Pulses are nothing but the edible seeds of plants in the legume family. They grow in pods and come in different sizes, shapes, and colors. Pulses, also known as ‘Dal’ in Hindi are an integral part of a meal across the Indian Subcontinent.
There are various varieties of dal, each having its unique properties. Let’s discover the different varieties and get to know them better.
It is quite easily found in most homes. This comes in a yellow colour but once they have been skinned from the original green colour. Though, both the varieties are edible. It gets easily cooked & digested and is rich
in iron & potassium content. Mung beans have been eaten by Indians for thousands of years.
This is a beige lentil with yellow insides. Tur dal is one of the most popular pulses in Gujarati households. It is used for various curries and stuffing as well. The nutty
flavour of dal is delicious and hence it’s used in making the popular ‘Gujarati Dal’.
Also known as split Bengal gram, this pulse has a nutty flavour. Due to its adaptable nature, it’s easy to cook with different kinds of vegetables. It is rich in minerals, iron,
and protein. Chana dal tastes like sweet corn and is one of the most popular lentils in Indian households.
Masoor dal is available in 2 varieties: black (non-split) and red (split). A person does not need to soak it before cooking, because it is slightly soft. Masoor dal has an
earthy flavour and is quite common in Northern India. It is commonly utilized to make dal, soups and stews.
This variety of pulse is quite rich in proteins & Vitamin B. There are two varieties available: white (husked) and black. The creamy white version has a milder flavour as
compared to its black counterpart. Urad dal is very similar to mung beans in terms of sizes but tastes very different. Popular food ‘Dal Makhni’ is also made with Urad dal.
It is oval in structure and has a black dot in it. It is most commonly known as Cowpea in English and ‘Lobiya’ in Hindi. This is rich in essential vitamins and minerals
including vitamin A, B1, B2, iron, potassium, magnesium, calcium, etc.
This is a whole dried pea, which is an important ingredient in many street foods in India. It is a great source of cholesterol-lowering fibre and is available throughout the year.
Green peas help you protect against much severe illness as well as its very high source of protein.
It has a strong earthy flavour along with a silky texture. One needs to pre-soak and boil for 30 minutes to ensure a safe diet. Kidney beans commonly
known as Rajma, used for cooking a popular dish called ‘Rajma Chawal’.
This is available in three variants: Chana (brown), Cholia (green), and Chhole (white). One can consume it after boiling because only after this it becomes soft and easy to consume.
If you’re familiar with the Maharashtrian food, you must have come across a dish called Bhagar. Bhagar is a type of rice, also known as Sama ka chawal, Variche Bhaat, Varai, or Barnyard Millet. Typically
it is used in the times of fasting. The dish made from Bhagar is entirely gluten-free and can be savored at any time of the day. Bhagar is famous for it’s delicious tastes and nutritional values across the state of Maharashtra.
• First and foremost, it is largely consumed as food. Corn flour/ Flakes, Corn syrup and cornstarch are the known consumable items that we often talk about.
• It is also used for feeding the animals as it acts as a major source of food to them, especially cattle and poultry animals. It is also helpful in soap making
as its oil is an important ingredient. Maize is also used in lubrication and in breweries and distilleries.