Guide To Indian Legumes

A Guide to Indian Dal, Lentils, Beans, and Pulses -...
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A Guide to Indian Dal, Lentils, Beans, and

Pulses
January 23, 2014 By Puja Thomas-Patel 61 Comments
1 of 25
05/02/2015 10:04 AM
So many different Indian foods are made with lentils. From kichidee (simple rice and lentils) to soups,
flat breads and even some Maggie noodles (think Ramen noodles) are made from lentils. Beans and
lentils are a primary source of protein for many vegetarians, and India is full of vegetarians.
When I was a kid, I didnt like lentils very much. I especially hated cooked mung beans. For some weird
reason, I loved snacking on sprouted mung beans but wouldnt touch them the second they were cooked.
My mom used to try to get me to eat mung dal (soup) by calling it French soup and trying to convince
me I would like it because I liked Western food. As an adult, lentils are more of a comfort food for me
and I even like mung dal now.
I know there is a lot of confusion on the difference between lentils, beans and dals. So let me try to clear
some of it up. Lentils are legumes that are shaped like a lens (wide in the middle and narrowed at the
ends). Beans on the other hand are larger. Mung beans are not lentils and used to belong to the species
that we commonly call bean but have been reclassified and so are no longer technically beans. Its
confusing!
The better word for all these little gems is pulse. A pulse is a dry legume that grows in a pod of one to 12
seeds. It includes beans, lentils, peas and other little seeds I commonly (but incorrectly) refer to as lentils
or beans.
Indian pulses are usually available in three types: the whole pulse, the split pulse with the skins on, and
the split pulse with the skins removed.
Dal is often translated as lentils but actually refers to a split version of a number of lentils, peas,
chickpeas (chana), kidney beans and so on. If a pulse is split into half, it is a dal. For example, split mung
beans are mung dal.
A stew or soup made with any kind of pulses, whole or split, is known as dal. If the whole pulse is cooked
into a dry curry or stir fried simply with spices but not much liquid, its called kathor in Gujarati. Just
remember, wet is dal, dry is kathoor.
Pulses are used to make a wide variety of food in Indian cuisine. Desserts are commonly made with
pulses. Pulses are often ground into flour, such as besan (garbanzo bean flour). This flour is used to
make a huge variety of foods such as vegetable pakora, khandvi, kadhi, sev, puda and so much more (the
list of things you can cook with garbanzo bean flour is literally endless!). Pulses are also soaked and then
2 of 25
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ground into a paste (often with soaked rice) to make dishes like dosa and idlee.
Adding pulses to your diet is a great way to eat healthier. They are so full of protein, fiber, iron and so
many other nutrients.
Here are some of the most commonly eaten dals, lentils and pulses in India (India is a huge country with
a large variation in diet from place to place. This list is specific to what is most commonly eaten in
Gujarati cuisine but also translates to many other parts of India). And if you are interested in adding
more lentils to your diet, here is a great list of common non-Indian lentils by Oh My Veggies. Check it
out!
Mung Beans
Whole and Split Mung Beans
Mung beans (also known as green gram, Hindi: moong, Gujarati: mug), are little green seeds that
are yellow inside. They have been eaten by Indians for thousands of years. Mung beans are used for
both sweet and savory dishes in Indian cooking. They are eaten whole, sprouted, split with the
skins on and split with the skins removed. In fact, mung dal (split with the skins removed) is one of
the most commonly used lentils in my kitchen.
Mung beans with their skins on have a flavor reminiscent of green leafy vegetables but the mung
dal with the skins removed has a mild sweet flavor and is often used for desserts.
Urad Dal
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Urad, Urad Dal Chilka (split urad with skin), and Urad Dal (split urad without
skin)
Urad (also known as black gram, black lentil, Hindi: urad, Gujarati: adad), is a little black seed
with a white interior. It is very similar to a mung bean in size and shape but tastes entirely
different. It has also been eaten in India for thousands of years and is highly prized. Urad has an
earthy flavor and an unusual mucousy texture (its a good thing!) when its cooked. The popular,
and amazing, dal makhani is made with urad. Papad (or poppadums) are usually made with urad
dal as well.
Garbanzo Beans
Chickpea (Channa) Split Channa, Desi Chana and Kabuli Channa. Kabuli
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Channa is the familiar Garbanzo bean common in the Mediterranean diet.
Garbanzo Beans (also known as chickpea, Bengal gram, Hindi: channa, Gujarati: channa).
Garbanzo beans are found in two forms, the smaller dark skinned beans known as desi channa and
the larger white skinned beans known as Kabuli channa. Garbanzo beans are commonly eaten in
India in as whole beans, as split lentils and a multitude of dishes are also made with garbanzo bean
flour (known as besan). Channa Masala is the most popular dish made with Kabuli channa.
Channa are slightly nutty in taste. The brown ones are earthier in flavor and tend have a drier
texture.
Masoor Dal
Masoor and Masoor Dal
Masoor (also known as red lentil, Hindi: masoor, Gujarati: masoor) is a brown skinned lentil that
is orange on the inside. Masoor dal has a pleasant earthy flavor and is very common in Northern
India. It is commonly used to make dal, soups and stews.
Pigeon Pea (Toor Dal)
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Split Pigeon Peas (Toor Dal)
Pigeon Pea (also known as tropical green pea, Hindi: toor, Gujarati: tuver), is a beige lentil with a
yellow interior. This is the most important pulse in a Gujarati household. The fresh peas are highly
prized and used for curries and stuffing in spicy handpies. They have a delicious nutty flavor that is
very distinctive. The dried and split peas are a staple in everyday cooking as well. The famous
Gujarati Dal is made with this pea where the balance between spicy, sweet and sour is most
important.
Black-Eyed Peas and Azuki
Black Eyed Peas and Azuki Beans
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Black-eyed pea (also known as cow pea, Hindi: lobia, Gujarati: chora). Black-eyed peas have a
distinctive flavor and are an all around pulse in Indian cuisine. Theyre used to make curries, dals,
papads and fritters.
Azuki bean (also known as red cow pea, Hindi: chori, Gujarati: lal chora). Azuki beans have a
sweet nutty flavor and are another all around pulse. They are used very much like black-eyed peas.
Other
Pea (Hindi: matar, Gujarati: vatana). Although split peas are uncommon in Indian cuisine, whole
dried peas have a mild earthy flavor and a hearty mouth feel and texture. They are used for one the
most beloved street food stews called ragda.
Kidney Bean (Hindi: rajma, Gujarati: rajma). Kidney beans have a strong earthy flavor and nice
silky texture. They are made into a delicious curry simply called rajma. It is delicious eaten with
rice. It is important to note that kidney beans can be toxic if not cooked properly. They must be
pre-soaked and boiled for at least 30 minutes to ensure they are safe for eating. Do not cook them
in the slow cooker because that multiplies their toxicity.
BEAN
Mung, whole
PRESSURE
COOKER TIME
WHISTLES
60 to 70 minutes
8 to 10 minutes
20 minutes
6 to 7 minutes
Mung, split
20 minutes
6 to 7 minutes
Urad, whole
60 to 70 minutes
Mung, split
with skin
Urad, split
with skin
Urad, split
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COOK TIME
10 to 12
minutes
30 minutes
8 to 9 minutes
30 minutes
8 to 9 minutes
SLOW
COOKER
SOAK
low 5 to 6
4 hours
hours
(optional)
low 3 to 4
hours
low 3 to 4
hours
optional
optional
low 5 to 6
4 hours
hours
(optional)
low 4 to 5
30 minutes
hours
(optional)
low 4 to 5
30 minutes
05/02/2015 10:04 AM
Garbanzo,
brown
Garbanzo,
white
Garbanzo, split
(channa dal)
Masoor, whole
Pigeon Pea,
whole
70 to 90 minutes
20 minutes
70 to 90 minutes
20 minutes
60 to 70 minutes
15 minutes
40 to 45 minutes
7 to 9 minutes
70 to 90 minutes
15 to 20
minutes
Pigeon Pea,
split (tuver
30 to 40 minutes
7 to 9 minutes
dal)
Black-eyed
Pea, whole
Black-eyed
Pea, split
30 to 40 minutes
Adzuki, whole
60 to 70 minutes
Pea, whole
60 to 70 minutes
Kidney Beans,
whole
8 of 25
60 to 70 minutes
Boil for 30 minutes

then simmer for 30 to
60 more minutes.
15 to 20
minutes
8 to 9 minutes
15 to 20
minutes
15 to 17
minutes
12 to 15
minutes
hours
(optional)
low 8 to 9
8 hours to
hours
overnight
low 8 to 9
8 hours to
hours
overnight
low 7 to 8
hours
low 7 to 8
hours
optional
low 8 to 9
8 hours to
hours
overnight
low 5 to 6
30 minutes
hours
(optional)
low 6 to 7
hours
low 4 to 5
hours
low 6 to 7
hours
optional
optional
optional
low 6 to 7
8 hours to
hours
overnight
Toxic. Do not
6
optional
cook in slow
cooker.
8 hours to
overnight
05/02/2015 10:04 AM
Cooking Notes:
Before you cook the pulses, sift through them to take out any pebbles or debris. Then rinse them a
few times.
Pulses taste best when they are cooked slowly. When cooking pulses on the stove top, bring to a
boil and lower heat to medium low and let simmer. Start counting the cooking time once the pot
has come to a boil and not before. In the case of kidney beans, boil for 30 minutes before lowering
heat to simmer.
If your pulses are old, they can take double the time to cook. If they havent softened in the time
indicated, dont worry. Just cook until soft. Make sure to add more water as needed.
When cooking pulses, hold off adding salt or acids (such as lemon or vinegar) until the end, or the
they will not soften.
Water: If you are cooking on the stovetop or slow cooker, use about 3 to 4 times the water. In the
pressure cooker, two times the water will do. Always keep an eye on the stove and add more water
if it starts to look dry.
Indian pressure cookers are a little different from the ones available in the West. They usually
release steam regularly in what is referred to as whistles. These whistles are counted to determine
cook time. They are not always accurate and can vary from cooker to cooker. So use these whistle
counts as a guide and figure out what works best for your cooker.
Soaking: In the cases where soaking is optional, if you soak the pulses, it will reduce the cooking
time. The cooking time Ive mentioned is for unsoaked pulses.
Slow cookers can be a great, convenient way to prepare pulses, just throw everything in in the
morning and when you get home from work your food is ready. But some beans are toxic until they
are boiled (for at least 30 minutes), and slow cookers can actually make them more toxic. If you
want to use the slow cooker on these beans, boil them for 30 minutes before adding them to the
mixture, or use canned beans which are already boiled.
Comments
Elizabeth Winterbourne says
JANUARY 24, 2014 AT 11:42 AM
AMAZING post! Thanks so much for breaking down the cook times and cookers
for each bean. Very helpful! =)
9 of 25
05/02/2015 10:04 AM
REPLY
Puja Thomas-Patel says

JANUARY 24, 2014 AT 5:15 PM
Thanks Elizabeth!
Glad its helpful!
REPLY
Shruti Mohandas (@aspoonfulofyumm) says

JANUARY 24, 2014 AT 11:42 AM
great picture , looks gorgeous ! useful post

REPLY

Thanks Shruti!
REPLY
Snehal says
JANUARY 24, 2014 AT 12:27 PM
Fantastic post!! People often ask me the difference between mung daal and mung
bean..I will refer them to this post!
REPLY

Thanks Snehal! Im always being asked that too. This post has been in
draft mode for more than an year. Finally finished it.
10 of 25
05/02/2015 10:04 AM
REPLY
Christie says
I could KISS you for this post!! This is AWESOME!! Just what Ive been looking
for.
REPLY

Glad to be helpful, Christie!

REPLY
Barbara says
FEBRUARY 3, 2014 AT 9:34 AM
This is an incredible resource. I learned so much about the different kinds of

pulse and the differences between them. Working with beans and lentils has
been a little daunting for me in the past so I am bookmarking this post for future
reference. Thank you so much!
REPLY

FEBRUARY 4, 2014 AT 12:15 PM
Thanks Barbara! Im glad its helpful!

REPLY
Brandon @ Kitchen Konfidence says

11 of 25
05/02/2015 10:04 AM
Thanks for the in-depth guide. I just bookmarked it! I am most familiar with
French lentils, but I am open to exploring the ones listed above. So many
possibilities :)!
REPLY

Thanks Brandon! French lentils are yummy too! Most of these lentils have
an entirely different flavor. Im sure youll enjoy experimenting with them.
REPLY
Lynn @ oh-soyummy says

Wow very informative Puja! One year in draft mode is a super long time! Also,
cant believe red beans are listed as toxic (though I usually dont slow cook my
beans at this time). Ill make sure to come here when I need a bean guide!
REPLY

Thanks Lynn!
REPLY
Sarah|pickledcapers says
One of the coolest photos Ive seen, hands down. Very reminiscent of a
constellation.
12 of 25
05/02/2015 10:04 AM
REPLY
Liz says
This was really helpful. Ive been searching for a guide like this for a long while so
thank you! One thing, though: Is a gram the same thing as a pulse?
REPLY

Thanks Liz. Im so excited that so many people are finding this post
helpful.
The term gram is used for several Indian pulses like mung, garbanzo and
urad. As far as I can tell its just a reference to pulses. Hope this helps!
REPLY
gayathri says
MARCH 12, 2014 AT 5:39 PM
very useful post.

REPLY

MARCH 15, 2014 AT 3:26 PM
Thanks Gayathri!
REPLY
marudhuskitchen says
MARCH 18, 2014 AT 7:44 AM
13 of 25
05/02/2015 10:04 AM
nice photos ,a neat blog and so much of information it is so nice.

REPLY

MARCH 20, 2014 AT 9:16 AM
Thanks Marudhu!
REPLY
Mano says
MARCH 31, 2014 AT 4:19 AM
This is very helpful for my new business to understand different between pulses
and lentils. Thank You very much.
REPLY

MARCH 31, 2014 AT 7:37 AM
Youre welcome. Good luck!

REPLY
muataque says
APRIL 2, 2014 AT 9:37 AM
Pooja thomas very good help me give a list of of all kathor. A heard there are 28
kathor are available.
REPLY
HANIFA says
APRIL 5, 2014 AT 6:06 AM
14 of 25
05/02/2015 10:04 AM
very informative. i always knew i had my peas ,beans,pulses all mixed up.learnt
alot today
REPLY

APRIL 8, 2014 AT 8:39 AM
Thanks Hanifa. Glad its helpful!

REPLY
Maggie Unzueta says

JUNE 30, 2014 AT 11:30 AM
Very useful information. Definitely needed a break down like this. Thank you.
REPLY

JULY 2, 2014 AT 8:52 AM
Thanks Maggie!
REPLY
Robin says
JULY 2, 2014 AT 11:25 AM
Your blog has inspired me to open a desi restaurant chain selling different dals
only.. Dal-roti-chutnilike that of a McDonald/subway
REPLY
Prem Suhag says

JULY 23, 2014 AT 10:12 PM
15 of 25
05/02/2015 10:04 AM
Many Thanks Puja, I am into export of Pulses , where we need to explain our
clients the varieties of pulses but how they should make it was issues, which I
think you have sorted out. otherwise I was teaching them only how to make
Rajma Chawal. Thanks a lot for such a blog! Fully agreed to Robins Idea to
make Desi food court
REPLY
Elyna Ito says

AUGUST 3, 2014 AT 4:28 PM
Just found your website recently and I have to say What a great resource and
information! I really want to expand my palate in Indian cuisine and this chart is
helpful for those of use unfamiliar with Indian cooking. I looking forward making
your recipes. Thanks..
REPLY
saurabh shandilya says

AUGUST 22, 2014 AT 1:52 AM
Well my search for protein rich diet brings me here.

Awesome stuff! Me being an Indian and eating all these for years was still
confused.
REPLY
Marya says
AUGUST 31, 2014 AT 1:46 PM
Thank you! Your post contains in a precise way exactly what I was looking for.
And I couldnt figure out what whistles meant since I have a pressure cooker
made in USA!
REPLY
16 of 25
05/02/2015 10:04 AM
Marta says
OCTOBER 9, 2014 AT 6:50 PM
I still dont know what whistles refers to.

Thanks,
REPLY
Marta says
Just saw it, sorry

REPLY
Karwa says
NOVEMBER 16, 2014 AT 8:27 PM
A whistle is part of Pressure Cooker which produce sound

when pressure in cooker is more than it can withstand. You
have Pressure Cooker made in USA or made at Moon doesnt
matter. It will have a whistle.
REPLY
Parth Foods says

SEPTEMBER 11, 2014 AT 4:55 AM
Hi, I think you can help me out, I want to know the exact Gujarati Name of White
Beans?
I am confused in Vaal or Valol.
REPLY
Sonia says
17 of 25
05/02/2015 10:04 AM
I also always used to get confused between all pulses and dals. Now I know the
difference between all.
REPLY
Jayshree says
Which dals are toxic? Can you name them. Very nice article.
REPLY
dorseyml says
I just made a dal for the first time in the slow cooker with mung beans. It was
delicious! Thanks for all the tips!
REPLY

OCTOBER 13, 2014 AT 10:11 PM
Awesome! Glad you enjoyed it!

REPLY
Jim says
I was ready to throw out the whole urad dahl as a failed product. I
treated them like mung beans. Thank you for your clarity and
comprehensive review.
Hello from Newfoundland Canada.
18 of 25
05/02/2015 10:04 AM
Jim Andrews
REPLY
Shilpa says
Gr8 information, finally I know clearly about Garbanzo Beans and its flour :):)
Thanks alot ..!!!
REPLY
Eun says
Extremely useful. I just moved to India and was amazed to see so many different
types of beans and lentils. Now I know what they are. Cannot wait to try them all.
Thanks.
REPLY
Paul says
DECEMBER 2, 2014 AT 4:52 AM
Thanks for clearing that all up letting me know I eventually got it right. Im new to
Indian cooking and cooking with pulses and have been piecing together little
things for over a year and still wasnt 100% sure about things.
This is a great page and resource for others out there just staring out and a real
time saver, as speaking from a personal perspective it can take a long time to
work all this out yourself if you are coming in with zero knowledge like I did a
year ago ( I wish I had this page back then!)
REPLY
Jodie says
DECEMBER 3, 2014 AT 7:36 PM
19 of 25
05/02/2015 10:04 AM
Your post is fantastic! Unfortunately, being very new to cooking Indian food, Im
still unsure and maybe you can clarify for me. Are mung beans also referred to as
moong dal?
REPLY
Jodie says
???
REPLY

Hi Jodie Sorry for the delayed response! Mung beans are the whole
bean. Moong dal is the same bean that has been split. Hope this helps!
REPLY
Jodie says
Yes! Thank you so much!

REPLY
Laura Carletti says

DECEMBER 22, 2014 AT 11:09 AM
This is absolutely great! Im translating an Indian cookbook and this is a lifesaver!

Thank you!
REPLY
20 of 25
05/02/2015 10:04 AM

Thanks Laura! Happy to be of help!

REPLY
Iram says
Hello, Im on a low oxalate diet and can have legumes but not lentils do any
daals fall into the legume category?
REPLY
thebigmango says
Very useful post. I was thinking of writing one on pulses and searched to see if
anyone had already done it. So, saved me lots of research and effort. Thanks.
REPLY
Anils says
Thanks Puja, had been the look out for right combination of lentils to be added to
my diet and your writeup opens up the possibility of keeping it Indian and still
have the trim low glycaemic meals.
REPLY
Seema Jaggi says

MARCH 31, 2015 AT 8:21 AM
Hi Puja,
21 of 25
05/02/2015 10:04 AM
This is great. Do you think you could do a similar guide on Indian chilis for
cooking. My kids dont like too much heat but I want to add flavor where I can.
Thanks,
Seema
REPLY
Sumit Bharati says

APRIL 30, 2015 AT 10:16 PM
Are these grains/dals available in USA?

REPLY

MAY 1, 2015 AT 6:33 AM
Yes , Sumit I bought all of these in the US. Look for am Indian grocery
store/ market. You can all but them online.
REPLY
Trackbacks
Slow Cooker Masoor Dal - Indiaphile says:
September 20, 2014 at 12:43 pm
[] for a few years now, only using it on and off, and I finally decided to experiment with
making dals in it. It is so easy to throw some lentils, water and spices in the pot in the
morning and leave it []
Real street food No 2: Pesarattu from Chennai says:
October 23, 2014 at 5:05 am
[] is a type of dosa prepared with whole green gram lentils and rice, green chillies and
22 of 25
05/02/2015 10:04 AM
ginger. Dosas are eaten all over India but pesarattu is different as []
Real street food No 2: Pesarattu from Chennai Street Food Locator says:
October 23, 2014 at 11:06 am
[] is a type of dosa prepared with whole green gram lentils and rice, green chillies and
ginger. Dosas are eaten all over India but pesarattu is different as []
Indian Lentils, beans & pulses says:
December 9, 2014 at 3:12 am
[] Source []
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Guide To Indian Legumes

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A Guide to Indian Dal, Lentils, Beans, and Pulses -...

All things Indian food and culture

Drinks and Cocktails

Sweets and Desserts

A Guide to Indian Dal, Lentils, Beans, and

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

Whole and Split Mung Beans

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

Channa is the familiar Garbanzo bean common in the Mediterranean diet.

Masoor and Masoor Dal

Pigeon Pea (Toor Dal)

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

Split Pigeon Peas (Toor Dal)

Black-Eyed Peas and Azuki

Black Eyed Peas and Azuki Beans

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

Boil for 30 minutes

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

Puja Thomas-Patel says

Glad its helpful!

Shruti Mohandas (@aspoonfulofyumm) says

great picture , looks gorgeous ! useful post

Puja Thomas-Patel says

Puja Thomas-Patel says

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

Puja Thomas-Patel says

Glad to be helpful, Christie!

This is an incredible resource. I learned so much about the different kinds of

Puja Thomas-Patel says

Thanks Barbara! Im glad its helpful!

Brandon @ Kitchen Konfidence says

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

Puja Thomas-Patel says

Lynn @ oh-soyummy says

Puja Thomas-Patel says

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

Puja Thomas-Patel says

very useful post.

Puja Thomas-Patel says

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

nice photos ,a neat blog and so much of information it is so nice.

Puja Thomas-Patel says

Puja Thomas-Patel says

Youre welcome. Good luck!

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

Puja Thomas-Patel says

Thanks Hanifa. Glad its helpful!

Maggie Unzueta says

Puja Thomas-Patel says

Prem Suhag says

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

Elyna Ito says

saurabh shandilya says

Well my search for protein rich diet brings me here.

A Guide to Indian Dal, Lentils, Beans, and Pulses -...

I still dont know what whistles refers to.

Just saw it, sorry

A whistle is part of Pressure Cooker which produce sound

Parth Foods says