Pulses diaries: Exploring the diverse flavours of India's treasury

Indian cuisine has long embraced the versatility of pulses, with each variety offering a unique flavour, texture and nutritional profile. Packed with protein, fibre and essential vitamins, pulses are more than just delicious staples. They're the foundation of countless regional recipes and have seamlessly weaved their magic into the vibrant landscape of Indian cuisine. Buckle up, foodies, as we delve deeper into the world of pulses.

Moong dal ka halwa

Indulge your sweet tooth with the Moong Dal Halwa, a delectable Rajasthani dessert made from moong dal, ghee, nuts and sugar. This festive sweet is a testament to the adaptability of pulses, transforming lentils into a decadent delicacy that will leave you craving more.

Pesarattu

Delightfully nutritious and unbelievably flavourful, these savoury crepes are made with green gram batter, ginger, cumin, chilies and coriander. Often enjoyed with coconut chutney, this crispy crepe makes a perfect breakfast meal.

Rajma chawal

This iconic North Indian dish is an unbeatable comfort food for many. Generations have loved this hearty and nutritious dish made from red kidney beans cooked in a fragrant spice blend and paired with perfectly steamed rice.

Masoor tenga

This Assamese delicacy features red lentils, also known as masoor dal, in a zesty and spicy curry, reflecting the regional diversity of pulse-based meals. The tangy red lentil curry is flavoured with elephant apple or tenga and is served with steamed rice.

Panchmel dal kebabs

Five different lentils are combined in a flavourful medley, shaped into patties and grilled to perfection. With a protein-rich treat for your taste buds, these vegetarian kebabs will satisfy your hunger pangs instantly.

Know more recipes where pulses take centre stage? Tell us in the comments!