Pulses

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.

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