The plant species known as green mung bean, sometimes called mung bean, moong bean, mung dal, or green gramme, belongs to the legume family. Either cooked or sprouted green mung beans can be consumed. It becomes a living food powerhouse when sprouted, full of vitamins, minerals, enzymes, and antioxidants. In addition to being good for the immune system, metabolism, and heart, green mung beans also offer defence against free radical damage.

HSN Code : 0713 31 00

There are two varieties of chickpeas: Kabuli and Desi. It can be categorised according to its size, thickness, form, etc. The thickness and colour of chickpeas can also differ, ranging from pale brown to dark black. Kabuli chickpeas are either white or cream in hue.Soil quality and temperature factors are taken into consideration when planting chickpeas. For superior ideas, it is preferable to seek the advice of specialists. For best results, chickpeas should be planted in soil that is suitable for their maturity, which typically takes three to five months.

HSN Code : 0713 20 10

In many regions of the world, particularly the Indian subcontinent, where a sizable portion of the population is vegetarian, mashoor dal is an essential component of the diet. It is crimson in hue and essentially a split lentil without the skin. Because it is a soft dal and cooks rapidly, there is no need to soak it before cooking. Masoor dal has a nice earthy aroma and beautiful golden hue when cooked. After hemp and soybeans, these lentils rank third in terms of protein content by weight, with a protein content of 26%.

HSN Code : 0713 10 00