A kitchen pantry in India is incomplete without jars and packets of overflowing pulses. And while our mothers may know all there is to know about Indian pulses and the types of pulses in India, younger generations are more likely to be a little stumped when starting out with cooking.
To begin with, pulses belong to the legume family and are the dried seeds of the legume pods. Pulses include lentils and beans. While daal is often assumed as a lentil, the term actually translates to a pulse that has been split in half. So channa split in half is called channa daal.
Broadly speaking, there are different types of pulses available, which are mainly of three kinds - the whole pulse on its own, the split pulse with the skin still on and with the skin removed. Used in a variety of different foods, here is a list of pulses in India that are most commonly used, as well as each one’s nutritional value.
Mung, also known as moong and green gram beans, are small beans that are originally green in colour. Mung beans are one of the most famous pulses in India and are actually native to India. The whole beans can be sprouted and served as a tasty snack. They are often added to salads. Split mung beans are used to make yellow daals and curries, and is a vital ingredient in India’s belovedkhichdirecipes.
Nutritional value of mung:
Toor is one of the most important lentils in any Gujarati household. Known as yellow pigeon peas or arhar, they are commonly used in preparing curries with atadka. Split pigeon peas are a staple in Gujarati daal and the South Indianbise bele bhath since they offer a balance between sweet, spicy and sour.
Nutritional value of toor:
Paired with rice, rajma prepared in a tomato-based gravy is a favourite across homes in India. They’re also known as kidney beans and are soaked to make curries or are cooked to be used in salads as well.
Nutritional value of rajma:
This pulse has many names - garbanzo, chickpea, and Bengal gram. This kind of pulse is found in two different forms based on size. The smaller form is a darker bean and is known as desi channa. The larger bean has white skin and is known as Kabuli channa and used in several different dishes.
Nutritional value of channa:
Similar in size to mung, these beans are black in colour and are known as black gram beans. They have an earthy flavour. This variety of pulses is used to cook daal makhani, a creamy and flavourful type of daal made in India. It is also used to make papads,idlisanddosas.
Nutritional value of urad:
Masoor is a red lentil which is brown in colour and has an orange interior. Most commonly found in north India, it is used to prepare daal, soups and other curries.
Nutritional value of masoor:
These are just a few of the many types of pulses in India that are used in almost every Indian dish one way or the other. Whether you’re using these for khichdi or daal, or if you’re trying your hand at a healthier version ofdosasandidlis, visitWondercheffor a range of kitchenware that you can cook in.