Is gram a type of pulse? The definitive answer

Gram, a term often used in South Asian cuisine, can be confusing, but a simple definition clarifies its role in the food world. The answer to "is gram a type of pulse?" is a resounding yes, as 'gram' is a colloquial name for several pulses, most commonly chickpeas and black gram.

Quick Summary

Gram is a general term referring to pulses, which are the dry, edible seeds of legume plants. Common examples include chickpeas (Bengal gram) and black gram. Pulses are highly nutritious, providing a rich source of protein, fiber, and essential minerals.

Key Points

• Gram is a type of pulse: The term 'gram' is a common name for certain pulses, with chickpeas (Bengal gram) being the most well-known example.

• All pulses are legumes, but not all legumes are pulses: Legume is a broader botanical category that includes pulses, as well as oilseeds like soybeans and fresh green beans.

• Gram varieties are common in South Asian cuisine: In addition to Bengal gram (chickpea), black gram (urad) and green gram (moong) are widely used and are all types of pulses.

• Pulses offer significant nutritional benefits: They are an excellent source of protein and dietary fiber, and are rich in vitamins and minerals like folate, iron, and magnesium.

• Pulses support sustainable agriculture: Growing pulse crops helps increase soil health and can reduce the need for synthetic fertilizers.

• Pulses are versatile cooking ingredients: They are used in various forms—whole, split (dal), or ground into flour (besan)—and feature prominently in a wide array of dishes worldwide.

Understanding the Terminology: Legume vs. Pulse vs. Gram

To fully understand if gram is a type of pulse, it's essential to first differentiate between a few related botanical and culinary terms: legume, pulse, and gram.

• Legume: This is the broad botanical classification for any plant in the Fabaceae family that produces its seeds inside a pod. This includes fresh peas, green beans, peanuts, soybeans, and, of course, pulses.
• Pulse: The United Nations' Food and Agriculture Organization (FAO) defines a pulse as the dry, edible seed within a legume plant's pod. Crucially, pulses are harvested when they are dry, which differentiates them from fresh green vegetables like peas and green beans. Pulses include dry beans, lentils, and chickpeas.
• Gram: 'Gram' is a term commonly used in the Indian subcontinent to refer to certain types of pulses. The most famous example is the chickpea, which is also known as Bengal gram or chana. Another popular variety is black gram, or urad.

The Gram and Chickpea Connection

The term 'gram' is most frequently associated with the chickpea. Specifically, the 'desi' variety of chickpea is often called 'Bengal gram' and is smaller, darker, and has a rough coat. When this chickpea is hulled and split, it becomes 'chana dal'. This highlights how 'gram' is a regional, culinary term, while 'chickpea' is the standardized English name for the pulse.

Other Types of Gram

While chickpeas are the most recognized, the term 'gram' isn't exclusive to them. Different types of grams are used throughout South Asian cuisine:

• Black Gram (Urad): Small, black-skinned pulses with a creamy white interior, crucial for making popular dishes like dosa and idli.
• Green Gram (Moong): These green-colored pulses are used whole or split to make dishes like moong dal.
• Horse Gram: A less common but nutritionally dense pulse with a long history of cultivation.

Why Pulses Are a Nutritional Powerhouse

Pulses are packed with essential nutrients, making them a staple in healthy diets worldwide. They are a valuable source of plant-based protein and rich in dietary fiber, which aids digestion and promotes a feeling of fullness. This nutrient profile is particularly beneficial for vegetarians, vegans, and those managing weight or blood sugar levels.

Key Nutritional Benefits of Pulses:

• High Protein Content: Excellent for muscle growth and repair.
• Rich in Fiber: Supports digestive health and can help manage blood cholesterol levels.
• Low Glycemic Index: Results in a more gradual effect on blood sugar, beneficial for diabetics.
• Vitamins and Minerals: High in folate, iron, magnesium, and potassium.
• Antioxidants: Contains beneficial polyphenols that fight free radicals.

The Difference Between Legumes and Pulses

While all pulses are legumes, not all legumes are pulses. This distinction is based on how the food is harvested and used.

• Pulses are the dried, edible seeds, such as dried peas, lentils, and chickpeas.
• Legumes encompass a wider category, including the entire plant or pod harvested fresh, like green peas and green beans. Oilseed crops like peanuts and soybeans are also legumes but not pulses because of their high fat content.

Comparison Table: Gram (Chickpea) vs. Lentil

Feature	Gram (Chickpea)	Lentil (Masoor)
Appearance	Larger, rounder seed with a distinctive beak-like shape. Varieties range from pale beige (Kabuli) to small and dark (Desi).	Small, lens-shaped seeds. Varieties come in various colors like brown, red, green, and black.
Texture	Firm and nutty when cooked, holds its shape well.	Cooks faster and becomes softer and creamier.
Flavor	Nutty and earthy.	Earthy and peppery, with different varieties having distinct flavors.
Preparation	Requires pre-soaking (overnight or hot soak) to shorten cooking time.	Does not require soaking before cooking, cooks quickly.
Culinary Uses	Hummus, falafel, curries, roasted snacks, salads.	Soups, stews, dals, side dishes, purees.
Protein per Cup (cooked)	~15 grams.	~18 grams.
Fiber per Cup (cooked)	~12 grams.	~16 grams.

Culinary Applications of Grams (Pulses)

Grams and other pulses are incredibly versatile ingredients used in global cuisine, particularly in vegetarian and vegan cooking. The different forms—whole, split (dal), and flour—offer endless possibilities.

• Whole Grams: Used in curries, salads, and roasted as snacks, providing texture and a hearty bite.
• Dal: Split pulses, like chana dal or urad dal, are simmered to create thick, flavorful stews that are a cornerstone of Indian cuisine.
• Flour (Besan): Gram flour, or besan, is a gluten-free alternative to wheat flour. It is widely used in South Asian and Mediterranean cooking for making batters for fritters (pakora), pancakes (socca), and desserts.

Conclusion: Gram Is a Type of Pulse

To conclude, the answer is unequivocally yes: gram is a type of pulse. The term 'gram' is a specific culinary name, most often referring to the chickpea (Bengal gram), but also other pulses like black gram and green gram. As dry, edible seeds from the legume family, all grams fall under the larger category of pulses, which are a nutrient-rich and versatile food source. Understanding this relationship helps clarify common culinary terminology and highlights the importance of these superfoods in a balanced diet.

References

Chickpea - Wikipedia Gram flour - Wikipedia What are Pulses? - pulses.org What Are Pulses - USAPulses.org Nutrition Facts - UR Medicine - University of Rochester Unveiling the Top 10 Pulses That Pack a Nutritional Punch - knowledge-sourcing.com What are pulses? Name two pulses. - Vedantu

Frequently Asked Questions

What is the difference between a pulse and a legume?

All pulses are legumes, but a pulse is specifically defined as the dry, edible seed of a legume plant. The broader legume family also includes fresh crops like green peas and oilseed crops like peanuts.

What is another name for gram?

The most common and widely recognized type of gram is the chickpea, also known as Bengal gram or garbanzo bean.

Is gram flour the same as besan?

Yes, besan is the Hindi name for gram flour, which is a flour made from ground chickpeas or Bengal gram.

Is a chickpea a pulse or a legume?

A chickpea is both. It is a legume botanically, as it grows in a pod, and it is a pulse culinarily, as it is harvested as a dry, edible seed.

Do I need to soak gram before cooking?

Whole, dried grams like chickpeas typically require soaking before cooking to soften them and reduce cooking time. However, split grams (dals) and lentils generally do not need to be soaked.

Are black gram and chickpeas the same thing?

No, they are different. While both are types of pulses, black gram (urad) is a distinct species with a different color, size, and use in cuisine compared to chickpeas.

Are pulses healthy?

Yes, pulses are very healthy. They are packed with protein, dietary fiber, essential vitamins, and minerals, and have a low glycemic index, making them beneficial for heart health, digestion, and blood sugar management.