Pulses & Dals

From a simple bowl of pappu to idli batter and pesarattu, pulses are the backbone of the Andhra kitchen. This collection includes whole pulses for sprouting, soaking and grinding, and split dals for quick everyday cooking.

Products are listed with their Telugu names — pesalu, minumulu, kandipappu, senagapappu, ulavalu — alongside their English and Hindi equivalents.