11 types of Pulses you should eat

The dry, edible seeds of plants in the legume family is called Pulses. Pulses grow in pods and come in a variety of shapes, sizes and colors. Pulses are a heart healthy food choice. One of the simplest, saturated fat-free, and most affordable ways to eat a protein-rich diet is to make pulses. If you’ve been ignoring pulses in your diet, now is a good time to appreciate them. This is the right chance to know right choice of food specially for vegetarians. Just order from our Indian supermarket Zurich/ Indian supermarket/ Indian shop Geneva/ online Indian grocery.

Indian pulses are usually available in three types: the whole pulse, the split pulse with the skin on, and the split pulse with the skin removed.

Incredible benefits of Pulses

UN General Assembly has declared 2016 the International Year of Pulses. There are nearly 173 different countries grew and exported pulses. Pulses are the major source of protein and this means they can be particularly important for people who do not get their share of protein by eating meat, fish or dairy products. Even if you are a non-vegetarian or vegans, have your daily share of pulses.

Additionally, Being leguminous crops, they help in restoring soil fertility by utilizing nitrogen from the air (nitrogen fixation). Therefore, pulses are mostly grown in rotation with other crops. Pulse crops are important components of production systems that are resilient to climate change.

Pulses are part of a healthy, balanced diet and have been shown to have an important role in preventing illnesses such as cancer, diabetes and heart disease. Pulses are a low fat source of protein, with a high fiber content and low glycemic index. India is the largest producer as well as consumer of pulses.

As well as, researchers have reported that regular consumption of pulses may reduce the risk of heart disease, diabetes and certain types of cancer. It is good to consume more of protein and less of carbs at night to keep your digestive system working well.

Types of amazing Pulses and how to cook them

Hundreds of different varieties of pulses are grown around the globe. Pulses are healthy, nutritious and easy to cook with. Growing pulses also promotes sustainable agriculture, as pulse crops help decrease greenhouse gases, increase soil health, and use less water than other crops. Here come 11 common pulses,

1. Dry Peas
2. Lentils
3. Chickpeas
4. Kidney Beans
5. Pigeon Peas
6. Bambara Beans
7. Cowpeas
8. Soybeans
9. Vetches
10. Faba Beans
11. Lupins

In a regular home kitchen, the technical difference between lentils, beans, and pulses is not of much importance or use. They are all stored in air-tight containers on the same shelf right next to each other. Whole lentils (with skin) and dried beans and peas are similar in their cooking times and often the same basic recipe can be used for all. They also need to be soaked overnight or for 8-10 hours for better cooking. Since they are whole seeds, these lentils and beans can also be sprouted. Sprouting lentils and beans not only increases their protein content, it also makes them easier to digest. 

Split and Skinned lentils like yellow moong, red lentils, pigeon peas, white urad etc are similar in their cooking times. you should let them soak for just about 3-4 hours or even lesser. Lentils like red lentils (masoor), yellow moong dal, and arhar dal (split pigeon pea) can be cooked with just 30 mins of soaking time.

Eating more dietary pulses can increase fullness, may help manage weight. You can get canned pulses, dry pulses and masalas to add more taste at our online Indian shop/ Indian shop near me/ tapioca hidratada.