Pulses and legumes are an important source of protein and nutrients in many diets around the world. Some of the most commonly consumed pulses and legumes include chickpeas, lentils, beans, peas, and soybeans.

In India and many parts of Asia, lentils and chickpeas are staples in vegetarian diets and are used in a variety of dishes such as dal, chana masala, and hummus. In Latin America, beans are a popular ingredient in dishes like black bean soup and refried beans. Peas are also a commonly consumed legume in many parts of the world and are often used in soups and stews.

The major producers and exporters of pulses and legumes include India, Canada, Australia, and the United States. These countries produce a wide range of pulses and legumes, and their products are exported to many parts of the world. Pulses and legumes are often used as an affordable and sustainable protein source in developing countries, and their popularity is growing in western countries as people seek out plant-based protein alternatives.

As more people turn to plant-based diets, the demand for pulses and legumes is expected to continue to rise. They are versatile, affordable, and packed with nutrients, making them a great addition to any diet.