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Dals and Pulses in Your Language

Updated on November 24, 2023

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. 

EnglishPictureDescriptionTamilHindiMalay (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 दालKacang 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 दालKacang Dhal Kuning
Urad Dal (Black Gram)Essential for making fermented foods like dosa and idli.உளுத்தம் பருப்பு (Uluttham Paruppu)उड़द दालKacang Urad
Matar Dal (Split Peas)Often used in soups and stews, has a slightly sweet tasteபட்டாணி 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 चिलकाKacang 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 चनाKacang 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 चनाKacang Kuda Putih
SoybeansHigh in protein and often processed into various forms like tofu and tempeh.சோயா பீன்ஸ் (Soya beans)सोयाबीनKacang Soya
Navy BeansSmall, white beans often used in traditional dishes like baked beans.நேவி பீன்ஸ் (Navy Beans) नेवी बीन्स Kacang Putih
Pinto BeansPopular in Mexican and Southwestern U.S. cuisine, often mashed or used whole in dishes.பிண்டோ பீன்ஸ் (Pinto Beans)पिंटो बीन्सKacang Pinto
Lentils (Whole)Used in a variety of dishes from soups to salads, holds shape well when cooked.முழு பருப்பு
(Muzhu Paruppu)
पूरी दालKacang Dhal Utuh
Fava Beans (Broad Beans)Large, flat, green beans often used in Mediterranean and Middle Eastern cuisines.அவரைக்காய் (Avaraikkai)बाकलाKacang Fava
Mung BeansCommonly sprouted and used in salads, or boiled to make desserts in Asian cuisines.பச்சை பயறு (Pachai Payaru)मूंगKacang Hijau
Adzuki BeansAdzuki 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 BeansBlack 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 बीन्सkacang Hitam
Horse Gram (Kulthi)Known for its high protein content and often used in traditional Indian medicines.கொள்ளு
(Kollu)
कुल्थीKacang Kuda Liar
Bengal Gram (Cholar Dal)A sweeter variety of chickpeas, often used in Bengali sweets and curries.கடலை பருப்பு (Kadalai Paruppu)चना दालKacang Kuda Dal
Moth Beans (Matki)Small, brown beans often sprouted and used in salads or curries.தட்டைப்பயறு
(Thattai Payaru)
मटकीKacang Moth  
Kabuli ChanaStar ingredient in hummus and chana masala, offering a nutty taste.வெள்ளை கொண்டைக்கடலை
(Vellai Kondakadalai)
काबुली चनाKacang Kuda Putih
Black lentilsCommonly used in Indian dals and as a base for salads.கருப்பு உளுந்து
(Karuppu Ullunthu)
काली दालKacang Dal Hitam
Split Gram lentils  Quick-cooking and ideal for thickening soups and stews.துவரம் பருப்பு
(Thuvaram Paruppu)
धूली दालKacang Dal Tepung
Butter beansPopular in casseroles, stews, and Mediterranean salads.மொச்சை பருப்பு
(Mochai Paruppu)
मक्खन सेमKacang Lima
Desi chanaFrequently used in Indian curries and dry sautéed dishes.பழுப்பு கொண்டைக் கடலை
(Brown Kondai kadalai)
देसी चनाKacang Kuda Coklat
Yellow moongA go-to for Indian desserts like moong dal halwa and kheer.மஞ்சள் பாசிப் பருப்பு
(Manjal Paasi Paruppu)
पीली मूंगKacang Dhal Kuning
Lima beanOften found in succotash and various bean salads.பச்சை மொச்சை பயறு
(Pachai Mochai Payaru)
लाइमा बीनKacang Lima Hijau
Dew BeanUsed in Asian stir-fries and as sprouts in salads.தலை அவரை (Thalai Avarai)ओस बीनKacang Kacangan
Black gramIntegral to South Asian dishes like urad dal and dosa batter.கருப்பு உளுந்து 
(Karuppu Ullunthu)
उरद दालKacang Urad
Split Urad dalUsed in Indian cuisine for making idlis, dosas, and vadas.உளுத்தம் பருப்பு உடைத்தது (Ullutham Paruppu Udaithathu)  उरद धूलीUrad Dal Pecah
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