Understanding the Distinction: Besan vs. Pulses
To clarify the relationship, it's essential to understand the difference between a pulse and a flour. A pulse is the edible, dried seed of a legume plant. Examples include dried chickpeas, lentils, and peas. Besan, on the other hand, is a powder made by grinding a pulse. Specifically, besan, or gram flour, is made from dried and ground chickpeas, often a variety known as Bengal gram or chana dal.
The Source of Besan
Besan is not an ingredient in its raw form; it is a refined product. Think of it like this: a wheat berry is a grain, but wheat flour is a product made by grinding that grain. Similarly, besan is the flour made by grinding chickpeas, which are pulses. This clarification is key for both culinary applications and understanding nutritional profiles. Chickpeas, like all pulses, are part of the legume family, which includes a wide variety of plants that produce pods with seeds inside.
The Versatility of Besan in Cooking
Besan's unique properties make it invaluable in many cuisines. Its binding power, especially in gluten-free applications, is exceptional. When mixed with water, it forms a thick batter that is perfect for coating vegetables for fritters (pakoras) or for making thin pancakes (chila). The nutty, earthy flavor of besan adds depth to dishes, and it is also a key ingredient in many sweets, curries, and savory snacks. Its use is prevalent throughout the Indian subcontinent, as well as in other regions like the Caribbean and parts of the Mediterranean.
Nutritional Comparison: Besan vs. Other Pulses and Flours
Comparing besan to the whole chickpea and to other flours like wheat flour highlights its nutritional strengths. As a pulse flour, besan retains much of the nutritional value of its source legume.
| Feature | Besan (Gram Flour) | Whole Chickpea | Wheat Flour (Refined) |
|---|---|---|---|
| Classification | Pulse Flour | Pulse (Legume Seed) | Cereal Grain Flour |
| Gluten Content | Gluten-Free | Gluten-Free | Contains Gluten |
| Protein | High | High | Lower |
| Fiber | High | High | Lower |
| Best Use | Fritters, batters, thickeners | Curries, salads, hummus | Bread, cakes, pasta |
| Texture | Fine, powdery | Hard, round, must be cooked | Fine, powdery |
The Power of Pulses
Pulses, including chickpeas, are known for their high protein and fiber content. These characteristics contribute to a feeling of fullness and can aid in blood sugar management. The conversion of the whole chickpea into besan does not diminish these benefits, making besan a nutritious alternative to refined wheat flour. It is especially beneficial for those with gluten sensitivities or those looking to increase their plant-based protein intake.
Culinary Applications Beyond the Batter
Beyond its well-known use in fried snacks, besan is a versatile ingredient that deserves a permanent spot in the pantry. It can be used to thicken curries and gravies, adding a rich, nutty flavor without the need for a flour-based roux. For a vegan alternative to eggs, a mixture of besan and water can act as an effective binder in dishes like vegan omelets or fritters. In many Indian sweets (mithai) like laddu and mysore pak, besan provides a distinct texture and flavor.
Making Besan at Home
For those who prefer a fresher taste, besan can be made at home from dried chickpeas. The process involves dry roasting the chickpeas, grinding them into a fine powder in a food processor, and then sifting to remove any larger, un-ground pieces. This ensures a fresher product with a more intense flavor. This homemade method also allows for control over the fineness of the flour, which can affect the final texture of the dish.
Traditional Uses in Skincare
Interestingly, besan isn't just for cooking. It has been a traditional part of beauty and skincare routines in the Indian subcontinent for centuries. When mixed with water or other ingredients like yogurt and turmeric, it forms a paste known as a 'ubtan'. This paste is used as a facial exfoliant to cleanse the skin, remove excess oil, and improve complexion. Its natural, gentle abrasive quality makes it a popular alternative to chemical-based scrubs.
Conclusion
In summary, the query "is besan a pulse?" is best answered with a clarification: besan is not a pulse, but a flour derived from a pulse. The pulse it comes from is the chickpea, specifically the Bengal gram or chana dal. This distinction is vital for accurate culinary and nutritional understanding. As a gluten-free, high-protein, and high-fiber ingredient, besan offers numerous health benefits and is a highly versatile component in many international cuisines. Its uses range from savory snacks and curries to traditional sweets and even natural beauty treatments. So, the next time you use besan, you'll know that you are cooking with the ground form of a wholesome, nutrient-dense pulse.
Visit pulses.org to learn more about pulses and their nutritional benefits.
