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SO many grains for everyday use

red, white, green, brown, beige - legumes, beans or legumes? there are so many and actually do not even know the names of some. Within India itself, different vegetables and dals are cooked by different communities in their own traditional style. They are great source of protein, fiber, vitamins and minerals they should be included on a daily basis in the diet.

Various terminologies are used to indicate the dals / pulses used in everyday cooking. Often these terms meaning overlap and are confusing to use. The term "pulse" is used to describe crops harvested for their dry beans such as lentils or chickpeas. While 'leguminous' includes these dried beans and fresh peas, beans and crops mainly for oil extraction, such as soybeans and peanuts -

Basically, all of them are in pods and some cases beans can be cooked with the shell while sometimes the shell is discarded.

Thus beans and peas can be included in pulses, while pulses would be inclusive of lentils / dals.The beans, peas and lentils can be distinguished by their shape and color.

1. dried beans are oval or kidney-shaped and there are two main categories :.

The red beans and white beans

• - Red beans are used in bean burritos, soups, salads, and dishes or side dishes, such as baked beans beans.These principal vegetarians or include pinto beans, kidney beans, red beans, etc.
• - White beans Beans, beans, small white beans are used in soups, salads, or served as a vegetable

2) The peas are generally round. They are cooked as vegetables, including in the preparations of rice, curries or soups, etc. These are the black-eyed peas and peas whole

3) Lentils / dal are flat disks and used to prepare the common curry as moongdal, chanadal, ec. Lentil Dal is often cooked with water with some vegetables and spices added to it

fracture

In Indian cuisine, dals often are used to prepare sweet dishes such as halwa moongdal, Chikki kiss, etc. Pulses are integers as flour, as in the case of the beans to obtain Kiss, Chana ground into sattu, and is also used to prepare various dishes.

Some pulses are soaked and then Moong sprouted like all green, moth beans, chana red, green chana, etc. Dals can also be soaked overnight and ground into a paste as in the case of idli / dosa batter, pesaruttu, etc.

mung bean (also known as mung beans, Hindi: moong, Pesara - Telugu), are small green seeds removed the shell is oonce yellow. mung beans, whole or split both, with or without shell, germinated are used to prepare a variety of savory and sweet dishes.

Urad (also known as black gram, black lentils, Hindi: urad, Uddipapu -Telugu), is a little black seed with a white interior. Today is one of the most expensive impulses in the market. Urad dal is widely used to prepare paste idli / dosa, Vadas, papads by South-Indians and for the preparation of dal makhani in the North. Because of its mucous texture that provides a smooth consistency required for hitters and for the rich dal thick.

chickpeas (also known as garbanzo beans, bengal gram, in Hindi: Channa, Mudip Chenagulu - Telugu). chickpeas are in two forms, beans smaller dark skin known as Channa and beans desi largest white skin known as Kabuli Channa. Kabuli chana eaten as chole or divided throughout chanadal or even as besan flour.

Masoor (also known as red lentil, Hindi: masoor, Misur pappu- Telugu) has a dark brown skin and orange on the inside. It is more common among the Indians of the north-south down.

Guandú (also known as tropical green pea, Hindi: Toor, kandi pappu- Telugu) is a lentil beige with a yellow interior. This dal is very commonly cooked by Gujaratis and Maharashtrians.

Black-eyed pea (also known as cowpea, Hindi: Lobia, Bobbarlu -Telugu). black-eyed peas have a distinctive flavor and are all around a pulse in Indian cuisine. They are used to make curry, dal and papads.

Azuki (also known as red cow pea, Hindi: chori,). azuki beans have a sweet, nutty flavor and are easy to digest. They can be cooked faster compared with other grains.

soybean -soy is an excellent source of high quality protein containing all essential amino acids in form.A easily digestible variety of soy products such as tofu, tempeh, miso , soy flour, soy bits, soy granules, etc. are available. https://blog.ekincare.com/2015/10/17/super-food-soy/

peas - The peas are tender green round cotyledons. Long they have been recognized as a cheap and readily available source of protein, complex carbohydrates, vitamins and minerals. The bright green can add a new look to pulaos and curry. https://blog.ekincare.com/2016/04/09/goodness-of-green-peas/

So there beans in all sorts of colors, shapes and sizes. There can not be a grain per day and see that it is satisfied with a variety of flavors and textures available such. With the current emphasis on whole foods that are not processed extensively and retain most of the fibers, vitamins and minerals, beans are a great source. Like the preparation of grains requires some advance planning, as they take longer to cook, but the effort is definitely worth it when you look at the many health benefits.

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