Glossary of Legumes-Lentils in English and Hindi

The Glossary of legumes and lentils or pulses used mainly in Indian Cuisine is presented here. The first column consists of their names in English, whilst the second column consists of their names translated in Hindi.The names of the legumes, lentils are listed in an alphabetical order.

Just for your information :-
In Hindi, the word ' Sabut' is used for lentils which are whole.The word ' Dal ' is used for spilt lentils.The word ' Dhuli ' is used for spilt and skinned lentils.

English - Hindi
Bengal gram flour - BesanBengal gram spilt and skinned - Chana dal, Chane ki dalBengal gram whole - Kala Chana, ChanaBlack eyed beans, Cow peas - Lobhiya, lobiya, chawli, chavliBlack gram skinned - Urad dhuliBlack gram split - Urad chilkaBlack gram whole - Urad sabut, urad saboot,Chick peas, Garabanzo beans - Kabuli Channa, Safed Chole, CholeField bean - ValGreen gram dal - Moong dalGreen gram split - Moong chilkaGreen Gram Whole - Moong sabut , Mung sabutHorse gram - KulthiLentil Dal, Pink Lentil - Masoor dal, masar dal, masur dalMoth Bean - Moth, matki, matakiPeas - Mutter, matar, mattarPeas spilt, green peas spilt - matar dal, green matar dalPigeon peas spilt and skinned - Arhar, tuvar, toor, tur dalRed Kidney Beans - RajmaSoyabean - Bhatma