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Rising pulse prices pose challenges for Indian consumers as inflation soars. Despite government efforts, pulses have seen a 10% increase this year

India's comfort food Dal Chawal becoming expensive as pulse prices surge

Rising pulse prices pose challenges for Indian consumers as inflation soars. Despite government efforts, pulses have seen a 10% increase this year

After soaring tomato and vegetable prices, now there's another reason that will cause more strain on household budgets. Pulses and rice (Dal-Chawal), the quintessential comfort food of India, are becoming increasingly expensive, with prices having already gone up by 10% to 12%.&nbsp;
Despite government efforts to curb pulse prices, the upward trend seems unstoppable in the short term. Experts stress the importance of continuing government subsidies and incentives to alleviate the burden on households.
The price of pulses, a staple food item for many Indians, continues to surge, with a 10% increase this year and expectations of further hikes. Despite the government's efforts to curb prices, experts suggest that continued subsidies and incentives are necessary.
Inflation in the consumer price index reached 4.81% in June, and pulses could soon join the list of expensive food items, alongside tomatoes and other vegetables. While higher vegetable prices are typical during the monsoon season, pulses have experienced an almost 10% surge this year. Over the past five months, the inflation rate of pulses, according to Crisil, a rating agency, has nearly doubled. June's CPI indicated a significant increase, with pulses inflation reaching 10.58%.
What exacerbates the problem with pulse inflation is the concurrent rise in wheat and rice prices, making the overall cost of the Indian "thaali" (plate)&nbsp; increasingly expensive. Rice prices have surged by 10%, and wheat prices by 12%.
Pulses, such as Arhar and Urad dal, are an affordable protein source for many Indians and play a vital role in nutritious meals, including mid-day meals and state-run food programs. While vegetable inflation is expected to be temporary, pulses could experience sustained price increases. Pulses carry a 6% weightage in the food inflation basket, and any rise in prices adversely affects household budgets.

The stock limit order was the culmination of various steps taken by the government to ensure affordable tur and urad dals are available to consumers

Tur, urad prices: Centre asks states to monitor the prices continuously; here's why

The stock limit order was the culmination of various steps taken by the government to ensure affordable tur and urad dals are available to consumers

The Centre on Wednesday directed the state governments to continuously monitor the prices of tur and urad dal and take action on those violating the stock limit order.
This was conveyed in a meeting -- chaired by Nidhi Khare, Additional Secretary in the Consumer Affairs Ministry -- to review stock disclosure of tur and urad, and the implementation of stock limits by the state governments.
The representatives of the State Food and Civil Supplies Departments, Central Warehousing Corporation (CWC) and State Warehousing Corporations (SWCs) were present at the meeting.
"In the meeting, the state governments have been asked to continuously monitor the prices and verify the stock positions of stock-holding entities and take strict action on those who violated the stock limits order," an official statement said.
The retail prices, quantities of stocks disclosed by various stock-holding entities and stocks in the CWC and SWC warehouses in respect of tur and urad were reviewed in the meeting.
The action taken by states to verify the mismatches between quantities pledged by market players with banks, quantities declared on the stock disclosure portal and the enforcement of stock limits were also discussed with the states.
"Further, CWC and SWCs were asked to furnish details of tur and urad stocks in their respective warehouses, on a regular basis," the statement said.
On June 2, the government imposed stock limits on tur and urad till October 31 to prevent hoarding and unscrupulous speculation, besides improving affordability to the consumers.
A stock limit of 200 tonne was imposed on wholesalers; 5 tonne on retailers; 5 tonne at each retail outlet and 200 tonne at the depot of big chain retailers. In the case of millers, the stock limit was the last three months of production or 25 per cent of annual installed capacity, whichever is higher.
The order has also made it mandatory for these entities to declare the stock position on the portal https://fcainfoweb.nic.in/psp.
The stock limit order was the culmination of various steps taken by the government to ensure affordable tur and urad dals are available to consumers.
It was in March, the consumer affairs ministry had constituted a committee under the chairmanship of Khare to monitor the stock of tur held by entities like importers, millers, stockists, traders etc in close coordination with state governments.
A series of meetings were held with the state governments, importers, millers and organised retail chains to cooperate towards ensuring the affordability of the pulses for the consumers. The ministry had also deputed 12 senior officers to visit various places in Karnataka, Madhya Pradesh, Maharashtra and Tamil Nadu to take stock of ground reality.

Legumes including beans, chickpeas, black-eyed peas, seeds and lentils should be consumed after soaking for maximum health benefits. 

Should legumes be soaked before cooking? Here's all you need to know 

Have you ever thought why we soak legumes before cooking them? While it reduces the cooking time and makes the dals easier to digest, there are some other health benefits of soaking lentils as well. Take a look!

 Soak before you cook: Prep your legumes the right way! 

Legumes such as&nbsp;beans, lentils &amp; green peas&nbsp;are a healthy addition to any diet
Pulses like&nbsp;rajma &amp; chole require overnight soaking&nbsp;in order to be cooked quickly
 Soaking lentils increases the&nbsp;mineral absorption rate of the body
 Soaking breaks down complex starch in lentils&nbsp;&amp; makes them easier to digest
 Soaking process removes&nbsp;gas-causing compounds&nbsp;from the lentils
 Soaking reduces complex sugar&nbsp;content which saves you from stomach issues

According to&nbsp;the Harvard T.H. Chan School of Public Health, legumes including&nbsp;beans, chickpeas, black-eyed peas, seeds and lentils should be consumed after soaking for maximum health benefits.&nbsp;

Legumes such as beans, lentils and green peas are a healthy addition to any diet. Most people have a habit of washing the legumes before cooking but very few are habitual of soaking them. Pulses like rajma and chole require overnight soaking in order to be cooked quickly. But do you know that soaking has a number of benefits apart from decreasing cooking time?
Also&nbsp;watch: <a href="https://www.editorji.com/editorji-specials/powerful-pulses-great-for-your-kitchen-pantry-the-environment-1624522774336">Powerful Pulses: great for your kitchen pantry &amp; the environment</a>
According to the Harvard T.H. Chan School of Public Health, soaking legumes for several hours is a must before cooking. Here's why.&nbsp;
Improves absorption of nutrients
Soaking lentils increases the mineral absorption rate of the body. An enzyme called phytase is activated when you soak the dal for some time. Phytase helps in breaking down phytic acid and helps in binding calcium, iron and zinc. This makes the absorption process much easier.
Improves digestion
Beans and some lentils are difficult to digest. Soaking activates a compound called amylase that breaks down complex starch in lentils and makes them easier to digest.
Removes gas-causing compounds
The soaking process also removes gas-causing compounds from the lentils. Most legumes contain complex oligosaccharides, which is a type of complex sugar responsible for bloating and gas. Post-soaking this complex sugar content is significantly reduced which further saves you from stomach troubles.
Also watch:&nbsp;<a href="https://www.editorji.com/lifestyle-news/green-peas-what-makes-it-a-diabetes-friendly-winter-superfood-1607336205468">Green peas: what makes it a diabetes-friendly winter superfood</a>
Ideal soaking time for various legumes:
<ul>
<li>Whole dals like moong, masoor, urad dal should be soaked for 8 to 12 hours.</li>
<li>Overnight soaking is the best option for heavy legumes like rajma, chana or chole.</li>
</ul>

We’ve been eating them for over 10,000 years all over the world in different forms and cuisines. Pulses, which includes beans, peas and lentils.

Powerful Pulses: great for your pantry & the environment

We&rsquo;ve been eating them for over 10,000 years all over the world in different forms and cuisines. Pulses, which includes&nbsp;beans, peas and lentils, are an amazing source of plant-based protein. But there many more things that make them great food that&rsquo;s probably already in your pantry!&nbsp;
Powerhouse of Micronutrients&nbsp;&nbsp;
From black, pinto or kidney beans to green peas to lentils of different shapes and colours, pulses are highly diverse and&nbsp;nutritious. Just half of these will give you more potassium than a banana, four times more fibre than rice and&nbsp;twice the amount of protein that you would get from the same amount of quinoa.&nbsp;Pulses are also rich in iron, a nutrient that is hard to find in plant-based foods.&nbsp;
Environment-Friendly Crop&nbsp;&nbsp;
They are also good for the planet! Pulses are what they call, a sustainable crop with a low carbon footprint. They can be grown with less water compared to most other foods. They also help absorb the nitrogen from the air into the soil, reducing the need for using nitrogen-based fertilisers.&nbsp;&nbsp;
Easy to Store&nbsp;&nbsp;
Pulses are also less likely to be wasted or discarded as they have a naturally longer shelf life. They can last for years on the shelf in both dried and canned form.&nbsp;You can store them for a long time at home and cook up a tasty dal in a pinch when your pantry is running low.&nbsp;&nbsp;
Great Complement&nbsp;for&nbsp;Meats&nbsp;
Although pulses are often used as a replacement for meat, they can even be a great addition to meat-based dishes. Being so diverse in nature, you can throw in some pulses to your soups, stems and meat sauces for added depth and texture. They are fantastic at soaking up all that flavour!&nbsp;
So, embrace your pulses and enjoy them for a healthy dose of nutrition.&nbsp;&nbsp;

Powerful Pulses: great for your kitchen pantry & the environment

Pulse includes all the different beans, peas&nbsp;and lentils
Rich in protein, pulses offer many other interesting&nbsp;benefits
Half cup of pulses has more potassium than a banana
Four times more fibre than rice, twice the amount of&nbsp;protein than&nbsp;quinoa
Pulses are a sustainable crop with a low carbon footprint
Absorb nitrogen from air into soil, cutting need for nitrogen fertilizer
Less likely to be wasted due to their naturally longer shelf life
They can last for years on the shelf in both dried or canned form
They can replace and work as an addition to meat-based dishes
Add pulses to soups, stews &amp; sauces to soak up the flavour&nbsp;

We&rsquo;ve been eating them for over 10,000 years all over the world in different forms and cuisines. Pulses, which includes&nbsp;beans, peas and lentils, are an amazing source of plant-based protein. But this wonderful ingredient that's probably already in your pantry has a lot more to offer! Let's take a look at the&nbsp;factors that&nbsp;make&nbsp;pulses so great.&nbsp;
<h3>Powerhouse of Micronutrients&nbsp;&nbsp;</h3>
From black, pinto or kidney beans to green peas to lentils of different shapes and colours, pulses are highly diverse and&nbsp;nutritious. Just half of these will give you more potassium than a banana, four times more fibre than rice and&nbsp;twice the amount of protein that you would get from the same amount of quinoa.&nbsp;Pulses are also rich in iron, a nutrient that is hard to find in <a href="https://www.editorji.com/story/replace-red-meat-with-plant-foods-to-cut-cardiovascular-disease-risk-1607069612162" target="_blank">plant-based foods</a>.&nbsp;
<h3>Environment-Friendly Crop&nbsp;&nbsp;</h3>
They are also good for the planet! Pulses are what they call, a sustainable crop with a low carbon footprint. They can be grown with less water compared to most other foods. They also help absorb the nitrogen from the air into the soil, reducing the need for using nitrogen-based fertilisers.&nbsp;&nbsp;
<h3>Easy to Store&nbsp;&nbsp;</h3>
<a href="https://www.editorji.com/story/world-pulses-day-2021-nutritious-seeds-for-a-sustainable-future-1612946112950" target="_blank">Pulses</a> are also less likely to be wasted or discarded as they have a naturally longer shelf life. They can last for years on the shelf in both dried and canned form.&nbsp;You can store them for a long time at home and cook up a tasty dal in a pinch when your pantry is running low.&nbsp;&nbsp;
<h3>Great Complement&nbsp;to Meats&nbsp;</h3>
Although pulses are often used as a replacement for meat, they can even be a great addition to meat-based dishes. Being so diverse in nature, you can throw in some pulses to your soups, stems and meat sauces for added depth and texture. They are fantastic at soaking up all that flavour!&nbsp;
So, embrace your pulses and enjoy them for a healthy dose of nutrition.&nbsp;&nbsp;

pulses

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