Glossary for Indian Cooking
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Glossary Of Pulses:
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| English Name | Indian / Hindi Name |
| 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 |