Lentils

Lentils are large family of pulses with many varieties, sizes and colours. Lentils do not need soaking before cooking. Some will hold their shape well when cooked; others will collapse once cooked. Whole lentils are good for hot or cold salads, as well as accompaniments to fish, poultry and meat dishes, or they can be added to soups and stews.

MOONG DAL

RED LENTIL

CHANNA DAL

URAD DAL, SKINNED & SPLIT

BLACK MATPE

GREEN LENTIL