Pulses in India are known as Dal. Pulses are used to make a wide variety of food in Indian cuisine. Desserts are commonly made with pulses. Pulses are protein powerhouses and are a particularly great choice for vegetarians. Pulses are a low-glycemic index item, causing just a little spike in blood sugar.This cuts the risk of developing diabetes and helps diabetics manage their blood sugar levels.
Such pulses provide us proteins besides other ingredients. These pulses have maximum protein content and is best to eat from nutrition point of view. Adding pulses to your diet is a great way to eat healthier. They are full of protein, fiber, iron and so many other nutrients. Its plus points is Vitamin B that helps produce red blood cell.
Types of pulses like:
Mung Beans : Mung Beans also known as green gram are little green seeds. Mung beans are used for both sweet and savory dishes in Indian cooking.
Urad Dal : Urad Dal also known as black gram, black lentil. Urad has an earthy flavor and an unusual mucousy texture when it’s cooked. The popular, and amazing, Dal Makkhni is made with urad.
Masoor Dal: Masoor Dal is a brown skinned lentil that is orange in color. Masoor dal has a pleasant earthy flavor and is very common in Northern India. It is commonly used to make dal, soups and stews.
Pigeon Pea (Toor Dal) : This is the most important pulse in a Gujarati household. . The famous "Gujrati Dal" made with this pea where the balance between spicy, sweet and sour is most important.
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