Different Types of Pulses You Should Know

There are so many different kinds of pulses grown and consumed across the globe. They are all high in proteins and increase muscle mass.

Pulses

Chickpeas or Garbanzo Beans

Key in Middle Eastern cooking, used in hummus, falafel, and curry with roti.

Hummus

Navy Beans or White Pea Beans

Baked beans are a staple in North and South American breakfasts.

Red Kidney Beans

Chili con carne is a spicy Mexican stew with meat and chili peppers.

Faba Beans

In Sichuan cuisine, faba beans are used to make Doubanjiang, a spicy paste.

Black-eyed Peas

Cowpea from West Africa used for 'Akara' fritters in Nigeria and Ghana.

Mung Bean or Green Gram

Asian staple used in sweet and savory dishes, like Chinese moon cakes.

Adzuki Beans

Red mung bean in Japanese Yōkan dessert with adzuki paste.

Black Gram

Key in South Indian cuisine, hulled black gram makes dosa and idli batter.

Split Red Lentils

Widely used in Indian cuisine, cooks fast, ideal for soup, dal, or sambar.

Horse Gram

Horse gram fritters popular in South India, originally grown for horses.

Yellow Split Peas

Common in soups and pease pudding, similar to mashed potatoes.

Eat More Pulses