Description

Pulses and beans are a natural source of protein, high in fibre and used extensively in Asian cooking, especially by vegetarians. Of the many pulses, some are used whole, others are split and those with the husk removed are called Dal. All pulses require soaking – times vary according to recipes and you should consult your cookery book.pulses and beans are agricultural produce and although this product has been machine cleaned, it should be examined carefully and washed thoroughly before use.