BENEFITS OF LENTILS

Italy without sambar

Can you think of a word?  Although the history of sambar is not long, sambar is still an important part of our diet today.  The basic lentils for sambar, the gift of the Tanjore Sarapoji dynasty, are Tuvaram lentils.

Generally speaking, lentils are yellow lentils.  In South India, lentils are commonly known as lentils or lentils.  This lentil is widely used all over the country.

The plant is believed to have originated in the eastern part of peninsular India and has been taken to Africa.  Legumes suitable for cultivation in arid, protein deficient areas as it can withstand drought.  Water is not wasted as the crop is mostly irrigated.  It also helps to stabilize nitrogen in the soil and enrich

Uses of Tuvaram Lentils

It is the most widely used type of lentil in Indian cuisine.  Many food items are made based on this, starting with sambar, lentils, rice lentils and rice.  The mashed lentils stand alone and as an ingredient in salads.  There is also some time added in the juice.  In North India, especially in Gujarat, lentil masiyal, also known as tal, is served with chapatti.

 Nutrition

It is high in protein and is used to provide a balanced diet.  Like protein, it is rich in vitamin C, amino acids and fiber.  It contains carbohydrates (starch), which maintains a healthy blood sugar level and gives the body the energy it needs.  The thing is there is not the slightest bit of cholesterol.

Do you know

Legumes have been cultivated for 3,500 years.  It now cultivates an average of 20 lakh kg per year worldwide.  Of this, 82 per cent is grown in India.

Beyond being a food crop, it is used in a variety of ways.  It is used as a cover crop for farmers and as a fodder for livestock.

The lentils are usually dried, peeled off and split in half.  The lentils are yellow in shape and need to be soaked for a while to make them easier to boil.  It is better to soak in hot water.  The taste of lentils is soothing.

 For easy digestion ...

Pulses can cause gastrointestinal upset.  To avoid this, it is customary to apply saffron on the lentils and then wash them off.  Doing so will eliminate gas nuisance.  The taste and aroma of the lentils available after this traditional processing method will be wonderful.  Nutrition will not be lost.

Similarly, if you add a little oil to the lentils while they are steaming, the lentils will be frying without foaming and coming out of the pot.  Achieves good digestion.  This is the case in Salem district.

One of the cereals

Old names: Torai, Yavai, Kachchi, Adaki, Adakam

Botanical name: Cajanus cajan

English name: Toor Dal / Tuvar dal / Pigeon Pea

Thuja is added as an important ingredient in ‘Panchamuttik Kanji’ which is given to give strength to the body and increase body weight.  Fertilizer is undoubtedly the primary source of nutrients for those who are thin and tired due to illness.

 Lentil Juice:

Twaram lentil juice is mentioned as a medicine in the medical book 'Therayar Gunavakadam'.  Legume juice made with pepper and garlic is used to relieve digestive disorders.

Fresh food:

Pulses are used as a fresh food.  In ancient times, lentils were widely consumed at the end of the fast.