Common Indian Pulses

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Discover the nutritious world of pulses, from lentils and chickpeas to beans and peas. These are the heart of Indian dishes.

A glossary of commonly used pulses/lentils in the Indian kitchen is below.

Close-up of split dehusked mung beans in a white bowl, Indian pulses.
Close-up of Indian brown lentils in a white bowl, Sabut Masur.
Raw chickpeas in a white bowl, ready for cooking or seasoning.
Split pigeon peas in a white bowl, ready for cooking or seasoning.
Fresh cooked kidney beans in a white bowl, healthy vegetarian protein source.
Dried white peas in a white bowl, ready for cooking or recipes.
Bowl of cooked garbanzo beans and chickpeas, healthy plant-based protein.
Green gram whole in a white bowl, ready for cooking or sprouting.
Green gram split in a white bowl, healthy Indian lentils for cooking.
Close-up of moth seeds in a white bowl, traditional Turkish spice.
Black gram lentils in a white bowl, raw and whole, ready for cooking.

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