FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 11 : Pulses

Role of pulses in cookery

• Pulses are rich in protein and B vitamins and improve the quality of cereal protein.
• Pulses give due to high protein and fibre.
• Pulses improve flavour and consistency of dal, sambhar and rasam.
• They contribute to fermentation in preparation of idli and dosa.
• They are used in snacks like sundal, bajji, panipuri and bhelpuri.
• They are used in salads, e.g., sprouted gram.
• They are used in desserts like paruppu, payasam and sweets like pulses mysore pak and laddu.
• They are used as thickening agent and prevent curdling, e.g., Bengal gram flour in kadhi.
• They are used as stuffing agent in poorna burelu.
• Parched pulses are used in making chutneys and chutney powders.
• They are used as part of seasoning in curries.