Before I dive into some of my favorite pulses and the common recipes I use them for, here is my brief understanding of various pulses. Pulses are part of the legume family, but the term “pulse” refers only to the dried seed. They are dried legumes that grow in a pod of one to twelve seeds. Includes beans, lentils, peas and other little seeds referred to as lentils or beans. Dal is often translated as “lentils” but actually refers to a split version of a number of lentils, peas, chickpeas, kidney beans and so on. If a pulse is split into half, it is a daal. For example, split Mung beans is Mung daal. Indian pulses are usually available in three types: the whole pulse, the split pulse with the skin on, and the split pulse with the skin removed. When babies are ready to eat solid foods they usually will start with khichadi which is made with rice and a combination of lentils cooked very soft Here are some of Indian pulses. 1.Green Gram Beans, Spilt Green Gram and sp...
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