Embarking on a deeper culinary exploration of India requires an appreciation for one of its most versatile food groups: pulses and legumes. They are the lifeblood of Indian kitchens. Pulses are nourishing, flavourful, economical, and diverse. These protein-rich powerhouses go far beyond the humble “dal,” permeating street foods, festive dishes, and everyday meals from Kashmir to Kanyakumari.
In this comprehensive guide, we will explore the most commonly used pulses and legumes, offering their names in English, Hindi, Marathi, Tamil, Telugu, Kannada, and Gujarati, while highlighting their unique characteristics and regional culinary uses.
The Essential Pulses and Legumes
| English | Hindi | Marathi | Tamil | Telugu | Kannada | Gujarati |
|---|---|---|---|---|---|---|
| Split Red Lentils | मसूर दाल (Masoor Dal) | मसूर डाळ (Masoor Dal) | மசூர் பருப்பு (Masoor Paruppu) | మసూర్ పప్పు (Masoor Pappu) | ಮಸೂರ್ ಬೇಳೆ (Masoor Bele) | મસૂર દાળ (Masoor Dal) |
| Whole Red Lentils | साबुत मसूर (Sabut Masoor) | मसूर (Masoor) |
முழு மசூர் (Muzhu Masoor) |
మసూర్ (Masoor) | ಪೂರ್ಣ ಮಸೂರ್ (Poorn Masoor) | આખું મસૂર (Aakhu Masoor) |
| Split Pigeon Pea | अरहर/तूर दाल (Arhar/Toor Dal) | तूर डाळ (Toor Dal) | துவரம் பருப்பு (Thuvaram Paruppu) | కందిపప్పు (Kandipappu) | ತುವರ ಬೇಳೆ (Togari Bele) | તુવેર દાળ (Tuver Dal) |
| Split Green Gram | मूंग दाल (Moong Dal) | मुग डाळ (Moog Dal) |
பாசி பருப்பு (Pasi Paruppu) |
పెసరపప్పు (Pesara Pappu) | ಹೆಸರ್ ಬೇಳೆ (Hesaru Bele) | મૂંગદાળ (Moong Dal) |
| Whole Green Gram | साबुत मूंग (Sabut Moong) | मुग (Moog) |
பச்சை பயறு (Pachai Payaru) |
పెసలు (Pesalu) | ಮುಳ್ಳು ಹೆಸರೆಕಾಳು (Hesarukalu) | આખું મૂંગ (Aakhu Moong) |
| Bengal Gram (Split) | चना दाल (Chana Dal) | हरभरा डाळ (Harbhara Dal) | கடலை பருப்பு (Kadalai Paruppu) | శనగపప్పు (Sanagapappu) | ಕಡಲೆ ಬೇಳೆ (Kadale Bele) | ચણાદાળ (Chana Dal) |
| Bengal Gram (Whole) | काला चना (Kala Chana) | कडवंचना (Kadvan Chana) |
முழு கடலை (Muzhu Kadalai) |
శనగలు (Sanagalu) | ಕಡಲೆಕಾಳು (Kadalekalu) | કાળા ચણા (Kaala Chana) |
| Chickpeas (White) | सफेद चना (Safed Chana) | हळका हरभरा (Halka Harbhara) | வெள்ளை கடலை (Vellai Kadalai) | బొంబాయ్ శనగలు (Bombay Sanagalu) | ಬಿಳಿ ಕಡಲೆ (Bili Kadalekalu) | સફેદ ચણા (Safed Chana) |
| Black Gram (Split) | उरद दाल (Urad Dal) | उडीद डाळ (Udid Dal) | உளுத்தம் பருப்பு (Ulutham Paruppu) | మినపప్పు (Minapappu) | ಉದ್ದಿನ ಬೇಳೆ (Uddina Bele) | ઉરદ દાળ (Urad Dal) |
| Black Gram (Whole) | साबुत उड़द (Sabut Urad) | काळा उडीद (Kala Udid) | முழு உளுந்து (Muzhu Ulundu) | మినుములు (Minumulu) | ಉದ್ದಿನಕಾಳು (Uddinakaalu) | આખું ઉરદ (Aakhu Urad) |
| Kidney Beans | राजमा (Rajma) | राजमा (Rajma) |
ராஜ்மா (Rajma) |
రాజ్మా (Rajma) | ರಾಜ್ಮಾ (Rajma) | રાજમા (Rajma) |
| Black-eyed Peas | लोबिया (Lobia) | चवळी (Chavli) | காராமணி (Karamani) | అలసంద (Alasanda) | ಅಲಸಂದೆಕಾಳು (Alasandekalu) | ચોળી (Choli) |
| Horse Gram | कुल्थी (Kulthi) | हुलगा (Hulga) | கொள்ளு (Kollu) | ఉలవలు (Ulavalu) | ಹುರುಳಿಕಾಳು (Hurulikalu) | કળથ (Kulath) |
| Soybeans | सोयाबीन (Soyabean) | सोयाबीन (Soyabean) | சோயா பீன்ஸ் (Soya Beans) | సోయా బీన్స్ (Soya Beans) | ಸೋಯಾ ಬೀನುಗಳು (Soya Beenugalu) | સોયાબીન (Soyabean) |
| Moth Beans | मटकी (Matki) | मटकी (Matki) | புடலம்பருப்பு (Pudalampaaruppu) | మోతు (Mothu) | ನವಣಕಾಳು (Navanakalu) | મટકી (Matki) |
Highlights & Culinary Uses
Toor/Arhar Dal: The backbone of many everyday dals, sambars, and Gujarati dals . This is a protein packed staple used across many parts of India.
Moong (Green Gram): Easily digestible and highly nutritious, used in khichdi, dosas, or sprouted for salads.
Chana Dal: Used in chutneys, stews, and in the ground form it is used in iconic sweets like Besan Ladoo, and healthy breakfast like besan chilla. This dal adds texture and protein to your meals.
Urad Dal: The soul of South Indian cuisine, ground into idli-dosa batter or added to tempering for its nutty bite.
Masoor Dal: A quick-cooking lentil ideal for soups and quick dals with a mild, earthy flavor.
Rajma: Hearty and rich in protein, kidney beans are central to Punjabi Rajma Chawal and Mexican-style dishes in urban Indian kitchens.
Kala Chana & Safed Chana: Boiled for snacks or used in gravies like Chana Masala, they are fiber-rich and filling.
Horse Gram: A lesser-known but nutrient-dense legume, commonly used in rural diets and Ayurvedic diets for weight loss and detox.
Lobia (Black-Eyed Peas): Popular in both North and South India. It is made into simple dals or dry stir-fried dishes.
Moth Beans (Matki): Often sprouted and used in Maharashtrian dishes like Usal and Misal Pav.
Nutritional Significance
-
Protein-Rich: Pulses are the plant-based backbone of Indian vegetarian protein.
-
High in Fibre: Aids digestion and helps regulate blood sugar levels.
-
Iron & Folate: Key for energy levels and essential for women's health.
-
Gluten-Free: Naturally safe for gluten-intolerant diets.
Tips for Cooking Pulses
-
Soaking: Soak most legumes overnight to reduce cooking time and enhance digestibility.
-
Spice Pairing: Ginger, cumin, asafoetida (hing), and turmeric aid in digestion and complement the earthy flavour.
-
Tempering (Tadka): This final flourish of mustard seeds, garlic, chilies, or curry leaves brings depth and regional identity to each dish.
Conclusion: A Pulse of Tradition and Taste
India’s rich culinary legacy is deeply intertwined with its use of pulses and legumes. Each variety brings its own nutritional strengths and regional essence. From creamy dals in North India to sprouted lentils in Maharashtra and robust stews in the South, these humble ingredients form the soul of Indian cooking.
Experiment, explore, and enjoy - let these power-packed ingredients inspire your kitchen and nourish your plate!