Dal and Pulses are an important part of the diet and health of most Indians.“Dal and Pulses are important in our daily diet as they are a good source of protein, especially for vegetarians.Dal and Pulses high in fiber, have low fat, no cholesterol, high protein, low glycemic index and high nutrient foods.Whole pulses can also be sprouted. Sprouting increases the health quotient of the pulses. "Sprouts have more protein, minerals, and vitamin and are easy to digest than the dried seed.Dals are frequently eaten with flatbreads such as rotis or chapatis or with rice, a combination referred to as dal bhat. Dal and pulse high in protein relative to other plants.Dal and Pulses used to make a wide variety of food in Indian cuisine. Desserts are commonly made with pulses. Pulses are often ground into flour, such as besan (garbanzo bean flour). This flour is used to make a huge variety of foods such as vegetable pakora, khandvi, kadhi, sev, puda and so much more the list of things you can cook with garbanzo bean flour is literally endless. Dal and Pulses also soaked and then ground into a paste often with soaked rice to make dishes like dosa and idly.