What are pulses?
Pulses, also known as legumes, are the edible seeds of leguminous plants cultivated for food. Dried beans, lentils and peas are the most commonly known and consumed types of pulses.
Staples dishes and cuisines from across the world feature pulses, from hummus in the Mediterranean (chick peas), to a traditional full English breakfast (baked navy beans) to Indian dal (peas or lentils).
Pulses do not include crops that are harvested green (e.g. green peas, green beans)—these are classified as vegetable crops. Also excluded are those crops used mainly for oil extraction (e.g. soybean and groundnuts) and leguminous crops that are used exclusively for sowing purposes (e.g. seeds of clover and alfalfa).
https://www.un.org/en/observances/world-pulses-day
Did you know?
- Intercropping with pulses increases farm biodiversity and creates a more diverse landscape for animals and insects
- The nitrogen-fixing properties of pulses can improve soil fertility, which improves and extends the productivity of farmland
- Pulses are highly water efficient: for producing 1 kg of lentils needs 1250 liters, while 1 kg of beef requires 13,000 liters.