Are grams and pulses the same thing? The definitive guide

December 9, 2025 •

4 min read

According to the FAO, pulses are the edible, dry seeds of legume plants. The question of 'are grams and pulses the same thing?' often arises due to culinary and regional language overlaps, especially in South Asian cooking. This article will clarify the distinctions and relationships between these terms.

Quick Summary

This article explains the specific relationship between grams and pulses. Pulses are the dried edible seeds of legumes, while 'gram' is a term used for certain types of chickpeas, a specific kind of pulse. It clarifies that a gram is a type of pulse, but not all pulses are grams.

Key Points

All Grams are Pulses: The term 'gram' refers to a specific type of pulse, like chickpeas (Bengal gram).
Pulses are a Broader Category: Pulses are the dried edible seeds of legumes, a classification that includes grams, lentils, and peas.
Grams are Specific Types of Chickpeas: 'Gram' is often used regionally, particularly in South Asia, to describe chickpeas and similar legumes.
Regional Language Causes Confusion: Culinary and regional naming conventions, such as calling chickpeas 'Bengal gram,' contribute to the overlap and ambiguity.
Not All Legumes are Pulses: Legumes harvested fresh (like green beans) or for oil (like soybeans) are not considered pulses.
Both are Nutritious: Both pulses and grams are excellent sources of protein, fiber, and essential nutrients.

Understanding the Legume Family

To understand the relationship between grams and pulses, you must first grasp the broader category they both belong to: legumes. Legumes are plants that produce their fruit or seeds in pods. This vast family includes fresh peas, peanuts, and soybeans, but not all legumes are pulses.

A pulse, derived from the Latin word puls, meaning "thick soup," is defined by the Food and Agriculture Organization (FAO) as the dry, edible seed of a legume. This definition is key, as it excludes legumes that are harvested fresh, like green beans, or those primarily used for oil extraction, such as peanuts and soybeans. Common examples of pulses include lentils, dried peas, and chickpeas.

What Exactly is a 'Gram'?

The term 'gram' most commonly refers to the seeds of the chickpea plant (Cicer arietinum). In many parts of the world, especially in South Asia, 'gram' and its variants are used to describe chickpeas. For instance, chickpeas are often called 'Bengal gram' or 'chana'.

There are several types of grams, which can cause some confusion:

Bengal Gram (Chana): The most well-known gram, often split and de-husked to produce 'chana dal'.
Black Gram (Urad Dal): Also a type of pulse, known for its strong, earthy flavor.
Green Gram (Mung Bean): A nutritious pulse, often used whole or split as 'moong dal'.
Horse Gram: A drought-resistant pulse native to Southeast Asia.

This is where the direct connection between grams and pulses becomes clear: all grams are a type of pulse, but the term 'pulse' encompasses a much wider variety of dried legumes. Therefore, 'gram' is a specific category, while 'pulse' is the broader, all-encompassing classification.

Are Grams and Pulses the Same Thing? A Comparison

No, grams and pulses are not the same thing, but their relationship is similar to that of a subset and a set. The most significant difference is the level of classification. To put it simply, all grams are pulses, but not all pulses are grams.


Feature	Pulses	Grams
Classification	A broad group of dried edible legume seeds.	A specific type of pulse, primarily referring to chickpeas and related varieties.
Scope	Includes a wide range of legumes, such as lentils, dried peas, and many types of beans.	Represents a smaller, more specific subgroup within the pulse family.
Examples	Lentils, chickpeas, split peas, kidney beans.	Chickpeas (Bengal Gram), Green Gram (Mung Bean), Black Gram (Urad Dal).
Culinary Context	A general term for many dishes globally.	Commonly used in South Asian cuisine and recipes like dals and curries.
Regional Terminology	Universally recognized scientific and nutritional term.	A more regional or specific name, especially in Indian subcontinent.

Why the Confusion? Regional Terminology and Culinary Use

The overlapping use of 'grams' and 'pulses' is often tied to regional culinary traditions and language. In many South Asian languages, a variety of pulses are called 'dal' or 'gram', which can be confusing for those not familiar with the terminology. For example, a split lentil might be referred to as 'dal', while chickpeas are called 'chana gram'. This colloquial use blurs the precise botanical distinction.

List of Common Pulses and their 'Gram' Counterparts

Chickpea: Known as Bengal Gram or Chana.
Split Pea: Not a 'gram', but a distinct pulse.
Lentil: Not a 'gram', but a different type of pulse (e.g., Masoor dal).
Mung Bean: Known as Green Gram or Moong.
Black Matpe: Known as Black Gram or Urad.

Nutritional Significance and Health Benefits

Both pulses and grams are nutritional powerhouses, offering high protein content, dietary fiber, vitamins, and minerals. They are a cornerstone of many diets worldwide, particularly vegetarian and vegan ones, because of their excellent nutritional profile. The high fiber content in pulses is beneficial for digestive health and can help manage blood sugar levels.

How to Incorporate Pulses and Grams into Your Diet

Use chickpeas (Bengal gram) in salads, hummus, or curries.
Cook lentil (masoor dal) soups for a quick, protein-rich meal.
Add mung beans (green gram) to stews or sprout them for salads.
Prepare dishes with black gram (urad dal) for a hearty, traditional flavor.

Conclusion: A Clear Distinction

So, are grams and pulses the same thing? The simple answer is no, but a gram is always a pulse. The term 'pulse' is a broad, scientifically recognized category for the dry, edible seeds of legume plants. The term 'gram' is a more specific and regional name for certain types of pulses, most notably chickpeas. Understanding this distinction can clarify culinary discussions and provide a more precise understanding of these nutritious food staples.

For more information on the wide world of pulses and legumes, consider visiting the official website of USA Pulses.

Frequently Asked Questions

A legume is any plant in the Fabaceae family that produces its seeds in a pod. A pulse is the dried, edible seed of a legume. All pulses are legumes, but not all legumes (like peanuts or fresh peas) are pulses.

Chickpeas are a type of pulse, and they are also known as 'gram,' particularly in South Asian regions where they are referred to as Bengal gram or chana.

Examples of grams include Bengal gram (chickpea), green gram (mung bean), and black gram (urad dal).

No, you should not use the terms interchangeably. While all grams are pulses, the word 'pulse' covers a much larger range of foods. Using 'pulse' is more accurate for the entire category of dried edible legume seeds.

Dal is a term used in South Asian cuisine that can refer to dried, split pulses (like lentils or split peas), or the thick soup or curry made from them. Many grams, when split, become a type of dal, such as chana dal (split Bengal gram).

No, grams (and pulses in general) are not cereals. Pulses are known for their high protein content, while cereals (like wheat and rice) are rich in carbohydrates.

The confusion mainly stems from regional culinary naming conventions, where the term 'gram' is used for a variety of pulses, particularly chickpeas. This overlaps with the broader, scientific classification of 'pulse'.