Rajma Aloo Tikki to Gahat Ki Dal Parantha: Try these unique pulses recipes

Updated On: 08 February, 2024 02:48 PM IST | Mumbai | Aakanksha Ahire

Pulses are a staple in India. Yet, only a few get cooked in our kitchen daily. Ahead of World Pulses Day 2024, we got nutrition experts to tell readers why it is essential to include more pulses into our daily diet and chefs to share delectable recipes of dishes made from pulses other than moong, masoor and tur dal

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Pulses can be relished in the form of dal, khichdi, shorba, salads, raita (boondi raita), energy drinks (sattu drinks), chilla, smoothies, salads, condiments, casseroles and meat sauces. Photo Courtesy: Chef Ishijyot Surri(Right)/Chef Sachin Talwar(Left)

Indian kitchens can never run out of masoor or tur dal. These two types of lentils are prepared in Indian households almost every single day. However, there are numerous varieties of pulses in India other than just moong, tur or even masoor dal that we must eat often, but don’t.

Besides their rich and creamy taste, pulses are also a great source of essential nutrients that our body requires to stay healthy. World Pulses Day is observed annually on February 10 to mark the significance and multifarious benefits of pulses to the world.

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Home / Lifestyle / Food / Article / Rajma Aloo Tikki to Gahat Ki Dal Parantha: Try these unique pulses recipes