PULSES & BEANS

India is the largest producer and consumer of pulses in India. The top pulse-producing states of India are Rajasthan, Madhya Pradesh, Maharashtra, Uttar Pradesh, and Karnataka.

Pulses, also known as the edible seeds of legumes, are a major staple ingredient in India and are a key part of a healthy diet. Some common pulses in India include: 
 
 
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    Chickpeas
    India is the world's largest producer of chickpeas, which are a good source of vitamins B6, folate, and K. 
     
     
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    Rajma
    A popular pulse in India that is a healthy source of nutrition. 
     
     
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    Pigeon peas
    One of the most widely produced and consumed pulses in India. 
     
     
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    Mung beans
    Also known as green gram, this pulse is high in protein and is easy to digest. 
     
     
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    Urad dal
    Also known as black gram, this pulse originated in India and has been cultivated since prehistoric times.
     
    Here's a pulse listed:
    • Black Gram (Urad Dal) Black gram, also known as urad dal, is a small, black legume often used in Indian cuisine. ...
    • Kidney Beans (Rajma) ...
    • Horse Gram. ...
    • Chickpea (Garbanzo Beans) ...
    • Moth Beans. ...
    • Black-eyed Peas. ...
    • Yellow Split Pigeon Peas (Toor Dal) ...
    • Split Chickpeas (Chana Dal)

    CHANA DAL
    CHANA WHOLE
    TOOR DAL
    TOOR DAL (OILY)
    MOONG DAL
    MOONG CHILTI
    GREEN MOONG
    URAD DAL
    URAD GOTA


    URAD CHILT
    URAD WHOLE
    MASOOR DAL
    MADHI MASOOR WHOLE
    MAUSAMBI CHANA
    GREEN CHANA
    KABULI CHANA (CHICKPEAS)
    BROWN EYE BEAN
    BLACK EYE BEAN
    RAJIMA (ALL YPES)

    RED CHORI
    WAL DAL
    GREEN PEAS
    YELOW PEAS
    VATANA DAL
    MATKI