From 2016 February 10th will be considered “World Pulse Day”. The purpose of the seventy-third session of the United Nations General Assembly was to draw attention to and raise awareness of the importance of the legumes sector.
Building on the success of the International Year of Impetus in 2016 under the leadership of the FAO, the United Nations General Assembly declared February 10th World Pulse Day, which has since been supported by many member states.
The nutritional benefits of legumes are immense. In addition, the day is linked to the United Nations’ goal of promoting sustainable development.
World Pulse Day 2021 topic
The topic “Nutrient seeds for a sustainable future” was decided in 2016, when the year was nominated as the International Year of Legumes. Since then, the topic has stayed the same from 2019 to 2021.
World Pulse Day falls under the second goal of the UN – “Zero Hunger”.
World Pulse Day is not limited to the second goal of the UN. It also includes goals mentioned in the UN 2030 Agenda. This can include the 3rd goal of the UN – “Good health and well-being” and the 13th goal of the UN – “Climate protection”.
Meaning of the world pulse day
This day aims to spread the benefits of not only eating legumes but also growing legumes. When this happens we can rely on impulses to eradicate hunger and poverty, and then they become a staple staple in the common man’s plate.
However, the world is concerned about the alarming rise in the rate of obesity, heart disease and diabetes. Doctors recommend eating legumes for weight loss. Their fiber, protein, and other nutrients promote a healthy heart and other body functions, including burning fat.
Here are a few quick legume recipes
Heat the oil in a large, heavy-bottomed pan, add the chopped onions and fry until golden brown. Add ginger, chillies, curry leaves, cumin, chilli powder, coriander and salt and mix everything together. Fry for 5 minutes, then add chickpeas (chana) and cook over medium heat for 12-15 minutes. Your Channa Masala is ready to serve.
Heat the oil in a heavy-bottomed pan. Add the ginger, garlic, chili powder and turmeric to the dal and add the dal and stir in 2 cups of water. Cook over medium heat, heat with the lid slightly ajar. Cook for 15-20 minutes until the dal is soft. Add salt, lemon juice, and a little more water if needed.
Moong Dal Salad:
Rinse the Moong Dal in cold water, add 1½ cup of water to the Dal and let it work for at least an hour. Wash and dry the carrots and cucumber, grate both, add finely chopped coriander and set aside in a large bowl. Leave the moong dal aside. Take a non-stick pan, add 1 teaspoon of olive oil, a pinch of asafetida (hinge) and mustard seeds and let them splinter. Then add the finely chopped green chilli and the drained Moong Dal, sauté for 2 minutes and you have a delicious and healthy Moong Dal Salad.