Soya dal, an alternative pulse resembling tur dal, is all set to penetrate the market on account of price advantage.
American Soybean Association in collaboration with industrial houses developed a dal analogue mixing soybean floor and wheat or rice flour in equal proportions.
J.B. Sastry, consultant-Human Nutritionist with the ASA told The Hindu that the body which was working for promoting the production of soybean and consumption of soy products developed the analogue dal keeping in mind the heavy demand for pulses in Indian market and the huge gap in demand-supply.
According to Mr. Sastry, the production of pulses got stagnated in the last 50 years due to declining area under pulse crop.
The import of pulses which remained at 5 lakh tones in 1990 rose to 25 lakh tones in 2007. It is expected that the import demand will peak to 60 lakh tones by 2015. On the other hand, the total pulse production remained at 150 lakh tones in the last 50 years.
The per capita availability of dal declined from 27 kg to 13 kg per annum. The institutions developed analogue dal, which contained superior nutritional values rich in protein.
Mr. Sastry said the soybean dal got cooked within five to ten minutes without the requirement of pressure cooking. While traditional dals contained protein ranging up to 24 per cent, soybean analogue dal contained 32 per cent.