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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 legumefamily, 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



Here are some of Indian pulses.

1.Green Gram Beans, Spilt Green Gram and split and skinned green gram (Mung or Moong).




2.Black Eyed Beans(Chawli/lobia).



3.Red Lentils and Split Red Lentils (masoor)




4.Yellow Pigeon Peas (Toor or Toovar Daal)




5.Adzuki Beans(Chori)




6.Turkish/Dew Gram Beans(Matki or Moth Beans)




7.Red kidney Beans(Rajma)

8.White and Green peas (Hari matar and safed matar)


9.Split Bengal Gram(chana daal)




10.Black Gram Beans, split black gram and split and skinned black gram(Urad)  





Comments

  1. Preeti SharmaApril 23, 2022 at 12:30 AM

    Thank you for the excellent information and facts, this was a very good piece of writing.
    Indian Pulses

    ReplyDelete

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