Pulses

Masoor dal, also known as red lentils, is a versatile and nutritious legume widely consumed in various cuisines around the

Chana dal, also known as split chickpeas, is a type of lentil widely used in Indian cuisine. It is a

Toor dal, also known as pigeon pea or arhar dal, is a popular legume in Indian cuisine. It is widely

Moong Dal is known as Green Gram Dal. It is green by outer layer and inside dal is yellow colour.

Urad Dal is known as Black Gram. In Indians specially south Indian dishes are made from Udid dal, others also

Bengal gram, scientifically known as Cicer arietinum, is a versatile and nutritious legume that has been a staple in various

Chickpeas, scientifically known as Cicer arietinum, are a popular legume that have been cherished for their exceptional nutritive value and

(Mataki) Moth beans, scientifically known as Vigna aconitifolia, are a lesser-known but highly nutritious legume that deserves attention for their

Chavali or Cowpeas are an excellent source of plant-based protein, offering about 24 grams of protein per 100 grams when