Pulses & Legumes

Appears in
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

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One of the reasons the varied cuisines of the subcontinent are considered so healthy is the inclusion of whole grains in so many of their dishes.

While the subcontinent is often referred to as the spice centre of the world, I think it should equally be known for the phenomenal integration of pulses and legumes into the diet.
You could map the subcontinent by its variations on dhal, from rich and creamy in the north to the soupy sambars of southern India, while the preparation of rice and beans unites and divides from Afghanistan to Nepal. The preparation of lentils, chickpeas, beans, and grains such as rice and wheat, is at the heart of cooking across the subcontinent, and a great source of pride and the soul of many a culinary conversation. They’re staple ingredients with a phenomenally long history behind them, all of which we’re fortunate enough to inherit in our multicultural society.