Dal
From Wikipedia, the free encyclopedia
Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. Dal can be seen as a milder cousin of the South Indian sambar. The name "dal" is a Sanskrit term common to many South Asian languages as well as English.
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 is also quite popular in India and Pakistan as the main cuisine. Over 50 different varieties of pulses are known in India and Pakistan. The most popular dals include:
- Toor dal (tuvar Gujarat or arhar Uttar Pradesh Bengal or kandi pappu Telugu or Tuvara Parippu Malayalam) - yellow pigeon peas; available either plain or oily
- Chana dal - (chholar dal Bengal or sanaga pappu Telugu) - chickpeas
- Kala chana - small chickpeas with brown skins
- Mung dal (pesara or uddhi pappu Telugu) - mung beans
- Urad dal (kolai dal Bengal or minapa pappu Telugu) - urad, sometimes referred to in English as black gram
- Masoor dal - red lentils
- Rajma dal - kidney beans
[edit] 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 or baghaar (various seasonings or flavorings fried in a small amount of oil) is prepared to add flavor to the dish. The ingredients in the tadka for each variety of dal vary by region and individual tastes, but common tadka combinations include cumin, chili powder, and onion or mustard seeds and garlic. In some recipes, ginger, tamarind, unripe mango, or other ingredients are added while cooking the daal, 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 and garam masala and zeera[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.
In south India dal is mainly made with toor dal. Sometimes it is also made with mung dal.
[edit] See also
- Dal Makhni
- Dal bati churma
- Chaunk
