split pigeon peas ( toor daal)
one of the most popular pulses in India, yellow in color, high in protein.
split green gram (mung daal)
light yellow in color when dehusked, derived from green gram beans. Mung bean sprouts are used in salads.
green gram beans (hirave mung)
green with the husk, mostly used in Usal (spicy beans preparation)
white lentils / split black gram (urad daal)
white when de-husked, fermented along with rice and used in south Indian dishes like dosa, uttapam.
black eyed peas (chavli)
pale colored with a prominent black spot, excellent source of calcium.
green chickpeas (harbhara)
also known as Bengal gram, high in protein, mostly used in Usal (spicy beans preparation).
split chickpeas( harbhara daal/chana daal)
looks same as split pigeon peas, slightly bigger than split pigeon peas. Ground chickpea flour known as gram flour (Besan) is largely used in Indian recipes.
white chickpeas( Chhole)
also known as Kabuli Chana. Need to soak in water before use to cut the cooking time.
red/kidney beans (rajma)
dark red in color, an integral part of north Indian cuisine.
moth beans (mataki)
widely used in Maharashtrian cuisine, soaked in water overnight to make them sprout, used in Usal, Misal.