It is possible to meet the daily non-vegetarian requirement easily by keeping a variety of nutritious pulses in the daily diet. Many types of legumes have been cultivated in our country for ages. We are very familiar with mung-lentils, gram dal, mashkalai dal, khesari dal. Nowadays the prevalence of Beuli or Phelon dal and Arhar dal has decreased a lot. But they are of very high quality in terms of nutritional quality. And the color and taste of these pulses are very diverse.

non-vegetarian

Dal Emni is a very popular word in Bengali house. Dal is eaten in different ways every day. Thinly or thickly cooked dal is seasoned with onion, garlic, bay leaf, kalijira, cumin, mustard, asafoetida or panchfodran.

According to the season, sour fruits such as tomatoes, raw mangoes, amra, chalta, bilimbu, olives etc. are given in dal. Different kinds of vegetables including stalks, soft pulp of banana, jute, papaya, gourd are cooked with dal. Dal Bara, Bharta, Biran or Bhuna and Chachchari are available.

Mung dal pies, cooked pitha, chickpea or mung dal halwa, besan laddu, jilapi or amitti made with dal-chale bete, local dessert alfa of Noakhali cooked like pies with shelled dal, dal also has many uses in sweet dishes.

Animal meat is considered as the best meat from nutritional point of view as it contains all types of amino acids in one source. But people from all walks of life are struggling to buy fish, meat and even eggs in this cheap market.

Let's have a little idea about the nutrition of different types of pulses. Amish is most abundant in chickpeas (64 grams) as a dry, grainy pulse per 100 grams. 100 grams of mung dal, lentil, arahar dal, mashkalai and beulir dal will also provide 60-63 grams of meat. As such, 22-24 grams of fiber are available per 100 grams of different types of pulses.