Identifying Dhals and other Pulses - Beans

"Dhal" is the generic name for pulses (peas, beans, lentils) and as there are local names for many of these, both in the UK and in India, determining which to use in a specific recipe can be difficult. Below is a table (with some gaps) of photos with descriptions of beans. Peas and Lentils can be found here.

Beans	Description
	Mung beans (whole), Green gram (whole), Sabut moong, The beans have a wide range of colour variations from yellow, greenish yellow, light green, shiny green, dark green, dull green, black, brown, and green mottled with black, but it is a green variety which is commonly grown.
	Mung Beans (split), Green gram (split), Moong Dal
	Mung Beans (split and husked), Yellow gram (split), Yellow Moong Dal, (Although these are referred to as "yellow" they are, in fact the green mung beans, which are pale yellow inside.)
	White split gram beans, Urad dhuli dal Urad dal chilka
	Split gram beans, Urad dal
	Urad dal
	Moth dal
	Black eyed beans, Cow Peas, Cow gram, Lobhyia
	Red Cow Peas, Red Cow gram, Red Chowri (These beans are similar to Aduki beans) but are larger and not so glossy.
	Brown Cow Peas, Brown Cow gram, Brown Chowri, these are a similar colour to the Moth Dal above - but are bigger.
(no photo)	Horsebean, Horse gram, Kuthli, These are sometimes referred to as "Black Gram" - but are a darkish rusty tan colour. A small, flat, oval bean.
	Red kidney beans, Rajma
	Val dal (whole), Val beans
	Val dal, Val beans (split)
	White kidney beans, Chawli

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