Pulses

Pulses (Dals) are extremely nutritious and healthy, being a major source of proteins. Our pulses adhere to the highest standards of quality. They retain their delicious flavor and do not lose their appetizing color, texture and aroma. We are importers of pulses from Africa, Australia.

The product range are as follows:- – Toor Dal, Toor Dal oily, Masoor Dal(Lens Culinaris). – Urad Dal with skin, Urad whole black. – Moong whole green (Vigna Radiata), Red Kidney Beans(Phaseolus vulgaris). – White Peas Beans, Chick peas. Pulses are edible seed crops which include dry beans, chickpeas, and lentils among many other recognizable bean varieties.

Pulses can contain up to 25% protein and are sometimes referred to as “vegetarian’s meat”. Pulses contain easily digestible fiber, amino acids and minerals which make them an essential dietary component of much of the world’s population. M.I.S.Commodities Ltd. can help you source high quality pulses from various countries.

In South India, dal is often used to make sambar, a spicy soup of red lentils and vegetables cooked with tamarind, asafoetida and some vegetables. It is eaten with rice and rice dishes. In West India, dals are used to make curries to be eaten with rice.

Dals are also used to make fermented preparations such as idli, dosa, in south and coastal India. In East India, rice is also the main accompaniment. In Sri Lanka, dal is most often consumed in a curry made with coconut milk.

Masoor Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats.

Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc

Masoor Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats.

Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc

Black Whole urad dal is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds . Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It is an erect, sub-erect or trailing, densely hairy annual herb.

The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to 6 cm long. The bean is boiled and eaten whole or after splitting into dal.

The Moong whole green gram forms a very nutritious article of diet. It is consumed in the form of whole dried seeds and in the form of dal prepared by splitting the seeds in a mill. The sprouted mung beans are a highly nutritious food.

The beans are soaked overnight, drained and placed in containers in a dark room. They are sprinkled with water every few hours and the sprouts are ready in about three days. One pound of dry beans gives six to eight pounds of sprouts.

There is an amazing increase in nutrients in sprouted beans when compared to their dried embryo.

Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. But this is far from all kidney beans have to offer.

Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase

The common bean is classified as a dicotyledon. Beans are legumes, so acquire their nitrogen through an association with rhizobia, a species of nitrogen-fixing bacteria. 18.3 million tonnes of dry common beans and 6.6 million tonnes of green beans were grown worldwide in 2007.[1] The other major type of bean is the broad bean (Vicia faba), of which 3.7 million tonnes were grown in 2007. T

he commercial production of beans is well-distributed worldwide, with countries in Asia, Africa, Europe, Oceania, South and North America all among the top bean growers. Brazil and India are the largest producers of dry beans while China produces, by far, the largest quantity of green beans, almost as much as the rest of the top ten growers combined.[1]