Pulses are edible seeds of plants in the legume family that grow in pods and come in various shapes, sizes and colours. The United Nations Food and Agriculture Organization (UNFAO) recognises 11 types of pulses: dry beans, dry peas, dry broad beans, lentils, chickpeas, cowpeas, Bambara beans, pigeon peas, vetches, lupins and pulses. In India, pulses are an important source of protein for the largely vegetarian population.
What are pulses and their role?
The term “pulses” is limited to crops harvested solely for dry grain. The first evidence of pulses came 11000 years ago from the Fertile, a Middle Eastern region. They are among the most extensively used foods in the world as they can be grown in different climatic and soil conditions and they are important both economically and nutritionally. With protein and fibre, pulses are a source of vitamins and minerals, such as iron, zinc, folate, and magnesium. Pulses have phytochemicals, saponins, and tannins that possess antioxidant and anti-carcinogenic effects. It has anti-cancerous properties and is good for cardiovascular health, blood pressure, platelet activity, and inflammation. Pulses are high in fibre and have a low glycemic index, making them particularly beneficial for maintaining healthy blood glucose and insulin levels.
List of 50 Pulses in India with Name and Pictures
|
Pulse
|
Image
|
Pulse
|
Image
|
Pulse
|
Image
|
|
Black gram
|
 |
Kidney Beans
|
 |
Horse gram
|
 |
|
Chickpea/ Garbanzo beans
|
 |
Moth Beans
|
 |
Black-eyed peas
|
 |
|
Yellow split Pigeon peas
|
 |
Split chickpeas
|
 |
Pinto beans
|
 |
|
Red lentils
|
 |
Black chickpeas
|
 |
Navy Beans
|
 |
|
Yellow Lentils
|
 |
Soybeans
|
 |
Adzuki beans
|
 |
|
Field Beans
|
 |
Yellow peas
|
 |
Sword bean
|
 |
|
Mung beans
|
 |
Green peas
|
 |
Cowpeas
|
 |
|
Scarlet runner beans
|
 |
Yellow eye beans
|
 |
Red cowpeas
|
 |
|
White kidney beans
|
 |
French green lentils
|
 |
Groundnut
|
 |
|
Edamame
|
 |
Cranberry beans
|
 |
Lima beans
|
 |
|
Split peas
|
 |
Marrowfat beans
|
 |
Quinoa
|
 |
|
Tricolour quinoa
|
 |
Split black gram
|
 |
Green Field beans
|
 |
|
Bambara beans
|
 |
Green chickpeas
|
 |
Roasted split gram
|
 |
|
Roasted gram whole
|
 |
White lentil
|
 |
Green lentils
|
 |
|
Yellow lentils
|
 |
Brown lentils
|
 |
Velvet beans
|
 |
|
Jack beans
|
 |
Vetch
|
 |
Lablab
|
 |
|
Winged Bean
|
 |
Puy Lentils
|
 |
|
|
More on pulses
Not all the pulses mentioned above are for human consumption. Lablab and vetch, for instance, are grown as fodder for livestock animals. Further, all these pulses are not of Indian origin. For instance, kidney beans were brought to India from South America, though they are the staple diet for many of the people from North India. Beans such as edamame, are specialty beans that are imported and not commonly available. Many pulses and beans are cultivated for their oil or use in cosmetics or the pharmaceutical industry.
Some of the mentioned pulses such as lentils and Bengal grams are in various forms. They may be cooked as whole grains or split grains. Some are hard with the skin and for others, the skin is removed.
Significance of pulses in India
India is the largest producer and consumer of pulses in India. The top pulse-producing states of India are Rajasthan, Madhya Pradesh, Maharashtra, Uttar Pradesh, and Karnataka. Growing pulses is a sustainable agricultural practice as it improves soil biodiversity and intercropping. Pulses are a low-carbon future food and to fulfil the needs of the growing population, 39 million tonnes of pulses are needed by 2050. Among all pulses chickpea is the major pulse and ranks first in terms of area, production and productivity at the national level. The country’s primary pulses among Kharif crops are - pigeon pea/red gram, Black gram, green gram, Moth, and Horse gram. Tur/ arhar has the lion’s share of area (36%) and production (48%) followed by Urad bean and Mung bean. The main Rabi pulse crops are chickpeas, lentils, Field peas, Urad, Mung, kidney beans etc.
With the growing trend of adoption of vegan and vegetarian diets globally, the demand for Indian pulses continues to grow. The government is offering a push to farmers so that they can get healthy crops and security against unexpected weather conditions.
Certainly! Here’s a brief description of each pulse listed:
Black gram, also known as urad dal, is a small, black legume often used in Indian cuisine. It is rich in protein and iron and has a slightly nutty flavor. The whole black gram is often used in soups and stews, while split black gram, with its husk removed, is used in dals and idli batters. It is known for its high nutritional value and is often recommended for vegetarians to meet their protein needs. Its versatility and health benefits make it a staple in many kitchens.
Kidney beans, or rajma, are a popular legume characterized by their kidney shape and deep red color. They are widely used in various cuisines, particularly in Indian and Mexican dishes. Rich in protein, fiber, and iron, kidney beans offer numerous health benefits, including improved digestion and reduced risk of heart disease. They are commonly used in stews, salads, and chili. Before consumption, kidney beans must be cooked thoroughly as raw or undercooked beans contain toxins that can cause gastrointestinal distress.
Horse gram is a small, reddish-brown legume native to India and Sri Lanka. Known for its high nutritional content, it is rich in protein, iron, and calcium. Horse gram is often used in traditional Indian dishes like soups, stews, and porridge. It has a strong flavor and is believed to aid in digestion and weight management. It is also used in herbal medicine for its purported health benefits, including improved kidney function and blood sugar regulation. Horse gram is less common in Western cuisine but valued in regional Indian diets.
Chickpeas, or garbanzo beans, are round, beige legumes with a nutty flavor and a firm texture. They are a staple in Mediterranean and Middle Eastern cuisines, featured in dishes like hummus and falafel. Rich in protein, fiber, and several key vitamins and minerals, chickpeas offer various health benefits, including improved digestion and blood sugar control. They are versatile and can be used in salads, soups, and stews. Chickpeas also come in different varieties, such as black chickpeas and green chickpeas, each with unique flavors and uses.
Moth beans, also known as matki or moth dal, are small, brown beans native to India. They are rich in protein, fiber, and essential nutrients like folate and iron. Moth beans are commonly used in Indian cuisine, particularly in curries and sprouts. They have a slightly nutty flavor and can be used both in their whole form or sprouted. Sprouted moth beans are often added to salads and sandwiches for a nutritional boost. Their high protein content makes them a valuable addition to vegetarian diets.
Black-eyed peas are small, cream-colored legumes with a distinctive black spot on one side. They are known for their mild, earthy flavor and are commonly used in Southern and Mediterranean cuisines. Rich in protein, fiber, and essential vitamins like folate, black-eyed peas offer numerous health benefits, including improved digestion and heart health. They are often featured in dishes such as salads, stews, and casseroles. Black-eyed peas are versatile and can be used fresh, dried, or canned.
Yellow split pigeon peas, also known as toor dal, are a type of legume commonly used in Indian cuisine. They are characterized by their split yellow appearance and mild, nutty flavor. Rich in protein, fiber, and iron, toor dal is a staple in many Indian dishes, including dals and curries. It is easy to cook and digest, making it a popular choice for a nutritious meal. Toor dal is also known for its health benefits, including improved digestion and cholesterol levels.
Split chickpeas, or chana dal, are made by removing the outer husk of chickpeas and splitting them into halves. They have a yellow color and a slightly sweet, nutty flavor. Chana dal is commonly used in Indian cooking, particularly in dals, soups, and curries. Rich in protein, fiber, and essential nutrients, chana dal offers various health benefits, including improved digestion and blood sugar control. It cooks quickly and adds a hearty texture to dishes, making it a versatile ingredient in many recipes.
Pinto beans are medium-sized, oval-shaped legumes with a beige color and reddish-brown speckles. They are commonly used in Mexican and Southwestern cuisines, particularly in dishes like burritos, chili, and refried beans. Pinto beans are rich in protein, fiber, and essential vitamins, offering numerous health benefits, including improved digestion and heart health. They have a mild, earthy flavor and a creamy texture when cooked. Pinto beans can be used dried, canned, or fresh and are versatile in various culinary applications.
Red lentils, or masoor dal, are small, orange lentils that cook quickly and have a mild, slightly sweet flavor. They are commonly used in soups, stews, and curries in Indian cuisine. Rich in protein, fiber, and essential nutrients like iron and folate, red lentils offer several health benefits, including improved digestion and heart health. They break down easily during cooking, making them ideal for dishes where a smooth texture is desired. Red lentils are also a good source of plant-based protein for vegetarians.
Black chickpeas, also known as kala chana, are smaller and darker than regular chickpeas. They have a robust, nutty flavor and a firm texture. Rich in protein, fiber, and essential nutrients like iron and magnesium, black chickpeas are commonly used in Indian dishes, such as curries and salads. They are slower to cook compared to other chickpeas and require soaking before use. Black chickpeas are valued for their health benefits, including improved blood sugar control and digestive health.
Navy beans are small, white legumes with a mild flavor and smooth texture. They are commonly used in soups, stews, and baked bean dishes. Navy beans are rich in protein, fiber, and several essential nutrients, including folate and iron. They are known for their creamy texture when cooked and are often used as a base for hearty, comforting dishes. Navy beans are versatile and can be used in both savory and sweet recipes, making them a staple in various cuisines.
Yellow lentils, also known as moong dal, are split lentils with a yellow color and mild, slightly sweet flavor. They are commonly used in Indian cuisine in dishes like dals and soups. Rich in protein, fiber, and essential vitamins and minerals, yellow lentils offer various health benefits, including improved digestion and heart health. They cook quickly and have a soft texture, making them ideal for quick and nutritious meals. Yellow lentils are also used in both savory and sweet dishes.
Soybeans are versatile legumes native to East Asia. They are rich in protein, fiber, and several essential nutrients, including calcium, iron, and omega-3 fatty acids. Soybeans are used in various forms, including tofu, tempeh, and soy milk. They have a mild, nutty flavor and are often included in both vegetarian and non-vegetarian diets. Soybeans are known for their health benefits, including improved heart health and reduced risk of certain cancers. They are a staple ingredient in many Asian cuisines and are increasingly popular worldwide.
Adzuki beans are small, reddish-brown legumes with a slightly sweet flavor. They are commonly used in East Asian and Japanese cuisine, particularly in desserts and sweet soups. Rich in protein, fiber, and essential nutrients like iron and potassium, adzuki beans offer several health benefits, including improved digestion and heart health. They have a slightly nutty taste and are versatile in both sweet and savory dishes. Adzuki beans are also known for their traditional use in Asian herbal medicine.
Field beans, also known as fava beans, are large, flat legumes with a slightly bitter flavor. They are commonly used in Mediterranean and Middle Eastern cuisines, particularly in dishes like stews and salads. Rich in protein, fiber, and essential nutrients, field beans offer numerous health benefits, including improved digestion and heart health. They are often used in their dried form and require cooking before consumption. Field beans are versatile and can be used in a variety of culinary applications.
Yellow peas are small, round legumes with a pale yellow color and a mild, earthy flavor. They are commonly used in soups, stews, and porridges. Rich in protein, fiber, and essential nutrients like folate and iron, yellow peas offer several health benefits, including improved digestion and heart health. They have a slightly starchy texture when cooked and are often used in vegetarian dishes as a meat substitute. Yellow peas are versatile and can be used in both savory and sweet recipes.
Sword beans are large, flat legumes with a distinctive shape and a slightly nutty flavor. They are commonly used in Asian cuisines, particularly in Filipino and Indonesian dishes. Rich in protein, fiber, and essential nutrients, sword beans offer several health benefits, including improved digestion and heart health. They have a firm texture and are often used in stews and curries. Sword beans require thorough cooking before consumption to reduce their natural toxins.
Mung beans aresmall, green legumes with a mildly sweet flavor. They are commonly used in Asian cuisines, particularly in soups, salads, and stir-fries. Rich in protein, fiber, and essential nutrients like vitamins A and C, mung beans offer several health benefits, including improved digestion and immune function. They can be eaten in their whole form or sprouted, with sprouted mung beans being a popular addition to salads. Mung beans are versatile and nutritious, making them a staple in many dishes.
Green peas are small, round legumes with a vibrant green color and a sweet, slightly grassy flavor. They are commonly used in various cuisines, particularly in soups, stews, and salads. Rich in protein, fiber, and essential nutrients like vitamins C and K, green peas offer several health benefits, including improved digestion and immune function. They are versatile and can be used fresh, frozen, or dried. Green peas add a pop of color and nutrition to many dishes.
Cowpeas, also known as black-eyed peas or southern peas, are small legumes with a mild, earthy flavor. They are commonly used in Southern and African cuisines, particularly in dishes like stews and salads. Rich in protein, fiber, and essential nutrients like folate and iron, cowpeas offer several health benefits, including improved digestion and heart health. They are versatile and can be used dried, canned, or fresh. Cowpeas are known for their ability to thrive in various growing conditions, making them a staple in many regions.
Scarlet runner beans are large, colorful legumes with a vibrant red or orange hue. They are commonly used in Mediterranean and Mexican cuisines, particularly in soups and stews. Rich in protein, fiber, and essential nutrients like vitamins A and C, scarlet runner beans offer several health benefits, including improved digestion and heart health. They have a slightly sweet flavor and a firm texture when cooked. Scarlet runner beans are also grown for their ornamental value and vibrant flowers.
Yellow eye beans are small, cream-colored legumes with a distinctive yellow eye or spot. They are commonly used in various cuisines, particularly in soups and stews. Rich in protein, fiber, and essential nutrients like folate and iron, yellow eye beans offer several health benefits, including improved digestion and heart health. They have a mild, slightly nutty flavor and a creamy texture when cooked. Yellow eye beans are versatile and can be used in both savory and sweet dishes.
Red cowpeas are small, reddish-brown legumes with a slightly nutty flavor. They are commonly used in Southern and African cuisines, particularly in dishes like stews and salads. Rich in protein, fiber, and essential nutrients like folate and iron, red cowpeas offer several health benefits, including improved digestion and heart health. They are versatile and can be used dried, canned, or fresh. Red cowpeas are known for their ability to thrive in various growing conditions and are a staple in many regions.
White kidney beans, also known as cannellini beans, are large, white legumes with a mild, nutty flavor. They are commonly used in Italian and Mediterranean cuisines, particularly in soups, stews, and salads. Rich in protein, fiber, and essential nutrients like iron and magnesium, white kidney beans offer several health benefits, including improved digestion and heart health. They have a creamy texture when cooked and are versatile in various culinary applications. White kidney beans are often used in both savory and sweet dishes.
French green lentils, also known as Puy lentils, are small, dark green legumes with a slightly peppery flavor. They are commonly used in French and Mediterranean cuisines, particularly in salads, soups, and stews. Rich in protein, fiber, and essential nutrients like iron and folate, French green lentils offer several health benefits, including improved digestion and heart health. They hold their shape well when cooked and have a firm texture, making them ideal for various dishes. French green lentils are prized for their unique flavor and texture.
Groundnut, commonly known as peanut, is a legume with a nutty flavor and crunchy texture. It is widely used in various cuisines and is a popular snack in many parts of the world. Rich in protein, healthy fats, and essential nutrients like vitamin E and magnesium, groundnuts offer numerous health benefits, including improved heart health and digestion. They are used in various forms, including roasted, boiled, or as peanut butter. Groundnuts are versatile and can be used in both savory and sweet dishes.
Edamame are young, green soybeans harvested before they fully mature. They have a mild, slightly sweet flavor and a tender texture. Commonly used in Japanese and other Asian cuisines, edamame are rich in protein, fiber, and essential nutrients like vitamins C and K. They are often served as a snack or appetizer and can be enjoyed steamed, boiled, or added to salads and stir-fries. Edamame offer various health benefits, including improved heart health and digestion, and are a popular choice for vegetarians and vegans.
Cranberry beans are small, beige legumes with reddish-brown speckles. They have a mild, nutty flavor and are commonly used in Mediterranean and Latin American cuisines. Rich in protein, fiber, and essential nutrients like iron and potassium, cranberry beans offer several health benefits, including improved digestion and heart health. They have a creamy texture when cooked and can be used in soups, stews, and salads. Cranberry beans are versatile and can be used in various culinary applications.
Lima beans are large, flat legumes with a smooth texture and a mild, buttery flavor. They are commonly used in American and Latin American cuisines, particularly in soups, stews, and salads. Rich in protein, fiber, and essential nutrients like vitamins A and C, lima beans offer several health benefits, including improved digestion and heart health. They come in various colors, including green and white, and can be used in both fresh and dried forms. Lima beans are versatile and can be used in a variety of dishes.
Split peas are legumes that have been dried and split in half, resulting in a yellow or green color and a mild, slightly sweet flavor. They are commonly used in soups, stews, and porridges. Rich in protein, fiber, and essential nutrients like vitamins A and B, split peas offer several health benefits, including improved digestion and heart health. They cook quickly and have a soft texture, making them ideal for quick and nutritious meals. Split peas are versatile and can be used in both savory and sweet recipes.
Marrowfat beans are large, green legumes with a starchy texture and a slightly nutty flavor. They are commonly used in British and Mediterranean cuisines, particularly in dishes like mushy peas and stews. Rich in protein, fiber, and essential nutrients, marrowfat beans offer several health benefits, including improved digestion and heart health. They are often used in their dried form and require soaking before cooking. Marrowfat beans are versatile and can be used in a variety of culinary applications.
Quinoa is a small, round grain-like seed with a slightly nutty flavor and a fluffy texture when cooked. Native to the Andes region, quinoa is known for its high protein content and essential nutrients, including vitamins B and E. It is a complete protein source, making it a popular choice for vegetarians and vegans. Quinoa is versatile and can be used in salads, soups, and as a substitute for rice or couscous. It is also gluten-free and offers several health benefits, including improved digestion and heart health.
Tricolour quinoa is a blend of three types of quinoa—white, red, and black—offering a variety of flavors and textures. It has a slightly nutty taste and a colorful appearance, making it a visually appealing addition to dishes. Like other quinoa varieties, tricolour quinoa is rich in protein, fiber, and essential nutrients. It is versatile and can be used in salads, soups, and as a side dish. Tricolour quinoa offers the same health benefits as regular quinoa, including improved digestion and heart health.
Split black gram, also known as chana dal, is made by splitting black gram legumes and removing their husk. It has a yellow color and a mild, nutty flavor. Commonly used in Indian cuisine, chana dal is rich in protein, fiber, and essential nutrients. It is used in various dishes, including dals, soups, and curries. Chana dal is easy to cook and digest, making it a popular choice for nutritious meals. Its versatility and health benefits make it a staple in many kitchens.
Green field beans are small, green legumes with a slightly sweet, earthy flavor. They are commonly used in various cuisines, particularly in salads and stir-fries. Rich in protein, fiber, and essential nutrients like vitamins A and C, green field beans offer several health benefits, including improved digestion and immune function. They have a tender texture when cooked and can be used in both savory and sweet dishes. Green field beans are versatile and nutritious, making them a popular ingredient in many recipes.
Bambara beans are small, round legumes with a brown or reddish color and a slightly nutty flavor. They are commonly used in West African and Caribbean cuisines, particularly in dishes like stews and soups. Rich in protein, fiber, and essential nutrients, Bambara beans offer several health benefits, including improved digestion and heart health. They are versatile and can be used in various culinary applications. Bambara beans are also known for their ability to grow in poor soil conditions, making them a valuable crop in many regions.
Green chickpeas are young, immature chickpeas with a vibrant green color and a slightly nutty flavor. They are commonly used in Middle Eastern and Indian cuisines, particularly in salads and curries. Rich in protein, fiber, and essential nutrients, green chickpeas offer several health benefits, including improved digestion and heart health. They are versatile and can be used in both fresh and cooked forms. Green chickpeas are also known for their nutritional value and unique flavor, making them a popular ingredient in various dishes.
Roasted split gram, also known as roasted chana dal, is made by roasting split gram legumes to enhance their flavor and texture. It has a nutty, slightly smoky taste and is commonly used as a snack or in Indian cuisine. Rich in protein, fiber, and essential nutrients, roasted split gram offers several health benefits, including improved digestion and heart health. It is often used in snacks, salads, and as a crunchy topping for various dishes. Roasted split gram is versatile and adds a unique flavor to many recipes.
Roasted gram whole, or roasted chana, is made by roasting whole gram legumes, resulting in a crunchy texture and nutty flavor. It is commonly used as a snack or in Indian cuisine. Rich in protein, fiber, and essential nutrients, roasted gram whole offers several health benefits, including improved digestion and heart health. It is often enjoyed on its own or used as a topping for salads and other dishes. Roasted gram whole is versatile and adds a crunchy texture to various recipes.
White lentils, also known as urad dal, are small, white legumes with a mild, nutty flavor. They are commonly used in Indian cuisine, particularly in dishes like dals and idli batters. Rich in protein, fiber, and essential nutrients, white lentils offer several health benefits, including improved digestion and heart health. They cook quickly and have a soft texture, making them ideal for quick and nutritious meals. White lentils are versatile and can be used in both savory and sweet dishes.
Green lentils are small, green legumes with a slightly peppery flavor and firm texture. They are commonly used in salads, soups, and stews. Rich in protein, fiber, and essential nutrients like iron and folate, green lentils offer several health benefits, including improved digestion and heart health. They hold their shape well when cooked, making them ideal for various dishes. Green lentils are versatile and can be used in both savory and sweet recipes, adding a unique flavor and texture to meals.
Yellow lentils, also known as moong dal, are split lentils with a yellow color and mild, slightly sweet flavor. They are commonly used in Indian cuisine in dishes like dals and soups. Rich in protein, fiber, and essential vitamins and minerals, yellow lentils offer various health benefits, including improved digestion and heart health. They cook quickly and have a soft texture, making them ideal for quick and nutritious meals. Yellow lentils are also used in both savory and sweet dishes.
Brown lentils are small, round legumes with a rich, earthy flavor and a firm texture. They are commonly used in soups, stews, and salads. Rich in protein, fiber, and essential nutrients like iron and folate, brown lentils offer several health benefits, including improved digestion and heart health. They hold their shape well when cooked and have a slightly nutty taste, making them ideal for various dishes. Brown lentils are versatile and can be used in both savory and sweet recipes.
Velvet beans, also known as Mucuna beans, are large, brown legumes with a distinctive texture and a slightly bitter flavor. They are commonly used in traditional medicine and cuisine in various cultures. Rich in protein, fiber, and essential nutrients, velvet beans offer several health benefits, including improved digestion and potential mood enhancement. They are often used in soups, stews, and as a meat substitute in vegetarian dishes. Velvet beans require thorough cooking before consumption to reduce their natural toxins.
Jack beans are large, flat legumes with a beige color and a mild, nutty flavor. They are commonly used in various cuisines, particularly in soups and stews. Rich in protein, fiber, and essential nutrients, jack beans offer several health benefits, including improved digestion and heart health. They have a firm texture when cooked and are versatile in culinary applications. Jack beans are often used in their dried form and require soaking before cooking.
Vetch is a small, round legume with a slightly sweet, earthy flavor. It is commonly used as a cover crop and in traditional dishes in various cultures. Rich in protein, fiber, and essential nutrients, vetch offers several health benefits, including improved digestion and heart health. It is often used in soups, stews, and salads. Vetch is versatile and can be used in both fresh and dried forms. It is also valued for its ability to improve soil quality when used as a cover crop.
Lablab, also known as hyacinth bean, is a legume with a slightly nutty flavor and a firm texture. It is commonly used in Indian and African cuisines, particularly in soups and stews. Rich in protein, fiber, and essential nutrients, lablab offers several health benefits, including improved digestion and heart health. It can be used in its fresh, dried, or cooked form and is valued for its versatility and nutritional content. Lablab is also used as a cover crop and for animal feed.
Winged bean is a unique legume with a slightly nutty flavor and a winged appearance. It is commonly used in Southeast Asian cuisines, particularly in salads, soups, and stir-fries. Rich in protein, fiber, and essential nutrients, winged bean offers several health benefits, including improved digestion and heart health. It is versatile and can be used in various culinary applications, including its leaves, pods, and tubers. Winged bean is also valued for its ability to improve soil fertility.
Puy lentils are small, dark green legumes with a slightly peppery flavor and firm texture. They are commonly used in French and Mediterranean cuisines, particularly in salads, soups, and stews. Rich in protein, fiber, and essential nutrients like iron and folate, Puy lentils offer several health benefits, including improved digestion and heart health. They hold their shape well when cooked and have a unique flavor and texture, making them ideal for various dishes. Puy lentils are prized for their quality and taste.
Frequently Asked Questions (FAQs)
Pulses are edible seeds of plants in the legume family that grow in pods. They are rich in protein, fiber, vitamins (like folate), and minerals (such as iron and zinc). Pulses are crucial for the largely vegetarian population in India as they provide essential nutrients and contribute to overall health.
Some commonly consumed pulses in India include:
- Black gram
- Kidney beans
- Chickpea (Garbanzo beans)
- Moth beans
- Black-eyed peas
- Yellow split pigeon peas (Toor dal)
- Red lentils (Masoor dal)
- Mung beans (Green gram)
- Cowpeas (Lobia)
- Green peas
India is both the largest producer and consumer of pulses globally. Pulses play a crucial role in sustainable agriculture by improving soil biodiversity and offering benefits through intercropping. They are also vital for food security and nutritional diversity in diets across the country.
Pulses are used in various forms in Indian cuisine, including:
- Whole pulses, which are cooked as dal (lentil soup) or added to curries.
- Split pulses, which are used to make dals and other dishes.
- Sprouted pulses, which are consumed raw in salads or cooked in stir-fries.
The top pulse-producing states in India include Rajasthan, Madhya Pradesh, Maharashtra, Uttar Pradesh, and Karnataka. These states have favourable agro-climatic conditions for pulse cultivation, contributing significantly to national production.
No, not all pulses listed are of Indian origin. Some, like kidney beans, were introduced to India from other regions, such as South America. However, they have become integral to Indian cuisine and agriculture over time.
Pulses are considered a low-carbon footprint food and play a crucial role in sustainable food systems. They require less water compared to many other protein sources and contribute positively to soil health when grown as part of crop rotations.
With increasing global demand, especially due to trends in vegan and vegetarian diets, the demand for Indian pulses is expected to rise. The government is supporting farmers with initiatives to enhance pulse production, ensuring food security and economic stability.
Brochure
