Indian Pulses

Cowpea is a type of bean, also known as black-eyed pea, widely cultivated in Africa and Asia for its high protein content and versatility in cooking.

"Black gram, also known as urad dal, is a type of bean that is commonly used in Indian cuisine for making dal, curries, and batter for dosa and idli."

"Chana dal is a type of split yellow chickpea that is commonly used in Indian and Pakistani cuisine for making dal, curries, and snacks."

"Field beans are a type of legume used in Mediterranean and Middle Eastern cuisine for stews, salads, and dips."

Urad Dal Gota is a popular Indian snack made from deep-fried lentil fritters.

"Green gram, also known as mung bean, is a type of legume that is commonly used in Asian cuisine for making soups, salads, and curries."

Horse gram is a type of legume commonly used in South Indian cuisine, known for its high protein and nutrient content.

"Kidney beans" are reddish-brown, kidney-shaped legumes used for their protein and fiber in various dishes.

"Masoor dal is a type of red lentil that is commonly used in Indian cuisine for making soups, stews, curries, and side dishes."

"Moth bean, also known as matki, is a type of legume that is commonly used in Indian cuisine for making curries, salads, and snacks."

"Soybean" is a legume native to East Asia and widely cultivated for its edible bean used as a source of protein and oil in various food products.

Pigeon pea is a drought-tolerant perennial legume with edible seeds that are a good source of protein and commonly used in Indian cuisine.

Chickpeas are a type of legume with a nutty flavor and a versatile ingredient used in many cuisines around the world.

"Urad dal split, also known as white lentil, is a type of bean that is commonly used in Indian cuisine for making dal, dosa, and vada."

"Whole masoor, also known as brown lentil, is a type of lentil that is commonly used in Indian and Middle Eastern cuisine for making soups, stews, and side dishes."