Pulses are nutritional powerhouses in today’s healthy, sustainable food environment. Pulses like beans, lentils, and peas provide sustainable protein and critical minerals.
This blog will explore 11 different types of pulses and their amazing health advantages. Understanding the variety of pulses can add variety to your diet and provide several health benefits.
Pulses are edible legume seeds with high protein and fibre content. Pulses are collected for their dry seeds, unlike other legumes. Beans, lentils, chickpeas, and peas are nitrogen-fixation-free.
Pulses have been farmed for thousands of years and are grown in many nations. They help in fixing which nitrogen improves soil fertility, making them crucial to worldwide agriculture.
Pulses are a staple in many traditional cuisines, contributing to food security, especially in meat-restricted areas.
Exploring 14 different types of Pulses
1. Chickpeas (Garbanzo Beans):
These adaptable pulses have a nutty flavour and buttery texture. Middle Eastern, Mediterranean, and Indian cuisines use them frequently. Chickpeas are rich in protein, fibre, and minerals. They aid digestion and lower cholesterol.
Lentils are red, green, and black. They provide protein, fibre, and folate despite their size. Low glycemic index lentils help control blood sugar. They also help regulate weight, heart health, and digestion.
4. Black Beans:
Black beans, a Latin American favourite, are petite, glossy, and sweet. Fibre, protein, and antioxidants make them healthy. Due to their antioxidant content, black beans help digestion, control blood sugar, and prevent chronic diseases.
5. Split Peas:
Dried mature peas split in half make split peas. They’re yellow or green. Split peas are rich in potassium, magnesium, and dietary fibre. They improve digestion, weight management, and cardiovascular health.
Asian cuisine uses little, green, mildly sweet mung beans. They are high in plant-based protein, fibre, and antioxidants. Mung beans help digestion, skin, and inflammation.
7.Masoor Dal (Red Lentils):
Masoor dal—red lentils—is a popular Indian pulse. It cooks fast and tastes earthy. Masoor dal provides protein, fibre, iron, and folate. It helps digestion, maintains heart health, and delivers critical nutrients.
8. Toor Dal (Pigeon Peas):
Indian families eat toor dal. It tastes slightly sweet and nutty. Toor dal has protein, fibre, and complex carbs. Vitamins and minerals aid digestion, energy, and cardiovascular health.
9. Chana Dal (Split Bengal Gram):
Indian cuisine uses split Bengal gram chana dal. It tastes nutty and feels gritty. Chana dal provides protein, fibre, iron, and manganese. It helps digestion, controls blood sugar, and manages weight.
10. Moong Dal (Split Yellow Mung Beans):
Moong dal is a versatile and popular Indian pulse. It’s smooth and mildly sweet. Moong dal provides protein, fibre, and antioxidants. It improves digestion, weight loss, and overall health.
11. Chawli (Black-Eyed Beans):
These nutritious pulses taste great. They are rich in plant-based protein, fibre, minerals, and vitamins. Indian pulses improve digestion, heart health, blood sugar management, weight management, and overall well-being!