Home Baked Banana Cake for CNY 2017

Beans, Dhal, Dal, Lentils research

Sources from :
http://simpleindianrecipes.com/legumes.aspx
https://en.wikipedia.org/wiki/Lablab
http://www.vegrecipesofindia.com/glossary-of-legumes-lentils-in-english-and-hindi/
http://indiaphile.info/guide-indian-lentils/
https://en.wikipedia.org/wiki/Bean
https://en.wikipedia.org/wiki/Vicia_faba
http://www.40daydetox.com/which-bean-pea-pulse-legume-or-dal-has-the-most-protein-content-day-21/

English	Tamil	Malayalam	Hindi
Azuki Beans (Red Beans)		Perum Payaru	Red Chori
Bengal gram	kadalaparuppu	Kadalaparippu	Chana dal
Black eye beans			Lobia Phali
Black gram	Ulunthampayaru	Uzhunnuparippu	Urad dal
Brown Peas		Vanpayar
chick peas/ Garbanzo beans	Kondai kadalai/ Kabul kadalai		Channa
Corn	Makka cholam		Makai
Cow peas	Karamani
Flax seed/ Linseed	Ali vidai	Cheruchana Vithu	Alsi
Foxtail Millet	Tinai
Green gram	Payathampayaru	Cheruparipu	Moong dal
Green Peas	Pattani		Matar
Kidney Beans			Rajma
Lima Beans	Mochai	Amarapayar
Maize	Makka cholam		Bhutta
Oats			Jaee
Peanuts/ Groundnuts	Nilakadalai	kapalandi	Moongfali
Pearl Millet	Cambu(Kambu)	Kamboo	Bajri/ Bajra
Pigeon Peas	Thuvaramparupu	Thuvaraparippu	Toordal / Toor dal
Ragi (Finger Millet)	Kizhvaragu	Muthari	Mundal
Red gram			Arhar
Wheat	Godhumai	Godhambu	Gehu
Hyacinth beans / Lablab / Tonga bean/ papaya bean/ poor man bean (Australia)/ Bounavista pea (Trinidad)/ and butter bean (Caribbean).	Motcha ??

english	hindi	tamil	marathi
bengal gram flour	besan	kadalai mavu
bengal gram spilt and skinned	chana dal, chane ki dal, booter dal	kadalai paruppu	harbaryachi, chanyachi dal
bengal gram whole	kala chana, chana		harbhara
black eyed beans, cow peas	lobhiya, lobiya, chawli, chavli	karamani
black gram skinned	urad dhuli	ulluttam paruppu
black gram split	urad chilka
black gram whole	urad sabut, urad saboot	muzhu ulundhu
white chick peas, garbanzo beans	kabuli channa, safed chole, chole	kondai kadalai
field bean, hyacinth bean, lablab	val
green gram dal	moong dal	payatham paruppu
green gram split	moong chilka		mugachi dal
green gram whole	moong sabut, mung sabut	payaru	mug
horse gram	kulthi, kulith	kollu
lentil dal, pink lentil	masoor dal, masar dal, masur dal
moth bean	moth, matki, mataki	taittai pairu
peas	mutter, matar, mattar	pattanni
dried green peas	hara matar
dried white peas	safed matar
black peas	kala vatana
peas spilt, green peas spilt	matar dal, green matar dal
pigeon peas spilt and skinned	arhar, tuvar, toor, tur dal	tovarum paruppu
red kidney beans	rajma	rajma
soybean	bhatma

Bean	Cook Time	Pressure Cooker Time	Whistles	Slow Cooker	Soak
Mung, whole	60 to 70 minutes	8 to 10 minutes	5	low 5 to 6 hours	4 hours (optional)
Mung, split with skin	20 minutes	6 to 7 minutes	3	low 3 to 4 hours	optional
Mung, split	20 minutes	6 to 7 minutes	3	low 3 to 4 hours	optional
Urad, whole	60 to 70 minutes	10 to 12 minutes	6	low 5 to 6 hours	4 hours (optional)
Urad, split with skin	30 minutes	8 to 9 minutes	4	low 4 to 5 hours	30 minutes (optional)
Urad, split	30 minutes	8 to 9 minutes	4	low 4 to 5 hours	30 minutes (optional)
Garbanzo, brown	70 to 90 minutes	20 minutes	8	low 8 to 9 hours	8 hours to overnight
Garbanzo, white	70 to 90 minutes	20 minutes	8	low 8 to 9 hours	8 hours to overnight
Garbanzo, split (channa dal)	60 to 70 minutes	15 minutes	7	low 7 to 8 hours	optional
Masoor, whole	40 to 45 minutes	7 to 9 minutes	7	low 7 to 8 hours	optional
Pigeon Pea, whole	70 to 90 minutes	15 to 20 minutes	8	low 8 to 9 hours	8 hours to overnight
Pigeon Pea, split (tuver dal)	30 to 40 minutes	7 to 9 minutes	5	low 5 to 6 hours	30 minutes (optional)
Black-eyed Pea, whole	60 to 70 minutes	15 to 20 minutes	6	low 6 to 7 hours	optional
Black-eyed Pea, split	30 to 40 minutes	8 to 9 minutes	4	low 4 to 5 hours	optional
Adzuki, whole	60 to 70 minutes	15 to 20 minutes	6	low 6 to 7 hours	optional
Pea, whole	60 to 70 minutes	15 to 17 minutes	6	low 6 to 7 hours	8 hours to overnight
Kidney Beans, whole	Boil for 30 minutes then simmer for 30 to 60 more minutes.	12 to 15 minutes	6	Toxic. Do not cook in slow cooker.	8 hours to overnight

Pulses protein per 100g

(uncooked / raw):

Soybeans: 36.49g 

Lupini Beans / Lupin Beans: 36.17g

Velvet Beans: 32.4g

Red Lentils / Pink Dal / Masoor Dal: 26.0g

Chana Dal / Bengal Gram: 25.4 g

Broad Beans / Fava Beans / Faba Beans/ Horse Beans: 25.0g

Pinto Beans: 25.0g

Peanuts: 25.0g

Urid Dal / Urad Bean: 24.0g

Adzuki Beans: 24.0g

Hyacinth Beans / Lablab Bean: 23.9g

Moong Dal / Green Gram: 23.86g

Lobhia / Black Eyed Beans / Cowpeas: 23.8g

Red Kidney Beans / Red Beans / Kidney Beans: 23.6g

Moth Beans: 23.6g

Runner Beans / Scarlet Runner Beans: 23.0g

Tur Dal / Red Gram / Pigeon Pea: 22.3g

Black Beans: 21.6g

Bambara Groundnut: 20.8g

Yellow Split Peas / Green Split Peas: 20.0g

Cannellini Beans / Great Northern Beans: 20.0g

Borlotti Beans: 19.0g

Haricot Beans / Navy Beans / White Beans: 18.0g

Blue Boilers: 18.0g

Lima Beans / Butter Beans / Calico Beans: 16.0g

Green Lentils: 14.0g

Brown Lentils: 14.0g

Edamame Beans: 14.0g

Kala Chana / Black Chana: 13.0g

Chana / Garbanzo / Chickpeas: 13.0g

Winged Beans: 12.0g

Green Peas: 5.42g

Moringa Oleifera: 2.5g

Yam Beans: 1.4g

Funny joke that I like :p

First Mulberry

My first harvest of Mulberry planted in a pot !! :D

Mulberry Tree in a Pot Again :D

Planting mulberry tree in a pot for it's fruit and their leaves.

Benefits of  mulberry leaf : 

Source from : http://www.greensilk.com/benefits/mulberry-leaf-health-benefits/

• GABA (Gamma Amino Butyric Acid) Assists to maintain blood pressure levels
• 1-DNJ (1-Deoxinorjirimiycin) Helps to control blood-sugar levels
• Phytosterol –Assists to reduce Cholesterol in the blood vessels
• Quercetin – Excellent for the liver; shown to assist in the prevention of liver cancer.
• Flavonoids – Powerful anti-oxidants
• Carotenoids – Assist to decrease the risk of eye disease and certain cancers
• Chlorophyll – Supports the heart, intestines, cleanses liver, & improves overall vascular health
• Vitamin A – For Healthy Eyes
• Vitamin B1 – For Skin &Muscle Tone, Immune and Nervous System function
• Vitamin B2 – For Digestive & Muscular Function
• Vitamin B6 –  Assists nerve function, break down proteins, produces antibodies & hemoglobin
• Vitamin C – Antioxidant with increasingly diverse uses in health promotion & disease prevention
• Amino Acids – Providing Protein Building blocks essential to Healthy Living
• Calcium, Potassium, Magnesium, Iron & Zinc

Benefits of mulberry :

Source from http://www.nutrition-and-you.com/mulberries.html

• Delicious, fleshy, succulent mulberries are less in calories (just 43 calories per 100 g). They compose of health promoting phyto-nutrient compounds like polyphenol pigment antioxidants, minerals, and vitamins that are essential for optimum health.

• Mulberries have significantly high amounts of phenolic flavonoid phytochemicals called anthocyanins. Scientific studies have shown that consumption of berries have potential health effects against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections.

• The berries contain resveratrol, another polyphenol flavonoid antioxidant. Resveratrol protects against stroke risk by altering molecular mechanisms in the blood vessels; reducing their susceptibility to damage through reduced activity of angiotensin (a systemic hormone causing blood vessel constriction that would elevate blood pressure) but potentiating production of the vasodilator hormone, nitric oxide.

• In addition, these berries are an excellent sources of vitamin-C (36.4 mg per 100, about 61% of RDI), which is also a powerful natural antioxidant. Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents, counter inflammation and scavenge harmful free radicals.

• Further, the berries also contain small amounts of vitamin A, and vitamin E, in addition to the above-mentioned antioxidants. Consumption of mulberry provides another group of health promoting flavonoid polyphenolic antioxidants such as lutein, zea-xanthin, ß-carotene and a-carotene in small but notably significant amounts. Altogether, these compounds help act as protect from harmful effects of oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.

• Zea-xanthin, an important dietary carotenoid selectively concentrates into the retinal macula lutea, where it thought to provide antioxidant functions and protects the retina from the harmful ultraviolet rays through light-filtering actions.

• Mulberries are an excellent source of iron, which is a rare feature among berries, contain 1.85 mg/100 g of fruits (about 23% of RDI). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood.

• They also good source of minerals like potassium, manganese, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

• They are rich in B-complex group of vitamins and vitamin K. Contain very good amounts of vitamin B-6, niacin, riboflavin and folic acid. These vitamins are function as co-factors and help body in the metabolism of carbohydrates, protein, and fats.