There is nothing more important in an Indian kitchen pantry than overflowing jars of pulses. Younger generations may not be as knowledgeable about Indian pulses as their mothers are, but older generations will surely have a little trouble when it comes to cooking. Pulses are legumes, or dried seeds from legume pods, which contain lentils and beans. Pulses belong to the legume family. Though most people think of daal as a lentil, the term refers to the part of a pulse that has been halved, for example, channa becomes channa daal when it is halved. Pulses come in different variations, with three major types – whole pulses on their own, split pulses with the skin still on, and skinless pulses. These colorful delicacies are a staple in any Indian kitchen. They add vibrant colors and an extra dimension of flavor to your regular meal.
There are more than 20 varieties of pulses available, and their dietary properties make them ideal for what you are trying to achieve. And the best thing is, there are a variety of dishes you can prepare with pulses in your kitchen, such as starters, main course, and sweet dishes. Along with that, a few popular dishes like dal, pakoras, and desserts like halwa can also be prepared. But what about its preparation? Is your kitchen clean and pest-free? Because when your kitchen is full of itineraries then you need to be careful to keep them away from the reach of cockroaches and ants. But due to running time, people often miss those little things. So to make things easier you can hire cockroach control in Bangalore for your kitchen itineraries. Sounds cool! Isn’t it?
The following list summarizes the most common types of pulses used in India, alongside their nutritional values.
Toor: Gujratis use yellow pigeon peas, or toor, as part of their curries using tadka sauce. They are one of the most important lentils in your diet. Separated pigeon peas provide a balance between sweet, spicy, and sour flavors and are a staple in Gujrati daals and South Indian bise bele bhath.
- High in iron and calcium
- Helps in good digestion
- Manage your weight by keeping you full for longer.
- Abundantly rich in healthy carbohydrates.
- A great source of protein.
- Lowers the risk of heart disease.
Mung beans are small, green beans with a rough texture, commonly used as a pulse in India. It is common to sprout mung beans for salads and serve them as snacks. Split mung beans are used in making yellow daals and curries, and are an essential part of Indian Khidchi dishes.
- Lowers the cholesterol level
- Rich in amino acids that are vital for the body.
- Can easily prevent heat stroke
- Good for digestion
- Full of vitamins and minerals
- Best plant-based source of protein
- Contain very few calories
Pulses such as chickpeas, garbanzo beans, and Bengal gram are found in several varieties depending on the size. The smaller form is known as desi channa. Larger beans of the Kabuli channa that have white skins can be added to varieties of Spanish stews too that are quite popular to have.
- High in protein
- Rich in vitamins and minerals
- A great weight management substance
- Have low calories density
- Improves digestion level
- A perfect replacement for meat
Red lentils known as masoor are brown and have an orange interior. Often found in North India, which is used to make daals, soup, and other curries too.
- Lowers the cholesterol level
- Highly rich in dietary fibre
- Helps in the reduction of cell damage
- Greatly helps in weight loss
- Rich in magnesium and calcium
- Perfect for diabetic persons
- A preferable anti-aging food
- Boosts up the immunity system
Urad has an earthy flavor and is similar in size to mung beans. They are black, as well as the same size as mung beans. You can make daal makhani, an Indian type of creamy and favorable daal. You can serve it with dosas and idlis.
- Highly rich in fibre
- Greatly improves digestion
- Source of vitamin B
- Abundantly rich in iron, calcium, magnesium
- Regulates good blood circulation
- Completely advisable for pregnant women
- Prevent any kind of heart problems
It’s hard to imagine a typical Indian table without daals, one of the most important aspects of the diet. They are colorful, nourishing, and full of vitamins and minerals. It’s a good idea to eat them regularly to boost your health.