Different Types of Indian Dals and Their Names in Different Languages
Discover the many varieties of Indian dals as well as their names in different languages. Understand it to enhance your culinary vocabulary.
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Dals or pulses are the edible part of the plants, or you can call them seeds in the legume family. They are grown in pods of different sizes, shapes, and colours.
There are 11 main types of dals recognized by the United Nations Food and Agriculture Organization.
They are dry peas, dry beans, lentils, dry broad beans, cowpeas, chickpeas, pigeon peas, Bambara beans, lupins, vetches, and pulses.
In our Indian kitchens, dal is an essential protein source, especially for the vegetarian population. Let’s look at some of the different dals and their names in other regional languages.
Different Dals in India with Their Different Names
Here are some popular Indian dals that you may eat on an everyday basis, along with their regional names:
| English Name | Hindi Name | Gujarati Name | Marathi Name | Tamil Name | Telugu Name | Malayalam Name |
| 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 | Harbara | 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 | Harbara | – | – | – |
| Chickpeas, white (garbanzo beans) | Kabuli chana, chole | Kabuli chana | Harbara | Kothukadalai | Mudip chenagulu | Vella kadala |
| Cowpeas, red | Lobia | Choli | Chawli | Karamani payir | Alasandulu | vanapayar |
| 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 | Gurraṁ grāma | 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 |
| Soybean | Bhatma | – | – | – | – | – |
How to Add Different Dals to Your Diet?
There are different varieties of dals, each packed with nutrients. Incorporating these dals is very easy and simple.
Here are some ways to add different dals to your diet.
- Red lentils – They are easy to cook and can be used to make khichdi, dos, and rasam.
- Bengal gram – This dal comes in two types – small and large kabuli chana- and must be soaked before cooking. You can cook chole masala or channa masala.
- Black gram – You can use it to prepare khichdi and halwa.
- Yellow pigeon peas – This dal is used in many cultures, especially in South Indian, to prepare sambar.
- Green gram – You can use green mung beans to make halwa and khichdi.
- Dried green peas – They are known as sukha matar and are used for preparing matar khulcha.
- Red cowpeas – These beans taste great and are used for making pahadi lobia.
Conclusion
To sum up, learning the names of the numerous varieties of Indian dals in different languages enhances your awareness of India’s rich cultural variety and improves your culinary skills.
A staple of Indian cooking, these pulses have diverse tastes, textures, and health benefits.
Regardless of your level of experience in the kitchen, trying these dals will expand your culinary skills and help you learn about the rich cultural origins of each meal.
Frequently Asked Questions
1. What are some popular pulses?
Some popular dals in India are toor dal, chana dal, urad dal, masoor dal, rajma, Kabuli chana, soybean, moong dal, and cowpeas.
2. How to add dals to my diet?
It is easy to add dals to your diet. Add them to soups, salads, stews, or prepare traditional Indian curries. All these dals are rich in fibre and many other essential nutrients. To know the fibre content in each dal, check my meal plan by Aashirvaad.
3. Can dals be interchanged in recipes?
Yes, you can interchange dals to make the dish tastier. For example, green and yellow mung can be used to make halwa.
4. What are dals?
In Indian cooking, dried pulses, including lentils, peas, and beans, are called dals. They are a staple protein source and are available in various shapes and sizes.
5. How to cook different dals?
Each dal will have a different way of cooking. Its cooking time, boiling time, and preparation time will also differ. For example, chickpeas must be soaked before cooking, while green or yellow mung dal can be made instantly.
