Dal (also spelled dhal, dahl, or daal) (Devanagari दाल)(Banglaদ্দাল} 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, and Bangladeshi cuisine. In South India dal is used to make the dish called sambar. The word Dal derives from the Sanskrit term to split.[1]
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Common varieties of dal
- Toor dal (called tuvar dal (Gujarati), arhar dal (in Uttar Pradesh & 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, sanaga pappu (Telugu) or kadale bele (Kannada), or kadalai paruppu (Tamil)) - split chickpeas without seedcoat
- Kala chana - small chickpeas with brown skins - "Kondai kadalai" in Tamil
- Mung dal (pesara or uddhi pappu (Telugu) or paasi paruppu (Tamil)) - mung beans or hesara bele (Kannada),
- Urad dal (kolai dal (Bengali) or minapa pappu Telugu or ullundam 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. [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. 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
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. [3]
See also
External links
References
- ^ Monier-Williams Sanskrit-English Dictionary accessed online 2007-09-02
- ^ Mehta N. (2006), p12
- ^ Mehta N. (2006)
