Type Of Indian Pulses

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Indian cuisine incorporates a wide variety of pulses, which are known as "dal" in Hindi. Here are some common types of Indian pulses used in cooking:

1. Toor Dal (Pigeon Pea): Toor dal is one of the most commonly used pulses in Indian cuisine. It has a mild, nutty flavor and is used to make dishes like sambar, dal tadka, and rasam.

2. Chana Dal (Split Bengal Gram): Chana dal is made by splitting and skinning black chickpeas. It has a slightly sweet and nutty flavor and is used in dishes like chana dal curry, dal vada (fritters), and desserts like besan ladoo.

3. Masoor Dal (Red Lentils): Masoor dal is made from split red lentils and cooks quickly. It has a mild, earthy flavor and is used in dishes like masoor dal curry, dal soup, and as a filling for stuffed parathas.

4. Moong Dal (Split Mung Beans): Moong dal is made from split mung beans and is commonly used in Indian cooking. It has a slightly sweet and nutty flavor and is used in dishes like moong dal curry, moong dal khichdi, and sprouted moong dal salad.

5. Urad Dal (Split Black Gram): Urad dal is made from split black gram and has a rich, earthy flavor. It is used in dishes like dal makhani (buttery lentils), dosa batter, idli batter, and vada (savory fritters).

6. Rajma (Red Kidney Beans): Rajma is a popular pulse in North Indian cuisine. These kidney beans have a robust flavor and are used to make dishes like rajma masala (kidney bean curry) and rajma chawal (kidney beans with rice).

7. Moth Beans: Moth beans are small, brown beans commonly used in regional Indian cuisines. They have a nutty flavor and are used in dishes like matki usal, sprouted moth beans salad, and stir-fries.

8. Whole Green Moong Beans: Whole green moong beans are small, round beans with a slightly sweet taste. They are often sprouted and used in salads, stir-fries, and dals.

These are just a few examples of the many types of pulses used in Indian cuisine. Each pulse has its unique flavor, texture, and cooking properties, making them versatile ingredients in a variety of dishes.