Dal
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- For other uses, see Dal (disambiguation).
Dal (also spelt dhal or dahl) is a Sanskrit and Hindi term referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian cuisine.
The hulling of a pulse is intended to improve digestibility and palatability, but carries some cost in nutrition by reducing fiber content.
Over 50 different varieties of pulses are known in India. The most popular dals include:
- Toor dal (tuvar Gujarat or arhar Bengal)
- Made from pigeon peas.
- Chana dal (chholar dal Bengal)
- Made from Bengali chickpeas.
- Mung dal
- Made from mung beans.
- Urad dal (kolai dal Bengal)
- Made from urad, sometimes referred to in English as black gram.
- Masoor dal
- Made from red lentils.
A dal recipe
An easy recipe for making most any dal is:
Boil the above in a pressure cooker (five minutes) or pot until cooked.
- 3 cloves garlic
- 3 curry leaves
- ½ tsp mustard seeds
- red chile powder
In a frying pan fry the garlic until light brown, add remaining ingredients, fry until mustard seeds pop (few seconds). Add to cooked dal. Add salt to taste.