Nine varieties come in four processing grades, including chana, toor, moong, urad and masoor. Each is cleaned, sorted and packed to your specifications, and shipped in full or mixed container loads.
India's most widely grown pulse, in three colours. Kabuli is large and cream-white, desi is smaller and darker, and hara is green and sweet. It is also split into chana dal.
A dryland pulse (kulthi) in brown, black and white seed, each with its own firm bite. Grown mostly on rain alone, it now finds buyers in ethnic grocery and specialty food markets.
Black-eyed, white and red cowpea, the three main colours. Earthy and lightly sweet, they cook soft and creamy with no soaking, and are a much-loved staple in Indian kitchens.
Among the quickest-cooking pulses in world trade. The whole lentil keeps its earthy depth, gota stays round once dehusked, and the split red melts into a smooth, thick dal in minutes.
One of the lightest pulses and very easy to digest. Whole moong goes into sprouts and curries, split moong into soups, and the yellow dal into fine dals, flour and crisp snacks.
A hardy, drought-resistant pulse with an earthy flavour and firm texture. It is valued across South Asian cooking and is now in steady demand in specialty food markets.
Rajma comes in five types. Dark red and light red are the classic kidney beans, firm and rich in taste. Chitra is speckled, Jammu is small and glossy, and white is soft and mild.
The backbone of South Asian cooking. Whole pigeon pea keeps its brown skin, and split toor dal is golden yellow. It brings a warm, earthy flavour and a thick, satisfying body.
The full range, from whole black gram to polished white split urad dal. Creamy, sticky and rich, it is a must for idli and dosa batter, and for dal makhani, curries and papadums.
Every pulse in our range is available in multiple processing grades. Understanding the grade helps you order exactly what your market needs — from street food to premium retail.
The complete pulse with its natural skin intact, preserving its full flavour and natural texture. Ideal for slow cooking, sprouting and traditional preparations, available across all varieties we offer.
The pulse is split through the centre with its natural skin retained, helping it cook faster than the whole pulse while maintaining its shape and texture. A preferred option for everyday cooking.
The pulse is split with its natural skin removed, exposing the inner dal for faster cooking and a smooth texture. Widely used in Indian dals and everyday dishes, it is a commonly traded form.
Dehusked and machine-polished for a bright, uniform finish with consistent colour and a clean surface. Its premium appearance makes it ideal for retail packs, food service and export markets.
Share your variety, grade, quantity and destination port. We respond within 24 to 48 working hours with pricing, samples and a clear shipment plan.
Whole, split, dehusked and polished across nine varieties — one supplier for your full range, any grade or volume.
Request samples of any variety before you order — check the colour, size and quality against your own spec.
Jute, PP-woven, vacuum and private-label packs, with flexible size options for retail and large bulk export orders.
Certificate of Origin as standard, with phytosanitary, fumigation and lab reports added when you ask for them.
Before You Go…
Thank you for visiting Antaara Foods. We’ll be here whenever you’re ready to begin this journey with us.