Pulses are an essential part of Indian cuisine, known for their high protein content and versatility in cooking. They include lentils, beans, and peas, such as chickpeas (chana), pigeon peas (toor dal), black gram (urad dal), green gram (moong dal), kidney beans (rajma), and black-eyed peas (lobia). Pulses play a vital role in traditional Indian meals, forming the base of dishes like dal, sambar, chole, and rajma curry. They are not only rich in protein but also provide essential nutrients like fiber, iron, and vitamins, making them a staple for both vegetarian and non-vegetarian diets. In different regions of India, pulses are prepared in unique ways—slow-cooked in curries, sprouted for salads, ground into flour (besan), or even fermented for dishes like idli and dosa. Their affordability, nutritional benefits, and ability to absorb flavors make them indispensable in Indian households