Pulses

Bajra, also known as pearl millet, is a gluten-free grain cultivated primarily in Africa and India. It 's a nutrient-rich crop, particularly high in fiber, protein, and essential minerals like magnesium and potassium. Bajra is known for its adaptability to harsh growing conditions and is a staple food in many regions. 

Bengal gram dal, also known as besan). Its benefits include aiding digestion, managing blood sugar levels, and contributing to overall health.  

It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma.

Fenugreek is a clover-like herb native to the Mediterranean region, southern Europe, and western Asia. Its seeds, which smell and taste like maple syrup, have been used as a spice and a traditional medicine. Because of its maple-like flavor, fenugreek has been used as a flavoring agent in foods, beverages, and tobacco

Horse gram, also known as Macrotyloma uniflorum, is a staple in rural diets, consumed as dal, in soups and sprouts, or as a concentrated feed for livestock. It is a hardy crop that thrives in arid conditions and is a good source of essential nutrients, fiber, and various bioactive compounds

A wholesome and protein-rich legume, Kabuli Chana is widely appreciated for its mild nutty flavor, soft texture, and versatility in cooking. These large, creamy-white chickpeas are a nutritious staple in many cuisines, adding both taste and nourishment to everyday meals.

hite Pea Beans are small, oval, and typically white legumes known for their mild, slightly nutty flavor and creamy texture when cooked. Also called navy beans or 

Yellow tur dal, also known as Arhar dal or Toor dal, is a staple split lentil in Indian cuisine, prized for its yellow color, mild flavor, and soft texture when cooked. This versatile pulse is a good source of protein and fiber, rich in essential minerals like iron and magnesium, and is commonly used to make dals, soups, and stews, complementing rice or roti.