Telugu names of vegetables

Brinjal/Egg plant : Vankaya
Potato : Bangala dumpa
Bitter gourd : Kakarkaya
Snake gourd : Potlakaya
Ridge gourd :Beerakaya
Bottle gourd :Anapakaya,SORAKAYA
Pointed gourd : Parval/protons
Cluster beans : Goru chikkudu
Tindoora/Gherkins : Dondakaya
Okra : Bendakaya
Cucumber : Dosakaya
Radish : Mullangi
Raw Jackfruit : Panasa kaaya
Drumstick :Mulakkaaya
Suran/Yam :Kanda gadda
Tapoica :Karra Pendalam
Spinach :Paalakura
Chinese spinach :Bachalikura
Amaranthus :Thotakura
Sorrel leaves : Gongura
Curry leaves :Karivepaku
Fenugreek leaves : Menthi kura
Coriander leaves :Kothimeera
Green chilli : Pachi mirapakaya
ash gaurd :boodidha gummadi kaaya
colacasia :chema dumpa
tamata :rama mulakaaya,takkali pandu
raw banana :arati kaaya
carrot :carrot
cabage :cabage
califlower :califlower
Broad Beans :Chikkudu Kaya
capsicum :bunga mirapa,bangalore mirapa kaaya
beetroot :beetroot
green peas :bhatani
Taro root :Chilakadadumpa
corn :mokkajonna ginjalu
coconut :kobbari kaaya
raw mango :maamidi kaaya
mint :pudina aakulu
goose berry :usirikaaya
mushroom :puttagodugulu
garlic :vellulli
red chilli :yendu mirapa kaaya
red sorrel :chukka koora
sweet potato :chilakada dumpa
hope those are useful for u .
Vankaya- Brinjal or Egg plant

Bendakaya—Lady’s finger
Donda kaya—little gourd
Potla kaya—Snake gourd
Anapa kaya or sora kaya—Bottle gourd
Kakara kaya—Bitter gourd
Beera kaya--- Ribbed gourd
Tomato or Ram mulakkaya—toamato
Pachichi mirapa kaya—Green chilies
Ullipaya(neerulli)—Onions
Bangala dumpa or Alugadda—Potato
Kosu or Cabbage—Cabbage
Gummadi kaya—Pumpkin
Boodida gummadi kaya—Ash gourd
Munaga (Mulaga kaya)—Drum stick
Chilakad dumpa—Sweet potato
Mamidi kaya—Mango Goru
chikkudu kaya—Cluster beans
Beens---French beans
Pedda chikkudu—Broad beans
Kanda –Yam
Panasa kayi—Jack

Fruit
Bappayi—Papaya
Arati kaya—Plantain(green)
Pedda Simla Mirch or Bengulur mirchi—Capsicum
Beetroot—Beet
Gajar gadda—Carrot
Kobbari kaya—Coconut
Chamadumpa—Colacassia
Dosakayi –cucumber
Avise –linseed
Allum--ginger
Vellullipaya--Garlic
Nimmakaya—lemon
Kottimeera—Coriander
Karivepaku –Curry leaves
Bacchhali-- chinese spinach, oriental spinach, Ceylon spinach. Malabar spinach etc.
Gongura-- Deccan-hemp; Indian-hem,
Thota koora--- Amaranth Tender Chukka koora--Etc.
Menti koora-- Fenugreek Leaves
Pudina—Mint
Ava Akkulu—Mustard leaves
Chinta chiguru –tamarind leaves
[vankaaya] Eggplant(Brinjal)
[Tenkaaya] Coconut
[ullipaaya] Onion
[chikkuDukaaya] Beans
[bangaaLaadumpa] Potato
[TamaaTaa] Tomato
[benDakaaya] Okra
[munagakaaya] Drumstick
[araTikaaya] Plantain
[gOruDuchikkuDukaaya] Gourd Beans
[gummaDikaaya] Pumpkin
[beerakaaya] Juccini
[kaakarakaaya] Bitter gourd
[poTlakaaya] Snake gourd
[mirapakaaya] Pepper
[dOsakaaya] Cucumber
[aakukooralu] Greens
[mullangi] Radish
Brinjal/Egg plant Vankaya
Potato Bangala dumpa
Bitter gourd Kakarkaya
Snake gourd Potlakaya
Ridge gourd Beerakaya
Bottle gourd Anapakaya
Pointed gourd Parval/protons
Cluster beans Goru chikkudu
Tindoora/Gherkins Dondakaya
Okra Bendakaya
Cucumber Dosakaya
Radish Mullangi
Raw Jackfruit Panasapattu
Drumstick Mulakada
Suran/Yam Kanda gadda
Tapoica Karra Pendalam
Spinach Palakura
Chinese Spinach Bachalikura
Amaranthus Thotakura
Sorrel leaves Gongura
Curry leaves Karivepaku
Fenugreek leaves Menthi kura
Coriander leaves Kothimeera
Green chilli Pachi mirapakaya

NAMES OF FRUITS VEGETABLES SPICES AND CEREALS IN HINDHI AND ENGLISH

Names of fruits, vegetables, spices, and cereals In Hindi
English

Beaten Rice
Poha

Bengal gram
Chana

Black gram
Sabut Urad dal / Kaali dal

Black eyed beans
Chawli / Lobhia

Broken Wheat
Dalia

Chickpeas (brown)
Chana

Chickpeas (green)
Cholia / Hara Chana

Chickpeas (white)
Kabuli Chana

Gram flour
Besan / Chane ka atta

Green gram
Moong

Horse gram
Kulthi

Maize flour
Makai ka atta

Puffed Rice
Kurmura

Red Kidney Beans
Rajma

Red Lentil
Masoor

Refined flour
Maida

Rice
Chawal

Semolina
Rava / Suji

Split Bengal gram
Chana dal

Split Black gram
Urad dal / kaali dal

Split Green gram
Moong dal

Split Red gram
Tuvar dal / Arhar dal

Split Red Lentil
Masoor dal

Wheat
Gehun

Wheat flour
Gehun ka atta

Aam
Mango

Aamchur
Mango powder

Adrak
Ginger (fresh)

Ajwain
Carom

Ajwain ke phool
Thymol

Akhrot
Walnut

Aloo
Potato

Alubhukhara
Dry plums

Amchoor
Mango powder (Dry)

Amla
Indian gooseberry

Amrood
Guava

Anaar
Pomegranate

Anaar dana
Pomegranate seeds

Ananaas
Pineapple

Angoor
Grapes

Anjeer
Figs

Arbi
Yam / Colocasia

Arhar dal
Red gram / Pigeon pea

Badam
Almonds

Badi elaichi
Cardamoms (brown)

Baingan
Brinjal / Egg plant

Bajra
Pearl millet

Basmati chawal
Long grain rice

Besan
Bengal gram flour

Bhein
Lotus stem

Bhindi
Lady's Finger / Okra

Bhutta
Corn cobs / Javantri maize

Cadi patta
Curry leaves

Chana dal
Bengal gram

Chawli
White kidney beans

Chichinda
Snake gourd

Chironji
Cudpahnut

Chiwda
Flaked rice

Chowli
Black-eyed beans

Dahi
Curd

Dahi ka pani
Whey

Dalchini
Cinnamon

Dhania
Coriander seeds

Doodh
Milk

Doodhi
Bottle gourd

Elaichi
Cardamoms (green)

Flour saboodana
Millet

Gajar
Carrot

Gawar Phali
Cluster beans

Gehu
Wheat

Ghee
Clarified butter

Gud
Jaggery / Molasses
Haldi
Turmeric

Hara dhania
Coriander leaves / Cilantro

Hari mirch
Green chillies

Hari (or Hara) pyaaz
Spring onion

Heeng
Asafoetida

Imli
Tamarind

Jaiphal
Nutmeg

Jardalu
Apricots

Javitri
Mace

Jeera
Cumin seeds

Kabuli chana
Chick peas

Kaddu
Ash Gourd / Red pumpkin

Kaju
Cashew nuts

Kakdi
Cucumber

Kala draksh
Currants

Kali mirchi
Peppercorns

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Kalonji
Onion seeds

Kamal Kakdi
Lotus stem

Karela
Bitter gourd

Kastoori meethi
Dry fenugreek leaves

Kathal
Jackfruit

Kela
Banana

Kesar
Saffron

Kewra
Screwpine

Khajur
Dates

Khameer
Yeast

Khumani
Apricots

Khuskhus
Poppy seeds

Kishmish
Rasins

Kukur mutte
Mushroom

Kundru
Gherkins

Lahsun
Garlic

Lal mirchi
Red chillies

Lauki
Bottle gourd
Laung
Cloves

Maida
Refined flour

Makai ka aata
Cornflour

Makhan
Butter

Makka
Javantri maize

Masoor dal
Red lentils (split)

Matar
Green peas

Mattha
Butter milk

Mawa
Whole dried milk

Methi
Fenugreek seeds

Mooli
Radish

Moong dal
Green gram (split)

Moongfali
Groundnuts

Mosambi
Sweet lime

Murmure
Puffed rice

Namak
Salt

Narangi
Orange

Nariyal
Coconut

Nashpaati
Pear

Nimbu
Lemon

Palak
Spinach

Paneer
Cottage cheese

Papeeta
Papaya

Patta gobi
Cabbage / Lettuce

Petha
Ash Gourd / Red pumpkin

Pharas beans
French beans

Phul gobi
Cauliflower

Pista
Pistachio

Poha
Flaked rice

Post dana
Poppy seeds

Pudina
Mint

Pyaaz
Onion

Rai
Mustard seeds

Rai ka tel
Mustard oil

Rajma
Kidney beans

Rawa
Semolina

Sabut moong
Green gram (whole)

Sabut urad
Black gram (whole)

Safed mattar
Dry white peas

Saijan ki phalli
Drumsticks

Santara
Orange

Saunf
Fennel / Aniseed
Saunth
Ginger (dry)

Seb
Apple

Seendha namak
Rock salt

Semia
Vermicelli

Shahad
Honey

Shahi jeera
Caraway seeds

Shakarkand
Sweet Potato

Shalgam
Turnip

Shimla mirch
Capsicum / Bell pepper

Sirka
Vinegar

Sooji
Semolina

Suran
Yam / Colocasia

Tamatar
Tomato

Tarbooz
Watermelon

Tej patta
Bay leaf

Til
Sesame

Torai
Ridge gourd
Tur dal
Red Gram / Pigeon pea

Tusli ke patte
Basil leaves

Urad dal (sabut)
Black gram(whole) / Horsebean

Urad dhuli dal
White split gram beans

Common Indian Names
English Names
Category

Adrak / Sonth
Ginger
Spices

Ajwain
Carom Seeds / Thyme
Spices

Amchoor
Dried Mango Powder
Masala

Anaar Dana (Powder)
Pomegranate Seeds (Dried)
Masala

Angoor
Grapes
Fruit

Atta
Wheat Flour
Flour

Badam
Almond
Dry Fruit
Besan
Gram Flour
Flour

Bhutta
Corn Cobs
Vegetable

Chana
Bengal Gram
Pulses

Chana Dal
Gram Dal
Pulses

Chikoo
Sapota
Fruit

Chhuara
Dates (Dried)
Dry Fruit

Dahi
Curd
Dairy Product

Dalchini
Cinnamon
Spices

Dhania Patta
Coriander Leaves
Vegetable

Dhania Powder
Coriander Powder
Masala

Elaichi (Chhoti)
Green Cardamom
Spices

Elaichi (Moti)
Brown Cardamom
Spices

Ghee
Clarified Butter
Dairy Product

Hari Mirch
Green Chilly
Vegetable

Hing
Asafetida
Spices

Imli
Tamarind
General

Jaiphal
Nutmeg
Seeds

Javitri
Mace
Spices

Jeera
Cumin Seed
Seeds

Kaju
Cashew Nut
Dry Fruit

Kala Jeera / Black Cumin Seeds
Caraway Seeds
Seeds

Kala Namak
Rock Salt
Masala

Kali Mirch
Black Pepper
Spices

Kari Patta
Curry Leaves
Herb

Kheera
Cucumber
Vegetable

Khoya, Mawa
Dried Whole Milk/Thickened Milk
Dairy Product

Kishmish
Currants
Dry Fruit

Lasan / Lahsun
Garlic
Spices

Laung
Clove
Spices

Maida
Fine Wheat Flour
Cereal

Malai
Cream
Milk Fat

Mattha (Chhaach)
Butter Milk
Dairy Product

Methi
Fenugreek Seeds
Seeds

Mirch
Chilly
Vegetable

Moong Fali
Groundnut
Dry Fruits

Nimboo ka Sat
Citric Acid
Acid

Paneer
Cottage Cheese
Dairy Product

Patta Gobi
Cabbage
Vegetable

Paav / Pav / Pao
Bun
Cereal

Phitkari
Alum
General

Phool Gobi
Cauliflower
Vegetable

Poha, Chiwda
Flaked, Beaten rice
Cereal

Pudina Leaves
Mint Leaves
Vegetables

Raai / Raee
Mustard Seeds (Small)
Spices

Saboodana / Sabudana
Sago
General

Sarson
Mustard Seeds (Moti)
Spices

Saunf
Aniseed
Seeds

Shimla Mirch
Capsicum
Vegetable

Tadka
Seasoning
Cooking Process

Tej Patta
Bay Leaf
Herb

Urad Dal
Horse Bean
Pulses

Beaten Rice
Poha

Bengal Gram
Chana

Black Gram Sabut
Urad Dal / Kaali Dal

Black Eyed Beans
Chawli / Lobhia

Broken Wheat
Dalia

Chickpeas (brown)
Chana

Chickpeas (green)
Cholia / Hara Chana

Chickpeas (white)
Kabuli Chana

Gram Flour
Besan / Chane Ka Atta

Green Gram
Moong

Horse Gram
Kulthi

Maize Flour
Makai Ka Atta

Puffed Rice
Kurmura

Red Kidney Beans
Rajma

Red Lentil
Masoor

Refined Flour
Maida

Rice
Chawal

Semolina
Rava / Suji

Split Bengal Gram
Chana Dal

Split Black Gram
Urad Dal / Kaali Dal

Split Green Gram
Moong Dal

Split Red Gram
Tuvar Dal / Arhar Dal

Split Red Lentil
Masoor Dal
Wheat
Gehun

Wheat Flour
Gehun Ka Atta

Adrak / Sonth
Ginger
Spices

Ajwain
Carom Seeds / Thyme
Spices

Amchoor
Dried Mango powder
Masala

Anaar Dana (powder)
Pomegranate Seeds (dried)
Masala

Angoor
Grapes
Fruit

Atta
Wheat Flour
Flour

Badam
Almond
Dry Fruit

Besan
Gram flour
Flour

Bhutta
Corn cobs
Vegetable

Chana
Bengal gram
Pulses

Chana Dal
Gram dal
Pulses

Chikoo
Sapota
Fruit

Chhuara
Dates (dried)
Dry Fruit

Dahi
Curd
Dairy Product

Dalchini
Cinnamon
Spices

Dhania Patta
Coriander Leaves
Vegetable

Dhania Powder
Coriander Powder
Masala

Elaichi (Chhoti)
Green cardamom
Spices

Elaichi (Moti)
Brown Cardamom
Spices

Ghee
Clarified butter
Dairy Product

Hari mirch
Green chilly
Vegetable

Hing
Asafetida
Spices

Imli
Tamarind
General

Jaiphal
Nutmeg
Seeds

Javitri
Mace
Spices

Jeera
Cumin seed
Seeds

Kaju
Cashew nut
Dry Fruit

Kala Jeera / Black Cumin Seeds
Caraway Seeds
Seeds

Kala namak
Rock salt
Masala

Kali mirch
Black pepper
Spices

Kari Patta
Curry leaves
Herb

Kheera
Cucumber
Vegetable

Khoya, mawa
Dried whole milk/Thickened Milk
Dairy Product

Kishmish
Currants
Dry Fruit

Lasan / Lahsun
Garlic
Spices

Laung
Clove
Spices

Maida
Fine Wheat Flour
Cereal

Malai
Cream
Milk Fat

Mattha (Chhaach)
Butter Milk

Dairy Product

Methi
Fenugreek seeds
Seeds

Mirch
Chilly
Vegetable
Moong Fali
Groundnut
Dry Fruits

Nimboo ka Sat
Citric acid
Acid

Paneer
Cottage cheese
Dairy Product

Patta gobi
Cabbage
Vegetable

Paav / Pav / Pao
Bun
Cereal

Phitkari
Alum
General

Phool gobi
Cauliflower
Vegetable

Poha, Chiwda
Flaked, Beaten rice
Cereal

Pudina Leaves
Mint Leaves
Vegetables

Raai / Raee
Mustard Seeds (small)
Spices

Saboodana / Sabudana
Sago
General

Sarson
Mustard Seeds (Moti)
Spices

Saunf
Aniseed
Seeds

Shimla Mirch
Capsicum
Vegetable
Tadka
Seasoning
Cooking Process

Tej Patta
Bay leaf
Herb

Urad Dal
Horse Bean
Pulses

VEGETABLE NUTRIENTS

Arugula
carotenoids, fiber, A, C, K, folate

Asparagus
K, folate, C, A, tryptophan, B1, B2

Avocado (fruit)
essential fatty acids (fat, glycemic)

Beets
flavonoids, folate, manganese, potassium (glycemic)

Bell peppers
carotenoids, C, A, B6, fiber (pesticides, nightshade)

Bok choy
cruciferous, A, C, K, B6, folate

Broccoli
carotenoids, cruciferous, C, K, A, folate, fiber

Brussels sprouts
carotenoids, cruciferous, K, C, folate, A, manganese, fiber

Cabbage
cruciferous, K, C, fiber, manganese, B6, folate

Carrots
carotenoids, A, K, C, fiber, potassium (glycemic when cooked)

Cauliflower
cruciferous, C, K, folate, fiber, B6

Celery
K, C, potassium, folate, fiber (pesticides)

Collard greens
carotenoids, cruciferous, K, A, C, manganese, fiber, calcium
Corn, yellow
A, iron (glycemic)

Cucumbers
C, molybdenum, A, potassium, (wax coating)

Dandelion greens
carotenoids, A, C, E. folate

Eggplant
fiber, potassium, manganese, (nightshade)

Garlic
allicin, manganese, B6, C

Green beans
flavonoids, K, C, manganese, A, fiber, potassium, folate

Green peas
K, manganese, C, fiber, B1, folate

Kale
carotenoids, flavonoids, cruciferous, K, A, C, manganese, fiber

Leeks
Manganese

Mushrooms
selenium, B2, copper, B3, tryptophan, B5

Mustard greens
carotenoids, cruciferous, K, A, C, folate, manganese, E

Okra
carotenoids, fiber, A, C, K, thiamine, B6

Olives
essential fatty acids (fat, glycemic)

Onions
sulfur compounds, flavonoids, chromium, fiber

Parsnips
fiber, C, K, folate (glycemic)

Potatoes
C (pesticides, nightshade, glycemic)

Pumpkin
carotenoids, A, C, E (glycemic)
Romaine lettuce
carotenoids, K, A, C, folate, manganese, chromium (pesticide)

Spinach
carotenoids, K, A, minerals, folate, iron, C, B2, B6, fiber, B1, E

Squash, summer
manganese, C, magnesium, A, fiber

Squash, winter
carotenoids, A, C, potassium, fiber

Sweet potatoes
carotenoids, A, C, manganese (glycemic)

Swiss chard
carotenoids, K, A, C, manganese, potassium, iron

Tomatoes (fruit)
carotenoids, C, A, K, molybdenum, potassium (nightshade)

Turnip greens
carotenoids, cruciferous, K, A, C, folate, manganese, fiber
Watercress
carotenoids, cruciferous, A, C, folate

Yams
(glycemic)

Zucchini
carotenoids, C, magnesium, A, fiber

Pulses And Its Uses

Dried legumes and their edible seeds, known as pulses, are classified into three groups - lentils, beans and peas. Legumes and Pulses are a natural source of protein, high in fibre and low in fat. They have a wide range of flavours and textures and form a large part of the Indian daily diet.They are eaten either whole (with the skin still intact) or split in half (with or without their skins). The term "dal"or "daal" refers to a bean or lentil which has had the outer husk removed and the remaining lentil is then split. This ensures a quicker cooking time and a softer, creamier texture when cooked.

Dal or lentils is the staple food in every Indian home. Both the rich and the common person who lives on the street enjoy it. It is what chicken soup is to the west – it is India’s comfort food. A large percentage of Indians are vegetarian and lentils have long been part of the indigenous diet as a common source of protein. Usually, lentils are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes such as sambar, rasam and dal, which are usually served over rice and roti.Dals or lentils, peas and beans are cooked practically daily in almost every Indian home, vegetarian or not. Each region has its own favorites and cooking methods. Some are cooked with garlic and ginger, in addition to the staple spices of turmeric, cumin and coriander. Dals can range from spicy-sweet to scorching hot, soup like or like creamed thick soup or dry like a pilaf.

Chana dal The words "chana dal" mean "split chickpeas." (Chana gram is a whole chickpea). Chana dal are baby chickpeas that have been split and polished. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes.The most popular legume in India. Chana dal is a very versatile dried split yellow lentil with a slightly sweet taste, nutty flavor. It is used in variety of vegetable dishes. It can be cooked until soft for the dish called simply dal (yellow dal), or as in southern India it can be used as a spice.
Tur dal/Toor Dal/Tuvardal/Toovhar dalToor Dal is a glassy dark yellow split pea (pigeon pea), similar to chana dal. Toovar da exhibits a thick gelatinous/meaty consistency. They take a little longer to cook than moong or masoor dal/dahl. These yellow split peas can be made into dal which is served with side dish of vegetables, rice or flat breads.The South Indian delicacy, sambhar which is an accompaniment for dosa, idli or even rice is cooked with toordal
Urad Dal (whole and Split)Also called Black Beluga Lentils. Whole Urad dal/dahl is used more like a chili or stew than a soup or dal/dahl. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal/dahl derive their strong, rich, earthy flavor from the black skins and have an uncanny ability to absorb flavors. Split and without the skin Urad dal is a white lentil used along with rice to make dosas, the crisp pancakes of southern India and other Rice preparations. In South India, Urad dal is used as a seasoning with mustard seeds for curries.
Mung dal/Moong Dal (whole and split)Whole moong is actually a bean or pulse and is known as 'sabat moong' . They are small green beans fairly used in India, China, Thailand and Japan. Sprouted they are used in salads or stir fries with lemon juice or vinaigrette. In India Moong dal is used, which is split moong beans with the skin left (green skin yellow lentil) on or without the skin(yellow lentil). It is used to make delicious dals and curries. Moong lentils in particular is very easy to digest and take on seasonings and spices very well.
Masoor DalWhile whole, this bean is greenish-brown, even though they can be prepared whole (masoor beans) Indian recipes often call for the skinned and split masoor, which is called masoor dal. Skinned split Masoor beans are actually called red lentils (orange in color). They have a dark, earthy flavor and a creamy texture. These lentils pair well with tomatoes and kheema/mince meats, sausages, and may be served on their own as a side dish, or incorporated into soups, stews, salads and Indian dal.

Types of Pulses Commonly used in Indian Cooking
Rajma (Red Kidney Beans)The kidney bean with its dark red skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, although this usage can cause confusion with other red beans. Red kidney beans (Rājmā in Hindi and Punjabi) are an integral part of the cuisine in northern region of India.
Lobiya/Chawli/Black Eye PeasThese are a subspecies of the cowpea, grown for its medium-sized edible bean, which mutates easily giving rise to a number of varieties, the common commercial one called the California Blackeye being pale-colored with a prominent black spot. Quite popular in the west especially South America...it is often used in Indian Cooking as well.
Chick Pea/Bengal Gram/ChanaAlso known as Chole, Garbanzo Beans and Egyptian Peas, White Chickpeas or Kabuli Chana has a lovely nutty flavor. Chickpeas in India come in different colors and are known by different names. There are two main kinds of chickpea:- Desi (Indian), which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico and Iran. - Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan and Chile, also introduced during the 18th century to the Indian subcontinent)The Desi (meaning country or local in Hindi) is also known as Bengal gram or kala chana. Kabuli (meaning from Kabul in Hindi, since they were thought to have come from Afghanistan when first seen in India) is the kind widely grown throughout the Mediterranean.
Apart from these Moong Beans, Masoor beans and Pigeon Peas (Tur dal in it's whole form)...all mention in the dals (lentils list) are commonly used in Indian Cooking. These are just the most common and popular lentils and Pulses you'll find in almost every Indian kitchen. But to give you an idea of how popular and Pulses and lentils are in Indian Cuisine- Over 50 different varieties of pulses are known in India.












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Dried legumes and their edible seeds, known as pulses, are classified into three groups - lentils, beans and peas. Legumes and Pulses are a natural source of protein, high in fibre and low in fat. They have a wide range of flavours and textures and form a large part of the Indian daily diet.They are eaten either whole (with the skin still intact) or split in half (with or without their skins). The term "dal"or "daal" refers to a bean or lentil which has had the outer husk removed and the remaining lentil is then split. This ensures a quicker cooking time and a softer, creamier texture when cooked.

Dal or lentils is the staple food in every Indian home. Both the rich and the common person who lives on the street enjoy it. It is what chicken soup is to the west – it is India’s comfort food. A large percentage of Indians are vegetarian and lentils have long been part of the indigenous diet as a common source of protein. Usually, lentils are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes such as sambar, rasam and dal, which are usually served over rice and roti.Dals or lentils, peas and beans are cooked practically daily in almost every Indian home, vegetarian or not. Each region has its own favorites and cooking methods. Some are cooked with garlic and ginger, in addition to the staple spices of turmeric, cumin and coriander. Dals can range from spicy-sweet to scorching hot, soup like or like creamed thick soup or dry like a pilaf.

Chana dal The words "chana dal" mean "split chickpeas." (Chana gram is a whole chickpea). Chana dal are baby chickpeas that have been split and polished. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes.The most popular legume in India. Chana dal is a very versatile dried split yellow lentil with a slightly sweet taste, nutty flavor. It is used in variety of vegetable dishes. It can be cooked until soft for the dish called simply dal (yellow dal), or as in southern India it can be used as a spice.
Tur dal/Toor Dal/Tuvardal/Toovhar dalToor Dal is a glassy dark yellow split pea (pigeon pea), similar to chana dal. Toovar da exhibits a thick gelatinous/meaty consistency. They take a little longer to cook than moong or masoor dal/dahl. These yellow split peas can be made into dal which is served with side dish of vegetables, rice or flat breads.The South Indian delicacy, sambhar which is an accompaniment for dosa, idli or even rice is cooked with toordal
Urad Dal (whole and Split)Also called Black Beluga Lentils. Whole Urad dal/dahl is used more like a chili or stew than a soup or dal/dahl. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal/dahl derive their strong, rich, earthy flavor from the black skins and have an uncanny ability to absorb flavors. Split and without the skin Urad dal is a white lentil used along with rice to make dosas, the crisp pancakes of southern India and other Rice preparations. In South India, Urad dal is used as a seasoning with mustard seeds for curries.
Mung dal/Moong Dal (whole and split)Whole moong is actually a bean or pulse and is known as 'sabat moong' . They are small green beans fairly used in India, China, Thailand and Japan. Sprouted they are used in salads or stir fries with lemon juice or vinaigrette. In India Moong dal is used, which is split moong beans with the skin left (green skin yellow lentil) on or without the skin(yellow lentil). It is used to make delicious dals and curries. Moong lentils in particular is very easy to digest and take on seasonings and spices very well.
Masoor DalWhile whole, this bean is greenish-brown, even though they can be prepared whole (masoor beans) Indian recipes often call for the skinned and split masoor, which is called masoor dal. Skinned split Masoor beans are actually called red lentils (orange in color). They have a dark, earthy flavor and a creamy texture. These lentils pair well with tomatoes and kheema/mince meats, sausages, and may be served on their own as a side dish, or incorporated into soups, stews, salads and Indian dal.

Types of Pulses Commonly used in Indian Cooking
Rajma (Red Kidney Beans)The kidney bean with its dark red skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, although this usage can cause confusion with other red beans. Red kidney beans (Rājmā in Hindi and Punjabi) are an integral part of the cuisine in northern region of India.
Lobiya/Chawli/Black Eye PeasThese are a subspecies of the cowpea, grown for its medium-sized edible bean, which mutates easily giving rise to a number of varieties, the common commercial one called the California Blackeye being pale-colored with a prominent black spot. Quite popular in the west especially South America...it is often used in Indian Cooking as well.
Chick Pea/Bengal Gram/ChanaAlso known as Chole, Garbanzo Beans and Egyptian Peas, White Chickpeas or Kabuli Chana has a lovely nutty flavor. Chickpeas in India come in different colors and are known by different names. There are two main kinds of chickpea:- Desi (Indian), which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico and Iran. - Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan and Chile, also introduced during the 18th century to the Indian subcontinent)The Desi (meaning country or local in Hindi) is also known as Bengal gram or kala chana. Kabuli (meaning from Kabul in Hindi, since they were thought to have come from Afghanistan when first seen in India) is the kind widely grown throughout the Mediterranean.
Apart from these Moong Beans, Masoor beans and Pigeon Peas (Tur dal in it's whole form)...all mention in the dals (lentils list) are commonly used in Indian Cooking. These are just the most common and popular lentils and Pulses you'll find in almost every Indian kitchen. But to give you an idea of how popular and Pulses and lentils are in Indian Cuisine- Over 50 different varieties of pulses are known in India.

Fiber—Just the facts,

Dietary Fiber is the part of plant foods that your body doesn’t digest. Fiber, therefore, helps with regularity and has been shown to have other health benefits, as well. There are two types of dietary fiber used in the labeling of food products – both are important for good health. Soluble fiber dissolves in water and is found in foods like beans and other legumes, fruits, and oat products (e.g. Oatmeal, Cheerios®). Soluble fiber can help lower cholesterol levels, and therefore can help reduce the risk of heart disease.Insoluble fiber is considered to be the “gut-healthy fiber” because one of its roles is supporting regularity. It does not dissolve in water and can be found in whole grain products (e.g. whole wheat bread, ready to eat cereals made with whole grain, such as Fiber One cereals), and vegetables.
Health benefits of fiber you can digest.
Getting the recommended levels of fiber may lead to many healthy rewards. Digestive Health
· The most recognized benefit of fiber is its important role in keeping the digestive system running smoothly by promoting regularity. Fiber adds bulk to help move food through the digestive tract.
· Along with regular exercise and plenty of water, fiber plays an important part in maintaining digestive health.
Heart Health
· Fiber – specifically soluble fiber – may also help lower blood cholesterol levels, thereby reducing the risk for heart disease. Fiber appears to lower cholesterol by interfering with its absorption in the digestive tract.
Diabetes
· Fiber may also be important for people who have diabetes. Diets high in whole grain and fiber have been shown to help people with diabetes manage their blood sugar and cholesterol levels.
Weight Management
· Getting enough fiber can also help curb your hunger and help you feel satisfied, which can help with weight management. Research suggests that people who have higher intakes of fiber tend to have healthier body weights.
· High fiber foods, like Fiber One cereal and Fiber One Honey Clusters®, may help with managing caloric intake.
When it comes to maintaining good health, the evidence is clear—fiber can play an important role!
1) Scan for Bran
Look for “bran,” “whole grain” and “whole wheat” on product packages and ingredient labels. These ingredients can help boost fiber intake.
½ cup Fiber One Original = 14g fiber
1 cup Fiber One Honey Clusters® = 13g fiber
2) Grab the Whole Food
Munch on a whole piece of fruit, in place of drinking a glass of juice. You’ll get the nutrients and the fiber too.
1 medium apple = 3g fiber
3) Savor the Skins
Eat fruit and vegetables with the skin on. Eating the skin helps to bump up the fiber, plus it provides texture and a bonus of other nutrients.
1 medium baked potato with skin on = 4g fiber
4) Screen for Beans
Replace your typical side dishes with high-fiber dried peas and beans, such as kidney, pinto, lentils or black-eyed peas. These fiber-packed legumes make it easier to meet daily fiber goals.
½ cup canned red kidney beans = 8g fiber
5) Go Nuts
Jazz up salads, vegetables, snacks and desserts with almonds, sunflower seeds or soy nuts. Nuts and seeds add fiber and fun-to-chew crunch to foods.
1 ounce roasted almonds = 3g fiber
6) Be Berry Wild
Choose raspberries, blackberries and boysenberries to add variety to your cereals. These berries have twice the fiber of many other fruit selections.
½ cup fresh raspberries = 4g fiber
7) Bring on the Brown
Use brown rice instead of white. Switch to whole-wheat pasta, whole-wheat flour whole-wheat breads and whole-grain crackers instead of regular white versions.
1 cup brown rice = 3g fiber
8) Skip the Chips
Select snacks that are a good source of fiber. Instead of potato chips, go for low-fat popcorn, whole-grain pretzels or oven-crisped whole-wheat pita triangles.
3 cups popcorn = 4g fiber
9) Drink Up
Water is a healthy beverage choice—especially as you up the fiber. Your body needs more water to help process the added fiber you eat.
Aim for eight 8-oz glasses of water each day.
10) Sneak in Some Fiber One® cereal
Mix Fiber One cereal into your favorite side dishes or top yogurt, salads or oatmeal. Even a small amount of Fiber One cereal makes a difference.
¼ cup Fiber One cereal for sprinkling = 7g fiber

LEAFY VEGETABLES USES

Make leafy vegetables crunchy again- Cut the stem off and separate the stalks. Add 3/4 cup granulated sugar to a vessel filled with cold water. Now place vegetables in it. Soak for 4 to 5 hours. Drain well and refrigerate.Storing Onion paste- Paste of raw onions would turn bitter after a while. For longer storage life, fry onions in little oil before grinding.Maintain bright green color of peas- Put the peas in boiling hot water and let it boil. Drain. Pour chilled water. Drain.
Prevent discoloration of green leafy vegetables- Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of green leafy vegetables.Onion peeling without crying- Peel onions under water to avoid "crying". Another option is to refrigerate onions before cutting.
Keep green leafy vegetables fresh for longer time- Wrap green leafy vegetables in a newspaper before putting in the vegetable bag or tray. This will keep them fresh much longer.
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Keep celery fresh for longer time- Celery wrapped in aluminum foil before refrigerating will remain fresh for weeks.
Remove bitterness from karela- Slit it from the middle and rub a mixture of salt, wheat flour and curd over it. Keep aside for 1/2 an hour and then cook.Stop potatoes from rotting- Potatoes rot quickly if stored near onions.To prevent potatoes from budding, place an apple in the bag with the potatoes.Avoid potatoes/cauliflower discoloration- While boiling potatoes and cauliflower add a few drops of vinegar to the water to keep their original white color.Skin whole tomatoes easily- Put tomatoes in boiling water, cover and keep aside for a few minutes. Remove and peel off the skin easily.Keep bananas fresh for longer time- After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this does not damage the fruit inside. Keep chillies fresh for longer time- While storing green chilies, remove the stems.Better way to clean vegetables- Clean Vegetables & make them germ free by adding some salt or vinegar drops while washing them.Make ripe tomatoes firm again- Dip tomatoes in cold water, add some salt and leave overnight.Enhance natural flavor of vegetables- To naturally enhance the flavor of vegetables, add some salt while boiling them.Freshen up raw vegetables- Add a little lemon juice to cold water. Soak the vegetables in this water to "re-fresh" them.Juicy lemons- Soak lemons in hot water for 15 minutes before extracting juice.

CALORIES OF FOODS

Vegetables (per 100 grams)

Calories
Cabbage 45
Carrot 48
Cauliflower 30
Corn (baked) 84
Cucumber 12
Eggplant (Fresh) 24
Eggplant (Cooked) 69
Fenugreek (methi) 49
French Beans 26
Lettuce 21
Onion 50
Peas 93
Potato 97
Potato (fried- 1 cup) 450
Potato (baked- 1 cup) 100
Potato (mashed- 1 cup) 245
Potato (boiled- 1 cup) 83
Pumpkin (cooked) 33
Spinach 26
Tomato (fresh) 21
Tomato (stuffed and baked) 58
Tomato (baked) 39

Fruits (per 100 grams)
Calories
Apple 56
Banana 153
Black Grapes 45
Chickoo 94
Cherries 70
Dates 281
Guava 66
Litchies 61
Mango 70
Melon 74
Orange 53
Papaya 32
Peach 50
Pears 51
Pineapple 46
Plums 56
Pomegranate 77
Watermelon 16

Cereals (per 100 grams)
Calories
Bajra 360
Maize flour 355
Rice 325
Wheat flour 341

DIET 4 VATA, PITTA, KAPHA

Diet for Vata

Breakfast summer
Oatmeal muffins or
Pancakes (G)
Seasonal Sweet fruits
leater 1 hour before any
other food (U). Breakfast
Tea with Sweetner if
desired.

Lunch summer
Chapati (G)
Saffron Rice (G)
Mixed Vegetable(V) or
Moong Dal Khichri (Vata) with Ghee and cilantro( M)
Sweet Lassi or tea (D)
fresh lemon,Peanut Chutney (O)
Lunch Tea or'Lassi (O)
(have tea 1 hour after Lassi)

Snacks summer
Oatmeal cookies (G)
Seasonal fruit (V)
Soaked, peeled almonds (M)
Hot spiced milk, before bed (optional) (D)
Herbal teas such as chamomile or cummin(O)

Dinner summer
Spinach Subji (V)
Tapioca Khichri (M)
(Grains should not be eaten with Tapioca Khichri) (G)
Fresh lemon or lime for Khichri (O) Sweet Potato Khir (O)
Dinner Tea (O)

Breakfast Winter
Creamed wheat porridge (G)
Milk for porridge if desired (D)
Breakfast Tea with Sweetner
if desired.

Lunch winter
Chapati / Puri / 'Plain Rice" (with soup) (G)
Carrot Vegatables sprinkled with fresh lemon juice. Moong Dal Khichri (Vata) or
Tur Dal Soup No. 2 (M)
Almond (D)
Fresh lemon (squeeze on vegetable) (O)
Sesame Chutney (O)
Vata Tea (O)

Snackes winter
Ginger snaps or sesame snaps (G)
Seasonal, sweet fruit (V)
Hot spiced milk, especially good before bed (don't have this if you've eaten an egg) (D)
Herbal teas or grain coffee with milk (O)

Dinner Winter
Chapati (G)
Wheat tortilla (G)
Baked sweet potato with (V)
one egg or roasted, ground sunflower seeds (over potato) (M)
Fresh lemon (O)
Creamed Wheat Squares (O) Dinner Tea (O)

Diet for pitta

Breakfast summer
Oat bran muffin with ghee or oat or wheat granola (G)
Seasonal fruit (V)
'eaten 1 hour before any other food) Milk for cereal, if desired (D)
Mint Chai or Agni Tea, (O)

Breakfast winter
Creamed Wheat Porridge or Oatmeal (G)
Milk or ghee with porridge, if desired (D)
Breakfast Tea with maple syrup or sweetener, if desired (O)

Lunch summer
Chapati (G)
Basmati or 'Plain Rice" (G)
Bitter Melon or Green Bean Subji, small salad with oil (V)
Pachak Lassi (D)
Fresh lime for beans (O)
Mint chutney (O)
Lunch Tea (have tea 1 hour after Lassi) (O)

Lunch winter

Chapati (G)/ 'Plain Rice" or Saffron Rice (with vegetables) (G)
Squash, Moong Dal Khichri (Pitta) or Kidney Bean fried (M) Carrot Halva or Pachak Lassi or tea (D)
Squeeze of lime (O)
Cilantro Chutney (O)
Lunch Tea or Lassi (have tea 1 hour after Lassi) (O)

Snacks summer
Coconut cookies (G)
Seasonal fresh fruit( N)
cool milk with rosewater (D)
Mint Chai or mint tea (O)

Snacks winter
Oatmeal cookies (G)
sweet apple or pear (V)
hot almond milk or spiced milk with ghee and turmeric-best 1/2 hr. before bed (D)

Dinner summer
Chapati (G)
Fried Rice (G)
Mixed Vegetable Soup (V)
roasted, ground sunflower seeds to sprinkle on soup (M)
fresh lime for soup (O)
Dinner Tea (O)

Dinner winter
Chapati or Puri (G)
Potato Subji No. 1 (V)
Lentil Soup or egg white omelet (M)
squeeze of lime (O)
Agni Tea (O)

Diet for Kapha

Breakfast summer
Puffed Millet or Oat Granola (G)
1/2 cup Skim Goat Milk or Soya Milk, if desired (D)
Kapha Tea with 1 tsp. Honey, if desired (O)

Breakfast winter
Creamed Rye or Spiced Oatmeal Porridge (G)
or Suitable Fruit (V)
Kapha Tea with Honey (1tsp.), if desired (O)

Lunch Summer
Un-yeasted Rye Bread or Spiced Cooked Millet or Barley (G)
Green Bean Subji (V)
(protein is from bean and grain combination) (M)
Fresh Lime or Lemon (O)
Carrot Chutney (O)

Lunch winter
Corn Tortilla or Cornbread (G) Cabbage Subji (with Khichri only) (V)
Moong Dal Khichri (Kapha) or Tofu and Vegetables (M)
Fresh lime (O) Green Mango Chutney (O)

Summer Snacks
1 or 2 Rice Cakes (G)
Suitable Fruit or Juice (V)
Roasted, unsalted, Sunflower Seeds (M)
1cup Herbal Tea with ginger, cinnamon or mint (O)

Winter snacks
Popcorn (no salt or butter) or Unsalted Corn Chips with Salsa(G)
Apples or Pears or other Suitable Fruit (V)
1 cup suitable Herbal Tea (O)

Summer dinner
Mixed Green Salad with Lemon or Lime Juice (V)
Tapioca Khichri (M)
(grains should not be eaten with Tapioca Khichri) Fresh lime or Lemon (O)
Turmeric Chutney (O)
Agni Tea (O)

Winter dinner
Un-yeasted Rye Bread or Rye Crackers Poha with Potatoes (G)
Corn Soup (V)
Protein from corn & rye combination (M)
Fresh lime (O)
Cilantro Chutney (O)
Masala Tea (O)