Since 2016, February 10 has been celebrated as “World Pulse Day. The seventy-third session of the United Nations General Assembly established this day with the aim of drawing attention to the pulses sector and creating awareness of its importance.
Building on the success of the International Year of Pulses in 2016, organized by FAO, the United Nations General Assembly designated February 10 as World Pulses Day, which has since been supported by many member countries .
The nutritional benefits of legumes are immense. Additionally, this day is linked to the United Nations’ goal of promoting sustainable development.
World Pulses Day 2021 Theme
The theme “Nutritious Seeds for a Sustainable Future” was decided in 2016, when the year was designated to be celebrated as the International Year of Pulses. Since then, the theme has remained the same from 2019 to 2021.
World Pulses Day is part of the second UN goal: “Zero Hunger”.
World Pulses Day is not limited to the second UN goal. It also covers the goals mentioned in the UN 2030 Agenda. This can include UN Goal 3 – “Good health and well-being” and UN Goal 13 – “Climate Action”.
Importance of World Pulses Day
This day aims to spread the benefits not only of consuming legumes, but also of their cultivation. When this happens, we can count on pulses to eradicate hunger and poverty, and they then become a major food on the common man’s plate.
However, the world is concerned about the alarming increase in the rate of obesity, heart disease and diabetes. Doctors recommend eating legumes to lose weight. Their fiber, protein and other nutrients support a healthy heart and other bodily functions, including fat burning.
Here are some quick legume recipes
Chana Masala:
Heat the oil in a large, heavy-based frying pan, add the sliced onions and fry until golden brown. Add ginger, chilies, curry leaves, cumin, chili powder, coriander and salt, and mix. Sauté for 5 minutes then add the chickpeas (chana) and cook over medium heat for 12-15 minutes. Your Channa Masala is ready to serve.
Lemon dal:
Heat the oil in a heavy-based frying pan. Add the ginger, garlic, chili powder and turmeric to the dal, add the dal and stir in 2 cups of water. Bring to a boil over medium heat, heat with the lid slightly ajar. Cook for 15 to 20 minutes, until the dal is tender. Add salt, lemon juice and a little water if necessary.
Moong Dal Salad:
Rinse the moong dal in cold water, add 1 ½ cups of water to the dal and soak it for at least an hour. Wash the carrots and cucumber, grate them, add the finely chopped coriander and set aside in a large bowl. Drain the moong dal set aside. Take a non-stick pan, add 1 teaspoon of olive oil, a pinch of asafetida (hing), mustard seeds, let them splutter. Then add finely chopped green chilli and drained moong dal, saute for 2 minutes and here you have a tasty and healthy Moong dal salad.
