Pulses Name: A Complete Guide to Types, Nutrition & Benefits

  When we talk about healthy foods that are both affordable and versatile, pulses often top the list. They are one of the oldest cultivated crops in the world and play an important role in traditional diets across Asia, Africa, Europe, and the Americas. From lentils in India to chickpeas in the Middle East, pulses have been nourishing humans for centuries.

But what exactly are pulses, and why do they matter so much in our daily lives? In this blog, we’ll explore the different pulses name, their nutritional benefits, and why including them in your diet is a smart choice for health and sustainability.

What Are Pulses?

The term pulses refers to the edible seeds of plants belonging to the legume family. They are harvested as dry seeds, unlike green beans or peas, which are considered vegetables. Pulses are rich in protein, fiber, vitamins, and minerals, making them a powerhouse of nutrition for both vegetarians and non-vegetarians.

Examples include lentils, chickpeas, dry beans, and dry peas. They are low in fat, gluten-free, and a great source of plant-based protein.

List of Common Pulses Names

Here’s a breakdown of some of the most popular pulses and their names:

1. Lentils (Masoor Dal)

• Types: Red lentils, brown lentils, green lentils, black lentils.
  
  

• Popular in Indian dals, Middle Eastern soups, and Western salads.

2. Chickpeas (Chana)

• Two types: Desi (small, darker) and Kabuli (large, cream-colored).

• Used in hummus, chole curry, falafel, and snacks.

3. Kidney Beans (Rajma)

• Deep red, kidney-shaped beans.

• Famous for “Rajma Chawal” in North India and chili in Mexican cuisine.

4. Black Gram (Urad Dal)

• Whole black gram or split white urad dal.

• Used in South Indian dosa, idli batter, and dal makhani

5. Green Gram (Moong Dal)

• Available whole (green), split, or skinned (yellow).
  

• Easily digestible, often used in khichdi, soups, and sprouts.