mung beans, Asian cuisine, nutrient-dense, culinary versatility, easy digestibility, sprouted beans.

General Storage Guidelines:

  • Store pulses in a cool, dry place away from moisture and direct sunlight.
  • Shelf Life: Up to 1 year for raw whole pulses; 6–12 months for processed pulses.
info@ametheus.com
Print Friendly, PDF & Email