Pulses. A fancy word to describe the ever-so-delicious and protein-packed chickpeas, lentils and dry peas. I am truly fascinated by the different types available and love picking up a new variety every time I go for my Indian groceries. My pantry now contains over 20 different varieties!
My love for the versatile pulses has increased over the last 15 years. The possibilities are endless and the different dishes that are healthy and filling.
When I first started cooking I found it very difficult to differentiate between some of the yellow lentils. And there were also common lentils, like red lentils, that I had no idea how to use other than in my lentil rangoli.
What are pulses or Lentils/Beans?
Before I dive into some of my favorite pulses and the common recipes I use them for, here is my brief understanding of various pulses.
- Pulses are part of the legume family, but the term “pulse” refers only to the dried seed. They are dried legumes that grow in a pod of one to twelve seeds.
- Includes beans, lentils, peas and other little seeds referred to as lentils or beans.
- Dal is often translated as “lentils” but actually refers to a split version of a number of lentils, peas, chickpeas, kidney beans and so on. If a pulse is split into half, it is a daal. For example, split Mung beans is Mung daal.
- Indian pulses are usually available in three types: the whole pulse, the split pulse with the skin on, and the split pulse with the skin removed.
When babies are ready to eat solid foods they usually will start with khichadi which is made with rice and a combination of lentils cooked very soft. When I started making this for my first son Aum, it was the easiest and most healthy food I could offer. I would pressure cook some rice with lentils, spinach or carrots, a little bit to turmeric, salt and ghee and he would eat away! Khichdi is still one of our family favorites though now I make it much more flavorful by adding spices, ginger, garlic and cumin and the lentils that go in vary.
My weekly meal preparation usually involves soaking some whole beans like green gram or red lentils and then sprouting them. Sprouts can be refrigerated for 8-10 days and can be used in curries, rice dishes, salads or to snack. I also use lentils to make my favorite south Indian foods like Idli, Vada, Sambar, Rassam and many different varieties of dosas. Check out lots of delicious recipes using lentils and beans in my The Essential Indian Instant Pot Cookbook.
Here are some of my favorite Indian pulses and a quick guide to their names in English and Hindi:
Green Gram Beans, Spilt Green Gram and split and skinned green gram {Mung or Moong}
The tiny green gram beans are super tasty. Whole beans can be sprouted and then used in curries, soups or salads. Raw sprouted mung beans taste delicious as a snack. They also come in split version with and without skin on. These split lentils can be used in making healthy daal and rice dishes.
Black Eyed Beans {Chawli or Lobia}
These beans can be soaked and then cooked into delicious curries. These are our favorite beans for a weeknight curry. Soak them 5-6 hours before cooking or use your Instant Pot to cook them in under half an hour.
Red Lentils and Split Red Lentils {masoor}
Most common lentils that are easily available in many grocery stores. Similar to the mung beans the whole red lentils can be sprouted and then used in curries, soups, rice dishes and breakfast bowls. You can sauté them with some salt and pepper for a protein packed breakfast or snack. Split red lentils cook very fast and makes delicious daal.
Yellow Pigeon Peas {Toor or Toovar Daal}
I am pretty sure these come as whole beans too but I only buy these split and skinned. In Maharashtra, where I grew up Toor Daal is used to make the everyday dal. My favorite version of this is the spinach dal, made with lots of garlic, spinach and tomatoes! The South Indian bisi bele bhath using toor daal in Instant Pot comes out super authentic and tasty.
Adzuki Beans {Chori}
I never ate these small red beans while in India, but came across them here in the US while shopping for my Indian groceries. I soak these and make them into a curry with sautéed onions, tomatoes, ginger and garlic. These are super flavorful and packed with nutrition like all of the others.
Turkish/Dew Gram Beans {Matki or Moth Beans}
These are my most favorite beans to make the traditional matkichi usal, which is a aromatic and super delicious curry made with sprouted turkish gram. They have nutty flavor with earthy smell. These also come in the split and de-skinned form but I haven’t tried them yet. Do try out my recipe for Misal pav using sprouted maki.
Red Kidney Beans {Rajma}
These are probably the most popular and common beans after the chickpeas and can be found in most grocery stores. These come canned and ready to use but I prefer buying the dry beans and soaking and then pressure cooking them similar to the other beans. These make amazing north indian curries, daal and can be used in salads.
White and Green Peas {Vatana}
The dried white peas look very similar to chickpeas, except they are smaller and round. They are used in making the famous ragda-pattice. Both white and green peas can be soaked and then pressure cooked to make delicious curries and soups. In India, people used the dried green peas when fresh peas were not available.
Split Bengal Gram {Chana Daal}
These like the yellow pigeon peas I always buy as split and de-skinned. Though lentils make delicious daals and other dishes, my favorite way to use them are in making the authentic puran poli’s.
Black Gram Beans, split black gram and split and skinned black gram {Urad}
These are the small black beans similar in size as of the mung beans. They have a very earthy flavor and when cooked comes out a little sticky, which makes them a perfect lentil for making the popular and flavorful daal makhani! These lentils are widely used in India for making papadums. It is one of the main lentils used in South Indian cooking make idli’s and dosas. My favorite dish using road dal are the no-fry dahivada’s or Dahi Bhalla!
English & Hindi names for common lentils & Beans
| English Names | Hindi Names |
| green gram beans | mung/moong |
| spilt green gram | chilkewali mung daal |
| Split and skinned green gram | mung daal |
| black eyed beans | chawli / lobia |
| red lentils | masoor |
| split red lentils | masoor daal |
| yellow pigeon peas | toor daal |
| adzuki beans | chori |
| turkish/dew gram | moth |
| kidney beans | rajma |
| green peas | hari matar |
| white peas | safed matar |
| split bengal gram | chana daal |
| split black gram | chilkewali urad daal |
| black gram beans | urad |
| split and skinned black gram | urad daal |
Did you enjoy reading about all the different lentils and beans used in Indian cooking? Here are some other cooking basics you may find interesting:
- Homemade Ghee
- Indian Spice Box
- EASY 5-ingredient Garam Masala
- Mom’s Garam Masala – heirloom recipe
- How to make homemade Paneer Cheese
- Sprouting Beans
Medha Rajamanur says
Quite a study I can do here ;). Thanks for compiling this.
Archana says
Thank you Medha! I am glad you enjoyed studying this guide 🙂
Shubhangi says
You should include Vsal and Surti Vaal
Archana says
Great idea! I will!
aschwinnie mahajan says
with all respect, you missed Black Grams/kala chana, White Chick Peas/Safed Chana, Horse Grams/Kulth and Black Beans (besides their Black color they are similar to Adzuki beans)
Archana says
Will add these. I usually do not have these in my pantry but I know they are popular in Indian cooking.
Leena says
Well done website, detail information .
Thank you
Ruth | Always Add Cinnamon says
Such a great guide! I love lentils and beans so much (I’ve just had kidney bean curry for dinner!) and batch cook them so I always have some in the freezer ready for a quick meal. Thank you for sharing your passion!
Archana says
Thank you Ruth! We love lentils and beans too.
devi says
can we make idli as well?
Archana says
Yes usually rice and urad daal is used for making idlis
gardeneva says
Are white peas (safed matar), the same as chick peas / garbanzo beans?
Archana says
They are look a but similar but taste different.
gardeneva says
Thank you Archana
Archana says
You are most welcome!
yuricksl (Sue Yurick) says
I am going to see if I have any lentils to sprout! Thanks so much!
Archana says
Hi Sue! Sure. Let me know.
Kiran Fernandes says
Hey do you know where I can get Lima beans? They’re not available in Mapusa market. I need those beans for cooking and I don’t seem to find the real name of these beans.
Archana says
Did you try frozen section or canned
of local grocery stores?
Desmond Johnson says
What wonderful detail and I’m learning tons! Thanks so much for the website
Archana says
You are welcome! So glad you enjoyed reading it
Vins says
I am searching for the black Chipotle beans…not sure what they call them here in India (Hindi or Marathi names will help)
Archana says
Hi, The black beans itself are called black turtle beans in India. Hope this helps.
Sumita says
What a detailed and wonderful explanation of dals and legumes. Loved reading and going through the recipes.
Archana says
Thank you!
Poonam says
Thanks a ton for the information you provided. I usually have 9-10 lentils always in stock in my kitchen. I will try all the lentils you mentioned.
Archana says
Awesome!!
M. KAHN says
Thank you so much! It makes it much easier for me to shop without my Indian friends! I don’t like being a bother always getting translations! 🙂
SANTHI ARJUNAN says
Hi Archana,
Nice article. we use split val dal, split Adzuki beans and horsegram too.
Thanks
Archana says
Yes! I will add more to the future revisions
Ruth Harvey says
One thing is missing here – in future revisions please can you include whole chana as well – isn’t that the same pea as Bengal gram? also known Garbanzo beans and Chick peas? This would be really useful info.
This guide for pulses is terrific. Thank you so much! Pulses are sooo nutritious and a food source it would benefit us all to eat a lot more of.
I live in Fiji and I share with others here especially Americans to help find the beans/peas they want in the local market. And encourage to experiment with more.
And your website is fantastic! I’ve shared many of your recipes with my daughters who now live in the US. And with cousins and siblings and those who recently got instapots. Wonderful work here, and your cookbook. Thanks and please keep going!
Archana says
I agree! Several are missing. This really was al that I had when I took the photo 2 years back!
Nisshani Perera says
I Loved this 101 on pulses- and beans – I just purchased your slow cooker cookbook which I loved as well – so easy to follow, uncomplicated and lovely recipes
Olinda says
What is the Hindi name for Broad beans / Fava. I can’t seem to find these in India…..what is the closest tasting beans to Fava.
What is the English name for Pauta beans
thanks
Archana says
I belive Fava beans are similar to “Val” or “ValPapdi”. Pauta beans are called Lima beans in English.
Cliff says
That is a great guide, thanks.
Nandeesh says
this page is a lifesaver!
Mohammed Zuber says
Thanks for the article ARchana I enjoyed reading it… Good… In terms of tatse how would u rate…
Aqua says
You didnt explain their textures when cooked. Or cooking characteristics at all.
Archana says
Good point! I will try to add that
SG says
This is soooo useful! I had forgotten altogether that Matki exists. My mom made it while growing up of course, but having left home since university, I haven’t had it/made it for 10+ years lol. It’s not exactly something that is served at Indian restaurants haha. Thanks for the reminder. I will have to get it next time I visit the Indian grocery store.
Ganesan . S says
WOW !! Thanks for the guidance my son has learned so many things from this .