Pulses: India's Protein

Why pulses are central to Indian diets and nutrition, how production is spread across crops and seasons, and why they are good for soil.

Pulses (dal) are a staple of Indian diets.

Types

Chana (chickpea): the largest pulse crop.
Tur/arhar (pigeon pea).
Moong (green gram) and urad (black gram).
Masoor (lentil).
Rajma and others.

Nutrition

A key protein source, especially for vegetarians.
Rich in fibre, iron and other nutrients.
Cheaper than animal protein.

Consumption

Per capita pulse availability fell for decades as population grew faster than production, though it has recovered somewhat.

Soil benefits

Pulses are legumes that fix nitrogen in the soil, reducing fertiliser needs for the next crop. They also use less water than rice or sugarcane.

International Year of Pulses

The UN declared 2016 the International Year of Pulses, highlighting their nutrition and sustainability benefits.

Production

India produces around 25 million tonnes of pulses a year in good years, mostly rain-fed, in states like MP, Maharashtra, Rajasthan and Karnataka.

The dal-roti plate

For many Indian families, a meal of dal and roti provides much of their daily protein, making dal prices a key concern.

Thinking pulses are just a side dish

They are a major protein source and improve soil.

Key takeaways

Pulses include chana, tur, moong, urad and masoor.
They are a key protein source, especially for vegetarians.
Legumes fix nitrogen and use less water.
India produces around 25 million tonnes in good years.