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Angur Pulses is a popular brand that offers a variety of high-quality pulses in Gujarat, India. Gujarat is known for its agricultural practices and the production of a wide range of pulses, which are an essential part of Indian cuisine. Angur Pulses takes pride in sourcing the best quality pulses from local farmers and ensuring that their products meet the highest standards. Some of the best pulses offered by Angur Pulses in Gujarat include: Toor Dal (Pigeon Peas): Toor dal is a staple in Gujarati households and is widely used in various recipes. It is known for its nutty flavor and is rich in protein and dietary fiber. Chana Dal (Split Bengal Gram): Chana dal is another popular pulse in Gujarat. It is made by splitting and removing the outer skin of Bengal gram. Chana dal is used in a variety of dishes like dals, curries, and snacks. Moong Dal (Split Green Gram): Moong dal is a versatile pulse that is widely used in Gujarati cuisine. It is made by splitting and removing the outer green skin of the green gram. Moong dal is commonly used in dals, khichdis, and sweets. Masoor Dal (Red Lentils): Masoor dal is a quick-cooking lentil that is commonly used in Gujarati cooking. It has a rich earthy flavor and is often used in soups, curries, and side dishes. Urad Dal (Black Gram): Urad dal is a black-skinned lentil that is widely used in Gujarat. It is commonly used to make dishes like dal makhani, idlis, and vadas.
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