Names of Pulses: 150+ Popular Legume Varieties from Around the World

Understanding the names of pulses is essential for anyone interested in cooking, nutrition, or agriculture. Pulses—the dried seeds of legume plants—are staple foods across cultures, offering protein, fiber, and essential nutrients that make them invaluable in vegetarian and vegan diets. Whether you’re shopping at a market, following a recipe, or studying nutrition, knowing these names helps you choose the right ingredient for your needs.

What Are Pulses?

Pulses are legumes that have been dried and removed from their pods. Unlike fresh vegetables, pulses are harvested specifically for their seeds, which are then dried for long-term storage and consumption.

The term “pulse” encompasses lentils, beans, peas, and chickpeas. They grow in temperate and tropical regions worldwide and form a crucial part of traditional cuisines in India, the Mediterranean, the Middle East, Africa, and Latin America.

Common Names of Pulses and Their Uses

Different regions use different names for the same or similar pulses. Understanding these variations helps when shopping internationally or reading recipes from different cultures.

Indian Lentil Pulses

• Moong Dal – Green mung beans, commonly used in Indian curries and as sprouts
• Arhar Dal – Pigeon peas or toor dal, used in soups and rice dishes
• Masoor Dal – Red lentils, quick-cooking and widely used in dals
• Chana Dal – Split chickpeas, common in Indian snacks and curries
• Urad Dal – Black gram, used in dosas, idlis, and grinding into flour
• Kala Chana – Black chickpeas, small and protein-rich
• Kabuli Chana – Cream-colored chickpeas, larger than kala chana
• Moth Bean – Matki in Hindi, a small brown pulse
• Cowpeas – Black-eyed peas used in Indian cuisine
• Rajma – Red kidney beans, used in rice and curry dishes

Mediterranean and Middle Eastern Pulses

• Chickpeas – Garbanzo beans, used in hummus and falafel
• Lentils – Red, green, or brown varieties common in Middle Eastern cuisine
• Fava Beans – Large flat beans used in Egyptian and Mediterranean cooking
• White Beans – Cannellini or great northern beans
• Pinto Beans – Speckled brown beans popular in Spanish cuisine
• Borlotti Beans – Italian cranberry beans with distinctive patterns
• Flageolet Beans – Small pale green French beans
• Lupini Beans – Brined and fermented Mediterranean specialty

African Pulse Varieties

• Black-Eyed Peas – Cowpeas with distinctive black marking
• Bambara Groundnuts – African legume with nutty flavor
• Mung Beans – Used across East African cuisines
• Pigeon Peas – Common in East and West African cooking
• Lablab Beans – Traditional African pulse crop
• Groundnuts – Peanuts widely used in African dishes

Asian Pulse Varieties

• Adzuki Beans – Small red beans used in Asian desserts and soups
• Mung Beans – Popular across China, Japan, and Southeast Asia
• Lentils – Various varieties including Beluga lentils
• Soybeans – Used for tofu, tempeh, and soy products
• Chickpeas – Growing use in Asian fusion cuisine
• Yard-Long Beans – Legume pods commonly used as vegetables

American Pulse Varieties

• Black Beans – Fermented in Asian cuisine, used in Latin American dishes
• Kidney Beans – Dark red variety used in chili and rice dishes
• Pinto Beans – Common in Mexican and Southwestern American cooking
• Lima Beans – Butter beans used in soups and side dishes
• Navy Beans – Small white beans for soups and baked beans
• Great Northern Beans – Large white beans popular in American cuisine
• Black-Eyed Peas – Traditional in Southern American cooking
• Anasazi Beans – Southwestern heritage variety with speckled pattern

Specialty and Heritage Pulses

• Beluga Lentils – Small dark Canadian lentils with firm texture
• French Green Lentils – Puy lentils with peppery flavor
• Red Lentils – Orange-colored, quick-cooking variety
• Brown Lentils – Earthier flavor, holds shape well when cooked
• Yellow Lentils – Often split, mild flavor
• Pardina Lentils – Spanish variety with nutty taste
• Masoor Lentils – Indian red lentils with slight sweetness
• Laird Lentils – Canadian variety with burgundy color
• Spanish Chorizo Beans – Pink beans with distinctive flavor
• Tongba Beans – Tibetan heritage pulse

Yellow and Split Pea Varieties

• Yellow Split Peas – Used in soups and dals
• Green Split Peas – Traditional in European split pea soup
• Whole Green Peas – Used in curries and rice dishes
• Chikhalwali Peas – Indian variety of split peas
• Field Peas – Traditional English crop pea

Lesser-Known and Regional Pulses

• Moong Sprouts – Sprouted mung beans for salads
• Tuar Dal – Variant spelling of arhar/toor dal
• Gram – Chickpea, particularly the split variety
• Besan – Chickpea flour used in Indian cooking
• Horse Gram – Kulthi in Hindi, tiny brown pulse
• Winged Beans – Legume pods with distinctive wings
• Chickpea Shoots – Young edible sprouts from chickpea seeds
• Pinto Beans – Speckled variety with creamy texture
• Azuki Beans – Asian name for adzuki beans
• Dhal – General term for split pulses in South Asian cuisine
• Masala Moong – Spiced mung bean snack
• Chikni Moong – Skinless mung beans
• Kali Moong – Black mung beans
• Rajma Kidney Beans – Red beans used in Indian rice dishes
• Tarbuj Beans – Watermelon beans with distinctive coloring
• French Beans – Green legume pods
• Gobhi – Term for certain vegetable-legume hybrids
• Semolina – Fine flour made from processed pulses
• Dal Makhani – Black lentil and kidney bean preparation
• Lima Bean Varieties – Baby lima and king lima beans

How to Choose a Great Pulse

• Consider cooking time – Red lentils cook in 20 minutes; beans may need 90 minutes or overnight soaking
• Match to your recipe – Soups need different pulses than salads; choose accordingly
• Check the origin – Different regions produce unique flavor profiles
• Inspect for quality – Look for whole, uniform seeds without cracks or discoloration
• Store properly – Keep pulses in airtight containers away from moisture and pests
• Experiment with varieties – Try new pulses to diversify your nutrition and palate

Learning to identify and cook with various pulse types enriches your culinary skills and opens doors to global flavors. Each pulse brings unique nutritional benefits and taste profiles to your kitchen.

For more comprehensive information on pulse varieties and their traditional uses, see Wikipedia’s Pulse Legume Article.

Frequently Asked Questions

What is the difference between pulses and beans?

Pulses refer specifically to dried legume seeds harvested for their protein content, while beans is a broader term that can include fresh legumes. All pulses are legumes, but not all legumes are classified as pulses for culinary purposes.

Which pulses are highest in protein?

Lentils, chickpeas, and soybeans are among the highest in protein, ranging from 20-30% protein by weight. This makes them excellent plant-based protein sources for vegetarians and vegans.

How long do pulses last when stored?

Properly stored dried pulses can last 1-2 years in cool, dry conditions. Over time they may require longer cooking, but they remain nutritious. Store them in airtight containers away from direct sunlight.

Do all pulses need to be soaked before cooking?

Lentils and split peas don’t require soaking, but larger beans like kidney beans, chickpeas, and black beans should be soaked for 4-8 hours to reduce cooking time and improve digestibility.