Native Pulses

Native pulses are the traditional, locally adapted legume varieties that have been cultivated in India for generations. They often come from desi seeds that are regionally grown, such as in Maharashtra’s hills, Rajasthan plains, and South Indian districts. These pulses are typically:

• Whole, unpolished, and minimally processed — preserving nutrients and flavour.

• High in protein and fibre, making them staples for vegetarian diets.

• Used widely in everyday cooking — dals, curries, snacks, sprouts, khichdi, usal, stews, and salads.

• Nutritious and often preferred for traditional recipes due to richer flavour and good digestibility.

Common Native Pulse Varieties

• Whole Desi Green Moong (Hirve Moong) — naturally grown whole green gram.

• Whole Moth Bean / Matki — versatile in usal, sprouts, and salads.

• Whole Desi Kala Chana (Black Gram / Chana) — small, high-flavour chickpeas.

• Whole Desi Red Masoor — native red lentils.

• Kabuli Chana — larger chickpeas, excellent for curries and salads.

• Desi Lobia Black Eye (Chavali) — nutritious legumes used in various dishes.

• Whole Black Peas (Black Vatana) — tasty and hearty pulse for traditional cooking.

• Whole Desi Black Gram / Udad — often cooked as dal or used for batter.

• Heirloom Rajma / Native Beans — regional kidney bean varieties.

• Whole Desi Horsegram (Hulga) — rich in iron and often used in health-focused recipes.