A Visual Guide to Pulses

Pulses come in many different shapes and sizes. This guide covers the four most common types—dry peas, lentils, chickpeas, and dry beans—with pictures and descriptions to help you recognize them easily. Use it to find your favorites and discover new ways to add these protein- and fiber-packed powerhouses to your meals.

(Pisum Sativum)

Dry Peas

Dry peas are a type of pulse harvested as mature seeds from the pea plant and dried for long-term storage and use. Common varieties include yellow and green peas, available in whole or split forms. Dry peas have a mild, slightly earthy flavor and a soft texture when cooked, making them well-suited for soups, purees, and a variety of traditional and modern food applications.
They cook relatively quickly, especially in split form, and do not require soaking. Dry peas are widely used in both home cooking and food manufacturing due to their versatility, consistent quality, and functional properties.
As a pulse, dry peas are a nutrient-dense ingredient, providing plant-based protein, dietary fiber, and essential nutrients. They play an important role in healthy diets and are valued for their contribution to sustainable agricultural systems.

Green Peas (Split)

Common Names

Split Green Peas
Green Peas (Whole)

Common Names

Dried Green Peas, Whole Dried Peas,
Green Vata/Matar
Marrowfat Peas

Common Names

Maro
Yellow Peas (Split)

Common Names

Split Yellow Peas
Yellow Peas (Whole)

Common Names

Yellow Field Peas, Whole Yellow Peas,
Yellow Vatana, Matar

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(Lens Culinaris)

Lentils

Lentils are small, lens-shaped pulses that come in a variety of colors, including green, red, brown, and black. Known for their mild, earthy flavor and versatility, lentils are used in a wide range of culinary applications—from soups and stews to salads and side dishes.
Lentils cook relatively quickly and do not require pre-soaking, making them a convenient ingredient for both home cooks and food manufacturers. Different varieties offer varying textures, with some holding their shape when cooked and others softening to create smooth, hearty dishes.
As a pulse, lentils are a nutrient-dense food, providing plant-based protein, dietary fiber, and essential vitamins and minerals. They are widely valued for their role in supporting healthy diets and sustainable food systems.

Beluga Lentils

Common Names

Black Lentils, Indianhead Lentils,
Lentilles noires, Beluga
Brown Lentils

Common Names

Sabut Masoor
French Green Lentils

Common Names

Lentilles Vertes
Green Lentils

Common Names
Red Lentils (Split)

Common Names

Masoor Dal
Red Lentils (Whole)

Common Names

Lentilles Corail
Pardina Lentils

Common Names

Spanish Brown Lenitils, Lenteja Pardina,
Brown Lentils, Small Brown Lentils

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(Cicer Arietinum)

Chickpeas

Chickpeas, also known as garbanzo beans, are round, beige-colored pulses with a mild, nutty flavor and firm texture. They are widely used in a variety of culinary applications, including salads, soups, stews, spreads such as hummus, and roasted snack products.
Chickpeas are typically available in dried or canned forms and require soaking and cooking when used dry. Their ability to hold their shape and absorb flavors makes them a versatile ingredient in both traditional and modern cuisines.
As a pulse, chickpeas are a nutrient-dense food, providing plant-based protein, dietary fiber, and essential vitamins and minerals. They are valued for their role in supporting healthy diets and sustainable food systems.

Chickpea, Desi

Common Names

Bengal Gram, Chana
Chickpea, Kabuli

Common Names

Garbanzo Beans, Bengal Gram, Pois Chiche, Kabuli Chana

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(Phaseolus Vulgaris)

Dry beans

Dry beans are edible seeds of legume plants that are harvested at full maturity and dried for storage and use. They come in a wide range of varieties, sizes, and colors, including black beans, pinto beans, kidney beans, navy beans, and others, each offering distinct flavors and textures.
Dry beans have a mild, earthy flavor and a firm texture that softens when cooked, making them suitable for a variety of dishes such as soups, stews, salads, and side dishes. Most dry beans require soaking and cooking prior to use, though cooking times and methods vary by variety.
As a pulse, dry beans are a nutrient-dense food, providing plant-based protein, dietary fiber, and essential vitamins and minerals. They are widely valued for their versatility, affordability, and role in supporting healthy diets and sustainable food systems.

Adzuki Beans

Common Names

Red Mung Bean, Haricot Adzuki
Anasazi Beans

Common Names

Aztec Bean, Cave Bean, New Mexico, Appaloosa Bean
Appaloosa Beans

Common Names
Baby Lima Beans

Common Names

Sieva Beans, Haricot Lima
Black Turtle Beans

Common Names

Caraotas Negras, Tampico Beans, Haricot Mungo à Grain Noir
Dark Red Kidney Beans

Common Names

Rajma, Surkh Lobia
Great Northern Beans

Common Names

Large White Beans
Jacob's Cattle Trout Beans

Common Names

Large White Bean, Jacob’s Cattle Bean, Trout Beans, Coach Dog Bean, Dalmation Bean, Torellen Bean
Large Faba Beans

Common Names

Fava Beans, Field Beans, Horse Beans, Windsor Beans, Broad Beans
Large Lima Beans

Common Names

Butter Beans, Haricot Lima
Light Red Kidney Beans

Common Names

Zaragoza, Rajma
Mung Beans

Common Names

Green Gram , Moong Beans, Mudga, Haricot Mungo
Pink Beans

Common Names

Habichuelas Rosadas, Coco Rose
Pinto Beans

Common Names

Feijão Carioca , Poroto Frutilla, Frijol Pinto, Haricot Pinto
Romano Beans

Common Names

Borlotti/Borlotto, Cargamanto, Cranberry, Saluggia beans, Rosecoco, Haricot Romain, Haricot Marbré
Scarlet Runner Beans

Common Names

Runner Beans, Multiflora Beans, Haricot d’Espagne
Tongue of Fire

Common Names

Borlotto Lingua di Fuoco
White Kidney Beans

Common Names

Alubia, Cannellini, Haricot Blanc, Lingot Mogette, Coco Flageolet
White Navy Beans

Common Names

White Pea Bean, Pea Bean, Pearl Haricot