Beans and Pulses are naturally low in fat, high in fibre and rich in protein.

Haldiram Shahi Mixture - A spicy blend of pulses, nuts, and cucumber seeds.

Rose Coco Beans are a good source of protein and are high in dietary fibre. Never eat raw or uncooked beans or pulses. Unless advised otherwise, always soak beans and pulses overnight or for a minimum of 8 hours, drain away the water, rinse and boil in fresh water for a minimum of 15 minutes.

Alubia Beans are also known as White Kidney Beans and Cannelloni beans. Beans and pulses are naturally low in fat high in fiber and rich in protein.

Contains Potatoes, Peanuts, Pressed Rice, Yellow Gram Pulses, Cashew nuts, Curry Leaves, Sesame Seeds, Citric Acid, Sugar, Salt, Corn Oil, Spices

Ingredients: Tepary Beans Flour, Vegetable oil, Gram pulse flour, salt, black pepper powder, ginger powder, clove powder, mace powder, nutmeg powder, and cardamom powder.

Gram flour or besan is a pulse flour made from ground chickpeas and used for sweet and savoury dishes. It is an essential ingredient to make pakoras, onion bhajis. North Indian soup called Kadhi

Natco Whole Yellow Peas. Whole Yellow Peas is a high source of protein and fibre. Some of the pulses are used as a whole, while others are split. Whole Yellow Peas are used to make dal in Indian homes.

Haldiram’s bombay nuts and raisins mixture is a traditional Indian snacks containing mildly spicy mixture of richness of nuts and grains, gram flour noodles gram pulse, green peas and peanuts. Bombay mixture is commonly served with evening tea time snack and as well as for garnishing the street food.

Naturally low in fat, high in fibre and rich in protein. Suitable for vegetarians.

Urid beans are also called urad beans, black gram beans, beluga lentils or black lentils. These small black beans are a popular pulse, rich in protein and minerals. They are enjoyed for their rich, nutty taste and creamy texture. Urid beans should be soaked overnight before cooking in order to rehydrate them, then drained and cooked in ample fresh water until tender.

Tropical Heat Kenyan Chevda is a savory snack mix made primarily from Kenyan potatoes, which are reputed to be the sweetest in the world. The potatoes are carefully sourced and nurtured in Kenya, securing the livelihood of thousands of farmers in the region.

Tropical Heat Kenyan Chevda Mild 340g

Haldiram's mini bhakhar badi is an Authentic Indian taste snacks. Also delicious, crispy rolls.

Gram flour, besan, or chickpea flour, is a pulse flour made from a variety of ground chickpeas known as Bengal gram. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, and Sri Lankan cuisines. Gram flour can be made from either raw or roasted chickpeas. The roasted variety is more flavorful, while the raw variety has a slightly bitter taste.

DAL BIJI - Indian snack made of crispy gram flour noodles and cantaloupe seeds and musk Melo.

Haldiram's Kashmiri Mixture is a Vegetarian product. Used the finest quality ingredients. Delicious in tasty. It will be supplied with tea time.

Haldrirams Nut Cracker are peanuts that make a delightfully healthy and delicious snack. Excellent snack for anytime of the day and is ideal for everyone. They are crunchy and tasty and you can save it for weeks. These can also be added to salads or any other dish to enhance the taste. It has a delectable flavour and texture. These peanuts are roasted with salt and spices. It is a very good source of monounsaturated fats. Its so tasty that you can't stop eating it all day long. It makes a good tea time snacks, when you want to munch something.

Pigeon peas are an important legume crop. The Indian subcontinent, eastern Africa and Central America, are the world's three main pigeon pea-producing regions. The dried peas may be sprouted briefly, then cooked, for a flavour different from the green or dried peas.

Malawi Toor Dall or Toor Dall Oily is the skinned and split pigeon peas, more commonly known as arhar dal. The extra coating of oil, which is not removed during processing, helps preserve the dal for a longer duration of time, and is ideal for storage. Sometimes called the “King of Pulses”, toor dall is one of the most commonly consumed dals throughout India, and is known for its thick consistency, rich taste, and low cook time. Mostly it is soaked in water for an hour, and then pressure cooked, with an added tadka. It is also used for making different kinds of legume curries, stews, and many other dishes. It is one of the richest sources of plant based protein, and is also a good source of calcium, vitamins B and C, and magnesium.