Beans, Pulses and Lentils

Creamy?white beans with black stripes? 1kg. Tender texture and rich flavour. Suitable for githeri? stews? and purees.

Split yellow chana dal? 1kg. Peeled legumes with nutty flavour and creamy texture. Used for dals? soups? stews? and snacks.

Whole chickpeas? 1kg. Used in curries? hummus? and salads. High?protein ingredient for vegetarian cooking.

Split red lentils? 1kg. Quick?cooking for soups? dals? and purees.

Dehusked split mung dal? 1kg. Light? fast?cooking legume for dals? desserts? and snacks.

Pigeon peas (toor dal)? 1kg. Nutty flavour? vibrant yellow legumes. Suitable for dals? curries? soups? and rice dishes.

Split pigeon peas coated with oil? 1kg. Low?fat? cholesterol?free. Used for vegetarian meals with rice or rotis.

Split and washed toor dal? 1kg. SORTEX?processed for uniformity and faster cooking. Retains texture in dals? curries? and gravies.

Whole black urad dal? 1kg. High?fibre? iron?rich legume with earthy flavour. Used for Dal Makhani? soups? stews? and batters.

Split black gram (urad dal)? 1kg. Used for dals? idli/dosa batters? and snacks.

Whole mung beans (ndengu/pojo)? 1kg. 100% sortexed? cleaned and uniform. Nutrient?dense for stews? boiling? or sprouting.

Yellow beans, 1kg. Smooth texture and mild flavour. High in protein and fibre. Used for soups, stews, and salads.

Dehulled maize (Muthokoi)? 1kg. Kenyan staple for Kamba dishes. Quick?cooking with beans or peas? creamy alternative to githeri.

White whole lentils (Kamande)? 1kg. Kenyan variety? nutrient?rich with plant protein and fibre. Suitable for diverse culinary use.