With a pulse on seed sustainability

Pulses, known for their low carbon footprint, water efficiency, and ability to improve soil health, are also an excellent source of protein and essential nutrients, writes Kavita Kanan Chandra

Pulses, a category of legumes, are among the most valuable crops globally, offering a range of benefits for food security, nutrition, biodiversity, and climate change mitigation. These nitrogen-fixing plants enrich soil fertility, thrive in arid regions, provide protein-rich meals, and also serve as livestock feed.

Each year, World Pulses Day is celebrated to recognise the pivotal role pulses play in global agriculture. This year’s theme, “Pulses: Bringing diversity to agrifood systems,” highlighted their contribution to food variety, improved soil health, and sustainable farming. The event, held in Peru, emphasised how pulses enhance agricultural systems while promoting environmental and nutritional well-being.

Pulses & the environment

Our global food system is responsible for approximately one-third of greenhouse gas emissions, with industrial animal farming contributing significantly through methane and nitrous oxide emissions. As climate change intensifies, adopting a climate-smart diet has become increasingly essential — pulses are key to this transition.

Pulses are an excellent source of plant-based protein, offering benefits for both human health and the planet. While animal protein provides a complete amino acid profile, pulses lack some essential amino acids. However, when combined with cereals, they form a complementary protein, making them a wholesome dietary option. In many Indian households, traditional meals such as dal-bhat, dal-roti, rajma-chawal, sambar-dosa, and khichdi provide these protein-rich combinations.

Culinary uses of pulses

Pulses are versatile and featured in global cuisines: chickpea-based hummus in the Middle East, red kidney bean burritos in Mexico, baked beans in England, and feijoada, a black bean stew from Brazil, are just a few examples. Beans, peas, lentils, and chickpeas are used in salads, dips, stews, and soups — bringing both flavour and nutrition to the table.

In tropical countries like India, pulses are a vital crop, requiring minimal water and playing a central role in festival and celebration dishes. For instance:

Maharashtra’s pooran poli (a sweet chana dal preparation) is made during Gudi Padwa; Bihar’s urad dal dahi-vada is enjoyed during Holi; Kerala’s parippu payasam, made with mung dal, jaggery, and coconut milk, is a staple during Onam.

India’s culinary diversity features an array of traditional pulse-based dishes, including urad dal badi, tillori, lentil papad, ghughni (desi chickpeas), gehat ki dal (horsegram), moong dal cheela, chana dal-stuffed pithas, lentil parathas, kachoris, urad dal vada-sambar, dal pakodas, and chhole-bhature. Modern adaptations include vegan burger patties made from lentils and chickpeas, roasted chickpeas with spices, and hearty lentil-chickpea stews.

Medicinal properties of pulses

Pulses are also valued for their medicinal benefits. For example, kulthi dal (horse gram) is believed to help dissolve kidney stones and improve liver function. A hot drink made from kulthi warms the body during monsoons and winters, while sattu (roasted chickpeas) serves as a cooling summer beverage.

Environmentally friendly crops

As the world faces the challenge of feeding a growing population sustainably, pulses present a viable solution. Their symbiotic relationship with Rhizobium bacteria enables them to fix atmospheric nitrogen, boosting soil fertility and lowering greenhouse gas emissions.

Pulses’ deep roots reduce competition for water and aid carbon sequestration by storing carbon deeper in the soil. Their slow growth allows neighbouring crops to establish themselves, improving biodiversity and soil health. Ideal for intercropping and crop rotation, pulses support efficient nutrient use and sustainable agriculture.

In tropical and sub-tropical climates — and even in regions with harsh winters — pulses thrive with minimal inputs. They require little water and are well-suited to arid environments, making them ideal for small-scale farmers. Pulses also lower farming costs by reducing dependence on synthetic fertilisers, irrigation systems, and storage infrastructure due to their long shelf life.

Chickpeas grow well in desert climates, such as Pakistan’s Thal desert. Kulthi dal flourishes in poor soil with little rainfall. Pigeon peas, with their deep roots, improve soil structure by redistributing carbon. Fava beans mobilise phosphorus and enhance biological turnover.

A wide variety of pulses

Pulses are among the earliest domesticated crops, dating back to the Neolithic era in the Mediterranean and Mesopotamia. Lentils were found in ancient Egyptian pyramids, and the Feast of Fabaria in ancient Rome honoured the fava bean.

Some notable varieties include:

Lentils: Red (masoor), yellow, green, brown, Puy (France), Umbrian (Italy)

Chickpeas: Kabuli (large, pale), Desi (smaller, darker), Bambai (from Mumbai)
Common Indian pulses: Arhar dal (pigeon peas), rajma (kidney beans), mung beans (sprouts), urad beans (black gram)

International types: Black beans (Caribbean), adzuki beans (“king of beans”), borlotti beans (Italy), cannellini beans (white kidney), haricot, flageolet, pinto (Mexico), tepary beans (SW USA and Mexico)

Cold-hardy & protein-rich pulses: Fava beans, lupines (Mediterranean), Bambara beans (Africa)

Lesser-known, but nutritious pulses

Several lesser-known pulses are packed with nutrition:

Tarwi, from the Andes, was featured at this year’s World Pulses Day.
The others are Ceci Neri, black chickpeas from Apulia, Italy, Sweet hyacinth beans (Africa), jack beans (Brazil), sword beans (Asia/Africa), winged beans (New Guinea)
Velvet beans and grass peas (khesari dal) — though nutritious, the latter must be consumed cautiously due to a naturally occurring neurotoxin (β-ODAP) that can cause paralysis if consumed in large quantities.

Pulses to be cautious about

While pulses are overwhelmingly beneficial, certain varieties require moderation. Khesari dal contains β-ODAP, which, if consumed excessively, may lead to neurolathyrism, a condition marked by paralysis. Awareness and moderation are essential when consuming such varieties.

Popular varieties of pulses
Dry beans
• Borlotti beans
• Black beans
• Adzuki beans
• Cannellini beans
• Red kidney beans (rajma)
• Haricot beans
• Flageolet beans
• Pinto beans
• Mung beans (green gram)
• Urad beans (black gram)
• Tepary beans
Lentils
• Red lentils (masoor dal)
• Green or brown lentils
(sabut masoor)
• Yellow lentils
• Puy lentils
• Umbrian lentils
Chickpeas
• Bambai chickpeas
• Desi chickpeas (desi chana
or kala chana)
• Kabuli chickpeas (kabuli chana)
• Green chickpeas (hara chana)
Other pulses
• Dried green peas
• Dried cowpeas (lobia or chawli)
• Lupines
• Bambara beans
• Broad beans
• Dried pigeon peas (arhar or
toor dal)