From 2016, 10th February is observed as “World Pulses Day.” The seventy-third session of the United Nations General Assembly assigned this day with the aim of bringing attention to the pulses sector and spreading awareness about its importance.
Building on the success of the International Year of Pulses in 2016 led by FAO, the United Nations General Assembly designated 10 February as World Pulses Day, which has since been supported by many Member countries.
The nutritional benefits of pulses are immense. Moreover, the day is linked to the United Nations’ aim for promoting sustainable development.
World Pulses Day 2021 Theme
The theme, “Nutritious Seeds for a Sustainable Future,” was decided back in 2016 when the year was nominated to be celebrated as International Year of Pulses. Since then, the theme has remained the same from 2019 to 2021.
World Pulses Day falls under the 2nd goal of the UN – “Zero Hunger.”
World Pulses Day is not limited to the 2nd goal of the UN. It also covers objectives that have been mentioned in the UN’s Agenda 2030. This may include the 3rd goal of the UN – “Good Health and Well-being” and the 13th goal of the UN – “Climate Action.”
Significance of World Pulses Day
This day aims to spread the benefits of not only eating pulses, but also growing pulses. When this happens, we can rely on pulses to eradicate hunger and poverty and then they become a major food item in a common man’s platter.
However, the world is concerned with the alarming increase in the rate of obesity, heart disease, and diabetes. Doctors recommend eating pulses for weight loss. Their fiber, protein, and other nutritious contents encourage a healthy heart, and other bodily functions, including fat burning.
Here are a few quick recipes of pulses
Chana Masala:
Heat the oil in a large, heavy-bottom pan and add the chopped onions and fry until golden brown. Add ginger, chilies, curry leaves, cumin, chili powder, coriander and salt, and mix together. Stir-fry for 5 minutes and then add chickpeas (chana) and cook over medium heat for 12-15 minutes. Your Channa Masala is ready to serve.
Lemon dal:
Warm the oil in heavy-bottom pan. Add the ginger, garlic, chili powder and turmeric to the dal and add the dal and stir in 2 cups of water. Boil over medium, heat with the lid slightly ajar. Cook for 15-20 minutes, until the dal is soft. Add the salt, lemon juice and some more water if needed.
Moong dal salad:
Rinse moong dal in cold water, add 1 ½cup of water to the dal and let it soak for an hour minimum. Wash-dry the carrots and cucumber, grate both, add finely chopped coriander and set aside in a large bowl. Drain the moong dal set aside. Take a non-stick pan, add 1 tsp of olive oil, a pinch of asafetida (hing), mustard seeds, let them splutter. Then add finely chopped green chili, and the drained moong dal, sauté for 2 minutes and here you have a tasty and healthy Moong dal salad.
