Best Pulse

In India, pulses are so central to the diet that it’s difficult to envision a dinner (especially for vegetarians) without them. Indian cuisine relies heavily on pulses, which are used in snacks, curries and even some sweet dishes. Different types of pulses are used in a wide variety of cuisines, from the Middle Eastern dip hummus to the traditional English morning staple baked beans. Pulses are commonly referred to as “Dals.” They are high in protein and other nutrients, and they come from the legume family. Pulses are the dried, roasted, and seasoned seeds of legume plants. Pulses are found in a wide range of pod sizes, pod colors, and pod shapes. To distinguish them from other vegetable crops that are taken while still green, the term “pulses” is restricted to those harvested entirely as dry grains. The blog focuses on what are pulses, what are the different types of pulse and export of pulses