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
