Mysuru: Pulses have been the backbone of Indian cuisine, shaping its rich and vibrant culinary traditions. From the colourful beans of the Himalayas to the field beans of Tamil Nadu, the moth beans of North Karnataka, the lentils of West Bengal, the cowpeas of Odisha, the toor of Maharashtra, the horse gram of Andhra Pradesh, the moong of Madhya Pradesh, the urad of Uttar Pradesh and the valar papdi of Rajasthan — India’s pulse diversity is truly remarkable.
To celebrate this incredible heritage, Sahaja Samrudha, in collaboration with Vishwa Agro Tech and Bio Tech, is organising 'Desi Dal Mela' on Apr. 5 and 6 at Nanjaraja Bahadur Choultry in city between 10 am and 8 pm.
