Pulses Name

Pulses Names: Chickpeas (Channa dal), Pigeon Peas (Tur Dal), Red Lentils (Masoor Dal), Green Gram (Mung Beans), and Black Gram (Urad Dal) are some of the well-known pulses in India. Pulses belong to the legume family and are usually called the ‘Powerhouse of Proteins’. Pulses are called ‘Dals’ and are must-have ingredients in Indian Kitchens.

In this article, we will learn about the different types of Pulses in India and worldwide, how and where they are grown, their nutritional benefits, and other interesting things about Pulses.

List of Pulses in India

Here’s a simple table listing some common pulses in India:

Pulse	Hindi Name	Tamil Name
Lentils	Masoor dal	Masoor paruppu
Chickpeas	Chana dal	Kondakadalai
Black beans	Urad dal	Ulutham paruppu
Kidney beans	Rajma	Rajma
Pigeon peas	Arhar dal	Thuvaram paruppu
Green peas	Matar	Pattani
Mung beans	Moong dal	Pasiparuppu
Black-eyed peas	Lobia dal	Karamani
Soybeans	Soyabean	Soya paruppu
Fava beans	Val dal	Valaparuppu

Types of Pulses and Their Names

There are many pulses like lentils, peas, beans, etc. The table below lists different varieties of pulses and their names.

Pulses (categories)	Pulses Name
Chickpeas (Chana)	Kabuli Chana Desi Chana
Lentils (Dal)	Masoor Dal (Red lentils) Moong Dal (Mung beans) Urad Dal (Black gram) Toor Dal (Pigeon peas) Chana Dal (Split chickpeas) Rajma (Kidney beans) Arhar Dal (Split pigeon peas) Green Gram (Whole and Split)
Peas	Green peas Yellow peas
Beans	Rajma (Kidney beans) Lobia (Black-eyed peas) Black beans Moth beans Chawli (Cowpeas) Val Dal (Field beans)
Soybeans	Whole soybeans Soybean chunks

10 Pulses Name

10 common types of pulses:

1. Lentils
2. Chickpeas (Garbanzo beans)
3. Black beans
4. Kidney beans
5. Pigeon peas (Toor dal)
6. Green peas
7. Mung beans
8. Black-eyed peas
9. Soybeans
10. Fava beans

Significance of Pulses Names

Evidence of Pulses as food grains is found from the time of Egyptian Civilisation. Their names often carry significant cultural and historical meanings, reflecting the diverse traditions and culinary practices of different regions around the world. Same pulses are known by different names in different regions and cultures for example Beans, lentils, peas, and chickpeas are called frijoles, lentejas, guisantes, garbanzos and haricots, lentils, pois, pois chiches in Spanish and French respectively. In India, we call them Rajma (kidney beans), masoor dal (red lentils), Matar (peas), and chana (chickpeas).

Major pulses are grown in India

Major pulses grown in India are:

Masoor Dal or Red Lentils

Red Lentils are also known as Masoor Dal. Masoor dal is highly nutritious and is rich in magnesium, protein, and calcium. It has also grown in other continents Asia, Europe, and North Africa. The colour of the lentil may be brown, red, or orange. Famous recipes like Dosas, khichdi, and Rasam are prepared from it. In India, major masoor dal-producing states include Madhya Pradesh, Uttar Pradesh, Bihar, and West Bengal.

Chana Dal or Split chickpeas

Chana Dal or Split chickpeas also known as Bengal Gram is rich in antioxidants, selenium, copper, and zinc. It’s grown in countries like Afghanistan, Persia, and India. It’s usually yellow. Dal vada and Chana dal curry are some of the famous dishes prepared out of chana dal. In India, major chana dal-producing states include Madhya Pradesh, Maharashtra, Rajasthan, Uttar Pradesh, and Andhra Pradesh.

Black Gram

Black Gram or Urad dal is rich in proteins, phosphorus, and isoflavones. Its colour varies from black, white, and green. Dal makhani and paper-thin dosa, ladoos are some of the famous recipes prepared with black gram. Black gram is grown in states like Uttar Pradesh, Madhya Pradesh, Andhra Pradesh, and Tamil Nadu.

Tur Dal or Yellow Pigeon Peas

Tur Dal is rich in vitamins C, E, K, and B, folic acids, and phosphorus and is available in different colours, including red, yellow, and green. Tur Dal is grown widely in Africa and the Indian subcontinent. In India, a its grown in states like Maharashtra, Karnataka, Andhra Pradesh, and Madhya Pradesh. Dal Rasam, Bisi Bele Bhath, and tur dal curry are some of the famous dishes made of tur dal.

Moong Dal or Green Gram

Moong Dal is rich in vitamins E, C, A & k, proteins (Globulin and Albumin), etc. They are available in green or golden yellow form. Moong dal halwa and Khichdi are the famous dishes prepared of Moong Dal. Green gram is cultivated across states like Uttar Pradesh, Madhya Pradesh, Andhra Pradesh, and Tamil Nadu. Green gram is used to make moong dal by splitting process.

Chickpeas (Chole)

Chickpeas are also known as chole. It is usually found in two types, smaller ones are called desi chana, and the bigger ones are known as Kabuli chana. They are rich in iron, fibre, proteins, and calcium. Chole chawal, Kabuli Pulao, and Chole Khulcha are some of the famous dishes. It’s grown in Turkey, Syria, and India and the smaller ones are black, while larger ones are white/yellow. In India Maharashtra, Madhya Pradesh, Rajasthan, Gujarat, and Uttar Pradesh cultivates most of the Chole.

Horse Gram (Kulthi dal)

Horse grams are rich in iron, fibre, proteins, and calcium. They might look red, brown, to black. In India, they are grown in Karnataka, Andhra Pradesh, Orissa, Tamil Nadu, M.P., Chhattisgarh, Bihar, W.B., and Jharkhand. vary from red, brown, to black. Ulava charu and chicken and horse gram soup are the most famous dishes made of Horse Gram.

Pulses Cultivation Practices

• In India, pulses are grown across diverse regions with varying climates and soil conditions during the Kharif (monsoon) and Rabi (winter) seasons.
• Chickpeas (Chana), Lentils (Masoor Dal), and Pigeon Peas (Tur Dal / Arhar Dal) are grown in Rabi and Green Gram (Moong Dal) and black Gram (Urad Dal are grown in the Kharif season.
• They are grown both by direct sowing or nursery-raising before transplanting them to fields
• Pulses don’t consume more water and are grown widely in arid areas. They are mainly rainfed crops and in some places, irrigations are used for crop cultivation.
• Harvesting is done by machines or manual labour.

Pulses Name in Hindi and English

Here’s a table listing pulses names in both Hindi and English:

No.	Hindi Name	English Name
1	लेंटिल्स	Lentils
2	चना	Chickpeas
3	काले चने	Black beans
4	राजमा	Kidney beans
5	अरहर दाल	Pigeon peas
6	हरा मटर	Green peas
7	मूंग दाल	Mung beans
8	लोबिया	Black-eyed peas
9	सोयाबीन	Soybeans
10	सेम	Fava beans

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FAQs on Pulses Names

Can you name some pulses?

Toor Dal, Bengal Gram (Chana Dal) , Black Gram (Urad Dal), Red Lentil (Masoor Dal), Kidney Beans (Rajma), Chickpeas (Kabuli Chana/Desi chana) , Soy bean (Bhatwan), Moong beans, Faba Beans, Cowpeas are the 10 pulses.

What are Indian pulses?

Indian pulses include beans, lentils, peas, and other little seeds in lentils or beans. So, any split legume is considered a dal in Indian culture and treated as pulses.

How many proteins are in Pulses?

Pulses typically contain 21-25% protein almost double than that found in cereals.

Which state will be the largest producer of pulse in India in 2023?

Rajasthan with the production of 4821.84 Tonnes pulses has topped the largest producer of pulses.

Which pulses were produced more pulses in India?

Gram is the most dominant pulse having a share of around 40 per cent in the total production followed by Tur Dal at 15 to 20 per cent and Urad/Black Moong at around 8-10 per cent each.

Is millet a pulse?

No, a millter is NOT a pulse. Millets are a type of small-seeded grass cultivated as a cereal crop.