Comprehensive Glossary of Indian Dals, Lentils, and Pulses: Names in English and Regional Languages
Welcome to the ultimate guide to Indian dals, lentils, pulses, peas, and beans! This extensive glossary provides their names in English, alongside their common equivalents in Hindi, Bengali, Assamese, Odia, Marathi, Gujarati, Tamil, Malayalam, Kannada, and Telugu. Pulses are the dried seeds of a legume pod, a category that encompasses lentils, beans, and peas. Renowned for their incredible versatility, vibrant colors, diverse shapes, and varied sizes, pulses are a nutritional powerhouse, brimming with essential protein and dietary fiber. They form the backbone of countless culinary traditions worldwide, and Indian cuisine stands out as a prime example of their pervasive and indispensable role.
Indeed, lentils, peas, and beans are not just ingredients; they are an indigenous and integral part of the everyday Indian meal, often serving as the primary source of protein for a large vegetarian population. Their affordability, widespread availability, and exceptional nutritional profile make them a cornerstone of Indian dietary practices, deeply woven into the cultural fabric of the subcontinent. From hearty stews to delicate side dishes, pulses offer an unparalleled depth of flavor and texture, contributing to the rich tapestry of Indian culinary artistry.
The Indispensable Role of Pulses in Indian Cuisine
Indian cuisine, celebrated globally for its rich flavors and aromatic spices, relies heavily on pulses as a fundamental ingredient. These versatile legumes are much more than a simple food source; they are a cultural staple, embodying centuries of culinary tradition. In India, pulses are primarily consumed in three distinct forms, each offering unique textures and culinary applications:
- Whole with Skin Intact (Sabut): These pulses retain their outer skin, offering a robust texture and deeper, earthy flavor. Examples include whole green gram (Sabut Moong), whole black gram (Sabut Urad), and chickpeas (Chana). They require longer soaking and cooking times but are prized for their high fiber content and ability to create hearty, substantial dishes.
- Split Half with Skin (Chilka Dal): In this form, pulses are split into halves, but their skin remains partially or fully intact. This processing reduces cooking time compared to whole pulses while still preserving a significant amount of dietary fiber and nutrients. Chilka Moong Dal (split green gram with skin) is a popular example, often used in comforting and nutritious preparations.
- Split Half Without Skin (Dhuli Dal or ‘Dal’/’Daal’): This is perhaps the most common and widely recognized form of pulses in India. When pulses are split and dehusked, they become ‘dal’ (or ‘daal’), a term that has become synonymous with lentils and split peas. This form cooks relatively quickly and yields a smooth, creamy consistency, making it ideal for the iconic Indian dal curries, tempering, and various other preparations. Popular examples include Toor Dal (split pigeon peas), Masoor Dal (split red lentils), and Dhuli Moong Dal (split and skinned green gram).
The term ‘dal’ itself holds a special place in Indian culinary vocabulary, referring not only to the split, skinned legumes but also to the thick, soupy, and often spiced dish prepared from them. Each region of India boasts its own distinctive dal preparations, highlighting the immense diversity and adaptability of these humble yet powerful legumes.
Nutritional Powerhouse: The Health Benefits of Indian Pulses
Beyond their culinary appeal, pulses are celebrated globally as nutritional powerhouses, offering a wealth of health benefits that make them an essential component of any balanced diet, particularly for vegetarians and vegans. Their rich nutrient profile contributes significantly to overall well-being:
- Excellent Source of Plant-Based Protein: Pulses are a primary plant-based protein source, crucial for muscle repair, growth, and overall body function. For millions in India, especially those following vegetarian diets, dals provide the necessary protein intake, supporting a healthy lifestyle and offering a complete protein profile when combined with grains.
- Rich in Dietary Fiber: The high fiber content in pulses aids digestion, promotes gut health by feeding beneficial bacteria, and helps prevent constipation. This fiber also contributes to a feeling of fullness and satiety, which can assist in weight management by reducing overall calorie intake and preventing overeating.
- Good Source of Essential Vitamins and Minerals: Pulses are packed with vital micronutrients such as iron, folate (Vitamin B9), potassium, magnesium, and zinc. Iron is crucial for preventing anemia, while folate is essential for cell growth and DNA synthesis, particularly important during pregnancy. Potassium supports healthy blood pressure, and magnesium is vital for muscle and nerve function.
- Low Glycemic Index: Most pulses have a low glycemic index (GI), meaning they release glucose slowly and steadily into the bloodstream. This helps in managing blood sugar levels, making them an excellent food choice for individuals with diabetes or those looking to prevent it by stabilizing blood glucose.
- Heart Health Benefits: The combination of soluble fiber, potassium, and magnesium in pulses contributes significantly to cardiovascular health. They help lower LDL (bad) cholesterol levels, regulate blood pressure, and reduce the risk of heart disease, promoting a healthier circulatory system.
- Antioxidant Properties: Pulses contain various bioactive compounds, including polyphenols and flavonoids, which act as powerful antioxidants. These antioxidants combat oxidative stress and inflammation in the body, potentially reducing the risk of chronic diseases such as certain cancers and neurodegenerative disorders.
Incorporating a variety of pulses into your daily diet is a simple yet effective way to boost your nutritional intake, enhance digestive health, and promote long-term well-being, solidifying their status as a true superfood deserving of their prominent place in global cuisines.
A Comprehensive Glossary: Identifying Indian Pulses and Dals
Navigating the rich diversity of Indian pulses can be a delightful journey, especially when you encounter regional variations and local names. To assist you in this culinary exploration, we have compiled a detailed and easy-to-use glossary of commonly used Indian pulses, lentils, and beans. This list provides their English names alongside their counterparts in Hindi and various other regional Indian languages, including Bengali, Assamese, Odia, Marathi, Gujarati, Tamil, Malayalam, Kannada, and Telugu.
The table below is designed for clarity and convenience, listing each pulse alphabetically by its English name to facilitate quick reference. This is an actively maintained resource, and we are committed to updating it periodically to ensure accuracy and completeness. We warmly invite our readers to contribute; if you notice any omissions or have additional names you’d like to see included, please share your insights in the comment section below. Your contributions help make this glossary an even more valuable resource for everyone passionate about Indian cooking.
While this glossary provides specific names, understanding the general categories of pulses can also be helpful. Broadly, they can be categorized into:
- Lentils: Small, lens-shaped legumes like Masoor (Red Lentils) and Moong (Green Gram).
- Beans: Larger, kidney-shaped or oval legumes such as Rajma (Red Kidney Beans), Chana (Chickpeas), and Urad (Black Gram).
- Peas: Spherical legumes like Matar (Peas).
Each type boasts a distinct flavor profile, texture, and cooking time, contributing uniquely to the immense variety of Indian dishes. Exploring these differences is key to mastering the art of Indian culinary preparation.
You can also check these related resources for further culinary insights:
- Spices names in English, Hindi, and different regional languages
- An A-Z of cooking terms
- Essential Kitchen Tools for Indian Cooking
| ENGLISH | HINDI | BENGALI | ASSAMESE | ODIA | MARATHI | GUJARATI | TAMIL | MALAYALAM | TELUGU | KANNADA |
| Bengal gram (split, skinned) | Chana dal | Chhola | Buttor dail | Buta dali | Chana dal | Chana ni dal | Kadalai parippu | Kadal parippu | senaga pappu | Kadale bele |
| Black gram (split) | Urad dal | Mashkolair dal | Matir dail (phola) | Biri dali (phala) | Udid dal | Adad ni dal | Ulutham paruppu | Uzhunnu parippu | Mina pappu | Uddina bele |
| Black gram (whole) | Sabut urad | Mashkolai dal (gota) | Matir dail (gota) | Biri dali (gota) | Udid | Adad | Ulundhu | Uzhunnu | Minu Mulu | Uddu |
| Chickpea, Black | Kala chana | Kala chana | – | Sula | – | Kala chana | – | – | – | – |
| Chickpea, Green | Hara chana | – | – | – | – | – | – | – | – | – |
| Chickpeas, Garbanzo bean | Kabuli chana, Chole | Kabuli chola | Saru | Kabuli sula | Kabuli chane | Kabuli chana | Vellai kothukadalai | Vella kadala | – | – |
| Cowpea beans, Black-eyed beans | Lobia | Borboti korai | – | – | Chawli | Choli | Karamani Payir | Vanpayar | Alasandulu | – |
| Field bean, Hyacinth bean, Lablab | Val | – | – | – | – | Val | – | – | – | – |
| Horse gram | Kulthi, Kulith | Kulthi kalai | – | Kolatha dali | Kulthacha pith | Kalathi | Kollu, Kutirai kiram | Mudhira | Ulavalu | Hurule |
| Lentil (whole, brown) | Sabut masoor | Masoor | Masoor | Masura | – | Akha Masoor | Massor Paruppu | Masoor Parippu | Missu Pappu | Masur bele |
| Lentil, red (split, skinned) | Masoor dal | Masoor dal | Masoor dail | Masura dali | Masur dal | Masur dal | Massor paruppu | Masoor parippu | Missu pappu | Masur bele |
| Moong bean (whole), Green gram | Sabut mung | Mug | Mug | Muga | Mung | Muga | Pachai Parupu | Cherupayaru | Pesaru Pappu | Hesare |
| Moong (split, with skin) | Chilke wala moong dal | – | – | – | – | – | – | – | – | – |
| Moong, yellow (split, skinned) | Dhuli moong dal | – | – | – | – | – | – | – | – | – |
| Moth beans | Matki | – | – | – | Matki | Math | Nari payaru | – | – | – |
| Peas, Black | Kala matar | – | – | – | Kala vatana | Kala vatana | – | – | – | – |
| Peas, green | Hara matar | – | – | – | – | Lila vatana | Pattani | Pattani | Pachi batani | – |
| Peas, white | Safed matar | – | – | – | – | Safed vatana | Pattani | Pattani | Pachi batani | – |
| Pigeon peas, Red gram | Arhar dal, Toor dal | Arhar dal | Rahor dail | Harada dali | Tur dal | Tuver dal | Tuvaram paruppu | Thuvaraparippu | kandi pappu | Togari bele |
| Red kidney beans | Rajma | Rajma | Markhowa urahi | Rajma | – | – | -Rajma | Yerra chikkudu ginjalu | Rajma | – |
| Soybean | Bhatma | – | – | – | – | – | – | – | – | – |
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