Masoor dal

Masoor dal prepared using traditional yellow dal recipe

Dal (also spelled dahl) (Devanagari दाल, Banglaদ্দাল) Pappu is a preparation of pulses (dried beans) which have been stripped of their outer hulls and split. Pulses are annual leguminous crops yielding from one to twelve Grains or Seeds of variable size shape and color within a Pod, according It also refers to the thick, spicy stew prepared therefrom, a mainstay of Indian, Pakistani, and Bangladeshi cuisine. The Cuisine of Pakistan ( Urdu: طعام پاکستانی) can be described as a fusion of cuisine from three Asian regions Central Asia, Middle East The cuisine of Bangladesh has considerable regional variations In South India dal is used to make the dish called sambar. Sambar or sambhar ( Kannada:ಸಾರು Malayalam: സാമ്പാർ Tamil:சாம்பார் Telugu:సాంబారు The word Dal derives from the Sanskrit term to split. Sanskrit (sa संस्कृता वाक् saṃskṛtā vāk, for short sa संस्कृतम् saṃskṛtam) is a historical ^[1]

Common varieties of dal

• Toor dal (called tuvar dal (Gujarati), arhar dal (in Uttar Pradesh, Orissa & Bengal) or togari bele (Kannada), 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, (Buta daali in Orissa) sanaga pappu (Telugu) or kadale bele (Kannada), or kadalai paruppu (Tamil)) - split chickpeas without seedcoat. The pigeon pea ( Cajanus cajan, syn Cajanus indicus) is a perennial member of the family Fabaceae. Gujarati (ગુજરાતી Gujǎrātī ? Uttar Pradesh (उत्तर प्रदेश اتر پردیش pronounced, Translation: Northern Province) referred to as '''U Orissa (ଓଡ଼ିଶା is a state located on the east coast of India, by the Bay of Bengal. Etymology and ethnology The exact origin of the word Bangla or Bengal is unknown though it is believed to be derived from the Dravidian-speaking tribe Bang Kannada (kn [[wiktಕನ್ನಡ ಕನ್ನಡ]] Kannaḍa) is one of the major Dravidian languages of India, spoken predominantly in the state Not to be confused with the Malay language. Malayalam (മലയാളം malayāḷaṁ) is a Dravidian language used Tamil (ta தமிழ்; t̪əmɨɻ is a Dravidian language spoken predominantly by Tamil people of the Indian subcontinent. The chickpea ( Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu, Kannada (kn [[wiktಕನ್ನಡ ಕನ್ನಡ]] Kannaḍa) is one of the major Dravidian languages of India, spoken predominantly in the state The chickpea ( Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu, Chana dal is produced by removing the skin of Kala chana and then splitting it. Although machines can do this, it can be done at home by soaking the whole chickpeas, and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin.
• Kala chana - small chickpeas with brown skins - Kondai kadalai in Tamil. The chickpea ( Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu, In the US and Canada it is known as desi chickpea and the variety most used is called Myles. It is very disease resistant.
• Kabuli dal - known for its black coat, it is an average size chickpea. It grows naturally with the black coat (not roasted as some believe) and it is said to be nuttier in flavor.
• Mung dal (pesara or uddhi pappu (Telugu) or paasi paruppu (Tamil)) - mung beans or hesara bele (Kannada),
• Urad dal (kolai dal (Bengali) ( Biri daali Orissa) or minapa pappu Telugu or ulutham paruppu (Tamil)) - urad, sometimes referred to as black gram or uddina bele (Kannada),
• 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. Dal (also spelled dahl, dhal or daal) ( Devanagari दाल Telugu పప్పు Bangla দ্দাল is a preparation ||-||} Mung bean, also known as green bean, mung, moong, mash bean, munggo or monggo, green gram, golden Kannada (kn [[wiktಕನ್ನಡ ಕನ್ನಡ]] Kannaḍa) is one of the major Dravidian languages of India, spoken predominantly in the state Urad, also referred to as urad dal, urd bean, urd, urid, black matpe bean, black gram, black lentil Orissa (ଓଡ଼ିଶା is a state located on the east coast of India, by the Bay of Bengal. Urad, also referred to as urad dal, urd bean, urd, urid, black matpe bean, black gram, black lentil Kannada (kn [[wiktಕನ್ನಡ ಕನ್ನಡ]] Kannaḍa) is one of the major Dravidian languages of India, spoken predominantly in the state The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds ^[2]. The hulling of a pulse is intended to improve digestibility and palatability, but affects nutrition provided by the dish, reducing dietary fiber content -- as with milling of whole grains into refined grains. Nutrition (also called nourishment or aliment) is the provision to cells and Organisms of the materials necessary (in the form of food to support Dietary fibers are the indigestible portion of plant foods that move food through the Digestive system, absorbing water and easing Defecation. Whole grains are cereal grains that Bran and germ as well as the Endosperm, in contrast to Refined grains, which retain only 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

Mussor Dal being prepared

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. Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae Chhaunk ( Hindi: छौंक; sometimes spelled chhaunk, chounk, chonk, chhounk

Tadka

Main article: tadka

Tadka or tarka (also known as chaunk or baghar) consists of various spices or other flavorings fried in a small amount of oil. Chhaunk ( Hindi: छौंक; sometimes spelled chhaunk, chounk, chonk, chhounk 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. Ginger is commonly used as a cooking spice throughout the world This article refers to the tree For other uses see Tamarindo (disambiguation. Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting Trees in the Flowering plant family Anacardiaceae 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. Asafoetida ( Ferula assafoetida) alternative spelling asafetida, æsəˈfɛtɪdə (also known as devil's dung, stinking gum, asant The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. Garam masala, whose literal meaning is 'hot spice' (in the meaning of high temperature as opposed to spiciness is a basic blend of ground Spices to be used alone or with other 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. Roti ( Hindi: रोटी; Dhivehi: ރޮށި; Punjabi: ਰੋਟੀ; Urdu: روٹی; Gujarati: રોટલી; roʈi Basmati (बासमती باسمتی is a variety of long grain Rice, famous for its Fragrance and delicate flavour.

All of the beans & pulses listed above can be used with this method to make the variety of different dals eaten across the region. ^[3]

Pejorative Use

Main article: Dal Khor

The usage of the word dal can at times be used in a disparaging fashion as some use the label "Dal Khor" (literally dal eater in Persian) in a belittling manner toward Pakistanis or those from the Indian Subcontinent. Dal Khor ( Persian for " Dal eater" or "one who eats Dal " is a term pejoratively referring to Pakistanis or other groups in Dal Khor ( Persian for " Dal eater" or "one who eats Dal " is a term pejoratively referring to Pakistanis or other groups in Pakistan 's estimated population was 172800000 in July 2008 During 1950-2008 Pakistan's urban population expanded over sevenfold while the total population increased by over fourfold This article deals with the geophysical region in Asia For geopolitical treatments see South Asia. ^[4] Some Pakistanis living in rural areas have been nicknamed dal khor^[5] seemingly more often than those living in the urban cities given the popularity of vegetarianism in the countryside.

See also

• Chaunk
• Dal bati churma
• Dal biji
• Dal makhani

External links

• Detailed information on Indian dal
• Traditional yellow dal recipe
• Chana Dal
• Dal Makhani
• Dal Tadka Video Recipe
• Ambarish dal mill,Akola
• Cook's Thesaurus: Lentils

References