Dal makhani, dal fry, sambar are but some of the popular Indian dishes made with pulses as the main ingredients. Pulses of different varieties, flavours and colours—whole, split or without skin—make for varied flavours and cuisines. Whether eaten with rice or chapatti or cooked as a separate dish or blended with vegetable and even meats or used for making savouries and sweets, pulses or dals have a special place in Indian cuisines across different regions across the country.