Split Pulses

Indian whole pulses are a staple in Indian cuisine, providing essential nutrients, protein, and fiber. These unprocessed, dried legumes include lentils, beans, and peas, widely used in daily meals. Common varieties include chickpeas (chana), black gram (urad dal), green gram (moong), red lentils (masoor), and pigeon peas (toor dal). Whole pulses are used in traditional dishes like dals, curries, and sprouted salads. They are rich in protein, making them an excellent plant-based protein source for vegetarians. Additionally, they aid digestion, regulate blood sugar, and promote heart health. Their versatility and health benefits make them a crucial part of Indian diets. 

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