Glossary of Legumes, Lentils or Pulses in English & Hindi

indian daals lentils

The Glossary of legumes and lentils or pulses used mainly in Indian Cuisine is presented here. The first column consists of their names in English, whilst the second column consists of their names translated in Hindi.The names of the legumes, lentils are listed in an alphabetical order.

Just for your information :-

  • In Hindi, the word ‘ Sabut’ is used for lentils which are whole.
  • The word ‘ Dal ‘ is used for split lentils.
  • The word ‘ Dhuli ‘ is used for split and husked/skinned lentils.
english hindi tamil marathi
bengal gram flour besan kadalai mavu
bengal gram spilt and skinned chana dal, chane ki dal,
booter dal
kadalai paruppu harbaryachi,
chanyachi dal
bengal gram whole kala chana, chana harbhara
black eyed beans, cow peas lobhiya, lobiya, chawli, chavli
black gram skinned urad dhuli
black gram split urad chilka
black gram whole urad sabut, urad saboot
white chick peas,
garbanzo beans
kabuli channa,
safed chole, chole
field bean,
hyacinth bean, lablab
val
green gram dal moong dal
green gram split moong chilka mugachi dal
green gram whole moong sabut, mung sabut mug
horse gram kulthi, kulith
lentil dal, pink lentil masoor dal, masar dal,
masur dal
moth bean moth, matki, mataki
peas mutter, matar, mattar
dried green peas hara matar
dried white peas safed matar
black peas kala vatana
peas spilt, green peas spilt matar dal, green matar dal
pigeon peas spilt and skinned arhar, tuvar, toor, tur dal
red kidney beans rajma rajma
soybean bhatma

note – if you know the name of any legumes/lentils/pulses in any regional indian language and want to update it in this post… then do leave it in the comment section and we will update the post.

if we have missed any legumes, then also you can let us know. thanks in advance.

Related Culinary Posts:

  1. Basic Culinary Terms in Indian Cooking
  2. Glossary of Indian Spices in English and Hindi
  3. Glossary of Cereals Grains in English and Hindi
  4. Glossary of Indian Dry Fruits in English and Hindi




{ 38 Responses }

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  1. Mr Sheetal Panchal says

    Namashkar chief
    kindly add few names in Gujarati
    like
    Chola =brown seeds ,also in dal form when husk is removed
    fried Fafda is made from Chola ki dal in Gujarat

    Tuver whole seeds

    Val whole >off white colour
    and Val ki dal

    Math whole and dal
    Mathia papad is made in Gujarat during Diwali

  2. Arvind says

    Is there a difference in taste when it comes to split masoor (pinkish) and sabut masoor (brown)?
    Or are they the same?

    • says

      yes there is a difference in the taste as well as the consistency of the dal. basically both are same lentil. whole masoor is a complete lentil with the husk on it. while pinkish/orangish masoor is halved lentil and the husk has been removed.

  3. Lin ultraviolet says

    Thanx a lot for this glossaries! now i got a better idea about the dals and i can search for it. u just made my day n_n!

  4. gaye hatfield says

    Hi,

    Just wondering if I could use toor dahl in place of moong dahl for Korean pancakes. They are called Bindaetteok (Korean Mung Bean Pancakes). I guess it must be the amount of carbohydrate in the beans that hold them together. Not sure.

  5. nazli says

    Hi,

    Is french Lentil the same thing as moong whole ?

    The other day i ate a fish dish prepared with french lentils, I wanted to try the dish at home and closest lentil in color and size was moong whole, any thought on that ? :)

  6. B. D. Bade says

    Very good information indeed.
    However I could not get english name for JAWAS seed. can you please send me.
    Thanks & regards
    B. D. Bade

  7. Kajal says

    hw i wished if u hd posted images of the lentils along with their names.. :)neways no problem i wl google it..thanks for posting

  8. Deep says

    Plz correct ,
    pigeön pea is not tuvar dal or arhar dal.

    As far as i knw it is called as kala chana
    or chana dal