Adding Pulses in Powder Form to Bread

I would like to add powdered pulses (dried and ground) to the bread flour and experiment on the flavour of bread.

1. Does anyone have any experience with this?


2. Will fermenting the powdered pulse (with bread flour) have any bad effect (like toxin formation, bad taste, etc...)?


3. What pulses do you recommend to begin with?

I live in India. And I can only experiment with locally available pulses.