Benefits of Pulse Consumption and their Types

Pulses occupy an important place in the Indian agricultural landscape. Diving deep into numbers, pulses are grown over an area of 23.8 million hectares with a total production of 18.6 million tons. The average yield of pulse in India stands at 735 kg/Hectares. The item is also an important source of protein and essential nutrients for the overall health of the population. Major pulse producing states in India are Madhya Pradesh, Uttar Pradesh, Gujarat, Karnataka, Maharashtra and Rajasthan. The country holds the unique distinction of being the largest producer, consumer and importer in the world. As a matter of fact, India contributes 20% to the total world production of pulses. Pulse exporters in India have been capitalizing on the international demand for Indian pulses. Pulses belong to the legume family and essentially include lentils and beans. Some of the commonly used pulses in India have been listed below:

TOOR:  Toor dal is one of the most widely used lentils in India and in particular the state of Gujarat. It is commonly known as yellow pigeon peas or arhar. It is popularly used in preparing hot and steaming curries. The lentil is also a part of the daily diet in the household of southern India owing to its balanced taste between sweet, spicy and sour. The Toor dal has an abundant amount of healthy carbohydrates, protein, fiber, iron and calcium. All the nutrients together help in digestion and lowering the risk of heart diseases. The item also helps in managing the weight issue.

CHICKPEAS: It has many names like chana, garbanzo and Bengal gram. Based on the size, this is found in two different forms. The larger bean with white skin is known as Kabuli chana while the smaller bean with darker skin is known as desi chana. Chickpeas have benefits like it has an abundant source of vitamins and minerals. The calorie density is low in chickpeas and can effectively manage blood sugar levels.

MUNG BEANS: Moong beans popularly known as green beans are small in size. The beans are actually native to India and one of the most famous pulses exporters in India. The beans can also be sprouted and used as tasty snacks. They add delight to the consumption of salads. Mung is an important ingredient in India’s national food khichdi. Mung beans are extensively used for preparing yellow dal and curries. Mung beans are full of important nutrients like Vitamins, minerals, amino acids, protein. It also has a rich level of ant-oxidants present in it. Regular consumption helps in reducing cholesterol, aiding digestion and reducing blood pressure along with sugar level. 

URAD: This is very similar to Mung. The earth flavor is ideal for the taste buds of sophisticated people. These varieties of pulses are primarily used for preparing daal makhani a creamy curry in India. URAD is full of healthy nutrients like Vitamin B, Protein, Fats, Carbohydrates, Iron, Calcium, magnesium and potassium. Regular consumption helps in reducing cholesterol, aiding digestion and reducing blood pressure along with sugar level.

MASOOR: This is a red lentil brown in color with an orange interior. It is used regularly in the northern part of India for preparing delicious soups and curries. This lentil contains healthy ingredients like fiber, protein Calcium, magnesium and potassium. Intermittent consumption can help in reducing cholesterol, aiding digestion and reducing blood pressure along with sugar level. This is also an anti-aging food, boosting the immune system and reducing cell damage.

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