UNIT-2 PULSES-Its Types and Uses

PULSES

Definition

Pulses are edible seeds of legume plants used globally.

Types of Pulses

  • Fresh

When a pulse is harvested when they are still green,they are called fresh pulses and they are considered as vegetables.

  • Dry

When a pulse is harvested when they are fully dried they are called as pulses.

  1. Whole Pulses
    • With Skin

When a whole pulse is unprocessed with their skin on they are called whole pulse with skin.

    • Without Skin

When whole pulse has its skin removed it is called as pulse without skin.

  1. Split
    • With Skin

When a whole pulse with skin is split into two parts.

    • Without Skin

When a whole pulse without skin is split into two parts.

Uses Of Pulses

Sl No. Uses Products Examples
1. Cooked Dal

Soups

Curries

Casseroles

Salads

Khichdi

Almost all pulses are used as dal preparations.Some of them like lentils are used for Soups, Curries, Casseroles and Salads.
2. Ground Patties Chickpea in falafel
3. Flour Breads

Cakes

Besan in missi roti.
4. Snack food Fried

Roasted

In Mixture(Indian Farzan)

Boondi,Gadhia,Moong Dal etc.

5. Splits Fermented

Deep-fried

Toasted

Baked

Puffed

Various lentils,chana dal etc.
6. Fresh Green as vegetables Hara Chana
7. Baking Bread

Cakes

Lupin flour is used with wheat flour to make breads, biscuit etc. Also Mung bean cake.
8. Sprouts Bean sprouts Whole green gram(Moong)
9. Fermented Idli

Dosa

Kandvi

Dhokla

Tempeh

Tempeh from cooked dried peas.
10. Canned Beans Used in Mexican cuisine in tacos etc.