Legumes And Lentils Names in English Hindi Malayalam with pictures
There are many types of Legumes or Lentils, but these are the ones you’ll most often come across. In general, 1 cup dried beans yields around 3 cups cooked beans.
Lentils, like beans, chickpeas, and fava beans, are a type of pulse. The edible seeds of legumes are referred to as “pulses.”
Legumes and Lentils are a Healthy Choice
Beans and legumes provide a multitude of health benefits, including lowering cholesterol, lowering blood sugar, and promoting good bacteria in the stomach.
For vegetarians looking to lose weight, lower cholesterol, or manage diabetes, lentils can be an important part of a healthy eating plan.
- Lentils are high in dietary fibre and protein. They are good source of pottassium, iron and folate.
- They can also be used as a vegetarian protein source in place of meat. In Canada’s Food Guide, lentils are classified as Meat and Alternatives food group.
- Dried Legumes and Lentils have no sodium.
How To Choose Lentils
Lentils are available in a range of sizes, from extra-small to large. We have listed below the most commonly found lentils on grocery store shelves.
Dried lentils are generally less expensive than canned lentils. Canned lentils, on the other hand, are still a good buy and can save you a lot of time. Simply open the can, rinse it for a few minutes, and then add it to your dish.
Split lentils cook faster than whole lentils, making them ideal for soup thickening, curries, and purees, but whole lentils are better for salads where texture is preferred.
How To Store Legumes and Lentils
Dried beans can be stored for up to a year in a dark, cool pantry. Store them in an airtight container if you buy them in bulk. After a year, the amount of time it takes to cook your lentils will increase, while the quality of your lentils will decrease.
Before You Start
Pulses are available in 3 varieties. The seed coat of split lentils has been removed, and the inner part of the lentil, called the cotyledon, has been split in two.
- Whole pulses with the skin intact, “Sabut” is a Hindi word and it is used for lentils which are whole
- Split pulses with the skin, Dhuli”, is another Hindi word and it is used for split and skinned lentils
- Split pulses without the skin, popularly known as “Dal” or “Dahl”
Here you can find the names of lentils and legumes in English, Hindi, and other languages. This is a table-formatted list of names that is updated on a regular basis. To make it easier to find and read, you can sort it by any column.
English | Hindi | Malayalam | Tamil | Pictures |
Bengal Gram Flour | Besan | Kadala Mavu | Kadalai mavu |  |
Bengal Gram Roasted / Chickpea Roasted Split / Dalia / Chana Dal / Roasted Bengal Gram | भुना हुआ चना दाल bhuna hua chana dal | പൊട്ടുകടല Pottu kadala |  | |
Bengal Gram, whole / Black Chickpeas | कला चना | കറുത്ത കടല (കടല ) / Karutha kadala (kadala) |  | |
Bengal gram Split, without skin | चना दाल Chana dal | കടല പരിപ്പ് Kadala parippu | Kadalai parippu |  |
Black Gram, split, with skin / Black Mung Bean | छिलके वाली उड़द दाल Chilkewali udad dal | തൊലിയോട് കൂടിയ ഉഴുന്ന് പരിപ്പ് / | Tholulla Ulutham Paruppu |  |
Black eyed beans / crowder peas / cowpeas | लोबिया Lobiya / Chawli | വെള്ള പയർ Vella payar | Karamani |  |
Black gram | साबूद उड़द / उड़द की दाल / काली दाल sabut udad/ udad ki dal/ Kali dal | തൊലിയുള്ള ഉഴുന്ന് / കറുത്ത ഉഴുന്ന് | Ulundhu |  |
Black gram -dehusked | उड़द Udad | ഉഴുന്ന് Uzhunnu | Muzhu ulundu |  |
Black gram split, without skin / black lentils | उड़द दाल / Udad dal / dhuli urad dal | ഉഴുന്ന് പരിപ്പ് / Uzhunnu parippu | Ulutham paruppu |  |
Chickpeas, green | हरा चना | പച്ച കടല |  | |
Chickpeas, white | छोले / कबूली चना | വെള്ള കടല Vella kadala | Vellai kothukadalai |  |
Field Beans / Broad Beans / Vicia Faba |  | |||
Green Gram, split, with skin | छीलके वाली मुंग दाल / | തൊലിയുള്ള ചെറുപയർ പരിപ്പ് Tholiyulla cherupayar parippu | Paasi Paruppu, Payatham Paruppu |  |
Green gram, split, without skin, dehusked | मुंग दाल Moong dal | ചെറുപയർ പരിപ്പ് | Paasi Paruppu, Payatham Paruppu |  |
Green gram, whole | हरे मुंग Hare moong | ചെറുപയർ Cheru payar | Pachai Parupu |  |
Horse gram | कुलथी kuldhi | മുതിര Muthira | Kollu, Kutirai kiram |  |
Kidney Beans | राजमा Rajma | രാജ്മ Rajma | Rajma |  |
Lentil, brown, whole | Sabut masoor |  | ||
Lentils, Pink, Split | मसूर दाल Masoor dal | മസൂർ പരിപ്പ് / Masoor parippu | Massor Paruppu |  |
Peanuts | मूंगफली Mungfali | കപ്പലണ്ടി / നിലക്കടല |  | |
Peas, green, dried | सूखे हरे मटर sookhe hare matar / hara matar | ഉണങ്ങിയ പച്ച പട്ടാണി | Pattani |  |
Pigeon Peas split / Cajanus cajan / Congo Pea / Toor Dal | अरहर / तुअर की दाल Arhar dal / tur ki dal | തുവര പരിപ്പ് / സാമ്പാർ പരിപ്പ് | Tuvaram paruppu |  |
Pigeon Peas, whole | कबूतर के मटर | Thuvara | புறா பட்டாணி |  |
Red / orange lentil, whole (Dehusked brown lentils) | साबूद मसूर / Sabut masoor | തൊലി നീക്കിയ മസൂർ / Tholi neekiya masoor | Massor Paruppu |  |
Soya bean | सोयाबीन Soya bean | സോയാബീൻ Soya bean | சோயாபீன் |  |
cow peas, red / Adzhuki beans / Azuki beans | मोठ की दाल / (mot ki dal) / Lobia | വൻപയർ (vanpayar) | Karamani Payir |  |
Corn flour/Maize flour | मक्के का आटा | ചോളമാവ് | சோள மாவு | |
