What is the term for the seeds of legume plants that are commonly used in cooking?

The term for the seeds of legume plants that are commonly used in cooking is "pulses." Pulses encompass a variety of legumes that are harvested for their dry seeds, such as lentils, chickpeas, and beans. They are known for high protein content, fiber, vitamins, and minerals, making them a nutritious option in many diets. Pulses are distinct from other categories such as grains, which come from cereal crops, and nuts, which are generally hard-shelled fruits. Understanding the classification of foods not only helps in recognizing their nutritional benefits but also in making informed culinary choices. Pulses play a significant role in plant-based cooking and vegetarian diets due to their versatility and health advantages.