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Indian pulses, also known as dal, are a staple ingredient in Indian cuisine, providing protein, fiber, and nutrients. They are:
- Derived from legumes, such as lentils, peas, and beans
- Available in a variety of types (chana dal, moong dal, toor dal, urad dal, and more)
- High in protein, fiber, and minerals like iron and potassium
- Used in a range of dishes, from curries and stews to soups and salads
- Can be split, whole, or fermented, offering diverse textures and flavors
- A fundamental component of Indian cooking, particularly in vegetarian and vegan diets.
Country Of Origin : India
