DAL

'Dal' (also spelled 'dhal', 'dahl', or 'daal') (Devanagari दाल) is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of Indian & Pakistani cuisine. It is stated that dal is eaten in every Indian home at least once a day.^[1] In South India dal is used to make the dish called sambar. The word ''Dal'' derives from the Sanskrit term ''to split''.^[2]

Contents

Common varieties of dal

Split and whole pulses

Preparing dal

Tadka

See also

External links

References

Common varieties of dal

★ 'Toor dal' (called ''tuvar dal'' (Gujarati), ''arhar dal'' (in Uttar Pradesh & Bengal) or ''kandi pappu'' (Telugu), ''tuvara parippu'' (Malayalam) or ''tuvaram paruppu'' in (Tamil)) - yellow pigeon peas; available either plain or oily

★ 'Chana dal' - (''chholar dal'' in Bengali, ''sanaga pappu'' (Telugu) or ''kadalai paruppu'' (Tamil)) - split chickpeas without seedcoat

★ 'Kala chana' - small chickpeas with brown skins

★ 'Mung dal' (''pesara or uddhi pappu'' (Telugu) or ''paasi paruppu'' (Tamil)) - mung beans

★ 'Urad dal' (''kolai dal'' (Bengali) or ''minapa pappu'' Telugu or ullundam paruppu (Tamil)) - urad, sometimes referred to as ''black gram''

★ 'Masoor dal' - red lentils

★ 'Rajma dal' - kidney beans

Split and whole pulses

Although dal generally refers to split pulses, whole pulses are known as ''saboot dals'' and split pulses as ''dhuli dals''. ^[3]. The hulling of a pulse is intended to improve digestibility and palatability, but carries some cost in nutrition by reducing dietary fiber content, like that suffered in the milling of whole grains into refined grains. Pulses with their outer hull intact are also quite popular in India and Pakistan as the main cuisine. Over 50 different varieties of pulses are known in India and Pakistan.

Preparing dal

Most dal recipes are prepared quite simply. The standard preparation of dal begins with boiling a variety of dal (or a mix) in water with some turmeric, salting to taste, and then adding a tadka (also known as tarka, chaunk or baghaar) at the end of the cooking process.

Tadka

Main articles: tadka

Tadka or tarka (also known as 'chaunk' or 'baghar') consists of various spices or other flavorings fried in a small amount of oil. The ingredients in the tadka for each variety of dal vary by region and individual tastes, but common tadka combinations include cumin, chilli powder [cayenne powder], and onion or mustard seeds and garlic. In some recipes, ginger, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavor. Some preparations also call for mashing the cooked dal a bit with a hand masher or suitable rolling pin.
Other common tadka ingredients include asafoetida, fresh or dried chili pods, cilantro, garam masala and cumin seeds. The raw spices are fried for a few seconds in the hot oil first, and then the remaining ingredients are added. The garlic is typically only fried for a minute or two, but the onion is fried for 10 minutes or until browned. The tadka, or spice-infused oil, is poured over the cooked dal and served with bread or over Basmati rice.
All of the beans & pulses listed above can be used with this method to make the variety of different dals eaten across the region. ^[4]

See also

★ Chaunk

★ Dal bati churma

★ Dal biji

★ Dal makhani

External links

★ Traditional yellow dal recipe

★ Chana Dal

★ Dal Makhani

★ Nepalese recipe

References

1. Dal & Roti, , Nita, Mehta, SNAB, ,
2. Monier-Williams Sanskrit-English Dictionary accessed online 2007-09-02
3. Mehta N. (2006), p12
4. Mehta N. (2006)