BEANS &BEANS

Many people have relegated beans to the back of the pantry for a few reasons: they assume that beans, while good for vegetarians and 'back to the land' types, don't have much to offer the average meat eating dinner. They also figure that beans take way too long to cook. Oh, yes, and then there is the gas issue........
The truth is that beans are a virtual wonderful food. A delicious source of vitamin-rich, low fat, inexpensive, versatile protein, beans deserve a place at the table for those reasons alone. but the full power of beans to lower cholesterol; combat heart disease; stabilize blood sugar; reduce obesity; relieve constipation, hypertension and type 2 diabetes; and lessen the risk of cancer make this ancient food an extraordinary and important addition to any diet.
As for the complaint that beans can cause gas......it is true that beans can cause flatulence. This is because bacteria attack the indigestible matter that remains in the intestine. But there are a few solutions to that problem.
*Soak the beans before cooking. Always soak bean overnight. And cook it in a pressure cooker. Pressure-coking beans reduce their gas producing qualities. It also considerably speeds the cooking process and save your cooking gas too.
* If you eat beans frequently in small amount, your body will become accustomed to them and you will reduce any digestive problems.
* Soak the beans, rinse and pick over the beans, then boil them for two or three minutes. Turn off the heat and let them soak for a few hours. Pour off the liquid, add fresh water, and continue the cooking. This boiling and soaking releases a large percentage of the indigestible carbohydrate in the beans, making them easier to digest. Even though some vitamins are lost to this method, if it allows you to enjoy beans, it's to your benefit.
Portable, tasty, highly nutritious, non perishable and adapted to any cuisine, Beans show up in the signature dishes from many lands. Dal from India[I am proud of that] hummus from middle east, rice and beans from Latin America, and backed beans from USA[as usual Americans make even good beans also in bad way using lot of sugar and tomato ketchup and sometimes they sautéed it with bacon fat].
The traditional objection to the protein from beans-that it is not a complete protein- is a somewhat old-fashioned idea. It is true that beans[with the exception of soybeans, which are a complete protein]are missing two amino acids and are therefore not complete in the sense that these acids are necessary for the body to make use of the beans' protein. However, beans protein is completed by other common foods, such as nuts, dairy and grains.
Beans are a superb heart-healthy food. Beans and oats are the less expensive way to lower total and LDL cholesterol levels. It is not just the cholesterol-lowering ability of beans that's good news for your heart. Beans are also a rich source of B vitamin folate. Lentils are particularly high in both folate and fiber.
Personally my favorite beans is 'green moong'.My mother cook it with raw plantain and tempering with mustard seed, cumin, finely sliced onion, crushed garlic[I love a lot of garlic on it] whole red chilies and curry leaves. And my another favorite is 'dal tadka lasooni' made with Masoor dal