Dals & Pulses articles from COWBERRY

The green gram plant is Vigna radiata, a legume grown for its dry seeds. This guide covers the green gram crop: how it fixes nitrogen, where it is eaten, what the seed holds per 100 g, and how to sprout it at home.

Rajma vs lobia: rajma is the red kidney bean (Phaseolus vulgaris) and lobia the cowpea (Vigna catjang), two different pulses. Lobia has slightly more protein and energy, rajma more fibre and iron; GI 45 vs 37.

Rajma tree is a misnomer: rajma grows on a leguminous plant, Phaseolus vulgaris. How COWBERRY's rajma is grown in Himachal Pradesh and Jammu, what pulses do for the soil, and the many Indian names for one seed.

Rajma in pregnancy: the guidelines name kidney beans in the pregnancy pulse list (80 g a day) with 20 g breakfast and 30 g lunch slots, plus protein, iron and folate numbers, trimester notes and the cooking safety rules.

Kidney beans in Hindi is rajmah; in English red kidney beans (Phaseolus vulgaris). Punjabi lal rajmah, Gujarati phansi (lal), Tamil karamani payir, plus every language and the names other dals share.

Rajma glycemic index is 45, the mean of two India tests in the University of Sydney GI database (boiled 19, soaked-and-steamed 70). Glycemic load per katori and per plate, why GI is never per 100 g, and how rajma compares with lobia, chana dal and wheat.

Rajma for weight loss: a 50 g serving brings 150 kcal with 10 g of protein and 8.3 g of fibre. Katori numbers, the 2016 pulse weight meta-analysis, three ways to eat rajma in a calorie deficit, and why no single food decides the scale.

Rajma for babies: from six months onwards, well-cooked, mashed and in the small amounts the ICMR-NIN charts give. The 5 g khichdi amount from 6 to 12 months, the 15 g step after one year, how to cook and mash rajma, and the salt, sugar and safety rules.

Moong dal types explained: yellow dhuli, green chilka, whole sabut and sprouts — what each is, how long it soaks and cooks, its nutrition, and which form to use for which dish.

Masoor dal vs toor dal: red lentil against pigeon pea. Masoor has more protein, fibre and iron, toor more folate and calcium; GI 25 vs 20, 323 vs 331 kcal per 100 g.

Masoor dal nutrition per 100 g (IFCT 2017): 323 kcal, 24.35 g protein, 52.53 g carbs, 10.43 g fibre, 0.75 g fat, 7.06 mg iron and a GI of 25, plus per-katori numbers and the comparison with toor and moong dal.

Masoor dal in pregnancy: protein, iron and folate per katori, what WHO and ICMR-NIN say about pulses and supplements, how much to eat, cooking for less gas and what to avoid.