It is called so due to the presence of small and
different coloured local pulses. It can be eaten as
boiled, baked or as a dal. The whole grain is
soaked and then fried or boiled to make dal.
Local Name: Riyans/ Navrangi/ Satrangi
Nutritional Constituents: Water 10.4 g, Protein
25.0 g, Fat 0.6 g, Iron 6.0 mg, Calcium 450 mg,
Phosphorus 393 mg, Fiber 4.8 g.