Question

10 points on pulses

who will answer I will do him brainliest answer ​

Answer 1

Answer:

here is your answer hope it helps you good morning have a wonderful day

Answer 2

Answer:

HERE IS YOUR ANSWER..

Explanation:

1. Toor/Tuvar/Arhar

--) The Toor pulse, also known to the Western world as the Pigeon pulse, is a commonly consumed pulse in western and southern India. They originated in South Asia and are now grown in the world’s semi-tropical and tropical regions, with the largest producing regions being India, Eastern Africa and Central America. It forms the base for the South Indian Saambaar and Rasam, as well as for the Gujarati Osaman and Maharashtrian Amti. A major source of protein for the entire Indian subcontinent, this lentil is considered slightly heavy to digest and is therefore, almost always cooked with a small amount of asafetida. A simple tadka works best, although it can just as well be eaten plain on a mound of soft rice, drizzled with ghee!

2. Bengal Gram (Chana)

--) A close cousin of the Chickpea family, and a more filling form of daal, the split Bengal gram is at the heart of the Maharashtrian ‘Puranpoli’ and makes its way to several other desserts as well. India is a leader in cultivation of this lentil, that more often than not, manages to steal the limelight in the vegetarian culinary scenario. Dry-roasted, it forms the basis for dry chutneys, and serves as a thickener in the form of Besan, its powdered avatar. Packed with protein, it is often considered a good replacement for animal protein. Vegetarians-to-be, are you listening?