A complete guide to all the pulses you will find in an Indian pantry, including lentils, beans and peas. I've included recipes with each, so you will know exactly when to use which one.
An introduction to pulses
Pulses - dried beans, lentils (dals) and peas - are integral to Indian vegetarian cuisine because they are loaded with heart-healthy fiber and protein and have multiple health benefits. Every Indian kitchen, including mine, is stocked with at least a few, and often dozens, of pulses. Some I use for every day cooking, like toor dal, masoor dal, chickpeas (chhole or kabuli chana) and kidney beans (rajma), and others I use for more specific preparations, like matki beans, dried peas (vatana) and kala chana (black chickpeas).
If you enjoy cooking Indian food, I'd encourage you to step into an Indian grocery store and explore the world of pulses. You'll find a dazzling display of beans and lentils of all colors and shapes. All are healthy, and all are cost-friendly but each is distinct, contributing a specific flavor and texture to the recipe it is used in. You can also source all of these pulses online. They last a long time in the pantry, so stock up!
Types of pulses
Split Lentils (Dals)
Lentils are used to make a plethora of Indian dals. They cook quickly and are convenient for weeknights. You can combine more than one variety of lentil in a dal recipe for more nutrition and flavor.
Toor Dal (Arhar Dal/Yellow Lentils/Split Pigeon Peas)
Toor dal lentils are bright yellow and smooth. This is the lentil most frequently used to make dal recipes, either by itself or in combination with other lentils. Cooked toor dal has a creamy texture and delicious, nutty flavor.
Use toor dal to make the best yellow dal, dal tadka and dalitoy.
Moong Dal (Mung Lentils/Green Gram)
These are glossy, yellow and tiny. They have a mild, delicious flavor and can be used to make dals, crepes like dosas, and Indian sweets.
Use moong dal in recipes like creamy moong dal, moonglet and sweet pongal.
Chilka Moong Dal
Chilka moong dal is moong dal with the skin (chilka) on. The skins add more fiber and nutrients. You don't need this if you already have moong dal in your pantry, but if you want to add it to your diet you can try it in any recipe that uses moong dal.
Use chilka moong dal in jowar khichdi and dal with dill.
Masoor Dal/Pink Lentils
Masoor dal lentils are coral pink in color. They have a light, earthy flavor and they cook faster than most other lentils, making them an easy choice when you are cooking on the fly.
Use masoor dal to make Instant Pot masoor dal, dal tadka and Rajasthani panchmel dal.
Urad Dal (Black Gram)
These are small white lentils with an earthy, nutty flavor. They cook up with a slightly slippery texture and are delicious in richly flavored dals. Their marvelous binding capabilities make them a natural addition to south Indian dosas and idlis.
Use urad dal in recipes like spicy urad dal, vegan dal makhani and dosa.
Chilka Urad Dal
These are split, unhusked versions of urad dal, with a black skin. Just like chilka moong dal you don't need this lentil in your pantry if you already have urad dal. The skins add a few extra nutrients so if you want to you can swap them out in any recipes that use whole urad or urad dal.
Use chilka urad dal instead of plain urad dal to make dhaba dal and quinoa dosa.
Whole lentils
Whole lentils are just the unsplit versions of split lentils, and they take only slightly longer to cook. Because whole lentils usually have their skins on, they add more fiber and nutrients to the diet.
Sabut Masoor (Brown Lentils)
Sabut masoor is simply the whole-bean version of pink lentils or masoor dal. Because it has the skin on, sabut masoor has a very distinct, incredibly delicious flavor. It is one of my favorite pulses and is terrific in spicy, complex dals. This is one of the few lentils you can buy canned, but dried lentils are cheaper and they cook quickly on the stovetop.
Use sabut masoor to make whole masoor dal and slow cooker masoor keema.
Sabut Urad (Whole Black Gram/Matpe Beans)
These lentils are the whole version of urad dal. They look like beluga lentils, with black skins and a creamy white interior, but are very different. Sabut urad can be used interchangeably with urad dal in some recipes, and I've even used it to make dosas with great success. It has a light, mild flavor.
Use sabut urad to make chaunsa dal, maa ki dal and Instant Pot vegan dal makhani.
Urad Gota (Husked Black Gram)
Whole urad beans, but with their skins off, are called urad gota. These taste just like urad dal and you don't need both in your pantry because you can use them interchangeably (the split lentils cook a little faster).
Use urad gota to make vegan dal makhani, sorghum dosa and brown rice dosa.
Whole Moong (Mung Beans/Green Gram)
Moong or mung beans, the whole version of moong dal, are typically sprouted and used to make spicy curries and dals. They have a fresh, slightly sweet flavor and the sprouts are also terrific raw, in salads.
Use whole or sprouted moong in recipes like moong chilla, moong sprouts salad and moong burger.
Matki (Moth Beans)
Moth beans or matki are similar in appearance to moong beans, but with a brown skin. These beans are also frequently sprouted before use. They have a rich, well-rounded flavor.
Use matki to make sprouted beans curry, usal and misal pav.
Kulith (Horse Gram)
Kulith looks a bit like matki, but it's a very different legume. Horse gram is believed to have got its name because its high protein content made it an ideal food for horses. This bean has a robust flavor and tons of nutrients, and is a healthy addition to any diet.
Use whole or sprouted kulith instead of matki or whole moong in recipes like usal and high-protein roti.
Beans
Beans are a relatively later addition to the Indian diet, introduced in the last few centuries by European traders who brought them from Latin America and the Middle East. They were quickly adopted for use in delicious curries and dals.
Kabuli Chana (Chickpeas/Garbanzo Beans)
Chana or chickpeas are the most commonly used of all whole beans in Indian cuisine. Their creamy, neutral flavor makes them a huge favorite in north Indian, restaurant-style dishes. This is an essential bean for an Indian pantry and you can stock either the canned or the dried versions for use in Indian cuisine.
Use chickpeas in recipes like chickpea curry, vegetable curry and chana masala.
Kala Chana (Black/Brown Chickpeas)
Brown chickpeas are smaller than the more common beige chickpeas. They have thick skins and a nuttier flavor, and they cook up firmer, which makes them a delicious addition to pulaos, biryanis and curries.
Use kala chana in quinoa biryani and Instant chana masala.
Rajma (Kidney Beans)
Red kidney beans, or rajma, find their way into many delicious north Indian dishes, including some restaurant-style dishes you are likely already familiar with. They have a mild, rich flavor and they hold their shape beautifully when cooked. You can use canned kidney beans or cook them from scratch for use in Indian recipes.
Use rajma to make rajma masala, vegan dal makhani and Instant Pot kidney beans curry.
Lobia (Black-Eyed Peas)
Black-eyed peas have a sweet, nutty flavor that makes them a perennial favorite in curries and dals. Black-eyed peas are available canned and frozen, but it's so easy to cook them from scratch.
Use black-eyed peas in lobia curry, black-eyed peas dal and cauliflower and black-eyed peas curry.
Chori (Adzuki Beans)
Adzuki beans have not been a part of the traditional Indian diet but in recent years they've gained some popularity and can now be found in India and in Indian grocery stores outside India under the name "chori."
Use chori in any bean curries, especially those that call for kidney beans or matki. You can also use them to make this adzuki bean dip.
Dried Peas
Dried peas are not used as frequently as other lentils and beans, but they are loaded with nutrients and are a valuable addition to the diet. Indian cooks sometimes use the dried peas, soaked in water and cooked, instead of fresh green peas in recipes.
Safed Vatana (Dried White Peas)
Safed vatana has a very mild taste and it cooks up creamy. To add variety to my family's diet, I sometimes use white peas instead of chickpeas in recipes like hummus and chana masala.
Use safed vatana to make the popular Bombay street food, ragda pattice.
Hara Vatana (Dried Green Peas)
Dried green peas look a lot like safed vatana, but they have a stronger flavor very much like green peas. They also take a little longer to cook.
Use hara vatana to make this dried green peas curry.