The United Nations declared the year 2016 as the International Year of the Pulses.
Our daily dal has got recognised as a powerhouse of nutrients.
Pulses have been consumed in India for 8000 years. Today India is the highest consumer of pulses. They are used in various forms, whole with skin, split with skin and in form of a dal which is without any skin. They are also used in form of flour like besan.
They are a major source of proteins in a vegetarian diet. they contain twice the protein as wheat and thrice that of rice. Pulses are rich in the amino acids that are missing in the cereals. Hence when eaten together, they supply us with all the required amino acids.
Whats more, these proteins come in an attractive package!
They are low in fat
Pulses are also rich in dietary fibre, specially when eaten whole. This along with the high protein content help in weight reduction.
They have a low glycemic index, and do not result in sudden rise and fall in blood sugars, which is good for the diabetics.
Including pulses in your daily diet goes a long way in satisfying the protein needs of the body. The National Institute of Nutrition recommends 2 servings of 30 grams of uncooked pulses each day for a vegetarian diet and 1 serving if you follow a non veg diet.