Learning pulses and lentils names is useful for building vocabulary in food, nutrition, and cooking topics. Pulses like chickpeas, kidney beans, and black gram, and lentils such as masoor dal, moong dal, and toor dal are rich in protein and widely used in daily meals. Additionally, knowing these names helps in reading recipes, shopping for groceries, and understanding healthy diets. Whether you’re a student, home cook, or English learner, this guide provides common and easy names of pulses to support clear and practical language use.
List of Lentils and Pulses
Lentils and pulses are edible seeds from legume plants that are rich in protein, fiber, and nutrients. Common examples include red lentils, green gram, chickpeas, black-eyed peas, and kidney beans. They are a major food source in many cultures and are often used in soups, curries, and salads.
Chickpeas (Garbanzo Beans):
Nutty-flavored legumes are commonly used in salads, hummus, and Indian dishes like chana masala.
Black-eyed Peas:
Creamy-textured legumes with a distinctive black “eye.” Popular in Southern cuisine and often used in stews and salads.
Pigeon Peas (Toor Dal):
Yellow legumes are commonly used in Indian cooking for making dal dishes.
Mung Beans:
Small, green legumes are often sprouted and used in Asian stir-fries, salads, and desserts.
Split Peas:
Dried and peeled green or yellow peas are often used to make hearty soups.
Adzuki Beans:
Small, reddish-brown beans are used in both sweet and savory dishes in Asian cuisine.
Cowpeas:
Also known as black-eyed peas, they are popular in Southern cooking and are used in stews, salads, and fritters.
Kidney Beans:
Large, kidney-shaped beans are often used in chili, salads, and Mexican dishes.
Navy Beans:
Small, white beans are commonly used in baked beans and soups.
Fava Beans:
Large, flat beans with a nutty flavor, often used in Mediterranean and Middle Eastern dishes.
Lima Beans:
Creamy-textured beans that can be used in soups, stews, and side dishes.
Cranberry Beans:
Speckled beans with a creamy texture, are commonly used in Italian and Portuguese dishes.
Great Northern Beans:
Mild-flavored white beans are often used in soups, stews, and casseroles.
Yellow Split Peas:
Similar to green split peas but with a milder flavor, used in soups and curries.
Fenugreek Seeds:
Small seeds with a slightly bitter taste, often used in Indian dishes and spice blends.
Urad Dal (Black Gram):
Black lentils are often used in Indian cuisine for making dosa and idli batter.
Green Split Peas:
Used in soups, stews, and purees, and are a good source of protein.
Scarlet Runner Beans:
Large, red, and black beans are often used as ornamental plants and for their edible beans.
Black Beans:
Small, black beans are often used in Latin American dishes like rice and beans.
Yellow Mung Beans:
Hulled and split mung beans are used in various Indian dishes.
Moong Dal (Green Gram):
Mung beans split and hulled, used in various Indian dishes.
List of Lentils
Lentils are small, round legumes known for their high protein and quick cooking nature. Popular types include red lentils, green lentils, brown lentils, yellow lentils, and black lentils. Each type has a unique taste and texture, making them useful in a variety of dishes.
Red Lentils (Masoor Dal):
Orange-red lentils are used in Indian dishes for their quick-cooking nature.
Green Lentils:
Puy or French green lentils, hold their shape well when cooked.
Yellow Lentils:
Also known as moong dal, used in various Indian dishes.
Brown Lentils:
Versatile lentils are often used in soups and stews.
Peas:
Not technically a pulse, but commonly used in cooking and salads.
Lupini Beans:
Yellow legumes are often found in Mediterranean cuisine.
Moth Beans:
Small, brown beans are used in Indian cooking.
Jack Beans:
Large beans with decorative markings are used as ornamental plants and for animal feed.
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