The Way Corporation

Indian Pulses

Leading Manufacturers, Exporters, Wholesaler, Retailer and Trader of Black Eyed Beans, Black Masoor, Black Urad, Dried Green Peas, Green Moong, Kabuli Chana, Moth Beans, Red Kidney Beans, Red Masoor, Soyabean Seeds, Toor Dal, White Dry Peas, White Urad and Yellow Moong from Surat.

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Total Calories 336
Protein 23.5 g
Fat 0.4 gm
Carbohydrate 60 gm
Calcium 11%
Copper 42.25 %
Iron 45.94 %
Magnesium 46%
Manganese 76.4 %
Phosphorus 42.4 %

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The black-eyed pea, black-eyed bean, or goat pea, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The common commercial variety is called the California Blackeye; it is pale coloured with a prominent black spot. The American South has countless varieties, many of them heirloom, that vary in size from the small lady peas to very large ones. The colour of the eye may be black, brown, red, pink, or green. All the peas are green when freshly shelled and brown or buff when dried. A popular variation of the black-eyed pea is the purple hull pea; it is usually green with a prominent purple or pink spot.

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Carbs 39.9 grams
Protein 17.9 grams
Fat 0.8 grams
Fibre 15.6 grams
Thiamine 22%
Niacin 10% of the RDI
Vitamin B6 18% of the RDI
Folate 90% of the RDI

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The Red lentil Whole (Lens culinary or Lens esculenta) is an edible legume. It is a bushy annual plant known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the majority of world production comes from Canada, India. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis. Many different names in different parts of the world are used for the crop lentil; lentil (English), adas (Arabic), mercimek (Turkish), messer (Amharic), dahl or daal (Hindi) and hiramame (Japanese) are the most common names.

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Energy 341 Kcal
Total Fat 1.64 g
Dietary Fibre 18.3 g
Folates 216 mg
Niacin 1.447 mg
Pantothenic Acid 0.906 mg
Pyridoxine 0.281 mg
Riboflavin 0.254 mg

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Black Gram (Urad dal), also known as Split Black Gram, is one of the famous lentils used in southern part of Asia, especially in Indian cuisine. Rich in protein, fat and carbohydrates, urad dal is brimming with many health benefits. Moreover, urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women, and you why you ask? This simple lentil is full of iron, folic acid, calcium, magnesium and potassium, which makes this dal a perfect health package for pregnant women. Other than its health benefits, urad dal is also known to please everyone's taste palettes. Urad dal is easy to prepare and can be eaten as a side dish also. It is also extensively used in various culinary preparations such as dosa, papad and Vada.

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Total Fat 2.3g 4%
Saturated Fat 0.3g 2%
Sodium 30mg 1%
Potassium 1621mg 46%
Total Carbohydrates 126g 42%
Dietary Fibre 50g 200%
Vitamin A 5.9%
Vitamin C 5.9%
Calcium 5.6%

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When fresh Green peas are not available or when you want to enjoy a starchier, hardier flavoured legume, dried peas are the perfect choice; they are available any time of the year. The pea is most commonly the small spherical seed or the seed pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Calanus cajon), the cowpea (Vigna unguiculate), and the seeds from several species of Lathyrism. P. sativum is an annual plant, with a life cycle of one year. It is a cool-season crop grown in many parts of the world.

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Fat 0.8 grams
Protein 14.2 grams
Carbs 38.7 grams
Fibre 15.4 grams
Manganese 30% of the RDI
Magnesium 24% of the RDI
Vitamin B1 22% of the RDI
Phosphorus 20% of the RDI
Iron 16% of the RDI

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Green Gram Whole (Mung) beans (Vigna radiata) are small, green beans that belong to the legume family. They have been cultivated since ancient times. While native to India, Green Gram Whole (mung) beans later spread to China and various parts of Southeast Asia. These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. They aren’t as popular in the US but can be purchased from most health food stores.

Green Gram Whole (Mung) beans are incredibly versatile and typically eaten in salads, soups and stir-fries. They’re high in nutrients and believed to aid many ailment.

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Energy (calories) 267
Protein (g) 14.4
Fat (g) 4.2
Fibre (g) 12.5
Calcium (mg) 80.4
Iron (mg) 4.7
Magnesium (mg) 78.7
Phosphorus (mg) 274
Potassium (mg) 474
Zinc (mg) 2.5
Copper (mcg) 0.6
Selenium (mcg) 6.1

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The chickpea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, Egyptian pea, channa, and chole. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 7500-year-old remains have been found in the Middle East.

Chickpea is a key ingredient in hummus and Chana masala, and it can be ground into flour to make falafel. It is also used in salads, soups and stews, curry and other meal products like channa. The chickpea is important in Indian, Mediterranean and Middle Eastern cuisine. In 2017, India produced/

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Total Calaries 207
Total Fat 9%
Sodium 9%
Total Carbohydrets 12%
Protein 28%
Iron 31%
Riboflaving 2%
Vitmin B6 8%
Phosperus 27%

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Moat" beans and not as Moth, though the spelling says otherwise. They are also known as Moath, dew beans, papillons, muths, mot beans, mat beans, Turkish grams, and mat grams. Commonly known as "Matki" in India. They grow in small pods on thick, matted bushes. In the winter, the pods are picked, dried and threshed, either by hand or mechanically. Moth beans can be found under cultivation throughout Southeast Asia and the Middle East. They are also sometimes cultivated in the Mediterranean, in places like Italy. The hardy creeping plant favours arid conditions, and neutral to acidic soils. The plant produces bright yellow flowers which turn into elongated seedpods, which will ultimately produce small seeds around the size of a grain of rice. These seeds can be dried and cooked or saved for planting next year. They have a nutty flavour.

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Carbohydrates 39.7 gm
Protein 16.2 gm
Fat 0.2 gm
Fiber 16.5 gm
Iron 5.3 mg
Manganese 0.6 mg
Copper 0.5 mg
Phosphorus 240 gm

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Kidney beans are a variety of the common bean (Phaseolus vulgaris), a legume native to Central America and Mexico. The common bean is an important food crop and major source of protein throughout the world. Used in a variety of traditional dishes, kidney beans are usually eaten well-cooked Red kidney beans are thought to have originated in Peru. They're part of a larger group called “common beans,” which were cultivated as early as 8,000 years ago. Common beans were spread by migrating tribes and served as an important protein source in the diets of the Indians of the Americas.

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Total Fat 0.38g
Saturated 0.05g
Polyunsaturated 0.18g
Monounsaturated 0.06g
Dietary Fibre 7.9g
Total Carbohydrate 19.84g
Protein 9.02g
Magnesium 36mg

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Red lentils (Masoor) are easy to cook and are eaten for their high nutritional value and capability to provide proteins that are equivalent to proteins present in meat. Red lentils (Masoor) dal is an important part of the diet in many parts of the World, especially in the Indian subcontinent, which has a large vegetarian population. Is is basically split lentil without skin and is also in red colour. It does not soak prior to cooking as it is a soft dal and cooks quickly. When cooked masoor dal turns a soft golden colour and has a pleasant earthy flavour. With 26% Proteins

Red lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes Red lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycaemic index (low GI) values and resistant starch content make them suitable for a diabetic diet.

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Protein 16.6 grams
Carbs 9.9 grams
Sugar 3 grams
Fibre 6 grams
Fat 9 grams
Saturated 1.3 grams
Monounsaturated 1.98 grams
Polyunsaturated 5.06 grams

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The soybean or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
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Traditional unfermented food uses of soybeans include soymilk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.

Soybeans contain significant amounts of phytic acid, dietary minerals, and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop.

Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption).

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Water 21.71 gm
Energy 703.15 kcal
Protein 3.05 gm
Carbohydrate 128.70 mg
Fibre, Total Dietary 30.75 mg
Calcium 266.50 mg
Iron 10.72 mg
Magnesium 375.15 mg
Phosphorus 752.35 mg
Potassium 2853.60 mg

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We are a leading name in producing and supplying of yellow coloured Pigeon Peas (Tur dal or Arhar dal). It is a solid skinned dal, which is offered in split form to clients.

A combination of nutty and mild flavour, this Pulses (Dal) is available in the packaging as per  client’s specific requirement Pigeon peas develop in small to medium sized pea pods, with an average of four to five developed seeds per pod. Pods range in colour from a bright green when young, maturing to display brown splotching or striations, to completely dark brown almost purple in colour. The inner peas are a bright green when young and mature to  be a lighter  goldenrod yellow. Fresh Pigeon peas are nutty in taste and offer a crispy texture.

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Calories 180 kcal
Sodium 20 mg
Total Carbs 36 gm
Sugars 2 gm
Protein 13 gm
Vitamin A 2%
Iron 10%

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While we generally associate dried peas with deep green colour, they are also available in a yellowish white (safed) colour, which offer a more delicate flavour. safed vataana are nothing but dried white peas. Dried peas are produced by harvesting the peapods when they are fully mature and then drying them. Once they’re dried and the skins removed, they split naturally. When fresh peas are not available or when you want to enjoy a starchier, harder flavoured legume, dried peas or white vataana are the perfect choice. Safed vataana is available all year round, and there are different types, all of which are spherical in shape. In India, safed vataana are mostly used in Guajarati and Maharashtrian cuisine. They are an essential in making Maharashtrian street food dishes like missal pav and even Ragda patties. They are also used in other cuisines all over India.

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Energy 341 Kcal
Total Fat 1.64 g
Dietary Fibre 18.3 g
Folates 216 mg
Niacin 1.447 mg
Pantothenic Acid 0.906 mg
Pyridoxine 0.281 mg
Riboflavin 0.254 mg

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Black Gram (Urad dal), also known as Split Black Gram, is one of the famous lentils used in southern part of Asia, especially in Indian cuisine. Rich in protein, fat and carbohydrates, urad dal is brimming with many health benefits. Moreover, urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women, and you why you ask? This simple lentil is full of iron, folic acid, calcium, magnesium and potassium, which makes this dal a perfect health package for pregnant women. Other than its health benefits, urad dal is also known to please everyone's taste palettes. Urad dal is easy to prepare and can be eaten as a side dish also. It is also extensively used in various culinary preparations such as dosa, papad and Vada.

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Dietary fiber 34 g 136%
Sugar 14 gm
Protein 49 g 98%
Vitamin A 4%
Vitamin C 16%
Calcium 27%
Magnesium 97%

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With their skins removed, Green Gram (Moong) beans are light yellow in colour. These are Green Gram (Moong) beans that have been skinned and split, so that they're flat, yellow, and quick cooking. They're relatively easy to digest. They are made into mung bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like.

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