India is known all over the world for its unique culture and cuisine. People are in awe of the food we serve because it’s different, diverse and delicious. The main essence of Indian cuisine is the way we integrate dals and pulses
with our spices. Desserts, stews, curries, soups, snacks and many other varieties of things can be made with different kind of pulses and dals. They are a great source of nutrients like protein, fiber, calcium etc. Their addition in daily diet helps to lead a fit and healthy lifestyle. Let’s talk more about dals and pulses and get to know how they help us in various ways.
What are the dal and pulses?
- Dals include Moth Dal, Moong Dal, split chickpeas, split green lentil, split black gram etc. These dals are the most common and versatile food that one can find in an Indian kitchen. They are used on a regular basis to make curry that is an Indian staple. Different regions in India have their own take in forming delicious recipes for making curry. Other than that, they form a main ingredient in several authentic recipes. These dals are flavourful, nutritious and super healthy.
- Pulses include chickpeas, black-eyed beans, kidney beans, Mung bean, Moth bean, lentils etc. They are a native food in India and popular for their status for constructing pure and healthy meal. They are gluten-free and a great source of nutrients in a vegetarian diet. They are eaten as an accompaniment with cereals such as wheat (in form of roti or paratha) or rice. They help to generate a good amount of energy in the body.
Let’s shed light on the health benefits Dals and Pulses provide us.
- Good for the heart: Dals and pulses are among the healthiest foods you can eat. They are very nutritious food, unlike the junk food with empty calories. They are known to reduce the level of bad cholesterol in the body and thus help to improve the heart health. They prevent cholesterol based heart diseases and reduce the risk of heart attack. Also, high amount of potassium and low amount of sodium in some of the pulses and dals aid in regulating blood pressure.
- Great sources of nourishment: One can get abundance of vitamins and minerals if those of pulses and dals are counted together. The varied yet important set of nutrients that these sub-groups carry fulfills a major part of your balanced diet. Pulses are a great source of fiber, calcium, potassium and folate. On the other hand, dals are rich in protein, iron, vitamin B, magnesium and zinc. All the mentioned nutrients are required daily by the body for its proper functioning and maintenance of health.
- Lower risk of diseases: Their extensive and rich nutrient profile translates that they have numerous health benefits to offer. Many of the pulses and dals have low-glycemic index. This means that they don’t cause a spike in blood sugar levels after meals. Regular consumption of these types of food helps to control blood sugar in diabetic patients. They are also high in antioxidants that fight off free radicals and keep the immune system strong to prevent several diseases. High in fiber, they also help in keeping digestive tract clear.
- Important role in growing stage: Regular consumption of dals and pulses is a great way to attain nutrients like protein and calcium. They can substitute seafood and animal products in terms of nutrients if you are a vegetarian. A nutritious diet is very important especially when you are in your growing stages. Children and adolescents need a balanced diet so that they get required energy and their body and mind can develop properly. Many children, who are underweight, weak or fall sick easily, need to inculcate healthy foods like dals and pulses in their daily diet.
Summing it up
We have concluded that dals and pulses are an important part of our diet because they are healthy, versatile and nutritious. However, more demand and less supply have led to practice of adulteration in these groceries. Also, the use of chemical fertilizers makes these crops less nutritious. Opt for organic dals and pulses, and avail all the health benefits said in theory.
