Tag: Cooking with pulses

With over 10,000 years of cultivation history, pulses are among the world's most ancient and sustainable food sources. Many people ask what are the two pulses you eat most often, and the common answer is often lentils and chickpeas.

Pulses, the dry edible seeds of leguminous plants, have been a staple food for over 10,000 years and are prized globally for their affordability and rich nutritional profile. This guide delves into the many varieties and types of pulses that are a core part of healthy diets worldwide.

According to the Food and Agriculture Organization (FAO), India accounts for over 50% of the world's pulse production, highlighting their global significance. This diverse category includes a wide array of delicious and nutritious options, but many people still wonder, what are the pulse based food products?

Per cup, cooked lentils contain more protein and fiber than cooked chickpeas, making them a dense nutritional powerhouse. But when comparing which is healthier, chick peas or lentils, the best choice depends on specific dietary priorities and goals.