“World Pulses Day is a designated United Nations global event to recognize the importance of pulses (chickpeas, dry beans, lentils, dry peas and lupins among others) as a global food. It has been proclaimed on February 10 of each year since 2019 by the General Assembly of the United Nations on December 20, 2018.” https://worldpulsesday.org

The pulses I use are toor dal(sambar dal), masoor dal, chickpeas(kabuli channa), black(kala) channa, moong dal(green gram), red cowpeas (vanpayar) and rajma(kidney beans). They add colour to the pantry and protein to the diet.

The chickpea curry is a favourite, the colour the taste😋, it’s fantastic and easy to make 👉Golden chickpea curry 🌟

Masoor dal tadka is practically an everyday gravy dish😋; chapati and dal is a tasty meal even for the lazy evenings 👉The magic masoor dal ✨

The black channa curry is a favourite combo with puttu and depending on the occasion, we make the gravy with our without grated roasted coconut; the coconut takes the taste of the gravy to the next level😋 👉Breakfast bites 🌅

Red cowpeas is delicious and thoran(cooked with grated coconut) is our favourite preparation and it goes well with rice or kanji 👉Kanji and red coconut chutney🌶🥥

Sambar with toor dal is a staple 🌶; spicy and filling, it goes well with everything.

The moong dal or green gram or cherupayar can be eaten raw as sprouts, cooked with coconut to make thoran, cooked by itself with red chillies and shallots to make the tasty cherupayar mezhukku; you decide😋 !!

Pulses were often looked down upon, referred to as a cheap source of protein. But now they are being valued more. They can be stored for long in the cupboard and can be cooked easily; the variety of dishes only limited by our willingness to explore and learn !!

Every year I can keep adding to the list 😀.

Till next post, take care !!