Types of Pulses
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Pulses
Lentils (Masoor dal)
Small red lentils rich in protein, commonly used in Indian dishes
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Pulses
Chickpeas (Chana)
Nutty flavored chickpeas packed with protein and fiber for health
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Pulses
Split Chickpeas (Chana dal)
Split chickpeas widely used in curries, snacks, and lentil dishes
Pulses
Pigeon Peas (Toor / Arhar dal)
Essential Indian lentil used for sambar, dal, and stews
Pulses
Green Gram (Moong dal)
Light, nutritious green gram ideal for sprouts, dals, soups
Pulses
Black Gram (Urad dal)
Protein-rich black gram commonly used in dals and fermented batters
Pulses
Kidney Beans (Rajma)
Hearty kidney beans popular in North Indian rajma curries
Pulses
Black-Eyed Peas (Lobia)
Mild flavored legumes used in curries, salads, and stews
Pulses
Dry Peas
Dried peas used in soups, snacks, curries worldwide
Pulses
Soybeans
High-protein soybeans used for tofu, milk, and animal feed
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Pulses
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