Lentils and Pulses

POSHAN POORAK contains the following nutritious pulses and legumes Horse gram (kulthi bean/ Madras gram/Hurali), Green gram (mung), and Bengal gram (channa). It's a balanced blend to obtain the best nutrients from each variety.

They provide fibre, protein, carbohydrate, B vitamins, iron, copper, magnesium, manganese, zinc, and phosphorous. They are naturally low in fat, are practically free of saturated fat, and because they are plant foods, they are cholesterol-free as well. They also have a low glycemic index, generally ranging between 10 and 40.
The legumes and pulses we have chosen for the blend are rich in essential amino acids, such as phenylalanine, leucine, isoleucine, valine, lysine, arginine, and more. Essential amino acids are those that your body is unable to produce on its own.

Since all lentils and pulses in the POSHAN POORAK blend are sprouted, they contain fewer calories and more free amino acids and antioxidants than unsprouted ones and are much healthier. Sprouting also removes antinutrients, which can reduce the absorption of minerals like zinc, magnesium, and calcium.

Lentils, pulses, and beans contain many healthy antioxidants, including phenolic acids, flavonoids, caffeic acid, cinnamic acid, and more, which may reduce the risk of chronic disease. Antioxidants help neutralize potentially harmful molecules known as free radicals.

These legumes and pulses contain a high amount of soluble fibre such as pectin, as well as magnesium and potassium, that may aid in reducing blood pressure and help with digestive health. Soluble fibre can boost intestinal immune defenses and lower the risk of diseases. They also contain resistant starch, which works similar to soluble fibre, as it helps nourish the healthy gut bacteria.

The high fibre, protein, and antioxidant content may help lower blood sugar levels and help insulin work more effectively, thereby help in controlling diabetes. In fact, legumes and pulses may protect against heat stroke, help with digestion, promote weight loss, and lower "bad" LDL cholesterol, blood pressure, and blood sugar levels. They are healthy, delicious, and versatile.

Consumption of these pulses has been shown to lower the risk of developing type 2 diabetes and, for those who have diabetes, to improve both glycemic and lipid control. A diet rich in these pulses has shown significant decreases in total cholesterol and triglyceride levels, as well as reductions in systolic and diastolic blood pressure compared to the diet high in other grain-based foods. Some studies have also reinforced the positive effects of legumes on reductions in blood glucose levels.
Legumes are rich in potassium, magnesium, and fibre, all nutrients that have a positive impact on blood pressure management.

Benefits of Ingredients


GREEN GRAM (Mung beans):

  • It is high in essential vitamins, minerals, protein (7%), and fibre (7%).
  • It contains fewer calories but has more antioxidants and amino acids. The vital nutrients in Green gram may reduce the risk of chronic diseases, such as heart disease, diabetes, and certain cancers.
  • It contains antioxidants such as vitexin and isovitexin that may protect against free radical damage that occurs during heatstroke.
  • Studies have shown that it may lower LDL cholesterol (bad cholesterol).
  • It is a good source of potassium, magnesium, and fiber, which may lower blood pressure levels in adults with hypertension.
  • It contains soluble fiber and resistant starch, which can promote digestive health.
  • The carbs in Green gram are also less likely to cause flatulence than those of other legumes.
  • The high fibre, protein, and antioxidants may lower blood sugar levels and help insulin work more effectively.
  • The high fiber and protein, may help curb hunger by lowering levels of hunger hormones, such as ghrelin and raising fullness hormones, such as peptide YY, GLP-1 and cholecystokinin.
  • Green gram is high in folate, iron, and protein, all of which women need more of during pregnancy.


  • It is the most protein-rich lentil (22%) found on the planet. It is also high in iron, and calcium.
  • In fact, horse gram has the highest calcium content among pulses.
  • It is one of the richest vegetarian sources of protein that is low in fat and high in complex carbohydrate content.
  • Its slow digestible starch makes it ideal for diabetics and obesity patients
  • Traditional medicinal texts describe its use for asthma, bronchitis, leucoderma, urinary discharge, kidney stones, and heart disease.
  • Ayurvedic cuisine also recommends horse gram for persons who have jaundice or water retention.
  • Rheumatism, worms, conjunctivitis, and piles are also said to benefit by consuming horse gram.
  • Horse gram has astringent and diuretic properties.
  • It is also beneficial for extracting phlegm and controlling fever and cholesterol levels.
  • According to some studies, the lipid extracts of horse gram are beneficial for treating peptic ulcers. It can also reduce flatulence and control various menstrual problems.
  • Eating plenty of horse gram can help in the management of obesity, thanks to its phenol content as it can attack fatty tissue.
  • Horse gram also can generate heat and energy in your system and therefore keeps you warm on a cold winter day.


  • Bengal gram is full of protein, vitamins, and minerals, and provides a good amount of the RDI for folate and over a quarter of your daily needs for several other nutrients.
  • It contains antioxidants and may help fight free radicals.
  • It may decrease hunger by regulating the hunger hormone.
  • Studies have shown that Bengal gram is a low-GI food that has a gradual effect on blood sugar. In some small studies, eating foods made with chickpea flour resulted in decreased blood sugar. It is high in fibre, which may help improve blood-fat levels. It also contains a type of fiber called resistant starch, which may have several health benefits. It is higher in protein than wheat flour, which may help decrease hunger and increase the number of calories you burn.
  • Bengal gram is an ideal source of protein for vegetarians, as it provides nearly all of the essential amino acids.
  • It's an excellent alternative for people with celiac disease, gluten intolerance, or wheat allergy.


Millets (Finger Millet – Ragi, Foxtail Millet – Navane, Browntop Millet – Korle); Lentils and Pulses (Horse Gram – ¬Hurali, Green Gram – Mung, Bengal Gram – Channa); Super Foods (Quinoa, Chia Seed, Flax Seed); Amaranth (Rajgira Grains); Nuts (Almonds, Cashews, Walnuts, Pistachios); Spices (Fenugreek Seed, Caraway Seed, Cardamom, Nutmeg, Clove, Black Pepper, Cinnamon, Saffron); Dry Dates and Jaggery; Edible Guar Gum, and Edible Acacia Gum.