By Kübra Kırbıyık
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The “Pulses Lunch Organisation” held on 18th January, 2017 by Mersin Commodity Exchange for the honour of "Global Pulse Day" drew a great interest. Approximately 360 guests participated in the event.

By Chandni Gandhi

Singapore Pulses Federation Limited and Agrocorp International had a successful celebration of the Global Pulses Day in Singapore on 18th Jan 2017. SPFL board members Puneet Jain and Ritesh Bansal donated 60 kgs of varieties of pulses.

By Vikram Vij

Many people living in western society think of pulses as a vegetarian alternative to protein, as a great low fat option for a meat substitute, or an ingredient that helps make amazing soup.

Various groups of different types of pulses

To celebrate Global Pulse Day and help you cook with pulses, we’ve created a Visual Guide to Pulses to help you identify pulses by sight, and connect what they look like with some of the common names they go by around the world.

Mindful Chef's Lentil ‘meatballs’ with cavolo nero rice

By: Mindful Chef

We love using pulses in our Mindful Chef recipes. Pulses have been around for thousands of years and regarded by many to be ancient superfoods. We think pulses are a great alternative to refined carbohydrates like white pasta or white rice. Being generally lower on the Glycaemic Index pulses can help you manage your bodyweight a lot more effectively and help maintain energy levels for longer.

An assortment of pulses spread out on a table

By Nettie Cronish

Beans, peas and lentils are highly nutritious and endlessly versatile. High in protein, fibre, and starch and low in fat. They are an excellent source of iron, B vitamins, potassium, riboflavin, niacin and folic acid. When sprouted, they have the added bonus of Vitamin C. Choose dried beans that are bright in colour and uniform in size and shape. I store my dried beans for up to a year in airtight containers in a cool, dark place. Cooked beans may be frozen in sealed packaging for up to 6 months.