List of Lentils, Legumes or pulses in English, Hindi and other languages

Glossary of Lentils, Legumes or pulses in English, Hindi, Gujarati, Marathi, Tamil, Telugu and Malayalam.

List of Lentils, Legumes or pulses in English, Hindi and other languages
Very frequently (almost daily) used lentils in my kitchen or every Indian kitchen

Lentil (and legume) is staple food in every Indian home. For my family, a bowl of dal is a comfort food and we make it every single day. Every household has their own recipe/version of cooking it.

Legumes/beans provide protein, fiber, iron, potassium and magnesium while containing no or little total fat, trans-fat, sodium and cholesterol. These can be a valuable part of any plant-based diet because they are rich in several nutrients and serve as a meat-alternative and contain the full complement of amino acids when paired with grains.

List of Lentils, Legumes or pulses in English, Hindi and other languages
Legumes which we love most at home (White chickpeas or chole is missing in the pic)

Below is the handy table that may help you. The first column has English name and following columns have names in Indian regional languages. You will notice the links in the English column. Those links will provide you the list of recipes made using that ingredient.

If I have missed any or if you know any regional language names, please let me know in comments below.

I will try to add other languages in future. Your help is greatly appreciated.

English Hindi Gujarati Marathi Tamil Telugu Malayalam
Bengal gram, split and skinned Chana dal Chana ni dal Harbaryachi /chanyachi dal Kadalai paruppu Samaga Pappu Kadala parippu
Bengal gram, whole (Black chickpeas) Kala chana desi chana Harbhara Konda kadalai Sanagalu Kadala
Bengal gram, roasted and split Dalia Dalia Chivda dal Pottu kadalai Putnalupappu Varutha Kadala
Black eyed beans/peas Lobia (Chawli) Chola Karamani Bobbarlu Payar
Black gram, split and skinned Urad dal, dhuli Adad ni dal Udid dal Ulutham paruppu Minapa pappu Uzhunnu parippu
Black gram, split and with skin Urad dal chilka Fotrawali adad ni dal Udid dal Ulutham Paruppu Ulutham Paruppu Uzhunnu parippu
Black gram, whole Sabut urad Akha adad Udid Muzhu ulundu Minumulu Uzhunnu
Chickpea, green Hara cholia Lila chana Harbhara
Chickpea, white (Garbanzo beans) Kabuli chana, chole kabuli chana Harbhara Kothukadalai Mudip Chenagulu Vella Kadala
Cowpeas, red Lobia Choli Chawli Karamani Payir Alasandulu Vanpayar
Field beans Val Val
Green gram, split and skinned Moong dal, dhuli Mag ni dal Mugachi dal Payatham paruppu Pesarapappu Cheruparipu
Green gram, split and with skin Moong dal chilka Fotrawali mag ni dal Mugachi dal
Green gram, whole Sabut moong Mag Mug Pachai payaru Pesarlu Cherupayar
Horse gram Kulith (kulthi) Kalathi Kulthacha pith Kutirai kiram Ulavalu Muthira
Lentil, pink and split Masoor dal Masur ni dal Masurachi dal Massor Paruppu Misur Pappu Masoor Parippu
Lentil, brown and whole Sabut masoor Akha masur
Moth beans Matki Math Matki Nari payaru
Peas, green Hara matar Lila vatana Pattani Pachi batani Pattani
Peas, black Kala matar Kala vatana Kala vatana
Peas, white Safed matar Safed vatana Pattani Pachi batani Pattani
Pigeon peas Arhar dal (Toor dal) Tuver ni dal Turichi dal Tuvaram paruppu kandi pappu Thuvara
Red kidney beans Rajma Rajma Rajma Rajma Yerra Chikkudu Ginjalu Rajma

References:

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13 Comments

  1. I am an older gentleman (85 yrs); our physician has ordered salt and sugar-free diet for my wife. I am lost as to how to make palatable meals, particularly Indian meals as they are always presalted. Please, if anyone knows recipes without salt I would be happy to receive them.
    Thanks