Grade Sheet · Pulses Division
Four lentils, graded to one standard.
Every lot is cleaned, sorted and moisture-tested before it leaves the mill. Below is the full varietal range we supply — color, form and cook profile, so your kitchen or production line knows exactly what's arriving.
Origin
Madhya Pradesh & Uttar Pradesh
Pack size
1–50 KG
Varieties
4 grades available
Grade 01 — Split, dehusked
Red Lentils
Masoor Dal
The fastest-cooking grade in the range. Splits break down into a soft, thickening puree — the standard choice for dals, soups and purees where a smooth finish matters.
Size
Moisture
Admixture
3–5 mm
≤ 12%
≤ 1%
Protein
~25%
Best for: Dals, soups, purees, baby food bases
Grade 02 — Whole, skin-on
Green Lentils
Whole Masoor
Undehusked and left whole, this grade keeps its shape through a full simmer. An earthier bite than the split red — built for salads, stews and grain bowls.
Size
Moisture
Admixture
4–6 mm
≤ 12%
≤ 1%
Protein
~24%
Best for: Salads, stews, grain bowls
Grade 03 — Split, dehusked
Yellow Lentils
Moong Dal
Mild, quick-cooking and easy on digestion. The grade of choice for khichdi, everyday moong dal and thin batters — light enough to carry other flavours.
Size
Moisture
Admixture
3–4 mm
≤ 12%
≤ 1%
Protein
~24%
Best for: Khichdi, moong dal, light batters
Grade 04 — Whole, skin-on
Black Lentils
Urad Dal
Dense and creamy once cooked down, with a white interior beneath the black skin. The backbone of dal makhani, and the base grade fermented for idli and dosa batter.
Size
Moisture
Admixture
4–5 mm
≤ 12%
≤ 1%
Protein
~25%
Best for: Dal makhani, idli & dosa batter
Need a custom blend or specific grade?
We supply mixed-pulse blends, private-label packing and bulk container loads on request.