Pulses

🌾 Traditional Pulses: Ancient Grains of Strength & Simplicity
For generations, traditional pulses have been the foundation of Indian nutrition — grown naturally, cooked daily, and passed through heritage recipes. These protein-packed legumes are more than food — they are sustainers of health, soil, and culture.

🌿 Key Traditional Pulses
Toor Dal (Pigeon Pea): A daily staple in South Indian households, this yellow split lentil is rich in protein and iron. It’s commonly used in sambar, and helps support heart health and muscle strength.

Moong Dal (Split Green Gram): Light, quick-cooking, and easy to digest — moong dal is ideal for all ages. It’s great for khichdi, dal fry, or even moong dal halwa, offering high fiber and detox benefits.

Whole Moong (Green Gram): Unlike the split version, whole moong contains the husk, making it richer in fiber and more filling. It’s often sprouted for salads or used in hearty gravies and poriyals.

Chana Dal (Bengal Gram): With a mildly sweet taste and firm texture, chana dal is a kitchen favorite for dishes like sundal, dal tadka, or even sweets like besan laddu. It’s a great source of plant-based protein and energy.