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Types of Pulses: Different Varieties of Pulses/Legumes List

Types of Pulses: Different Varieties of Pulses/Legumes List

Different Types of Pulses

Do you know the different types of legumes? If not, this guide is for you! In this post, we will discuss the different types of lentils and beans, as well as dals (a type of legume) and dried peas. We will also give tips on how to prepare lentils and other legumes, and explain the difference between legumes, lentils, dals, beans, and dried peas. Whether you are a first-time cook or a seasoned pro, be sure to check out this post!

What are pulses, or Lentils, Beans?

Types of Pulses: Different Varieties of Pulses/Legumes ListWhen it comes to legumes, there are many varieties – lentils, beans, and chickpeas, to name a few. Lentils are high in fiber and protein, beans are an annual, and chickpeas are a good source of fiber. They are also a good source of iron, magnesium and vitamin B6, among other nutrients. So what are legumes or lentils/beans? Pulses are legumes that are grown as annuals, with lentils and beans being the two most common types.

How to cook pulse-type food, such as lentils, etc.?

Cooking lentils and other legumes is a great way to add vegetable protein to your diet.

They can be eaten plain or used in soups, stews and other dishes.

There are many types of legumes, so it’s important to know the difference between them before choosing one.

With lentils, cooking time depends on the type – some only take 20 minutes, others 30 minutes or more!

Lentils are a great plant-based protein source and are easy to prepare.

So if you’re looking for a good source of protein for your diet or want to cook up some lentils quickly, be sure to check out our list of legume varieties!


Lentils and dals both sound similar, but they’re different legumes.

From time to time, it can be helpful to understand the different types of legumes.

So, what’re dals?

Are they the same as lentils?

And what’re their different nutritional benefits?

Let’s take a look!

Dal is a type of legume that comes from the dal moth.

It’s a legume, which means it’s a type of bean, and is sometimes called lentil du jour.

Dal beans contain more fiber and protein than other types of beans, so you get more nutrients with each serving!

They also contain less fat and calories than other beans, making them a good option for weight loss.

Lentils, on the other hand, are a type of legume that come from the red lentil plant.

They’re lower in fat and calories than dals, which makes them a good choice if you want to reduce your overall calorie intake.

Also, lentils contain a lot of fiber and protein, which can make you feel full.


While legumes, lentils, pulses, dal, beans, and dry peas used for their culinary purposes are similar, their other characteristics are divergent.

There are a variety of different types of legumes, each with its own unique benefits.

Legumes are plants in the papilionaceous family (Fabaceae), and lentils are an example of a legume.

Legumes are beans or peas that have been dried to preserve them.

Dal is an Indian dish made from lentils, often used as a filling for naan bread or rice cakes.

Dried peas can be cooked, such as split peas, white kidney beans, pinto beans, black-eyed peas, etc, but they will also keep in an airtight container for up to six months without being affected by mold or bacteria.

Lentils are an example of a legume and are also called green grams.

Knowing the different types of legumes is important to making informed food choices, and knowing their various benefits will help you get the most out of them.

Commonly Used Pulses

Types of Pulses: Different Varieties of Pulses/Legumes List

Legumes are a good source of protein and various other nutrients.

They are also filling and can be incorporated into a variety of dishes to make them more nutritious and tasty.

There are a variety of legumes, so it is important to know the different types and what they are best used for.

Some common legumes include black chickpeas, urad dal and white kidney beans.

It’s also important to choose the right legume for your diet – if you want to increase your protein content, you should choose a bean like black chickpeas or white kidney beans.

As always, do your research to make sure you are choosing the right legumes for your needs.

Urad Dal is a white dal.

White urad dal is a legume commonly found in grocery stores. It can be used to prepare various dishes or sold as cattle feed. It is also a good source of protein and fiber.

Green Pigeon Peas (Hare Tuvar dal)

Green pigeon peas are a versatile legume that can be used in many different recipes. They have a mild flavour and can be eaten as a main dish or as a side dish, depending on which recipe you choose. These beans are high in protein and fibre, making them an excellent source of nutrients for your diet. Green pigeon peas are available in most grocery stores in North America.

Chickpeas (kala chana) are black.

If you want to add some variety to your diet and try something new, black chickpea may be just what you need! This legume is a good source of protein and fiber, as well as vitamin B6 and iron. It can be used in various Indian dishes such as dosas, idlis, etc. With its nutty flavor, black chickpea is sure to become a staple in your grocery list!

Chickpeas (Chole) are similar to beans.

Chickpeas (or chole) are legumes rich in protein and fibre. They also have a mild flavour and are easy to cook, making them an ideal food to eat on the go. Chickpeas can replace meat in vegetarian dishes or add more nutrients to existing meals. Chickpeas are a popular legume around the world and are often considered a health food due to their many health benefits.

Horse Gram (Kulthi dal)

Horse grain (Kulthi dal) is a legume used as an ingredient in many dishes. It is good for the body because it contains minerals such as potassium and magnesium, as well as protein and gluten. The chickpea can be used fresh or dried and has a nutty flavor.

Black Gram (Urad dal)

Black chickpea is a legume that belongs to the bean family. It is an excellent source of protein, fiber and essential vitamins and minerals. It can be used as a breakfast cereal or snack, or added to soups or curries for extra flavor. The black chickpea is also good for digestion and has anti-inflammatory properties.

Green Gram (Moong Dal)

Green chickpea is a legume that belongs to the pea family. It is popular for its nutritional value and its versatility in different types of preparation. The benefits of the green chickpea include regulating blood sugar levels, providing protein, being low in calories and being vegan-friendly. It can be stored in a dry, cool place for up to 3 months without losing its nutritional value. Green chickpeas are also commonly used in the preparation of pulaos (lentil dal), dosas (a savory flatbread), chana masala (legume dish with chickpeas or kidney beans), etc.

Yellow Pigeon Peas (Tur Dal)

Yellow pigeon peas (Tur Dal) are a legume rich in protein and fiber. They are used in the preparation of masala dosa and idli, also called chana dal or gram dal in English. These beans can be used as a staple in many cuisines, especially in South Asian cuisine.

Bengal Gram (Chana Dal)

The Bengal chickpea is a legume high in iron and vitamin B6 that is popular in South Asia, East Asia, and parts of Europe. It can be enjoyed as a whole grain or broken into small pieces to be eaten as a porridge or snack. An excellent source of protein and fiber, Bengal chickpea also provides high nutritional value to the diet.

Red Lentils (Masoor Dal)

Red lentils are an excellent source of protein and fiber and are also vegan-friendly. They are easy to digest and are great for a vegetarian or vegan diet. Red lentils are not only used for cooking, but can also be ground into flour to prepare healthy snacks or added to soups to thicken them.

Types of Pulses: Different Varieties of Pulses/Legumes ListFrequently Asked Questions

What are the different types of pulses?

Types of Pulses: Different Varieties of Pulses/Legumes ListLegumes are a type of pulse harvested for their dry, edible seeds. The different types of legumes include: Chickpeas, lentils, peas and beans. Chickpeas are the most popular type of legume worldwide. They are rich in fiber and protein and have a nutty flavor. Lentils are smaller than chickpeas and have a softer texture. They come in many different colors, including red, green and brown. Peas are the smallest type of legume and have a sweet flavor. Beans come in many varieties, such as black beans, kidney beans, and pinto beans.

a. Whole-grain, white-wheat, brown-rice

b. Chickpeas, black beans, kidney beans

c. Lentils, red lentils

d. Quinoa

What are the benefits of eating pulses?

Types of Pulses: Different Varieties of Pulses/Legumes List

Legumes are a type of legume that are often overlooked but offer many health benefits. For example, they are a good source of protein and fiber, which can help with weight loss and digestion. They also contain nutrients such as iron and folic acid, which are important for pregnant women and people with anemia. In addition, legumes are low in calories and fat, which makes them a healthy choice for people watching their weight.

Legumes are pulses that are usually dried and have the shape of a bean. There are different types of legumes, such as chickpeas, lentils, black beans, and kidney beans. Legumes originate from different parts of the world, but they share some common characteristics: They contain lots of fiber and nutrients, are versatile, inexpensive to buy and store dry (or precooked), and are easy to find in grocery stores around the world.

Among the benefits of eating legumes is their high content of vegetable protein (a complete source of amino acids). They also contain large amounts of magnesium, potassium and vitamin B6. In addition to these nutrients, legumes are low in calories (especially lentils), cholesterol-free and gluten-free.

How do I choose the right variety of pulse for my needs?

Types of Pulses: Different Varieties of Pulses/Legumes List

Pulses are the dried seeds of legumes and an important part of diets around the world. They are a good source of protein, fiber and minerals and can be used in a variety of dishes. There are many different varieties of legumes. So how do you choose the right one for your needs?

Here are a few things to consider when choosing a legume:

– What dishes do you want to prepare? Legumes can be used in soups, stews, curries, salads and much more. Choose a legume that suits the dish you want to prepare.

– Do you have any dietary restrictions? For example, some legumes are gluten-free or nut-free.

– How much time do you have to cook? Some legumes take longer to cook than others.

When choosing the right legume for your needs, consider what you plan to use it for. Popular legumes include black chickpeas, chana dal and split peas. Legumes can be used for a variety of dishes: as a source of protein, as a side dish, or as a main course. However, before cooking with legumes, be sure to read the nutrition facts to see how much protein and other nutrients are in each serving.


Types of Pulses: Different Varieties of Pulses/Legumes ListIn this article we have listed the different types of legumes and their respective preparation methods. Lentils, beans, and dals are all legumes, while dried peas are not. All legumes can be prepared in a variety of ways, from simple to refined. Whether you want to cook lentils as a snack or dal as a side dish, this blog post will tell you everything you need to know!

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