Globally, the vegetarian population depends heavily on pulses as a major source of proteins. The dietary system for the vegetarian population requires a balanced combination of cereals and pulses to provide essential amino acids that the human body cannot synthesize. Besides proteins, pulses are rich in carbohydrates, soluble and insoluble fibers, and several minerals and vitamins. Nonetheless, the supply of pulses has always been shorter than the demand. Efforts are being made to develop insect-pest and disease resistant and climate resilient varieties to increase production and productivity through crop improvement techniques. Availability of pulses is also negatively affected by the losses that take place at various postharvest handling, transport and processing stages. If the postharvest losses can be contained, more pulses can be made available for human consumption. Pulses attract insects from the field itself, which get carried to the storage go-downs after harvesting and threshing. During the congenial environmental conditions, huge losses take place due to increased insect activities, and quantitative as well as qualitative losses take place. Minimal processing of pulses before consumption is required to minimize antinutritional substances, improve culinary properties, and enhance the bioavailability of nutrients. Dehusking and splitting, referred to as pulse milling, is the most prevalent method for reducing the anti-nutritional compounds. Pulses can also be used in powder form for making secondary and tertiary processed products. Milling byproducts obtained from pulses also contain proteins, fiber, and phenols; hence, they can effectively be utilized for edible purposes in combination with cereals and other ingredients.