Pulses and beans serve as a natural protein source, rich in fiber, and are integral to Asian cuisine, particularly in vegetarian dishes. Among the various pulses, some are utilized in their whole form, while others are split, and those with the husk removed are referred to as dal. Each type of pulse may have different soaking times, depending on the recipe, and it is advisable to refer to your cookery book for specific instructions. Since pulses and beans are agricultural products, despite machine cleaning, it is essential to carefully inspect and thoroughly wash them before use.