Gundu Orid Dhall

Orid dhall has a high level of protein, potassium, calcium, iron, niacin, thiamine, folic acid, magnesium, and riboflavin. Hence the natural content of orid dhall covers the entire nutrient requirements for the human body.

Orid dhall is ground into flour or paste and it is extensively used in culinary preparations like dosa, idli, vada, and papad.

KKG-gundu Orid dhall

Orid dhall (split with husk)

Orid split black gram is rich in flavor with a velvety texture. This pulse is high in dietary fiber and antioxidants, low in fats and cholesterol making it an ideal food for adults.

Toor Dhall

Toor dhall is rich in protein, potassium, iron, magnesium, folic acid, vitamins, and minerals.


Toor Dhall is highly nutritious, cooks faster consuming less energy, and yields more quantity. Due to its great taste and aroma, its usage is highly versatile. Generally, Toor dhall is used for the preparation of popular recipes such as Sambar, Rasam, various dhall soups, and non-spicy stews, and sweets.

Moong Dhall (Green Gram Dhall)

Gram dhall has a low glycaemic index which helps in reducing cholesterol levels in the bloodstream.

Gram Dhall is highly nutritious, versatile in cooking, and a rich source of protein. It has a natural earthy flavor and a delectable taste. Ranging from starters to the main course to sweets, gram dhall is used to make several dishes. Generally, Gram dhall is regularly consumed as a side dish for chappathi and parotta by making Gram dhall fry.

Amery Toor Dhall

KKG Kumaran Group special Amery Toor Dhall (XXX Toor Dhall) is a traditional Toor Dhall variety used extensively at the Southern Tamilnadu. It’s manufacturing involves 5 days of traditional production practices that retain natural goodness and wholesome character.


Amery Toor Dhall is preferred by the people of Thoothukudi and Restaurants across Tamilnadu for its authentic and delicious Aromatic Sambar.