Rajali Dal is a hearty Nepali legume known for its rich, earthy flavor and firm texture. Packed with protein and nutrients, it is perfect for curries, stews, and traditional dishes, offering a wholesome and satisfying addition to everyday meals.

Rahar Dal is a staple legume in Nepali cuisine, prized for its firm texture, subtle earthy flavor, and high protein content. Ideal for traditional dal soups, curries, and stews, it provides wholesome nutrition and authentic taste in every meal.

Kwati is a traditional Nepali mixed bean soup, made from a blend of nine to ten different soaked beans and lentils. Rich in protein, fiber, and essential nutrients, it is tempered with aromatic spices and herbs to create a hearty, flavorful, and wholesome dish. Kwati is especially cherished during festivals and cold seasons for its warmth, nutrition, and authentic Nepali taste.

Rato Masyang is a nutritious legume commonly used in Nepali cuisine, prized for its tender texture, rich flavor, and high protein content. Perfect for curries, soups, stews, and traditional dishes, it adds wholesome nutrition and authentic taste to everyday meals.

Mix Dal is a wholesome Nepali legume blend featuring red lentils, pigeon peas, kidney beans, black-eyed peas, and other nutritious pulses. Rich in protein, fiber, and essential nutrients, it is perfect for traditional dal soups, curries, and stews, offering a balanced flavor, hearty texture, and authentic taste in every meal.