World Pulses Day Special: Celebrating the Nutritional Powerhouse of Indian Diets

When it comes to Indian diets, one important part is the dried version of peas and beans called pulses. Pulses, lentils, legumes, beans, and peas have been part of daily diet for times immemorial. The traditional Indian diet is healthy and nutritious and revolves around dal, bhaat (rice), sabzi (vegetables) and chapati. Moong ki Dal and Kali Dal are popular fare in homes in North India.

On World Pulses Day, let's celebrate the incredible versatility and nutritional benefits of pulses! As we know, pulses are the edible seeds of the legume family, including peas, beans, and lentils. Some, like green French beans, papdi, green peas, and broad beans, are enjoyed fresh, while others, like moong, urad, chana and masoor, are consumed dried or sprouted. Regardless of their place of origin, most of the pulses are available world-wide and have become widely naturalized outside their native regions. Additionally, greens combined with dal, such as Methiwali Dal, make for healthy preparations.

Beans are dried as quickly as possible after picking to preserve their flavour and texture. There used to be a time when most of the pulses were sundried, but now in the present days of automation, most of it is artificially dried. Most pulses are widely available and the lesser known varieties can usually be found in specialized stores in wholesale grain market. Pulses keep well and are easily reconstituted but should be stored in a cool and dry place. The normal shelf life of dried beans and pulses is six to nine months, then they begin to harden and shrivel.

All types of beans and lentils are high in protein and 30 per cent more is released if they are eaten with a cereal. That is why, in India, dal is eaten mostly with rice or roti. Most pulses need soaking and cooking, the exact time depends on the particular type and quality of the bean. Beans and lentils should be picked over before washing and soaking to remove any stones or pieces of grit.

In honor of World Pulses Day, try these nutritious and delightful recipes:

• Turai Aur Moong Ki Dal: A refreshing blend of ridge gourd and moong dal.

• Mixed Kali Dal: A hearty mix of various black lentils.

• Kali Dal: A classic North Indian favorite, also known as Maah ki Dal.

• Methiwali Dal: A healthy mix of fenugreek leaves and lentils.

• Maa Cholian Di Dal: A traditional Punjabi dish featuring black gram and kidney beans.

• Chana Dal Padwal: A unique combination of snake gourd and split chickpeas.

• Chole Chana Dal: A flavorful dish combining chickpeas and split chickpeas.

• Sookhi Urad Dal Amritsari: A dry preparation of black gram.

• Rajasthani Panchmel Dal: A delightful mix of five different lentils.

• Ambe Dal: A tangy and refreshing raw mango and lentil salad.

Celebrate World Pulses Day by embracing these incredible recipes and honoring the humble pulse—a true nutritional powerhouse!