Pulses are a type of legume that are harvested for their dried seeds, which are used in cooking. Examples of pulses include lentils, chickpeas, beans, and peas. Pulses are a good source of protein, fiber, and other nutrients, and are often used as a meat substitute in vegetarian and vegan diets. They can be cooked in a variety of ways, such as boiling, simmering, or pressure cooking, and can be used in soups, stews, salads, and other dishes.
Pulses are also beneficial for the environment as they require less water and fertilizer to grow compared to other crops, and can improve soil health by fixing nitrogen from the air into the soil. Pulses are also versatile and can be used in a variety of cuisines, such as Indian dal, Middle Eastern hummus, and Mexican refried beans. Additionally, pulses have a long shelf life when stored properly, making them a great pantry staple.
Storage and Preparation: Pulses have a long shelf life and can be stored for extended periods without losing their nutritional value. They are typically sold dried and require soaking and cooking before consumption to improve their digestibility and remove any anti-nutritional factors. In recent years, there has been a growing interest in pulses as a sustainable and plant-based protein source. Pulses have gained popularity as an ingredient in plant-based meat alternatives, snacks, and gluten-free products. Additionally, the utilization of pulse flours and protein isolates in food manufacturing is increasing, catering to various dietary preferences and needs.
