Chana or Bengal Gram is a very important pulse crop that grows as a seed of a plant named Cicer arietinum in the Leguminosae family. Chana or Bengal Gram is hulled and split which is a pale yellow split dal with a nutty aroma, often used for Indian cooking. The split yellow gram dal is further pulverized to form gram flour or Besan also used frequently in India.

Chana dal is good for diabetics because it has a low glycemic index. The glycemic index is a ranking of foods on a scale from 0 to 100 according to the extent that they raise blood glucose (or blood sugar) levels after eating. The glycemic index is lower for foods that raise blood glucose levels slowly. These foods can help people with diabetes control their glucose levels.

Bengal gram is widely appreciated as health food. It is a protein-rich supplement to cereal-based diets, especially where people are vegetarians and would not consume animal protein. It offers the most practical means of eradicating protein malnutrition among vegetarian children and nursing mothers. It has a very important role in human diet in our country.

They can be eaten as a quick snack with some pickle, used as substitute burgers, or served with rice and/or a salad for a filling and delicious main meal. It is vegan (milk and egg-free), wheat-free, low in fat, high in protein.

The Red Kidney Bean is popularly known as Rajma in India. They are also known as chili bean since it has a dark red coat and resembles a kidney.

Raw kidney beans, and some other beans, contain the toxin phytohaemagglutinin, which is destroyed by boiling for at least ten minutes. Dry beans must be soaked in water overnight; rinse the kidney beans thoroughly and boil before cooking to avoid poisoning. Even a few beans can be toxic, and beans can be as much as five times more toxic if cooked at 175F (80C) than if eaten raw, so adequate pre boiling is vital.

Kidney beans are available dry like most other legumes and are also canned. The canned kidney beans require less effort and cooking time as compared to dry beans, but it is not the healthiest option to use canned beans. If the beans have been canned with salt or other additives, rinse them after opening to remove the unnecessary additions. Canned beans need to only be heated briefly for hot recipes, while they can be used as is for salads or prepared for cold dishes. Dried beans are best prepared by first soaking them overnight in an appropriate amount of water in the refrigerator to prevent fermentation. Soaking will usually cut the cooking time dramatically. It is especially good for growing children as a wholesome dish since it is rich in iron and protein, combined with the carbohydrates in the rice.

Being a major source of protein, kidney beans provide all the eight essential amino acids. These amino acids act against a number of diseases and are important to maintain a healthy immune system. It is estimated that a single cup of uncooked beans provides around 85% of the daily protein requirement. Certain natural antioxidants present in these beans also have a number of beneficial health effects. The darker the color of the skin of the beans, the higher these antioxidants.

The soluble fiber present in the kidney bean regulates the blood glucose absorption from the body. This is done by forming a gel-like substance, by absorbing water from the intestines. This gel-like substance slows down the metabolism of carbohydrates in the body, thereby regulating the blood sugar levels and preventing their sudden elevation after meals. Hence, it is essential for diabetics (insulin resistance) to consume kidney beans on a regular basis.

The dietary fiber in these beans also helps lower the blood cholesterol levels in the body. This is achieved by the bonding of the fiber with the bile acids in the intestines. Hence, the risk of certain diseases, like stroke, high blood pressure and coronary heart disease, is reduced to a considerable extent. Kidney beans also have considerable amount of the mineral molybdenum, which helps in the detoxification of sulfites from the blood. The copper present in these beans aids in the reduction of inflammatory conditions like Rheumatoid Arthritis. The magnesium in kidney beans helps relieve fatigue by relaxing the muscles, nerves and blood vessels. This, in turn, prevents the adverse effects of conditions like asthma, muscle soreness, and migraine headaches.

Urad also know commonly as Black Gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India.

As the name suggests whole black gram is black in colour and split dehulled are white in colour. These tiny split white grains are also known as urad dal in India. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in South Indian culinary preparation like dosa (savory thin and crispy pancake), idli (soft rice and urad dal cakes), vada (fried urad dal balls) and papdum. When used this way, the white lentils are usually used.

Black gram is known to have soothing and cooling properties. It is an aphrodisiac and nervine tonic. However, excessive use of black gram causes flatulence which can, however, be prevented by adding little asafetida, pepper and ginger in the culinary preparations. It should not be taken by those who are easily predisposed to rheumatic diseases and urinary calculi as it contains oxalic acid in high concentration.

Consumption of urad dal is good for diabetic patients. Germinated black gram, taken with half a cupful of fresh bitter gourd juice and a teaspoonful of honey is highly beneficial in the treatment of milder type of diabetes. It should be used once daily for three to four months with restriction of carbohydrates.

Urad dal aids sexual dysfunctions; it must be soaked in water for about six hours and then fried in pure cow's ghee after draining the water is an excellent sex tonic. It can be used with wheat bread and honey with highly beneficial results in functional impotency, premature ejaculation and thinness of the semen. This preparation eaten with half boiled egg is excellent for nervous disorders such as nervous weakness, weakness of memory, schizophrenia and hysteria.

Washing the hair with a paste of urad dal and fenugreek lengthens the hair, keeps them black and cures dandruff. People suffering from severe digestive disorders must consume black gram whole or split as it is valuable in easing digestive disorders. In the form of decoction, it is useful in dyspepsia, gastric catarrh, dysentery and diarrhea.

An ointment made from black gram is useful as an external application in rheumatism, contracted knee and stiff shoulder. It is prepared by boiling about 4 Kgs of urad dal in 38.4 litres of water. It should be boiled down to about 9.6 liters and strained. The strained decoction should be boiled with about 2.5 liters of sesame oil and 1/2 kg of rock salt till the water has been evaporated. Paste of the fresh root is also useful in rheumatic pains.

Chana or Bengal Gram is a very important pulse crop that grows as a seed of a plant named Cicer arietinum in the Leguminosae family. Chana or Bengal Gram is hulled and split which is a pale yellow split dal with a nutty aroma, often used for Indian cooking. The split yellow gram dal is further pulverized to form gram flour or Besan also used frequently in India.

Chana dal is good for diabetics because it has a low glycemic index. The glycemic index is a ranking of foods on a scale from 0 to 100 according to the extent that they raise blood glucose (or blood sugar) levels after eating. The glycemic index is lower for foods that raise blood glucose levels slowly. These foods can help people with diabetes control their glucose levels.

Bengal gram is widely appreciated as health food. It is a protein-rich supplement to cereal-based diets, especially where people are vegetarians and would not consume animal protein. It offers the most practical means of eradicating protein malnutrition among vegetarian children and nursing mothers. It has a very important role in human diet in our country.

They can be eaten as a quick snack with some pickle, used as substitute burgers, or served with rice and/or a salad for a filling and delicious main meal. It is vegan (milk and egg-free), wheat-free, low in fat, high in protein.

The Red Kidney Bean is popularly known as Rajma in India. They are also known as chili bean since it has a dark red coat and resembles a kidney.

Raw kidney beans, and some other beans, contain the toxin phytohaemagglutinin, which is destroyed by boiling for at least ten minutes. Dry beans must be soaked in water overnight; rinse the kidney beans thoroughly and boil before cooking to avoid poisoning. Even a few beans can be toxic, and beans can be as much as five times more toxic if cooked at 175F (80C) than if eaten raw, so adequate pre boiling is vital.

Kidney beans are available dry like most other legumes and are also canned. The canned kidney beans require less effort and cooking time as compared to dry beans, but it is not the healthiest option to use canned beans. If the beans have been canned with salt or other additives, rinse them after opening to remove the unnecessary additions. Canned beans need to only be heated briefly for hot recipes, while they can be used as is for salads or prepared for cold dishes. Dried beans are best prepared by first soaking them overnight in an appropriate amount of water in the refrigerator to prevent fermentation. Soaking will usually cut the cooking time dramatically. It is especially good for growing children as a wholesome dish since it is rich in iron and protein, combined with the carbohydrates in the rice.

Being a major source of protein, kidney beans provide all the eight essential amino acids. These amino acids act against a number of diseases and are important to maintain a healthy immune system. It is estimated that a single cup of uncooked beans provides around 85% of the daily protein requirement. Certain natural antioxidants present in these beans also have a number of beneficial health effects. The darker the color of the skin of the beans, the higher these antioxidants.

The soluble fiber present in the kidney bean regulates the blood glucose absorption from the body. This is done by forming a gel-like substance, by absorbing water from the intestines. This gel-like substance slows down the metabolism of carbohydrates in the body, thereby regulating the blood sugar levels and preventing their sudden elevation after meals. Hence, it is essential for diabetics (insulin resistance) to consume kidney beans on a regular basis.

The dietary fiber in these beans also helps lower the blood cholesterol levels in the body. This is achieved by the bonding of the fiber with the bile acids in the intestines. Hence, the risk of certain diseases, like stroke, high blood pressure and coronary heart disease, is reduced to a considerable extent. Kidney beans also have considerable amount of the mineral molybdenum, which helps in the detoxification of sulfites from the blood. The copper present in these beans aids in the reduction of inflammatory conditions like Rheumatoid Arthritis. The magnesium in kidney beans helps relieve fatigue by relaxing the muscles, nerves and blood vessels. This, in turn, prevents the adverse effects of conditions like asthma, muscle soreness, and migraine headaches.

Urad also know commonly as Black Gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India.

As the name suggests whole black gram is black in colour and split dehulled are white in colour. These tiny split white grains are also known as urad dal in India. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in South Indian culinary preparation like dosa (savory thin and crispy pancake), idli (soft rice and urad dal cakes), vada (fried urad dal balls) and papdum. When used this way, the white lentils are usually used.

Black gram is known to have soothing and cooling properties. It is an aphrodisiac and nervine tonic. However, excessive use of black gram causes flatulence which can, however, be prevented by adding little asafetida, pepper and ginger in the culinary preparations. It should not be taken by those who are easily predisposed to rheumatic diseases and urinary calculi as it contains oxalic acid in high concentration.

Consumption of urad dal is good for diabetic patients. Germinated black gram, taken with half a cupful of fresh bitter gourd juice and a teaspoonful of honey is highly beneficial in the treatment of milder type of diabetes. It should be used once daily for three to four months with restriction of carbohydrates.

Urad dal aids sexual dysfunctions; it must be soaked in water for about six hours and then fried in pure cow's ghee after draining the water is an excellent sex tonic. It can be used with wheat bread and honey with highly beneficial results in functional impotency, premature ejaculation and thinness of the semen. This preparation eaten with half boiled egg is excellent for nervous disorders such as nervous weakness, weakness of memory, schizophrenia and hysteria.

Washing the hair with a paste of urad dal and fenugreek lengthens the hair, keeps them black and cures dandruff. People suffering from severe digestive disorders must consume black gram whole or split as it is valuable in easing digestive disorders. In the form of decoction, it is useful in dyspepsia, gastric catarrh, dysentery and diarrhea.

An ointment made from black gram is useful as an external application in rheumatism, contracted knee and stiff shoulder. It is prepared by boiling about 4 Kgs of urad dal in 38.4 litres of water. It should be boiled down to about 9.6 liters and strained. The strained decoction should be boiled with about 2.5 liters of sesame oil and 1/2 kg of rock salt till the water has been evaporated. Paste of the fresh root is also useful in rheumatic pains.