This ultimate guide to Indian pulses is here to allow you to determine the differences between beans, lentils, and peas and show you some easy ways to make use of them in Indian cooking. Let’s start!
From creamy hummus to the classic English breakfast side of baked beans, pulses are a world culinary staple. But for Indians, especially vegetarians, a meal with no pulse-based dish is almost unimaginable. Pulses play an important role in Indian cuisine, appearing in curries, dumplings, snacks, and even desserts.
That’s why attending to know different sorts of pulses is crucial in mastering the art of cooking Indian food.
What are pulses?
Pulses are essentially dried edible seeds found throughout the pods of leguminous plants.
Leguminous plants grow in pods, and the fruit or seeds from these plants are called legumes. Pulses are the dried seeds inside these pods, and so they are harvested when the plants and pods have completely dried out. They include a wide range of types, with a few of the most typical being dry beans, dry peas, chickpeas, and lentils.
It’s vital to notice that not all legumes are classified as pulses. As an illustration, soybeans and peanuts are exceptions and usually are not categorized as pulses. Moreover, seeds harvested while still of their green, immature state and used as vegetables, like green peas and beans, don’t belong to the heartbeat category.
Difference between dry beans, dry peas, lentils, and dals
Listed below are the foremost differences –
- Dry beans are typically large and oval or kidney-shaped. It’s often advisable to soak beans before cooking. A classic example is that this Kidney bean curry (Rajma).
- Lentils are flatter and resemble tiny lenses. As an illustration, pigeon peas (toor dal) are a standard variety of lentil, often utilized in dishes like Dal fry.
- Peas are peeled from their pods fresh after which dried (for instance – dried green peas). Their round shape makes them easy to acknowledge. An example dish is Aloo matar (potatoes and green peas).
- Chickpeas are known for his or her angular shape and are commonly utilized in dishes like Chana masala.
- Dals are split versions of all pulses. A classic dish made with dals is Moong dal khichdi.
Confused? This infographic should help 🙂
What are dals? Are they similar to lentils?
Lentils and dals are sometimes used interchangeably, but dals are split versions of all pulses, not only lentils. Listed below are just a few examples to allow you to understand it higher
- Chana dal (split chickpeas)
- Mung dal (split green gram)
- Urad dal (split black gram)
Fun Fact: Dishes prepared using these split pulses are commonly called “dal,” making it each an ingredient and a dish.
Commonly used pulses in Indian food
Let’s have a look at some commonly used pulses in Indian cuisine, starting with dals.
Toor/Arhar/ Pigeon Peas
That is the most well-liked amongst all of the dals and features prominently on restaurant menus in addition to in households throughout India. It’s mostly present in its split and skinless version; the whole toor dal is a well-liked meal option in lots of parts of the US.
Mung (green gram)
There are 3 sorts of mung beans (green gram) available out there –
Dhuli moong dal (split green gram or yellow lentils) – When green gram is split and its skin removed, it transforms into (split green gram), characterised by its yellow color. This well-known yellow moong dal is simple to arrange and delicate on the digestive system. In consequence, it’s a really perfect selection for infants, unwell individuals, and people recovering from illness.
Moong dal chilka (split green gram with skin) – This number of split green gram is unskinned and is commonly used to make dal. For those who’re interested, here’s a recipe you may try: – Chilke wali mung dal curry recipe
Mung (green gram) – The entire mung bean (green gram) is green in color. These beans are sometimes sprouted and added to salads, soups, and snacks. They may also be used to arrange curries. For those who’re curious to provide it a try, here’s a recipe: – Moong beans curry
Masoor whole (red lentil) / Masoor dal (split red lentil)
This lentil variety is characterised by its brown skin and deep reddish-orange interior. It’s one other popular dal selection in India, available in two forms – whole (red lentil) and split skinless (masoor/malka).
Like mung beans, whole masoor lentils may be sprouted as well. When cooked, they convey a pleasant earthy flavor, often utilized in stews and other dishes.
Recipes that use the entire masoor and split skinless (masoor)
Black chana (black chickpea) and chana dal (Bengal gram)
The black chickpea, often called kala chana, finds its use in each whole and split skinless forms. The entire chana is ideal for sprouting, while the split skinless chana (chana dal) is a highly versatile and widely used ingredient in quite a few Indian recipes, playing a task in tempering and dals. For those who’re interested, here’s an easy chana dal recipe to try.
Moreover, the flour obtained from the split skinless chana, often called besan, is used to make Besan laddoos, Mysore Pak, and serves as a batter for frying fritters (pakoras).
Kabuli Chana/Garbanzo Beans/Chhole
Kabuli chana, or chhole, because it is more popularly known in India, is the foremost ingredient of some of the iconic dishes of North India: the ever present channa masala. The curry is made with Garbanzo beans and is often served with deep-fried bhatura bread. Chhole will likely be used whole and isn’t split. Kabuli chana is high in protein and fiber.
Rajma (Kidney Beans)
Rajma is a classic North Indian dish known for its wealthy and robust flavor. The beans used to make this dish are frequently deep red (Jammu rajma) or a fairly pink from Himachal.
Nevertheless, it’s price noting that many types exist, spanning a spectrum of colours from white to black and the whole lot in between. These beans can display various patterns, including stripes, spots, and mottling.
Lobia/Chawli/Cowpea/Black-eyed peas
Lobiya boasts a novel earthy flavor and finds its way into curries and salads. Moreover, it might probably be mashed to create a tasty stuffing for patties or parathas.
Sabut urad (black matpe beans)
Sabut urad is undeniably some of the versatile dals. In its whole form, it resembles mung beans but incorporates a glossy black skin. There are 4 foremost varieties of sabut urad:
- Skinless split urad dal – Utilized in making recipes like dahi vada and idli dosa batter. Additionally it is added to tempering in south Indian recipes equivalent to this delicious coconut chutney.
- Split urad dal with skin – This may also be used for idli batter, however it requires several rinses to remove the skin.
- Urad gota (skinless matpe beans) – That is the skinless version of whole black matpe beans and is regularly employed in making idli and dosa batter.
- Sabut urad (black matpe beans) –These unskinned whole beans are primarily used to arrange the dal makhani.
Vatana (dried green peas) & Safed vatana (dried white peas)
Peas, often called ‘matar’ in each white and green varieties, hold a special place in Indian cuisine attributable to their widespread popularity. These peas typically require soaking before they may be cooked. For those who’re interested, here’s a ragda patties recipe that uses for safed vatana (white peas).
Kulthi/Kuleeth/Kollu/ Horse Gram
Once used as a staple food for horses and cattle, this lentil is high in iron, calcium, and protein has now earned the status of a superfood. It is commonly utilized in curries and dals.
Methods to store pulses
Storing dry pulses
Dry pulses like beans and lentils must be stored in airtight containers in a cool, dark location. These shelf-stable foods have a minimum shelf lifetime of one yr and are considered to last indefinitely when stored accurately.
Nevertheless, it’s vital to notice that after 2-3 years, the pulses’ dietary value declines, with most naturally occurring vitamins lost inside 5 years. Moreover, they could develop a nasty odor and/or require longer cooking times as they age. (Source: Goodhousekeeping.com)
Storing cooked pulses
Cooked pulses may be stored within the refrigerator for 3-4 days or frozen for 1-2 months. To properly store cooked pulses, follow these guidelines:
- Allow them to cool completely.
- Transfer them into an airtight container with none liquids. Refrigerate or freeze it inside an hour to stop bacteria from growing.
- Freezing instructions: Divide them into dinner-size portions before freezing, and allow them to thaw overnight within the refrigerator before use.
Methods to cook pulses
Pulses may be cooked over a stovetop in a saucepan or using a stovetop or electric pressure cooker. Using a pressure cooker significantly reduces the cooking time.
I personally use my Easy Pot (an electrical pressure cooker) to cook pulses, and drawing from my years of experience with this appliance and cooking pulses, listed here are some essential guidelines to have in mind:
- Rinsing: Rinse the pulses under running water to remove dirt or debris before soaking.
- Soaking: For optimal results, soak beans in thrice the quantity of water overnight or for at the very least 4-6 hours. Be sure you drain the soaking water before cooking. Note: Lentils don’t must be soaked.
- Pressure Cooking: All pulses must be cooked under high pressure.
- Cooking Modes: You need to use the Bean/Chili or Pressure Cook buttons to cook pulses; each provide an identical results. Note: Old beans may take longer to cook.
- Pressure Release: Allow the pressure to release naturally before opening the Easy Pot.
For simple reference, I even have included the cooking times for pulses –
Where to purchase pulses
For essentially the most cost-effective selection, your local Indian food market is our top suggestion. If an Indian store isn’t accessible, you may also explore options at mainstream grocery stores within the US, like Whole Foods, Trader Joe’s, and others, where you’ll discover lentils, beans, and chickpeas available in bulk bins, packaging, and canned formats.
Amazon is a reliable alternative. I’ve organized all of the pulses conveniently on my Amazon shopping list for pulses so that you can shop from.
Other posts within the Indian cooking series
- Best oils for Indian cooking
- Essential spices in Indian cooking
- Essential tools in Indian cooking
- Beginners guide to Indian cooking
I hope this text helped you today, and if you have got any questions, please drop a comment below. Meanwhile, here’s an easy Mixed lentils recipe for you.
Click on the celebs to rate!
Pulses Recipe: Mixed Lentils
This delightful and creamy mixed lentil dish is a flexible Indian pulses recipe. It combines three dals and may easily be adapted to be vegan and gluten-free. Plus, it comes together in only half-hour!
Pin
Print
Save
Email
- 2 tablespoons avocado oil
- 1 teaspoon cumin seeds
- ⅛ a pinch of asafoetida hing
- 1 inch ginger grated
- 2 Kashmiri red chilies
- 2 cloves (laung)
- 1 bay leaf
- 2 Indian or Thai green chilies (Bird’s eye) chopped
- ¼ cup chana dal
- ¼ cup tuvar dal
- ¼ cup moong dal
- ½ teaspoon turmeric powder
- salt to taste
- 1 tablespoon lime juice
- 3 tablespoons finely chopped cilantro / coriander leaves for garnishing
Prevent your screen from going dark
Stovetop method
-
Heat a tablespoon of oil in a pressure cooker. Add cumin seeds and as they start to sizzle add asafoetida.
-
After 10 seconds, add cloves, bay leaf, ginger, Kashmiri red chili, and green chilies. Saute for about 30 seconds till the raw taste of ginger disappears.
-
Wash the dals and add them to the steel insert together with turmeric powder and salt with 2.5 cups of water.
-
Close the cooker and wait till the vent goes off 4 times [ Note: Every cooker works differently and mine takes that long to get the dal nicely cooked]
-
Shut the gas off and permit to chill naturally.
-
Open cooker and blend well after which garnish it with lime juice and coriander leaves.
Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you have got health issues, please work with a registered dietician or nutritionist.
Calories: 195kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 90mgPotassium: 102mgFiber: 7gSugar: 3gVitamin A: 269IUVitamin C: 36mgCalcium: 40mgIron: 2mg
Weight-reduction plan: Gluten-free, Vegetarian
Course: Lunch/Dinner
Method: Easy Pot, Stovetop
Cuisine: Indian
This recipe was originally published on 9/29/2019, and the text and pictures were updated on Oct 27, 2023.
