Pulses and beans are nutritious, economical and widely available. These are very high in protein and fiber, and are low in fat. These are nitrogen-fixing crops that improve the environmental sustainability of annual cropping systems.
Bean is a common name for large seeds of several genera of the flowering plant family Fabaceae (also known as Leguminosae) which are used for human or animal food. The term bean usually excludes legumes with tiny seeds and which are used exclusively for forage, hay, and silage purposes.
Chana Dal ( Chick Peas )
Split Bengal gram is the most popular legume from List of Indian Dals. Chana dal is delicious, nutritious and easily digested. Indian cooking is resisted with the huge use of Chana dal in different ways. Chana dal is baby chickpeas that has been split and polished. Chana dal is highly nutritious even when is roasted or powdered to make the besan i.e. chickpea flour or Bengal gram flour. It has a rich flavour and aroma. In India, almost every region has some special delicacies and recipes made with split Bengal gram. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes. Combined with rice and roti, it provides the essential amino acids for complete protein. Chana or Bengal Gram is hulled and split which is a pale yellow split dal with a nutty aroma, often used for Indian cooking. The split yellow gram dal is further pulverized to form gram flour or Besan also used frequently in India. Chana dal is good for diabetics because it has a low glycaemic index. These foods can help people with diabetes control their glucose levels. Bengal gram is widely appreciated as health food. It is a protein-rich supplement to cereal-based diets, especially where people are vegetarians and would not consume meat. It offers the most practical means of eradicating protein malnutrition among vegetarian children and nursing mothers. It has a very important role in human diet in our country. It is milk and egg-free, wheat-free, low in fat, high in protein. Health Benefits of Chana Dal 1. Chana dal is high in fibre and helps to lower cholesterol. 2. It also has a very low hypoglycaemic index, which is important for those with diabetes. 3. Chana dal is a helpful source of zinc, folate, calcium and protein. 4. It is low in fat and most of it is polyunsaturated. 5. Chana dal is extremely delicious in taste, full of nutritious and can be digested easily.
Toor Dal ( Yellow Peas )
Toor Dal is commonly known as the Tuvar dal or Arhar dal. Skinned and split Tuvar dal is the most widely-used form of the lentil. In Vegetarian Indian cooking, it provides the requisite proteins for a balanced meal. These yellow split peas can be made into dal which is served with side dish of vegetables, rice or flat breads, which we call as dal tadka, dal fry, tuvar Dal, sambhar, etc. The split lentil (Toor Dal) is slightly sweet, having nutty flavour, easily digestible and absorbs the flavour of other spices quickly. The United States Department of Agriculture notes that beans and peas such as Toor dal can be counted in both the protein and vegetable subgroups of the government's healthy eating plan. This is because legumes such as Toor dal are an excellent source of nutrients and plant protein, and they also contain dietary fibre. In essence, legumes are nutritionally similar to poultry, meat and fish, though they represent a low-fat and low-cholesterol alternative. Legumes such as Toor dal provide essential nutrients, fibre and protein for vegetarians as well as those who wish to merely limit their meat consumption. Legumes such as Toor dal are a healthy source of dietary fibre, which can help to prevent constipation. A diet that includes healthy dietary fibre can also reduce your risk of chronic diseases. Regularly eating legumes as part of an overall healthy diet can lead to a lower risk of heart disease, stroke, certain cancers, type 2 diabetes and cardiovascular disease. Health benefits of Toor dal: 1. Toor dal is also an excellent source of carbohydrates, which your body needs for energy. Legumes such as Toor dal contain complex carbohydrates, which are recommended because of their increased Nutritional value. 2. It provides many of the nutrients your body needs, such as protein, fat, fibre and carbohydrates. 3. It also has a good amount of iron, calcium, magnesium, potassium and B vitamins. 4. It is high in dietary fibre, low in saturated fat, and cholesterol free. 5. Toor dal contains folic acid, an important vitamin. 6. It cures cough, poisoning effect, gas troubles, acidity, stomach pain and piles.
Gram flour, also known as garbanzo bean flour, or besan is a pulse flour made from ground chickpeasknown in a number of Asian countries as gram. It is a staple ingredient in Indian cuisines. Gram flour can be made from either raw or roasted gram beans. The roasted variety is more flavorful, while the raw variety has a slightly bitter taste.In the form of a paste with water or yogurt, it is also popular as a facial exfoliant in the Indian Subcontinent. When mixed with an equal proportion of water, it can be used as an egg replacement in vegan cooking. Gram flour contains a high proportion of carbohydrates, no gluten, and a higher proportion of protein than other flours.