The food’s pulse

Small yet significant, pulses belong to the family of legumes. Pulses, or the seeds of legumes, are an essential component of many international cuisines, particularly in meals regarded as mainstays. Beans are a staple in many cuisines, including the well-known Indian dal, Mediterranean hummus, and the classic Italian soup Pasta e Fagioli, which is a one-pot meal made with pasta, vegetables, and white beans.

 

The UN General Assembly declared 2016 to be the International Year of Pulses in honor of the adaptability of pulses. In response to its triumph and acknowledging the seeds’ capacity to realize the 2030 vision for sustainable development, the General Assembly declared February 10th to be World Pulses Day.

Eleven varieties of pulses are recognized by the Food and Agricultural Organization of the United Nations (FAO): lentils, Bambara beans, chickpeas, cowpeas, dry broad beans, dry peas, vetches, lupins, and pulses nes (minor pulses that do not belong into one of the other categories). Let’s examine the rich history of pulses before exploring the quality of the seeds, their nutritional worth, and their advantages for the environment.

The lengthy tale

Pulses that have been around since ancient times include dry peas, beans, lentils, and chickpeas. In the Fertile Crescent, an area in the Middle East, pulses were first seen 11,000 years ago. Archaeologists discovered peas in Thai caves about at the same time period. Peas were cultivated at least 5,000 years ago in the eastern Mediterranean and Mesopotamia, and as early as the 11th century in Britain, according to archeological findings.

For millennia, legumes have played a significant role in agriculture. These little creatures even grew to be seen as essential as grains, which are regarded as a basic food.

Records state that evidence of lentil growing has been found in the pyramids of Egypt. It’s interesting that lentils were found in the royal Egyptian tombs; this may be the case because the pharaohs supplied their graves with food. That was a means of providing for the deceased in the hereafter.

The patrician families who ruled the Roman Empire included pulses as well. More legumes were eaten by the Romans than by any other civilization; in fact, certain historical characters’ names included references to legumes. For instance, Publius Cornelius Lentulus Spinther, also known as Lentulus, was called after Lentis, while Gaius Calpurnius Piso, a first-century Roman senator, was named after peas. Furthermore, since one of his ancestors had a fissure at the top of his nose that resembled a chickpea, the visionary Marcus Tullius Cicero of Rome was called after the Latin word cicer, which means chickpea.

About 10% of the world’s total protein intake comes from pulses, which also contain twice as much protein as most cereal grains. Umberto Eco, an Italian philosopher and historian, believes that during the early Middle Ages, peas, beans, and lentils could have rescued Western civilizations. Furthermore, it is said that the introduction of pulses led to a more nutrient-dense diet for the general public and prevented generations of Europeans from going hungry when the Black Plague devastated the continent in the 1340s.

Furthermore important in a number of customs were the seeds of the legume plants. The dinner table in Iran is decorated with seven food items beginning with the letter “S” throughout the up to 13-day New Year’s celebration. Among them, lentil seeds, or “sabzi,” take center stage as a sign of rebirth and regeneration. Northern Italy has been celebrating the New Year’s holiday with lentils for hundreds of years. Here, the pulse served as a year-round emblem for currency and was consumed to bring good fortune.

India together with Pulses

In India, farmers have farmed pulses for millennia as a vital food source. Many pulses, such as pigeonpea, black gram, green gram, lablab bean, moth bean, and horse gram, have their origins on the Indian subcontinent. Additionally, it’s possible that the Indian subcontinent will domesticate lentils of the Indian kind and chickpeas.

It is said that chickpeas originated in the area of Turkey and Syria and later moved to South Asia. On the other hand, chickpeas have a recorded history in India. A grain known as khalva is mentioned in the Rigveda, and the Yajurveda lists khalva as a pulse. Additionally, Chanakya (321–296 BC) mentions Kalaya, a post–rainy season crop that may be eaten in a variety of ways, including roasted. Experts claim that the word Kalaya is similar to the word khalva and the terms that are now used in Kerala (kadala) and Karnataka (kadale) for chickpeas.

On the other hand, black gram is still only found in South Asia. Its term Masha, which dates back to ancient Sanskrit literature, is referenced in literary works such as the Mahabharata.

The Indian subcontinent is the native home of horse gram. It is shown by archeological evidence that horse gram was used as food about 2000 BC. Horse gram is mentioned in the Rigveda, Yajurveda, and even in Buddhist and Jain literature, but under other names.

advantages for the environment

Pulses are an excellent option for intercropping since they enhance the quality of the soil. Furthermore, compared to other crops, it is less reliant on fertilizers due to its special capacity to absorb nitrogen from the atmosphere and store it in the roots. Leguminous plants are very adaptable to dry soils since they don’t need a lot of water. African agricultural groups are now benefiting more from this.

Battery Pack

High in protein: Pulses are a great way to acquire plant-based protein, which is why vegetarians and vegans love them so much.

Rich in fiber: They include a lot of dietary fiber, which helps control blood sugar levels, maintain weight, and support healthy digestive systems.

Low in fat: Pulses are heart-healthy foods because they are low in fat, especially saturated fat.

Complex carbs are what they give; they deliver long-lasting energy and prolong feelings of fullness.

Minerals and vitamins: Pulses are a good source of iron, potassium, and magnesium in addition to vitamins including folate, vitamin B6, and vitamin C.

Antioxidants: They are rich in flavonoids and phenolic compounds, two types of antioxidants that aid in the body’s defense against oxidative stress and inflammation.

Low glycemic index: Pulses are good for those with diabetes because of their low glycemic index, which causes blood sugar levels to increase gradually.

Lowering cholesterol: Eating pulses on a regular basis may help decrease cholesterol and lessen the risk of heart disease.

Salad of Sprouts

Chef Arun Vijayan, restaurant consultant, courtesy

COMPOSITION

Green sprout weight: 150 grams

80 grams of sprouting black channa

Cucumber, chopped: 25 grams

20 grams of chopped, seedless tomatoes

15 grams of pomegranate seeds

sliced onions (20 grams)

FOR CLOTHING

Add salt to taste.

5 milliliters of honey

20 milliliters of olive oil

Five milliliters of lemon juice

Two grams of white pepper powder

Approach

Get the dressing ready and set it aside. Combine all the ingredients and the made dressing in a bowl.

Chickpea Mousse with Chocolate

Chef Sheeba La Fleur’s recipe

COMPOSITION

Aquafaba is the liquid that comes from one can of chickpeas.

1/4 cup sugar in a cup

1/2 tsp of cream of tartar

Two cups of dark chocolate chips

Can of coconut milk, 115 ounces

*For garnish

One teaspoon of orange zest

Diced Pistachios: 2 tablespoons

Approach

Transfer the chickpea liquid into the stand mixer’s bowl. Beat at a high speed with the whisk attached until soft peaks form. While the mixer is operating, gradually add the cream of tartar and sugar. Whisk continuously until stiff peaks form. Melt the chocolate in a double boiler or the microwave, then transfer it to a big bowl. Let the chocolate cool slightly once it has melted. Once the chocolate has melted, gently incorporate it into the beaten chickpea meringue until well mixed. The coconut cream should be added to a another mixing dish and whisked until firm peaks form. Gently whisk in 1/3 of the whipped coconut cream after adding it to the chocolate-chickpea mixture. Next, gradually mix in the leftover coconut cream until it’s all mixed together. Evenly divide the mixture among four 1-cup jars. To set, cover and chill for a minimum of two hours. Add some chopped pistachios and orange zest to each plate before serving.

Blend fruit and horse gram

Chef Arun Vijayan, restaurant consultant, courtesy

COMPOSITION

Horse boiled weight: 150 grams

Cubes of strawberry: 15 grams

10 grams of kiwi cubes

Ezekiel seeds: 5 grams

edible flower as a garnish

Five grams of skinless coconut slices

(15 grams) of black grapes

Approach

Place all the ingredients in a bowl and top with an edible flower.

Curry Toor Dal

COMPOSITION

Toor Dal: 3/4 cup

1/4 cup of chana dal

Jeera: 1 tsp

Three green chilies

One huge onion

1 tsp of ginger garlic paste

One medium tomato

1/4 teaspoon of turmeric

One teaspoon of chili powder

1 tablespoon powdered coriander

1/2 tsp of garam masala

1-tbsp Kasoori methi

Salt: according to taste

Two tablespoons of oil

In the past: Cook the two dals in three cups of water in a pressure cooker and listen for three whistles.

Approach

In a skillet with hot oil, sauté the onion, ginger-garlic paste, green chilies, and jeera. Once the onion becomes transparent, add the tomatoes and simmer until they are soft. Add the masalas and continue to sauté till the raw scent is gone. Add the cooked dal and kasoori methi, as well as the water used to boil it. After 15 minutes of simmering, garnish with a dollop of fresh cream and kasoori methi, and serve over rice and roti.