Indian cuisine is known for its diverse use of dals and pulses, which are an integral part of the country’s culinary culture. Dals are split and cooked pulses, while pulses are unsplit and often used in their whole form. In this article, we will explore some of the most popular dals and pulses used in Indian cooking, and provide their names in four different languages: English, Tamil, Malay and Hindi. Whether you’re a seasoned chef or a curious foodie, this guide will help you navigate the world of Indian dals and pulses with ease.
| English | Picture | Description | Tamil | Hindi | Malay (Malaysian language) |
| Toor Dal (Pigeon Pea) |  | A staple in Indian kitchens, often used in dishes like sambar and dal fry. | துவாரம் பருப்பு (Thuvaram paruppu) | तूर दाल | Dhal Toor |
| Moong Dal (Green Gram) |  | A light and easily digestible dal, commonly used in soups and khichdi. | பாசிப் பருப்பு (Paasi Paruppu) | मूंग दाल | Kacang dhal . |
| Masoor Dal (Red Lentil) |  | Quick to cook and turns a golden color when boiled, often used in soups and stews. | சிவப்பு துவரம் பருப்பு (Sivappu Thuvaram Paruppu) | मसूर दाल | Kacang Toor Merah |
| Chana Dal (Split Chickpeas) |  | Has a rich flavor and is commonly used in both savory and sweet dishes. | கடலை பருப்பு (Kadalai Paruppu) | चना दाल | Kacang Dhal Kuning |
| Urad Dal (Black Gram) |  | Essential for making fermented foods like dosa and idli. | உளுத்தம் பருப்பு (Uluttham Paruppu) | उड़द दाल | Kacang Urad |
| Matar Dal (Split Peas) |  | Often used in soups and stews, has a slightly sweet taste | பட்டாணி பருப்பு (Pattani Paruppu) | मटर दाल | Kacang Pea |
| Arhar Dal (Yellow Lentils) |  | Also known as toor dal, commonly used in North Indian cuisine. | துவரம் பருப்பு (Thuvaram Paruppu) | अरहर दाल | Kacang Toor |
| Sabut Masoor (Whole Red Lentils) |  | Retains its shape when cooked and is often used in salads and curries. | சிவப்பு துவரம் பருப்பு (Sivappu Paruppu) | साबुत मसूर | Dhal Masoor Penuh |
| Moong Chilka (Split Green Gram) |  | Partially split version of whole green gram, commonly used in dal recipes. | பச்சை பருப்பு (Pachai Paruppu) | मूंग चिलका | Kacang Hijau |
| Rajma (Kidney Beans) |  | A popular bean in North Indian cuisine, often used in a tomato-based curry. | சிவப்பு காராமணி (Sivappu Karamani) | राजमा | Kacang Hitam |
| Kala Chana (Black Chickpeas) |  | Smaller and darker than regular chickpeas, often used in curries and chaats. | கருப்பு கொண்டைக்கடலை ( Karuppu Kondai kadalai) | काला चना | Kacang Kuda Hitam |
| Lobia (Black-Eyed Peas) |  | Known for its creamy texture and is often used in Southern U.S. and Indian cuisines. | வெள்ளை காராமணி (Vellai Karamani) | लोबिया | Kacang Putih |
| Chickpeas (Garbanzo Beans) |  | Versatile and commonly used in various cuisines, from Indian to Mediterranean. | வெள்ளை கொண்டைக் கடலை (Vellai Kondai Kadalai) | काबुली चना | Kacang Kuda Putih |
| Soybeans |  | High in protein and often processed into various forms like tofu and tempeh. | சோயா பீன்ஸ் (Soya beans) | सोयाबीन | Kacang Soya |
| Navy Beans |  | Small, white beans often used in traditional dishes like baked beans. | நேவி பீன்ஸ் (Navy Beans) | नेवी बीन्स | Kacang Putih |
| Pinto Beans |  | Popular in Mexican and Southwestern U.S. cuisine, often mashed or used whole in dishes. | பிண்டோ பீன்ஸ் (Pinto Beans) | पिंटो बीन्स | Kacang Pinto |
| Lentils (Whole) |  | Used in a variety of dishes from soups to salads, holds shape well when cooked. | முழு பருப்பு (Muzhu Paruppu) | पूरी दाल | Kacang Dhal Utuh |
| Fava Beans (Broad Beans) |  | Large, flat, green beans often used in Mediterranean and Middle Eastern cuisines. | அவரைக்காய் (Avaraikkai) | बाकला | Kacang Fava |
| Mung Beans |  | Commonly sprouted and used in salads, or boiled to make desserts in Asian cuisines. | பச்சை பயறு (Pachai Payaru) | मूंग | Kacang Hijau |
| Adzuki Beans |  | Adzuki beans are small, reddish-brown legumes with a sweet, nutty flavor. It is used in both savory and sweet dishes. | அதுக்கி பீன்ஸ் (Aduki Beans) | अदुकी बीन्स | Kacang Adzuki |
| Black Beans |  | Black beans, also known as turtle beans. It is used in soups, stews, salads, and as a filling in burritos and tacos. | கருப்பு காராமணி (Karuppu Kaaramani) | काली बीन्स | kacang Hitam |
| Horse Gram (Kulthi) |  | Known for its high protein content and often used in traditional Indian medicines. | கொள்ளு (Kollu) | कुल्थी | Kacang Kuda Liar |
| Bengal Gram (Cholar Dal) |  | A sweeter variety of chickpeas, often used in Bengali sweets and curries. | கடலை பருப்பு (Kadalai Paruppu) | चना दाल | Kacang Kuda Dal |
| Moth Beans (Matki) |  | Small, brown beans often sprouted and used in salads or curries. | தட்டைப்பயறு (Thattai Payaru) | मटकी | Kacang Moth |
| Kabuli Chana |  | Star ingredient in hummus and chana masala, offering a nutty taste. | வெள்ளை கொண்டைக்கடலை (Vellai Kondakadalai) | काबुली चना | Kacang Kuda Putih |
| Black lentils |  | Commonly used in Indian dals and as a base for salads. | கருப்பு உளுந்து (Karuppu Ullunthu) | काली दाल | Kacang Dal Hitam |
| Split Gram lentils |  | Quick-cooking and ideal for thickening soups and stews. | துவரம் பருப்பு (Thuvaram Paruppu) | धूली दाल | Kacang Dal Tepung |
| Butter beans |  | Popular in casseroles, stews, and Mediterranean salads. | மொச்சை பருப்பு (Mochai Paruppu) | मक्खन सेम | Kacang Lima |
| Desi chana |  | Frequently used in Indian curries and dry sautéed dishes. | பழுப்பு கொண்டைக் கடலை (Brown Kondai kadalai) | देसी चना | Kacang Kuda Coklat |
| Yellow moong |  | A go-to for Indian desserts like moong dal halwa and kheer. | மஞ்சள் பாசிப் பருப்பு (Manjal Paasi Paruppu) | पीली मूंग | Kacang Dhal Kuning |
| Lima bean |  | Often found in succotash and various bean salads. | பச்சை மொச்சை பயறு (Pachai Mochai Payaru) | लाइमा बीन | Kacang Lima Hijau |
| Dew Bean |  | Used in Asian stir-fries and as sprouts in salads. | தலை அவரை (Thalai Avarai) | ओस बीन | Kacang Kacangan |
| Black gram |  | Integral to South Asian dishes like urad dal and dosa batter. | கருப்பு உளுந்து (Karuppu Ullunthu) | उरद दाल | Kacang Urad |
| Split Urad dal |  | Used in Indian cuisine for making idlis, dosas, and vadas. | உளுத்தம் பருப்பு உடைத்தது (Ullutham Paruppu Udaithathu) | उरद धूली | Urad Dal Pecah |
