Friday, March 18, 2016

2016: International Year of Pulses

2016 is the International Year of Pulses, an opportunity to raise the awareness of pulses and their importance in feeding the world.
Pulses represent a number of legumes, beans, chickpeas and lentils, all of which have high nutritional value. They are a source of proteins and a staple food in many areas of Latin America, Africa and Asia.

In the Chhattisgarh state of central India, pulses are a vital source of income and guarantee food security for the community. In 2012, the State government introduced a rationing system, ensuring vulnerable people have access to grains, pulses, oils and salt at subsidised prices. With nearly half of the population in Chhattisgarh still relying on forests for food, pulses are a key factor in the regions food security.
Pulses are an important method in sustainable farming, as the rotation of pulses crops fixes nitrogen back into the soil.

At the Fair Trade WA Oxfam Shop we have a range of herbs and spices for your lentil recipes. Try out these delicious recipes shared by our volunteers.

Karen’s Red Lentil Dahl from Mangrove Mountain, Ashram
  • 1 cup Red lentils (rinsed)
  • Brown onion (chopped)
  • 1 dried chilli
  • ½ tsp. cumin seeds (whole)
  • 1 tsp. turmeric powder
  • 1 tbsp. oil
  • Salt
  • Black pepper 

  • Dry roast chilli and cumin seeds in pan until chilli is black and fumes are released. Cool pan.
  • Add oil and fry chopped onion until clear.
  • Add rinsed red lentils and turmeric powder. Stir until the turmeric coats onions and lentils, and fragrance releases.
  • Add at least a litre of water. Stir and bring to the boil.
  • Turn heat down and cook with lid on until resembles soup, stirring occasionally so lentils do not stick to the base. Add water if needed.
   Susan's Humous Recipe
  • 2 cups dried (Ord River) chickpeas
  • 2 large tablespoons Organic tahini
  • 1 clove garlic
  • Juice of 2 lemons
  • Seasoning
  • Soak the chickpeas in cold water (ideally overnight).
  • Boil covered for 20 minutes and leave to cool in the hot water, covered. Check they are soft and ready to eat.
  • In a separate container combine lemon juice and tahini until texture has become pale and smooth.
  • Add chickpeas and garlic to this mixture, blend with a stab mixer or in a blender.
  • Season to taste.
  • Put in a pretty bowl, drizzle over extra virgin olive oil and sprinkle with paprika.
  • Warm wholemeal pita pockets to dip into mixture.

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