| Login
   

Pulses

 

Often mums will instruct you in what dhal/daal to take out and cook, and often one asks which one is that? With so many variety of lentils, and often each dhal having 1-2 names, it can become confusing, so here is a list of lentils (dhal) that are popular in Sub-Continental cooking, with an English to Urdu or Urdu to English translation to help you identify lentils (dhal).

 

Kale Chana or Kale Chanay

 

These chickpeas are known as Desi chickpeas as well as they are thought to have come from Asia originally, have a small, darker seed and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran. Chickpeas are grounded to fine flour to produce gram flour (besan). It is also used for preparing many tasty snacks like sev, chila and pakoras and curnes like koftas.

 

Saboth Urad Dhal / Kali Dhal / Sabooth Maash ki Dhal

 

Black gram, urad dal, kali dal, dhuli mash ki dal and black lentil these all lentil are same and originate in India. Black gram is an extremely valued pulse crop. It is the most nutritious bean of all pulses and commonly cooked for healthy diet. These lentils have dark black skins layer rich white interiors. Black gram is rich in potassium, phosphorus and calcium with good quality amount of sodium. It also has little amount of iron in it. Inner layer of black gram is oval shaped in white colour and outer is black. Black gram is boiled and eaten whole or after splitting into dhal.

 

Saboth Masoor Dhal

 

A variety of lentils exists with colours that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. There are large and small varieties of many lentils (e.g., Masoor Lentils). Lentils are sold in many forms, with or without the skins, whole or split. Culturally, other pulses are sometimes called lentils but are actually beans or peas, e.g. "black lentils" (urad beans).

 

 

Kabuli Chana or Cholay

 

White chickpeas often known as Kabuli chana, have a lighter coloured, larger seed and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, and Chile, also introduced during the 18th century to the Indian subcontinent. Chickpeas are a useful source of zinc, folate and protein. These peas are serious to digest and could cause flatulence. Hence pass up during dinner.

 

 

Chowli Dal / Chawli / Lobhia

 

Cowpeas, also called Black Eyed Peas, are a favourite southern bean and it is made by skinning and splitting Black-Eyed Peas. Cowpeas are inhabitant to Africa, where it is a main food crop. These small creamy coloured beans have a black circular mark on them resulting from the join whilst in the pod. Black Eyed Peas are a warm season crops / vegetable that grows best in warmer, more southerly areas of the country. The cowpea is a good source of dietary fiber and protein..

 

 

Mung / Moong Beans

 

The split bean is known as moong dhal, which is green with the husk, and yellow when de-husked. The beans are small, ovoid in shape, and green in colour. The English word "mung" derives from the Hindi moong. 1) Most commonly grown as Bean sprouts and eaten raw in salads and stir-fry.
2) Beans are ground into flour and this is used to make noodles, which are termed 'bean threads' or 'cellophane noodles'.

 

 

Masoor Dal

 

Like French green lentils, green lentils don't turn mushy as fast as some other lentils. Green lentils are said to have top fiber content as compared to others and these lentils are very flavourful that holds its shape well after cooking. It is plane and approximately 1/4 inch in size. If green lentils food quantity is 1/2 cup, dry weights then calories will 320.

 

 

Kulthi

 

Horse gram is one of the less significant known beans. It is also called as Kulith or Kulit. Horse gram grown mostly in dry agricultural areas. It is used as a food for both human and animal consumption. It is small oval, somewhat kidney shaped, green brown to reddish brown coloured bean, about half inch diameter in size. Horse gram sprouts are rich in proteins, vitamin C and iron.

 

 

Rajma / Lobhiya

 

The kidney bean also known as the 'chilli bean' which resembles kidneys for its dark red skin and shape. Kidney beans comes in two sizes, one twice as large as the other, the smaller variety are also used but more in Caribbean-Mexican dishes. Kidney beans are very high and an excellent source of molybdenum, a half cup providing almost half of the daily necessity. Note: White beans are more popular in Western countries.

 

 

Vaal / Val Dal

 

These are skinned and split (lablab) Val beans. They have a mild, slightly nutty flavor and hold a good consistency. It is a rigid, erect plant 0.5-1.7 m tall, with stout stems with a square cross-section. Vaal like other lentils and pulses are good source of protein and dietary fibre. They are low in fat and rich in B complex vitamins, calcium and potassium.

 

 

Masoor

 

These are very small lentils that cook very fast and are about a third the size of other lentils. As the name suggests, petite crimson lentils are much smaller than regular lentils but are more easily cooked once the shell is removed and are used as a thickening agent in gravies and soups. Crimson lentils are thought to have originated in Turkey a millennia ago, and have been the foundation of Near Eastern cuisine ever since. They cook in 5 to 10 minutes, transforming into golden pearls when completely done.

 

 

Arhar / Toor

 

Pigeon Peas, also known as toor / tur dal in India and famous in Southern and Western India. Pigeon Peas are a greenish-tan colour when whole, but they're usually sold skinned and split. The flavour of pigeon peas is often described as nutty, like a rich grain. Though this pulse originated in Africa. According to Ayurveda, it is an anti-inflammatory.

 

 

Lentilles du Puy

 

These choice lentils were originally grown in the volcanic soils of Puy in France, but now they're also grown in North America and Italy. They're especially good in salads since they remain firm after cooking and have a rich flavor. They cook a bit slower than other lentils.

 

 

Masoor / Masur Dal

 

Red Lentils is probably the most commonly used Daal in India. One more very common kind of lentil, the Reds are really a lovely salmon pink colour when dried, turning light-coloured when cooked. These lentils cook faster than others, and normally 'blow apart', losing most of their shape. So, they're nice in purees or soups. Red Lentils is an important ingredient of the diet in many parts of the world.

 

 

Channa Dal / Chanay ki Dal

 

Split Bengal Gram is practically unknown in the West. Split Bengal Gram is a bean that is most popular in India and comes from India, where they appreciate it very much. Chickpeas that have been split in half, retaining a dull yellow colour and lightens when it is cooked. Split Bengal Gram has a great flavour, being both sweet and nutty. It is high in fiber and help to lower cholesterol.

 

 

Chilke wali Maash ki Dhal / Split Urad Dhal

 

The black gram lentils appear like beans and have a black skin that once it has been skinned reveals a warm cream coloured lentil inside. Split urad dhal retains the skins and also has a physically powerful flavour. It is widely used in culinary preparation like dosa, idli, vada, and papad. The iron, folic acid, calcium, magnesium, potassium, and B vitamins in these foods help meet vitamin and mineral requirements.

 

 

Split skinned Urad Dhal / Maash ki Dhal

 

White when de-husked, fermented along with rice. Whole urad dal is a bean grown-up in Southern Asia. The urad split without shells is referred as white urad dal. Often called white gram, these pale yellow white lentils are used in dosa, uttapam, purees, sauces, stews, pillow-soft fried savouries, moist raw chutneys, crispy pancakes and soups. White lentil like other pulses is excellent source of protein and nutritional fibre.

 

 

 

White when de-husked, fermented along with rice. Whole urad dal is a bean grown-up in Southern Asia. The urad split without shells is referred as white urad dal. Often called white gram, these pale yellow white lentils are used in dosa, uttapam, purees, sauces, stews, pillow-soft fried savouries, moist raw chutneys, crispy pancakes and soups. White lentil like other pulses is excellent source of protein and nutritional fibre.

 

 

content

 

Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice.[4] While pulses are generally high in protein, and the digestibility of that protein is also high, they often are relatively poor in the essential amino acidmethionine, although Indian cuisine includes sesame seeds, which contain high levels of methionine. Grains (which are themselves deficient in lysine) are commonly consumed along with pulses to form a complete diet of protein.

 

Diabetic diet: For people with diabetes, consuming lentils, peas and beans helps control blood glucose management. Compared with some other carbohydrate sources, pulses have a lower glycemic index. Studies have also shown that consuming pulses can result in more stable blood glucose levels after meals.

 

Weight management diet: Although more research is needed in this direction, consuming pulses can help with weight management. For people trying to lose weight, pulses are high in fiber and protein, low in fat and moderate in calories. One cup of cooked lentils or dry peas contains about half of the daily fiber recommendation for adults. Foods higher in fiber content usually help people feel "full" or satiated at mealtime.

 

- PULSES (DAL)

 

PULSES (DALS) Energy (KCal) Protein (g) Carbohydrate (g) Fat (g) Calcium (mg) Iron (mg)
All values are per 100 g of edible portions.
Channa 360 17.1 60.9 5.3 202 4.6
Channa dal 372 20.8 59.8 5.6 56 5.3
Kala channa (roasted) 369 22.5 58.1 5.2 58 9.5.6
Urad dal (whole) 347 24 59.6 1.4 154 3.8
Lobia 323 24.1 54.5 1 77 8.6
Beans (sem, dry) 347 24.9 60.1 0.8 60 2.7
Moong dal (whole) 334 24 56.7 1.3 124 4.4
Moong dal 358 24.5 59.9 1.2 75 3.9
Kala channa 321 22 57.2 0.5 287 6.77
Masoor dal 343 25.1 59 0.7 69 7.58
Moth dal 330 23.6 56.5 1.1 202 9.58
Peas (green) 93 7.2 15.9 0.1 20 105
Peas (dry) 315 19.7 56.5 1.1 75 7.05
Peas (roasted) 340 22.9 58.8 1.4 81 6.4
Rajmah 346 22.9 60.6 1.3 260 5.1
Red gram (Arhar) 335 22.3 57.6 1.7 73 2.7
Red gram (Arhar) 432 43.2 20.9 19.5 240 1075
 
 

 

 

 

 



parent_id()?>

Pulses

 

Often mums will instruct you in what dhal/daal to take out and cook, and often one asks which one is that? With so many variety of lentils, and often each dhal having 1-2 names, it can become confusing, so here is a list of lentils (dhal) that are popular in Sub-Continental cooking, with an English to Urdu or Urdu to English translation to help you identify lentils (dhal).

 

Kale Chana or Kale Chanay

 

These chickpeas are known as Desi chickpeas as well as they are thought to have come from Asia originally, have a small, darker seed and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran. Chickpeas are grounded to fine flour to produce gram flour (besan). It is also used for preparing many tasty snacks like sev, chila and pakoras and curnes like koftas.

 

Saboth Urad Dhal / Kali Dhal / Sabooth Maash ki Dhal

 

Black gram, urad dal, kali dal, dhuli mash ki dal and black lentil these all lentil are same and originate in India. Black gram is an extremely valued pulse crop. It is the most nutritious bean of all pulses and commonly cooked for healthy diet. These lentils have dark black skins layer rich white interiors. Black gram is rich in potassium, phosphorus and calcium with good quality amount of sodium. It also has little amount of iron in it. Inner layer of black gram is oval shaped in white colour and outer is black. Black gram is boiled and eaten whole or after splitting into dhal.

 

Saboth Masoor Dhal

 

A variety of lentils exists with colours that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. There are large and small varieties of many lentils (e.g., Masoor Lentils). Lentils are sold in many forms, with or without the skins, whole or split. Culturally, other pulses are sometimes called lentils but are actually beans or peas, e.g. "black lentils" (urad beans).

 

 

Kabuli Chana or Cholay

 

White chickpeas often known as Kabuli chana, have a lighter coloured, larger seed and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, and Chile, also introduced during the 18th century to the Indian subcontinent. Chickpeas are a useful source of zinc, folate and protein. These peas are serious to digest and could cause flatulence. Hence pass up during dinner.

 

 

Chowli Dal / Chawli / Lobhia

 

Cowpeas, also called Black Eyed Peas, are a favourite southern bean and it is made by skinning and splitting Black-Eyed Peas. Cowpeas are inhabitant to Africa, where it is a main food crop. These small creamy coloured beans have a black circular mark on them resulting from the join whilst in the pod. Black Eyed Peas are a warm season crops / vegetable that grows best in warmer, more southerly areas of the country. The cowpea is a good source of dietary fiber and protein..

 

 

Mung / Moong Beans

 

The split bean is known as moong dhal, which is green with the husk, and yellow when de-husked. The beans are small, ovoid in shape, and green in colour. The English word "mung" derives from the Hindi moong. 1) Most commonly grown as Bean sprouts and eaten raw in salads and stir-fry.
2) Beans are ground into flour and this is used to make noodles, which are termed 'bean threads' or 'cellophane noodles'.

 

 

Masoor Dal

 

Like French green lentils, green lentils don't turn mushy as fast as some other lentils. Green lentils are said to have top fiber content as compared to others and these lentils are very flavourful that holds its shape well after cooking. It is plane and approximately 1/4 inch in size. If green lentils food quantity is 1/2 cup, dry weights then calories will 320.

 

 

Kulthi

 

Horse gram is one of the less significant known beans. It is also called as Kulith or Kulit. Horse gram grown mostly in dry agricultural areas. It is used as a food for both human and animal consumption. It is small oval, somewhat kidney shaped, green brown to reddish brown coloured bean, about half inch diameter in size. Horse gram sprouts are rich in proteins, vitamin C and iron.

 

 

Rajma / Lobhiya

 

The kidney bean also known as the 'chilli bean' which resembles kidneys for its dark red skin and shape. Kidney beans comes in two sizes, one twice as large as the other, the smaller variety are also used but more in Caribbean-Mexican dishes. Kidney beans are very high and an excellent source of molybdenum, a half cup providing almost half of the daily necessity. Note: White beans are more popular in Western countries.

 

 

Vaal / Val Dal

 

These are skinned and split (lablab) Val beans. They have a mild, slightly nutty flavor and hold a good consistency. It is a rigid, erect plant 0.5-1.7 m tall, with stout stems with a square cross-section. Vaal like other lentils and pulses are good source of protein and dietary fibre. They are low in fat and rich in B complex vitamins, calcium and potassium.

 

 

Masoor

 

These are very small lentils that cook very fast and are about a third the size of other lentils. As the name suggests, petite crimson lentils are much smaller than regular lentils but are more easily cooked once the shell is removed and are used as a thickening agent in gravies and soups. Crimson lentils are thought to have originated in Turkey a millennia ago, and have been the foundation of Near Eastern cuisine ever since. They cook in 5 to 10 minutes, transforming into golden pearls when completely done.

 

 

Arhar / Toor

 

Pigeon Peas, also known as toor / tur dal in India and famous in Southern and Western India. Pigeon Peas are a greenish-tan colour when whole, but they're usually sold skinned and split. The flavour of pigeon peas is often described as nutty, like a rich grain. Though this pulse originated in Africa. According to Ayurveda, it is an anti-inflammatory.

 

 

Lentilles du Puy

 

These choice lentils were originally grown in the volcanic soils of Puy in France, but now they're also grown in North America and Italy. They're especially good in salads since they remain firm after cooking and have a rich flavor. They cook a bit slower than other lentils.

 

 

Masoor / Masur Dal

 

Red Lentils is probably the most commonly used Daal in India. One more very common kind of lentil, the Reds are really a lovely salmon pink colour when dried, turning light-coloured when cooked. These lentils cook faster than others, and normally 'blow apart', losing most of their shape. So, they're nice in purees or soups. Red Lentils is an important ingredient of the diet in many parts of the world.

 

 

Channa Dal / Chanay ki Dal

 

Split Bengal Gram is practically unknown in the West. Split Bengal Gram is a bean that is most popular in India and comes from India, where they appreciate it very much. Chickpeas that have been split in half, retaining a dull yellow colour and lightens when it is cooked. Split Bengal Gram has a great flavour, being both sweet and nutty. It is high in fiber and help to lower cholesterol.

 

 

Chilke wali Maash ki Dhal / Split Urad Dhal

 

The black gram lentils appear like beans and have a black skin that once it has been skinned reveals a warm cream coloured lentil inside. Split urad dhal retains the skins and also has a physically powerful flavour. It is widely used in culinary preparation like dosa, idli, vada, and papad. The iron, folic acid, calcium, magnesium, potassium, and B vitamins in these foods help meet vitamin and mineral requirements.

 

 

Split skinned Urad Dhal / Maash ki Dhal

 

White when de-husked, fermented along with rice. Whole urad dal is a bean grown-up in Southern Asia. The urad split without shells is referred as white urad dal. Often called white gram, these pale yellow white lentils are used in dosa, uttapam, purees, sauces, stews, pillow-soft fried savouries, moist raw chutneys, crispy pancakes and soups. White lentil like other pulses is excellent source of protein and nutritional fibre.

 

 

 

White when de-husked, fermented along with rice. Whole urad dal is a bean grown-up in Southern Asia. The urad split without shells is referred as white urad dal. Often called white gram, these pale yellow white lentils are used in dosa, uttapam, purees, sauces, stews, pillow-soft fried savouries, moist raw chutneys, crispy pancakes and soups. White lentil like other pulses is excellent source of protein and nutritional fibre.

 

 

content

 

Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice.[4] While pulses are generally high in protein, and the digestibility of that protein is also high, they often are relatively poor in the essential amino acidmethionine, although Indian cuisine includes sesame seeds, which contain high levels of methionine. Grains (which are themselves deficient in lysine) are commonly consumed along with pulses to form a complete diet of protein.

 

Diabetic diet: For people with diabetes, consuming lentils, peas and beans helps control blood glucose management. Compared with some other carbohydrate sources, pulses have a lower glycemic index. Studies have also shown that consuming pulses can result in more stable blood glucose levels after meals.

 

Weight management diet: Although more research is needed in this direction, consuming pulses can help with weight management. For people trying to lose weight, pulses are high in fiber and protein, low in fat and moderate in calories. One cup of cooked lentils or dry peas contains about half of the daily fiber recommendation for adults. Foods higher in fiber content usually help people feel "full" or satiated at mealtime.

 

- PULSES (DAL)

 

PULSES (DALS) Energy (KCal) Protein (g) Carbohydrate (g) Fat (g) Calcium (mg) Iron (mg)
All values are per 100 g of edible portions.
Channa 360 17.1 60.9 5.3 202 4.6
Channa dal 372 20.8 59.8 5.6 56 5.3
Kala channa (roasted) 369 22.5 58.1 5.2 58 9.5.6
Urad dal (whole) 347 24 59.6 1.4 154 3.8
Lobia 323 24.1 54.5 1 77 8.6
Beans (sem, dry) 347 24.9 60.1 0.8 60 2.7
Moong dal (whole) 334 24 56.7 1.3 124 4.4
Moong dal 358 24.5 59.9 1.2 75 3.9
Kala channa 321 22 57.2 0.5 287 6.77
Masoor dal 343 25.1 59 0.7 69 7.58
Moth dal 330 23.6 56.5 1.1 202 9.58
Peas (green) 93 7.2 15.9 0.1 20 105
Peas (dry) 315 19.7 56.5 1.1 75 7.05
Peas (roasted) 340 22.9 58.8 1.4 81 6.4
Rajmah 346 22.9 60.6 1.3 260 5.1
Red gram (Arhar) 335 22.3 57.6 1.7 73 2.7
Red gram (Arhar) 432 43.2 20.9 19.5 240 1075