Pulses

Pulses are the edible seeds of leguminous plants and are an essential part of many diets worldwide due to their high protein and fiber content, as well as their beneficial vitamins and minerals. Here are some of the primary types of pulses:

1. Beans

• Varieties: Kidney beans, black beans, pinto beans, navy beans, cannellini beans, adzuki beans.
• Uses: Soups, stews, salads, chili, rice dishes (e.g., rice and beans).

2. Lentils

• Varieties: Brown lentils, green lentils, red lentils, yellow lentils, black lentils (Beluga lentils), Puy lentils.
• Uses: Soups, stews, salads, curries, side dishes.

3. Peas

• Varieties: Green peas, split peas (yellow and green), chickpeas (garbanzo beans).
• Uses: Soups, stews, salads, hummus, snacks (roasted chickpeas).

4. Chickpeas (Garbanzo Beans)

• Varieties: Kabuli chickpeas, Desi chickpeas.
• Uses: Hummus, salads, stews, curries, snacks (roasted chickpeas), falafel.

5. Black-eyed Peas

• Uses: Soups, stews, salads, rice dishes (e.g., Hoppin’ John).

6. Mung Beans

• Uses: Soups, salads, curries, sprouts for salads and sandwiches.

7. Broad Beans (Fava Beans)

• Uses: Stews, salads, dips (e.g., ful medames), snacks (roasted fava beans).

8. Pigeon Peas

• Uses: Curries, stews, rice dishes (e.g., Indian dal, Caribbean rice and peas).

9. Lupin Beans

• Uses: Snacks (pickled lupin beans), salads, ground into flour for baking.

10. Adzuki Beans

• Uses: Sweet dishes (e.g., red bean paste in Asian desserts), soups, stews.

11. Cowpeas

• Varieties: Black-eyed peas, southern peas.
• Uses: Soups, stews, salads, rice dishes.

12. Soybeans (though typically classified separately due to their use in various non-pulse products)

• Uses: Tofu, tempeh, soy milk, edamame, soy sauce, miso.

13. Bambara Beans

• Uses: Stews, soups, snacks (roasted beans), ground into flour.