What is another word for ex-pulses?
Pronunciation: [ˈɛkspˈʌlsɪz] (IPA) 
Ex-pulses is a term used to describe the leftovers of dried beans after the outer layer has been removed. These pulses come in several varieties, each with their unique names. The most common type is called split peas, often used in soups and stews. Other ex-pulse varieties include red lentils, chickpeas, black-eyed peas, and yellow split peas. These pulses are popular in many cuisines worldwide, from Middle Eastern hummus, Indian dal, and Mexican refried beans. Ex-pulses are an excellent source of protein, fiber, and other essential nutrients, making them an important part of a healthy diet. Whether you call them pulses, legumes, or beans, these versatile ingredients can add delicious and nutritious flavor to any dish.
