Pulses & Legumes

Kalo Simi refers to high-quality, larger-sized black beans commonly used in Nepali and Himalayan dis..

Kalo Bhatmaas is a highly valued soybean variety known for its smoky aroma and robust flavor. Common..

Khairo Bhatmaas is a classic Nepali soybean known for its rich, nutty flavor and firm texture. Often..

Field peas are hearty, earthy, and nutrient-rich legumes perfect for soups, stews, dal preparations,..

Gahat, also known as horse gram, is a protein-rich lentil widely used in winter dishes, soups, and t..

These high-altitude beans are grown in the clean Himalayan environment of Lukla, giving them excepti..

Masuro Daal is one of Nepal’s most beloved lentils, cooking quickly into a smooth, protein-rich daal..

Masayang Black offers a deeper, earthy flavor compared to the white version. It cooks into a creamy ..

Masayang White beans are mild, smooth-cooking legumes ideal for soups, curries, and blended daal pr..

Qwati is a culturally significant blend of nine types of beans and lentils used to prepare the speci..

These red beans are rich in fiber, antioxidants, and plant protein. A staple for curries, stews, daa..

White soybeans offer a mild, versatile flavor ideal for soups, curries, tofu-making, and everyday co..