Understanding Lentils and Pulses
Lentils and pulses are the edible seeds of plants in the legume family. They are a vital source of protein, fiber, and essential nutrients, especially in vegetarian diets. In India, they are a staple food, commonly known as ‘Dal’. Being able to identify different types of pulses is a fundamental skill in home science, as each has a unique flavor, texture, and cooking time.
Key Pulses and Their Identification
Here’s a guide to identifying some of the most common pulses found in Indian kitchens:
- Masoor Dal (Red Lentil): When whole, it is brown (Sabut Masoor). When split and dehusked, it is a distinctive orange-pink color. It is small, cooks very quickly, and becomes soft and mushy.
- Moong Dal (Green Gram): This is very versatile. The whole pulse is small, oval, and green (Sabut Moong). When split with the skin on, it’s called Chilka Moong. When split and dehusked, it is small and yellow (Dhuli Moong), and is very easy to digest.
- Urad Dal (Black Gram): The whole pulse is black (Sabut Urad). When split and dehusked, it is creamy white. This dal has a sticky texture when cooked, which makes it perfect for making batters for idli, dosa, and vadas.
- Toor/Arhar Dal (Pigeon Pea): This is one of the most popular dals. It is a yellow, split pulse, often coated with oil to preserve it. It has a mild, nutty flavor and is the primary ingredient in dishes like Sambar.
- Chana Dal (Split Bengal Gram): It is a yellow, split pulse that is larger and thicker than Toor Dal. It has a sweet, nutty taste and holds its shape well after cooking, making it suitable for both dry and gravy-based dishes.
- Rajma (Kidney Beans): As the name suggests, these beans are shaped like a kidney. They are most commonly dark red but can also be found in other colors. They need to be soaked for a long time before cooking.
- Kabuli Chana (Chickpeas): These are large, round, and beige-colored pulses. They are the main ingredient in dishes like Chhole.
Quick Comparison Table
| Pulse Name |
Common Name |
Color (Split & Dehusked) |
Key Feature |
| Masoor Dal |
Red Lentil |
Orange-Red |
Cooks very quickly |
| Moong Dal |
Green Gram |
Yellow |
Easy to digest, versatile |
| Urad Dal |
Black Gram |
Creamy White |
Becomes sticky, used for batters |
| Toor Dal |
Pigeon Pea |
Yellow |
Staple dal for Sambar, Tadka |
| Chana Dal |
Bengal Gram |
Yellow |
Nutty flavor, holds shape |
| Rajma |
Kidney Bean |
Dark Red (Whole) |
Kidney-shaped, requires soaking |
Quick Revision Points
- Pulses are a major source of plant-based protein.
- ‘Dal’ refers to a split version of a pulse.
- The color, size, and shape are the primary identifiers.
- Urad Dal is key for fermented batters (Idli/Dosa).
- Moong Dal is considered one of the lightest and easiest to digest.
- Whole pulses (like Sabut Moong, Sabut Masoor) retain their skin and have more fiber.
Extra Practice Questions
- Which dal is split and has a distinct orange color? (Answer: Masoor Dal)
- If a recipe asks for ‘Black Gram’, which dal should you use? (Answer: Urad Dal)
- Which pulse is large, beige, and used to make Chhole? (Answer: Kabuli Chana/Chickpeas)
- What is the main difference between Toor Dal and Chana Dal? (Answer: Chana dal is generally thicker, has a nuttier flavor, and holds its shape better than Toor dal.)
- What is the whole, green version of the yellow Moong Dal called? (Answer: Sabut Moong or Green Gram)
