Most common Pulse varieties used in India

List of Pulse (dried-beans, peas lentils) in alphabetical order of their Hindi names in Hindi. The seed-coat may be left in-tact (Chilke-waali), or decorticated (Dhuli). The seeds may be left as whole (Sabut) or mechanically split in half (Dal). In order of consumption by volume, the top three pulses are: Kala chana, Arhar, and Urad.
 

Arhar, Toor (Cajanus cajan)

Common English name: Pigeon-pea, Red Gram
Seed coat (Skin) color: Pale green
Internal seed color: Light yellow
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)

- Dal (Split), Dhuli (Decorticated skin removed) plain
- Dal (Split), Dhuli (Decorticated skin removed) coated with castor oil as a preservative
Out of total pulse consumption in India, Arhar is the second most consumed. Most of the seeds sold are decorticated and split. It is popular in central and south India. In South India, medium-sized variety is used. Popular dish are Rasam and Sambhar. In North India, yellow variety is used.
 

Soybean /Bhatta (Glycine max)

Common English name: Soybean
Seed coat (Skin) color: Pale yellow
Internal seed color: light
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)
Soybean bean popularity is rather new to Indian cuisine. The beans are gown in Madhya Pradesh, Rajasthan and Maharashtra.

Chana-Desi Hara (Cicer arietinum)

Common English name: Chickpeas, Garbanzo beans, Green Chickpeas
Seed coat (Skin) color: Green
Internal seed color: Light green
Common configurations- Sabut (Whole), Chilke-waali (Seed-coat intact)

Chana-Desi Kala (Cicer arietinum)

Common English name: Chickpeas, Garbanzo beans, Brown Chickpeas, Bengal-Gram
Seed coat (Skin) color: Dark brown
Internal seed color: Light yellow
Common configurations- Sabut (Whole), Chilke-waali (Seed-coat intact)

- Dal (Split), Dhuli (Decorticated skin removed), called Chana Dal, Yellow Gram
- Atta (Flour): skinless beans are slightly roasted and ground into a flour called Besan

India is the largest producer and consumer of Kala chana. Kala chana represents 46% share of total pulse consumption.  55% of Kala chana is concerted into Besan (Bengal-Garam flour), 20 % as chana Dal, and 25% is left as whole Kala. Besan is used in making sweets, Namkeen (salty snacks), flat breads. Chana Dal is is used make Dhal (Soup), and roasted salted snacks, and dry Masala curries. Popular dish in North India is Ghiya Chana Dal (combination of Chana Dal and Bottle gourd). The whole Chana is primariry roasted and spiced as a snack.
 

Chana-Kabuli (Cicer arietinum)

Common English name: Chickpeas, Garbanzo beans, White Chickpeas
Seed coat (Skin) color: Light beige
Internal seed color: White
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)
Poplar in Punjab to make popular dish called Chholay. Larger the seed size, higher is the perceived quality.

Chori Kala (Vigna angularis)

Common English name: Azuki bean Black.
Seed coat (Skin) color: Black
Common configuration - Sabut (Whole), Chilke-waali (Seed-coat intact)
Chori can be comapred to whole Moong. The seed is same size as Moong. It tastes sweeter, and longer to cook than Moong. Limited popularity in Gujarat. Indian Azuki beans are smaller than Japanese seeds.

Chori Lal (Vigna angularis)

Common English name: Azuki bean Red
Seed coat (Skin) color: Light Reddish brown
Common configuration - Sabut (Whole), Chilke-waali (Seed-coat intact)
Chori can be comapred to whole Moong. The seed is same size as Moong. It tastes sweeter, and longer to cook than Moong. Limited popularity in Gujarat. Indian Azuki beans are smaller than Japanese seeds.

Gahat, Kulthi (Vicia faba equina)

Common English name: Horse Gram
Seed coat (Skin) color: Brown
Internal seed color: White
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)
Popular in South India.

Guar (Cyamopsis tetragonolobus)

Common English name: Cluster beans
Seed coat (Skin) color: Brownish grey
Internal seed color: light
Common configurations - Guar Gum: Decorticated dried beans are ground to make flour.

Guar gum is used as a thickener. It is six times more effective than corn starch. It is also used as an additive to make Gluten free breads to make the dough more elastic. Young tender pods with immature seeds are used to make dried stir-fried curry.

 

Khesari (Lathyrus sativus)

Common English name: Grass-pea
Seed coat (Skin) color: Brown
Internal seed color: Light yellow
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact) - Atta

Khesari used to be a popular pulse in Bihar before it was banned effective January 1, 2004 due to health concerns (may cause paralysis). A new harmless variety has been developed but not yet available in the market place.

Lobiya, Lobhiya, Rongi, Chauwli (Vigna unguiculata)

Common English name: Black eyed peas, cowpea
Seed coat (Skin) color: White
Internal seed color: White
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)

- Dal (Split), Dhuli (Decorticated skin removed)
It is used on limited basis in every region of India, perhaps more popular in Punjab

Masoor (Lens culinaris)

Common English name: Lentil
Seed coat (Skin) color: Greenish Brown
Internal seed color: Salmon Pink
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)
- Dal (Split), Dhuli (Decorticated skin removed)
Popular in northern and eastern India.
 

Mattar-Sukhae Hara (Pisum sativum)

Common English name: Dried green peas
Seed coat (Skin) color: Green
Internal seed color: green
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)

- Dal (Split), Dhuli (Decorticated skin removed)
Popular in Uttar Pradesh, eastern India and southern India.
 

Mattar-Sukhae Peela (Pisum sativum)

Common English name: Dried yellow peas
Seed coat (Skin) color: Yellow
Internal seed color: yellow
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)

- Dal (Split), Dhuli (Decorticated skin removed)
Popular in Uttar Pradesh, eastern India and southern India. Mixed with Chana Dal to make illegal lower cost Besan.

  

Mattar-Sukhae Safed (Pisum sativum)

Common English name: Dried white peas
Seed coat (Skin) color: White
Internal seed color: white
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)

Popular in Uttar Pradesh, eastern India

Methi Daana (Trigonella foenum-graecum)

Common English name: Fenugreek seeds
Seed coat (Skin) color: Light brown
Internal seed color: white
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)

The seeds are technically beans but not used to make traditional Dal. The seeds are used as whole or ground as spices. The fresh leaves are used as greens to make curry. The dried leaves (Kasoori Patta) are used as herbs

Moong (Vigna radiata)

Common English name: Mung Bean, Green Gram
Seed coat (Skin) color: Green
Internal seed color: Light yellow
Common configurations

- Sabut (Whole), Chilke-waali (Seed-coat intact)

- Sabut (Whole), Dhuli (Decorticated skin removed)
- Dal (Split), Chilke-waali (Seed-coat intact)
- Dal (Split), Dhuli (Decorticated skin removed), Yellow Gram
- Atta (Flour): Ground skinless beans
Popular in eastern India and Maharashtra. It is commonly used as decorticated split form.

Moth, Mataki (Vigna acontifolia)

Common English name: Haricot bean, Dew bean
Seed coat (Skin) color: Brown
Internal seed color: Light yellow
Common configurations

- Sabut (Whole), Chilke-waali (Seed-coat intact)

- Dal (Split), Chilke-waali (Seed-coat intact)
- Dal (Split), Dhuli (Decorticated skin removed)
Popular in Uttar Pradesh and east India

Rajma-Chitriwaale (Phaseolus vulgaris)

Common English name: Pinto beans
Seed coat (Skin) color: Caramel brown
Internal seed color: white
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)
Popular in North India

Rajma (Phaseolus vulgaris)

Common English name: Red kidney beans
Seed coat (Skin) color: Dark red, Reddish brown (Kashmiri)
Internal seed color: white
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)
Popular in North India specially Punjab

 

Sem, Vaal (Lablab purpureus)

Common English name: Hyacinth beans, Lablan beans
Seed coat (Skin) color: White
Internal seed color: White
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)

- Dal (Split), Dhuli (Decorticated skin removed)
Popular in Bengal and Assam

Sutari, Naurangi (Vigna umbellata)

Common English name: Ricebean
Seed coat (Skin) color: Reddish brown with white eye
Internal seed color: White
Common configurations - Sabut (Whole), Chilke-waali (Seed-coat intact)
Popular in WNE (Western, Northern and Eastern) India and Nepal

Urad, Mah, Kali-Dal (Vigna mungo)

Common English name: Black Matpe Bean, Black Gram
Seed coat (Skin) color: Black
Internal seed color: White
Common configurations

- Sabut (Whole), Chilke-waali (Seed-coat intact)

- Sabut (Whole), Dhuli (Decorticated skin removed)
- Dal (Split), Chilke-waali (Seed-coat intact)
- Dal (Split), Dhuli (Decorticated skin removed)

- Atta (Flour): Ground skinless beans
Urad is the third most popular pulse consumed in India. It is consumed in every region of India. It is used to make popular Papad. In South India, it is also used to make Idli, Dosa, and Vada,

Vatna Kala (Pisum sativum)

Common English name: Dried Black peas
Seed coat (Skin) color: Black
Internal seed color: Light
Common configurations- Sabut (Whole), Chilke-waali (Seed-coat intact)
These seeds are popular in Maharashtra. The seeds are not listed as regular Mattar-Sukhae, because they are smaller than regular dried peas.

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