Have you ever tried following a recipe you found in your local English newspaper, but got stuck as soon as you saw an ingredient that you don’t recognize by the name? Well, it’s not very uncommon for that to happen. English names of common kitchen ingredients may sound baffling, but once you learn them, it’s a breeze. In this article, we will be looking at the English names of the most common pulses used in Indian kitchens.
Pulses, also known as legumes, are an important source of protein, fiber, and other essential nutrients in the diet. They include beans, lentils, chickpeas, and peas, and are a staple food in many cultures around the world. Incorporating pulses into the diet has numerous health benefits. They are low in fat and high in fiber, which can help with digestion, lower cholesterol levels, and reduce the risk of heart disease. They are also rich in vitamins and minerals, such as iron, potassium, and folate, which are important for maintaining overall health. In addition to their nutritional value, pulses are versatile and can be used in a variety of dishes, from soups and stews to salads and dips. They are also affordable and sustainable, making them an ideal food choice for individuals and families on a budget.
Moong dal - split and skinned green gram
Hare moong dal - green gram
Chawli dal - black-eyed beans
Masoor dal - split red lentils
Sabat masoor - Indian Brown lentils
Toor dal - yellow pigeon peas
Rajma - kidney beans
Hari matar - green peas
Safed matar - White peas
Chana dal - split black gram
Urad dal - black gram beans
Chori daal - adzuki beans
Moth dal - Turkish gram
Kala chana - brown chickpeas
Safed chana - garbanzo beans
Labhia - black eyed peas
Poha - beaten rice
