Masoor Dal, commonly known as Red Lentil, is a popular pulse obtained from dried lentils that are processed and split to produce thin, uniform kernels. It is valued for its mild earthy flavour, attractive orange-red colour and relatively quick cooking time. Masoor Dal is widely used in household cooking, food-service operations and processed food applications, making it a practical pulse for domestic and international markets.
Masoor Dal is prepared from quality red lentils through cleaning, grading, dehulling and splitting. Depending on the processing method, the product may have a bright orange, salmon or reddish-yellow appearance. Once cooked, it generally softens quickly and produces a smooth, creamy consistency, making it particularly suitable for soups, dals and thick gravies. The product is appreciated for its versatility and ease of preparation. It is commonly used in Indian, Middle Eastern and other international cuisines and can be incorporated into both traditional recipes and modern convenience foods. For export markets, Masoor Dal can be processed and packed according to the specifications of importers, distributors, retailers and food manufacturers. Quality parameters such as moisture, purity, foreign matter, size and cleaning level can be agreed based on the destination market and buyer requirements.
Masoor Dal can be supplied to international markets subject to applicable Indian export regulations and the import requirements of the destination country.
Common bulk packing includes 25 kg and 50 kg bags. Other commercial, retail and private-label sizes can be supplied according to the buyer's requirements.
Yes. Parameters such as moisture, purity, foreign matter, processing, sorting and packaging can be discussed and specified before confirming an export order.
Yes. Samples can be arranged for quality evaluation before a commercial order, subject to availability and applicable terms.
Documentation varies according to the destination country, shipment terms and buyer requirements. Standard commercial and shipping documents may be accompanied by additional certificates where required by the importing market.
Masoor Dal is suitable for a wide range of culinary and food-processing applications:
Traditional dal and curry preparations
Lentil soups and stews
Thick gravies and sauces
Khichdi and rice-based dishes
Vegetarian and plant-based recipes
Ready-to-cook and convenience foods
Catering and institutional kitchens
Lentil-based snacks and processed foods
Pulse-based food manufacturing
Household and commercial cooking
Its quick cooking characteristics make it especially useful for food products where convenient preparation is important.
Masoor Dal can be supplied in bulk, commercial and retail packaging to meet the needs of international buyers. Standard bulk packing options include 25 kg and 50 kg bags, while customized packing can be arranged according to order requirements.
For retail distribution, options such as 500 g, 1 kg, 2 kg and 5 kg can be considered. Food-grade PP woven bags, laminated bags and multilayer packaging can be used depending on the shipment type and destination-market requirements.
Export consignments can be cleaned, graded and sorted before packing to maintain consistent quality. Packaging, labelling and documentation can be prepared according to the buyer's specifications and applicable import regulations.
Carefully selected raw material for consistent quality
Uniformly processed split lentils
Clean appearance with consistent colour
Suitable for quick-cooking food preparations
Cleaning and sorting options for export markets
Flexible bulk and retail packaging
Customized specifications available
Suitable for wholesalers, distributors and food manufacturers
Private-label packing options can be arranged
Export-focused quality control and handling
Our export team is ready to answer your questions.
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Toor Dal (Pigeon Peas), also known as Arhar Dal or Tur Dal, is a widely consumed pulse obtained from Cajanus cajan. It is valued for its mild nutty flavour, creamy texture after cooking, and versatility in traditional and modern food preparations. Sourced from selected producing regions of India and processed under controlled conditions, our Toor Dal is available in whole and split forms, with polished and unpolished options to meet different market requirements. It is suitable for bulk food distribution, retail packing, restaurants, catering, foodservice and international pulse markets.
Whole Urad Dal, also known as Whole Black Gram or Whole Urad, is a nutritious pulse obtained from Vigna mungo. It is widely used in Indian, South Asian, African and international cuisines for its distinctive flavour, creamy texture and versatility. We supply quality Whole Urad Dal in Black and White varieties, processed and graded to meet the requirements of domestic and international buyers. The product is suitable for foodservice, wholesale distribution, pulse processing and retail packing.
Moong Dal, also known as Mung Dal or Split Green Gram, is a widely consumed pulse prepared from dried green gram by removing the outer skin and splitting the whole seed. It has a mild, delicate flavour and cooks relatively quickly, making it a popular ingredient in everyday Indian and international cuisine. Carefully cleaned and processed moong dal is suitable for household consumption, food-service applications and bulk export markets.
Chana Dal, also known as Split Bengal Gram, is prepared from mature chickpeas by removing the outer skin and splitting the kernels into smaller, rounded halves. It has a naturally nutty flavour, firm texture and excellent versatility in cooking. Chana Dal is widely used in Indian cuisine and is also suitable for food-service, food-processing and international bulk markets.
