Whenever I think about pulses, the first thought that comes to my mind is that piping hot pulses (dal) served with rotis or rice. The boiled dal, tempered with Indian spices is a very comforting food and makes the Indian meal plate so interesting and colorful. In a way, until the dal is served after rice or roti, it also kick-starts gobbling. Sabzis or curries will follow next after the dal is served. Once a friend from the UK said you cannot imagine an Indian meal without a bowlful of pulses or dal (as we Indians call it). Such is the importance of dal in Indian cuisines.
For Indians, pulses or dal is also a very important source of protein. The reason is, as per a study, more than 30% of the Indian population is vegetarian. There is a small number of people who are turning vegan, for them as well pulses will be one of the most important sources of protein.

Before we discuss what the health benefits of pulses are, we will look at what the commonly available option of them in India. While there are many descriptions of pulses but we go with the one commonly accepted. As has been defined by The United Nation’s Food and Agricultural Organisation (FAO), as nothing but edible seeds from the leguminous family. The most commonly grown and consumed ones are legumes, peas, and lentils. Indians have a whole variety of pulses in different recipes – from making dals (lentil soups), to khichdi to sweets and savories.
The most commonly consumed pulses in India are – Arhar (toor) dal, Bengal (chana) dal, Mung, Masur, Chole (Kabuli Chana), Matar (dried peas), Rajma (kidney beans), Lobia (Black beans). In that, there are varieties like, whole grains, split variety, polished and unpolished ones. While they are easily available across India, but for organic buying, there are some trusted sites like Biomart.
Coming back to the health benefits of pulses – it serves as a great source of protein where meant or dairy products are not easily available or affordable. Due to the presence of higher protein content, doctors often suggest kids and grown up to increase the quantity of dals intake as compared to rice or roti.
For many of its benefits, Khichdi (different dal mixed with rice and light spices and sometimes vegetables) or Pongal (Dal and rice mixed) is part of a commonly eaten diet plan in India.
Pulses, according to various studies, have higher fibre content. So, if you to shed some kilos, add more of items made with pulses.
The colorful dal that you add to your plate, has high crucial mineral content like potassium. Pulses are advisable for pregnant women and infants as they have more folate (a Vitamin B component) content. This element builds new cells in the body. The colorful lentils, beans have low sodium content. And there’s more, consuming a soulful dal will not add too much fat to your body.
Yet another benefit of dal is it is gluten-free food and cholesterol free. So make sure you are adding more to pulses to your diet when you have drawn up the diet plan for the year.
Pulses are also advisable for the diabetic patient as they have lower glycemic count. The possibility of a spike in blood sugar level in blood is lesser when a person consumes pulses.



