Dried peas and lentils
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Black-eyed pea = cowpea = lombia = black-eye bean = black-eyed suzy = China bean = chawli = poor man's pea = Southern pea

Originally from China, these chewy peas were common fare on slave plantations. They're still popular in the South, where they're traditionally eaten on New Year's Day or combined with rice and sausage to make Hoppin' John. They don't need soaking and cook fairly quickly. Don't overcook them, or they'll get mushy.

Chickpea = chick-pea = garbanzo bean = garbanzo pea = white chickpea = ceci bean = Egyptian pea = kabuli channa = pois chiches = chole

This nutty-flavored pea is a staple of Middle Eastern and Indian cuisine, where it's used to make everything from hummus to minestrone soup. Many cooks buy them canned, since the dried peas are hard and take a long time to soak and cook. Look for them in Indian markets.

Channa dhal = chana dhal = gram dhal = chana dal

With their sweet and nutty flavor, these are the most popular dhal in India. They're made from splitting a small relative of the chickpea in half. They're a dull yellow and are renown for causing flatulence, which Indians try to counter by adding asafetida to the dish

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Last updated :09 Jun 2008