Dals, which are commonly called as lentils, are any split pulses (legumes). The dry, edible seed of the pod is referred to as a pulse. Dal are dried, split pulses that do not need to be soaked before cooking in Indian cuisine. Bangladesh and India are some of the world’s largest pulse-producing regions.
The dry, edible seed of the pod is referred to as a pulse (also known as grain legumes). They’re high in protein, fibre, and vitamins, as well as amino acids, and they’re hardy plants.
List of Pulses
Black Urid Dhall Split
Green Moong Dhall Whole
Green Moong Dhall Split
Moong Dhall Split
Kabuli Channa White
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