Every year on February 10th, World Pulses Day celebrates the dry edible seeds of plants called pulses. The day also seeks to promote the many health benefits of pulses. Pulses, also known as legumes, are the edible seeds of leguminous plants cultivated for food. Dried beans, lentils and peas are the most commonly known and consumed types of pulses. Staples dishes and cuisines from across the world feature pulses, from hummus in the Mediterranean (chickpeas), to a traditional full English breakfast (baked navy beans) to Indian dal (peas or lentils). Nutritional value They are packed with nutrients and have high protein content, making them an ideal source of protein particularly in regions where meat and dairy are not physically or economically accessible. Pulses are low in fat and rich in soluble fiber, which can lower cholesterol and help in the control of blood sugar. Because of these qualities, they are recommended by health organizations for the management of non-communicable diseases like diabetes and heart conditions. Pulses have also been shown to help combat obesity. Recognizing their value, on 20 December 2013, the UN General Assembly adopted a resolution (A/RES/68/231) proclaiming 2016 as the International Year of Pulses (IYP). The celebration of the year, led by the Food and Agriculture Organization of the United Nations (FAO), increased the public awareness of the nutritional and environmental benefits of pulses as part of sustainable food production.  In 2019, the General Assembly proclaimed 10 February as the World Pulses Day. Hashtags: #WorldPulsesDay