Lentils, pulses, beans, and dals are all types of legumes, specifically referring to the edible seeds of the legume family, but they have some key distinctions:
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Pulses:
- Refers to any dried seed of a legume plant, including beans, peas, lentils, and chickpeas. India is the largest producer and consumer of pulses in India.
- The top pulse-producing states of India are Rajasthan, Madhya Pradesh, Maharashtra, Uttar Pradesh, and Karnataka.
- The country’s primary pulses among Kharif crops are – pigeon pea/red gram, Black gram, green gram, Moth, and Horse gram. Tur/ arhar has the lion’s share of area (36%) and production (48%) followed by Urad bean and Mung bean.
- The main Rabi pulse crops are chickpeas, lentils, Field peas, Urad, Mung, kidney beans etc.
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Lentils:
- Are a specific type of pulse, characterized by their lens-like shape and flat surface. Examples include red lentils, green lentils, and brown lentils.
- Lentils are edible seeds from the legume family, known for their lens shape and versatile culinary uses. They are a good source of protein, fiber, and various vitamins and minerals. Lentils are widely used in soups, stews, and curries, and are a staple food in many cultures.
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Beans:
- Are another type of pulse, typically larger and kidney-shaped, and often require soaking before cooking. Examples include kidney beans, black beans, and pinto beans.
- Beans are edible seeds of plants in the legume family (Fabaceae), often used as a vegetable. They are a rich source of protein, fiber, and other nutrients. Beans are diverse, with many different varieties, and can be used in various dishes worldwide.
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Dals:
- In Indian cuisine, “dal” refers to dried, split pulses like lentils, beans, and peas, used as an ingredient or as a dish. It’s a versatile food, both a common ingredient and a cooked dish, often described as a porridge-like, slow-simmered meal. Examples include moong dal (split green gram), chana dal (split chickpeas), and masoor dal (red lentils).
- Dal refers to split pulses, often cooked into a soup or stew-like dish.
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Dals are any split pulse (legumes) in Indian cuisine.
- A pulse is the dry, edible seed of a pod, including peas, beans, and lentils.
- Dals can be whole or split, and may or may not have their skin removed
