Pulses
The word Pulse is derived from the Latin words ‘puls’ or ‘pultis’ meaning “thick soup”. Pulses are the edible seeds that are harvested from the fruits of Fabaceae. They provide vital source of plant-based protein, vitamins and minerals for people around the globe.
Botanical name : Vigna mungo Origin and Area of
cultivation
Black gram is native to India. Earliest archeobotanical evidences
record the presence of black gram about 3,500 years ago. It is cultivated as a
rain fed crop in drier parts of India. India contributes to 80% of the global
production of black gram. Important states growing black gram in India are
Uttar Pradesh, Chattisgarh and Karnataka.
Black gram is eaten whole or split, boiled or roasted or ground
into flour. Black gram batter is a major ingredients for the preparation of
popular Southern Indian breakfast dishes. Split pulse is used in seasoning
Indian curries.
Botanical name : Cajanus cajan
Origin and Area of cultivation:
It is the only pulse native to Southern
India. It is mainly grown in the states of Maharashtra, Andhra Pradesh, Madhya
Pradesh, Karnataka and Gujarat.
Red gram is a major ingredient of sambar, a characteristic dish of
Southern India. Roasted seeds are consumed either salted or unsalted as a
popular snack. Young pods are cooked and consumed.
Botanical name : Vigna radiata
Green gram is a native of India and the earliest archaeological
evidences are found in the state of Maharashtra. It is cultivated in the states
of Madhya Pradesh, Karnataka and Tamil Nadu.
It can be used as roasted cooked and sprouted pulse. Green gram is
one of the ingredients of pongal, a popular breakfast dish in Tamil Nadu. Fried
dehulled and broken or whole green gram is used as popular snack. The flour is
traditionally used as a cosmetic, especially for the skin.
Botanical name : Cicer arietinum
Origin and Area of cultivation: It has originated in West Asia and was
known in cultivation for more than 4,000 years in India. It is mainly grown in
the states of Madhya Pradesh, Uttar Pradesh and Rajasthan.
Chick pea protein is rated high in terms of amino acid content and
digestibility. Infant food formulae uses malted chick pea as an ingredient.
Chick pea seed flour is a prime constituent of many forms of Indian
confectionary. Roasted and salted, whole or split gram forms the popular snacks
of middle class.
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