There are many varieties of pulses are available from dry land farms
Horse gram, field bean, cow pea, lentil, lathyrus sativis and many types of beans.
Apart from making them as boiled or curry , gravy recipes many more snack and sweet items are made out of these pulses.
In tribal and rural areas lot of variety goes into preparations: laddus, vada, bajji, roti, spicy powders, as mixture of thickening agents
It is important to introduce them to children as regular diets
Reviving of traditional storage of pulses is urgent need of the hour
Storing in mud plastered bamboo baskets sealed with mud
Storing in bamboo baskets in between 2 layers of foxtail millet also protects them for long time
Revival of storage methods and recipes will put pulses in front row of the food basket
Thank you
Salome Yesudas
food and nutrition scientist
Hyderabad , Telangana, India
Г-жа Salomeyesudas Buduru