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 karamani
black gram skinned urad dhuli ulluttam paruppu
black gram split urad chilka
black gram whole urad sabut, urad saboot muzhu ulundhu
white chick peas,
garbanzo beans
kabuli channa,
safed chole, chole
kondai kadalai
field bean,
hyacinth bean, lablab
val
green gram dal moong dal payatham paruppu
green gram split moong chilka mugachi dal
green gram whole moong sabut, mung sabut payaru mug
horse gram kulthi, kulith kollu
lentil dal, pink lentil masoor dal, masar dal,
masur dal
moth bean moth, matki, mataki taittai pairu
peas mutter, matar, mattar pattanni
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 tovarum paruppu
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




{ 58 Responses }

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  1. says

    TELUGU NAMES

    BENGAL GRAM WHOLE: PACCHI SANAGALU
    BEAGAL GRAM SPLIT: PACCHI SANAGA PAPPU
    BEAGAL GRAM FRIED: VEYINCHINA SANAGA PAPPU
    BENGAL GRAM FOOR: SENAGA PINDI
    BLACK GRAM WHOLE: MINUMULU
    BLACK GRAM SPLIT: MINAPA PAPPU
    GREEN GRAM WHOLE: PACCHI PESALU
    GREEN GRAM SPLIT: PESARA PAPPU
    REDGRAM WHOLE: KANDULU
    RED GRAM SPLIT: KADI PAPPU
    GREAN PEAS : PACCHI BHATALILU
    DRY GREAN PEAS: ENDU BHATANILU

  2. Maya says

    Hi, Sorry to bother you but would it be possible to link pictures to each of these? I’m having a hard time trying to figure out what to buy and my mum’s no where nearby to ask! Or if you know of a website that has pictures, that would be great too! Thanks so much!

  3. Krishnakumar says

    Waal is a Konkan coastal bean with a hard shell and can only be cooked only when sprouted.its legume .Give synonyms.

  4. Prem says

    Please add the following Tamil translations:
    black eyed beans, cow peas – Karamani
    black gram skinned – ulluttam paruppu
    black gram whole – muzhu ulundhu
    white chick peas – kondai kadalai
    green gram dal – payatham paruppu
    green gram whole – payaru
    horse gram – kollu
    peas – pattanni
    pigeon peas spilt and skinned – tovarum paruppu

    Regards,
    Prem

  5. 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

  6. 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.

      • Dick L. says

        Thank you for the table– it is difficult sometimes to find the thing recipe writers are talking about. I saw a recipe that used “kaalu/field beans” and my local Indian grocer did not know what they were. It looks like they may be val, but I’m still not sure.

        American English apparently differs on some of the names. We consider lentils to be legumes. Please see Wikipedia on this, although there are many other sources that will confirm this usage.

        Also, green gram whole are more frequently called just “mung beans” in American English. Except in Indian stores, they’re not generally available split or split and hulled. The whole ones are sometimes (or usually?) used for sprouting.

        Split peas here are available in green (most usually used for soup) and yellow types.

        Black beans here are common beans (Phaseolus vulgaris), used in Latin-American, Southwestern and Californian dishes. They’re sometimes called “black turtle beans”. There are also “Beluga lentils” or black lentils, which are tiny black legumes, the same shape as mung beans, but a little smaller, and black instead of green.

        I hope this helps, although it may suggest that a column be added for “American usage”. That could be a problem because we have no names for many of the legumes in your table, and we have many varieties of common beans which seem to have no Indian equivalents.

        • says

          thanks for the suggestions and for the mentioning the various beans found in america. i have made a note of this and will try to add the american usage in some days. field beans are vaal. here its vice versa for lentils and legumes. i will check wikipedia.

  7. 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!

  8. 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.

  9. 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 ? :)

  10. 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

  11. 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

  12. 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