Pulses are an essential part of the Indian diet. Pulses can be described as the dried, edible seeds of plants belonging to the legume family and come in varied shapes and sizes. The color of Indian pulses varies from yellow, green, brown to black. In India, pulses are used in different ways. They are associated with the name dal which is a very important part of every meal in our country. Pulses belong to the legume family and grow underground, mostly on small farms under various climatic conditions all over India. Legumes include beans, peas and lentils that are highly nutritious and rich sources of vitamins and minerals, as well as protein. The most popular pulses consumed in India include masoor dal, chana dal, moong dal and urad dal. However, there are other types grown locally like beans or rajma which is also a favorite across the country for its unique taste and richness in presence of plant-based protein which is essential for daily intake.