India – The Land of Pulses & Grains India is known as the ‘Pulse and Grain Basket of the World’, producing and exporting a diverse range of high-quality pulses and grains. With its fertile lands, favorable climate, and advanced farming techniques, India plays a key role in global food production. The most commonly grown pulses and grains in India include: ✅ Pulses: Chickpeas (Chana), Peas, Kidney Beans (Rajma), Horse Gram (Kulthi), Red Lentils (Masoor Dal), Green Gram (Moong Dal). ✅ Grains: Bajra (Pearl Millet), Maize (Corn), Rice, Wheat.
Baad International Seva is a leading exporter of premium-quality pulses and grains, delivering to countries such as Bangladesh, Nepal, Oman, Saudi Arabia, UAE, Qatar, Bahrain, Kuwait, Malaysia, and Singapore. Our mission is to provide the world with nutrient-rich Indian pulses and grains, ensuring top-tier quality, superior packaging, and timely delivery.
Chickpeas are a highly nutritious legume, widely used in global cuisine and rich in protein, fiber, and essential vitamins.
Kabuli chickpeas are large, round, and have a smooth coat, commonly used in Middle Eastern and Mediterranean dishes.
Desi chickpeas are smaller, darker, and have a rough coat, primarily used in Indian and South Asian cuisines.
Chickpea flour, or besan, is made by grinding dried chickpeas and is a staple ingredient in gluten-free and high-protein diets.
Peas are a highly nutritious and versatile legume, widely used in various cuisines for their rich protein and fiber content.
Green peas are sweet and tender, commonly used in fresh, frozen, or canned form for cooking.
Yellow peas are dried and used in soups, dals, and flour production due to their high protein content.
Split peas are green or yellow dried peas that are commonly used in soups and stews for their soft texture.
Kidney beans are a highly nutritious legume, rich in protein, fiber, and essential minerals. They are widely used in global cuisines, especially in stews, soups, and curries.
Red kidney beans are the most common variety, known for their deep red color and firm texture, commonly used in chili, curries, and salads.
Lighter in color than traditional red kidney beans, they are often used in soups, salads, and vegetarian dishes.
These beans have a unique speckled appearance and are known for their creamy texture, making them ideal for thick soups and stews.
Horse gram is a highly nutritious pulse known for its rich protein, fiber, and antioxidant content. It is widely used in traditional Indian dishes and Ayurvedic medicine for its health benefits.
Whole horse gram is commonly used in curries, soups, and sprouted for salads, offering a high-protein and fiber-rich diet.
Split horse gram is easier to cook and digest, often used in dal preparations and traditional Indian recipes.
Horse gram flour is a nutritious alternative for making protein-rich rotis, pancakes, and health drinks.
Red lentils are a protein-rich and fiber-packed pulse, widely used in soups, curries, and various vegetarian dishes around the world.
Whole red lentils are unpolished and contain high nutritional value, commonly used in traditional Indian dishes.
Split red lentils cook quickly and are widely used in dal, soups, and stews for their smooth texture and rich taste.
Red lentil flour is used as a gluten-free alternative in baking and making protein-rich pancakes and flatbreads.
Green gram, also known as moong dal, is a highly nutritious pulse rich in protein, fiber, and essential vitamins. It is widely used in Indian and Asian cuisines.
Whole green gram is commonly sprouted or cooked in curries, offering a high-protein, easy-to-digest meal option.
Split green gram, known as moong dal, cooks quickly and is widely used in dals, soups, and khichdi.
Green gram flour is a gluten-free alternative used in making nutritious pancakes, face packs, and healthy snacks.
Bajra, also known as Pearl Millet, is a highly nutritious and gluten-free grain rich in fiber, protein, and essential minerals. It is widely used in Indian and African cuisines.
Whole bajra grains are used in traditional porridges, flour, and animal feed, providing excellent nutritional benefits.
Bajra flour is used to make rotis, bhakris, and other gluten-free dishes, popular for its high energy content.
Processed bajra includes dehusked or pre-cleaned millet, ready for easy cooking and consumption.
Maize, commonly known as corn, is a versatile and widely consumed grain rich in carbohydrates, fiber, and essential nutrients. It is used for human consumption, animal feed, and industrial applications.
Yellow maize is the most common variety, widely used in food products, animal feed, and starch production.
White maize is used in traditional cuisines, flour production, and is preferred for its mild flavor and high starch content.
Popcorn maize is a special variety that pops when heated, widely used for snack production.
Rice is one of the most widely consumed staple foods in the world. India is a leading exporter of various rice varieties, known for their superior quality and taste.
Basmati rice is famous for its long grains and aromatic fragrance, widely used in biryanis and other premium dishes.
Non-basmati rice is available in different varieties and is commonly used for everyday cooking.
Parboiled rice is partially precooked, making it more nutritious and easier to cook while retaining a firm texture.
Wheat is a staple food grain and a rich source of carbohydrates and fiber. Indian wheat is highly sought after for its quality and nutritional value.
Hard wheat is high in gluten and is used to make breads, pasta, and bakery products.
Soft wheat is lower in gluten and is preferred for cakes, pastries, and biscuits.
Durum wheat is used in semolina and pasta production, known for its hard texture.
Jowar, also known as Sorghum, is a gluten-free millet packed with protein, fiber, and essential minerals. It is widely used in traditional Indian diets and health foods.
Whole Jowar grains are used in porridges, soups, and cooked like rice for a healthy meal.
Jowar flour is a great gluten-free alternative used in making rotis, pancakes, and baked goods.
Puffed Jowar is a light and crunchy snack, used in cereals and traditional Indian mixtures.
Fonio is a highly nutritious ancient grain, packed with protein, fiber, and essential amino acids. It is widely consumed in African and health-conscious diets.
Whole Fonio is used in porridges, cooked as rice, or ground into flour for diverse applications.
Fonio flour is an excellent gluten-free alternative for baking and making nutritious meals.