Annam Moong Whole is a type of green legume, often used in Indian cuisine to make dal, soups, stews, and curries. It is a good source of protein, fiber, and essential nutrients, and

Red split lentils are a type of lentil that has been hulled and split in half. They are the most common type of lentil used in cooking, particularly in Indian and Middle Eastern cuisine. Red split lentils have a vibrant orange-red color and a mild, nutty flavor. They cook quickly, often in as little as 15-20 minutes, and are a good source of protein, fiber, and essential nutrients like iron and folate. They are often used to make dal, soups, stews, and curries, and can also be used as a meat substitute in vegetarian dishes. Because they cook quickly and break down easily, red split lentils are also commonly used as a thickener in soups and sauces.

Try Ethnic Aahar's Arhar (Toor) Dal for your next meal! This yellow lentil is a staple in Indian cuisine, delivering nutrients like protein, fiber, and iron.

Ethnic Aahar's Chana Dal is a nutritious and delicious legume perfect for Indian dishes. Made from small yellow split chickpeas, this nutritious dal is high in protein, fiber, and essential minerals like iron, magnesium, and potassium.