mixed pulses
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Description
Mixed pulses as the name suggests are a combination of different lentils and pulses such as red lentils, black gram, split green gram, Bengal gram, etc. Mixed Pulses form an important source of protein and iron for vegetarians. They also take on the flavours of other ingredients extremely well - whether its a heady mix of garlic and ginger in Indian dhal or the meaty flavour of sausage in a typically Andalusian stew of chickpeas and pork.
How to select
Mixed pulses are available in the market in ready to use packets or can even be mixed at home. When choosing dried pulses look for shiny beans, all roughly the same size: faded beans are likely to be old.The mixed pulses should be without any stones, dust or broken pieces of pulses. If youre really pressed for time, canned (pre-cooked) pulses are a great alternative, though theyre often too sweet and lose their shape quickly when cooked further.
Culinary uses
· Use mixed pulses to make dhal, the classic Indian dish. Usually, they are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes, which are usually served over rice or with rotis.
· Mixed pulses are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.
· They are frequently combined with rice, which has a similar cooking time to prepare khichdi.
· Purée cooked mixed pulses with your favorite herbs and spices and serve as a side dish.
· Recipes like Lehsuni dal , dal gosht or boiled dal stuffed paranthas and poories are also quite popular.
How to store
Whole mixed pulses will keep for several months if stored in an airtight container in a cool, dry, dark place. If you need to store them for longer, you can keep them in the refrigerator.
Health benefits
· Whole mixed pulses are a very good source of cholesterol-lowering fiber. Not only can they help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.
· Mixed pulses contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat
· Apart from a high level of proteins, pulses also contain dietary fiber, Folate, vitamin B1, and mineralsall with virtually no fat.
· They are a good source of potassium and iron.
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Soaked Mixed Pulses
When pulses are prepared, they are first inspected for damaged lentils, stones and other foreign matter. Then they are rinsed until the water runs through and comes out clear. You may also soak the mixed pulses in cold water for 4-6 hours and discard the water. This removes substances that may cause indigestion..webp)
Boiled Mixed pulses
As the name suggests refers to the pulses which are boiled. You can use two cups of water per cup of mixed pulse. These proportions are based on cooking with the pot cover on. This way, it will cook a little faster, use less energy, and perhaps retain more vitamins. Pressure cook the soaked pulse with or without salt in boiling water. Bring the concoction to a boil, then turn the down the flame to medium-low. If it gets too thick, add more water. The beans are cooked when they burst and the water turns syrupy. At this point , you may add spices, vegetables or even boiled rice as per your preference and recipe requirements. Whole pulses generally take about 30 minutes in a covered pan and 5-6 minutes in a pressure cooker. Foam may form during the first few minutes of cooking, which can simply be skimmed off
Parboiled Mixed pulses
Parboiling is a cooking technique in which mixed pulses like rajma, moong, chana etc. are partially cooked in boiling water for about 5-6 minutes, but removed before they are cooked all the way through. Many recipes call for parboiled mixed pulses as they take longer time to cook. To parboil mixed pulses, boil enough water in a deep pan, add a little salt, if required and when the water starts boiling, add the mixed pulses and cook covered for about 5 to 7 minutes or till they turn soft but are not completely cooked. Drain and use as required.
Related Recipes
Chawli, Rajma And Chick Pea Healthy Salad
More recipes with this ingredient...
mixed pulses (2 recipes), Soaked Mixed Pulses (0 recipes) , Boiled Mixed pulses (2 recipes) , Parboiled Mixed pulses (0 recipes)
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