Pulses

Also known as Dals or Lentils, “Pulses” refers to the seeds of leguminous plants, which are a good source of plant-based protein, soluble/insoluble fiber, vitamins and minerals. All pulses have a seed coat, cotyledon and embryo. We have also included certain beans in this category.

In general, about 20% of the dry weight of pulses is in the form of protein (higher in some cases, such as soyabean which is 40% protein). When combined with whole grains, they can provide complete vegetarian protein. Low in glycemic index, pulses are good sources of folate, iron, minerals and B-Vitamins.

From an ayurvedic point of view all pulses are astringent, drying and increase vAta dosha to different extents. 

Pulses must be soaked before cooking, to reduce the anti-nutrients (such as phytates) and make them easier to digest – i.e. lighter and moist. Whole pulses with husk are heavier but also contain more fiber and nutrients. They must be soaked for longer hours.  The dehusking process to make split dals renders them lighter.  Older beans (like Kabuli channa and Rajma) when stored for some months take longer to soak and cook.

Cooking method: Rinse first, then soak for the recommended time period in 3X quantity of water. Discard the soak water.  Cooking with suitable oils and spices (such as turmeric, jeera, ginger and asafoetida) aids in digestion.