Dals & Pulses comprise a fundamental category of dried, edible seeds from the legume family, serving as a primary source of plant-based protein, fiber, and essential nutrients in diets across the Indian subcontinent and many global cuisines. This category is characterized by its immense diversity, with each variety offering distinct flavors, textures, cooking properties, and culinary applications. The term “pulses” refers to the dried seeds of legumes like chickpeas, lentils, and peas, while “dal” specifically denotes split and often skinned pulses that cook quickly and form the basis of countless traditional dishes.

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