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Legumes & Pulses

Here are pictures of some of the Legumes and Pulses commonly used in Indian Cooking with their corresponding English and Hindi names.
In Hindi, the word ‘ Sabut’ is used for lentils which are whole. The word ‘ Dal ‘ is used for spilt lentils. The word ‘ Dhuli ‘ is used for spilt and skinned lentils.

Split Field Beans


Peas – Mutter, matar, mattar

Bengal gram spilt and skinned – Chana dal, Chane ki dal

Black gram split – Urad chhilka

Chick peas, Garbanzo beans – Kabuli Channa, Safed Chole, Chole

Black gram skinned – Urad dhuli

Pink Lentil – Round lentils, Masoor

Flat Lentils - Masoor

Bengal gram whole – Kala Chana, Chana




Pigeon peas spilt and skinned – Arhar, tuvar, toor, tur dal

Black gram whole – Urad sabut, urad saboot


Red Kidney Beans – Rajma


Black eyed peas, Cow peas – Lobhiya, lobiya, chawli, chavli


Green gram split – Moong dal chilka


Green gram dal skinned – Washed/Dhuli Moong dal

Green Gram Whole – Moong sabut , Mung sabut


Peas spilt, green peas spilt – matar dal, green matar dal







Soyabean – Bhatma








Pictures pending:
Horse gram – Kulthi
Bengal gram flour – Besan








Photographs by Surekha
Except Soyabean picture by eXtensionhorses
http://www.flickr.com/photos/64081615@N06/5908936194/
http://creativecommons.org/licenses/by-sa/2.0/deed.en
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