Can you think of Indian cuisine without pulses? Impossible, eh!

Pulses complete the Indian palate, be it grand or simple. It goes with everything we cook.

Our ancestors knew better. All these tasty meals you eat were invented centuries ago by unknown master-chefs and unsung womenfolk, who gave us a rich variety of healthy dishes.

And they put health above everything else, and the result was a wider use of different pulses in Indian cooking.

So what are those?

In this article, we’ll discuss the top 4 Indian pulses and their health benefits.

Chickpeas

Chickpeas, also known as garbanzo beans, are an important staple in Indian cuisine. They are loaded with protein, fiber and essential vitamins (thiamine and vitamin B6) and minerals.

Chickpeas are rich in folate, iron, manganese and phosphorus. They can help reduce your bad cholesterol levels, improve digestion and promote weight loss.

They are also an excellent source of antioxidants, which can help protect you against chronic diseases such as cancer and heart disease.

Moong Dal

Moong dal, also known as mung beans, is a low-calorie, high-fiber pulse.

It is an excellent source of plant-based protein, and is easy to digest.

Moong dal is rich in antioxidants, which can help protect you against inflammation and chronic diseases.

It is also a good source of iron, which is essential for blood production as well as its healthy circulation.

Masoor Dal

Masoor dal, also known as red lentils, is a popular pulse in India.

It is an excellent source of dietary fiber, plant-based protein and essential vitamins & minerals.

Masoor dal is rich in folate, iron and potassium, making it an excellent choice for maintaining your heart health.

It is also low in calories and high in fiber, making it an ideal food for your weight loss.

Toor Dal

Toor dal, also known as pigeon peas, is a high-protein, low-fat pulse.

It is rich in fiber, vitamins, and minerals, including folate, iron and magnesium.

Toor dal can help regulate your blood sugar levels and reduce your risk of heart disease.

It is also an excellent source of potassium, which can help maintain your healthy blood pressure levels.

FAQs

What are Pulses?

Pulses are the edible seeds of legumes, such as beans, chickpeas, lentils and peas.

They are commonly used in many cuisines worldwide, including Indian, Middle Eastern and Mediterranean, and are an excellent source of plant-based protein, fiber and other nutrients.

Importantly, they are a sustainable, affordable and versatile food option.

They can be cooked in a variety of ways and used in a range of dishes, from curries to mouthwatering stews.

What are the Benefits of Indian Pulses in General?

Health benefits associated with Indian pulses are many. Here are some of the top benefits in general.

• Excellent sources of plant-based protein, making them an ideal food for vegetarians and vegans.
• High in dietary fiber, which can help regulate your digestion, reduce constipation and promote feelings of fullness.
• Contain essential vitamins and minerals such as zinc, iron, folate, magnesium and potassium, which can help maintain your healthy blood pressure, support healthy brain function and promote healthy blood cells.
• Low in fat and calories, making them an excellent food for your weight management and reducing your risk of chronic diseases such as heart disease and diabetes.
• Have a low glycemic index, which means they can help regulate your blood sugar levels and reduce your risk of developing type 2 diabetes.
• Good sources of antioxidants, which can help protect your body against oxidative stress and reduce your risk of chronic diseases such as cancer and heart disease.
• Can be used in a variety of dishes, from curries to salads. They can also be used to make vegetarian burgers, dals and soups.
• They are environmentally sustainable crops, as they can improve soil health and reduce the need for synthetic fertilisers and pesticides.

It is for these many reasons that they still remain the most sought-after food staples in India.

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Sources: NCBI (1, 2), Nutritiondata, USDA, URMC, Healthline.