Pulses

WHAT ARE PULSES?

A pulse is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed.

The term “pulse”, as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry seed. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). However, in common use these distinctions are not clearly made, and many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young cooked in whole cuisines and sold for the purpose; for example black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans cooked as part of a meal.

Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.

Just like words as “bean” and “lentil”, the word “pulse” may also refer to just the seed, rather than the entire plant.

For convenience, the section has been sub-categorised into the following headings. Please click on the hyperlinks inĀ Blue to go to these links:

VARIETIES OF PULSES

DRY BEANS

DRY BROAD BEANS

DRY PEAS

CHICKPEA

DRY COWPEA

PIGEON PEA

LENTILS

BAMBARA GROUNDNUT

VETCH

LUPINS

MINOR PULSES