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Dal

From Simple English Wikipedia, the free encyclopedia
Dal
Lentils are a staple ingredient in cuisines from theIndian subcontinent. Clockwise from upper right: split red lentils, common green whole lentils, andLe Puy lentils. Whole lentils have their outer coats visible.
Alternative namesDaal, dail, dahl, pappu, ooti
Region or stateIndian subcontinent
Main ingredientsLentils,peas orbeans

InIndian cuisine,dal (also spelleddaal ordhal inEnglish;[1] pronunciation:[d̪aːl], are dried, splitlentils,peas, andbeans that do not require soaking before cooking. India is the largest producer of them in the world.[2][3] The term is also used forsoups prepared from these pulses. They are among the most importantstaple foods inSouth Asian countries[4]

Use

[change |change source]
Dal or paruppu is the main ingredient of the Indian snackvada.
Dal tadka and naan

The most common way of preparing dal is in the form of a soup to whichonions,tomatoes and various spices may be added. The outer husk may or may not be stripped off. Almost all types of dal come in three forms: (1) unhulled orsabut (meaning whole in Hindi), e.g.,sabut urad dal ormung sabut; (2) split with hull left on the split halves is described aschilka (which means shell in Hindi), e.g.chilka urad dal,mung dal chilka; (3) split andhulled ordhuli (meaning washed), e.g.,urad dhuli ormung dhuli inHindi.[5][6]

Dal is frequently eaten withflatbreads such asrotis orchapatis, or withrice. Some types of dal arefried and salted and eaten as a drysnack. Savory snacks are made by frying apaste made from soaked and ground dals in different combinations, to which other ingredients such as spices and nuts (commonlycashews) may be added.

Common ingredients

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Idlis, steamed rice and black lentil (de-husked) cakes
  • Pigeon pea, i.e., yellow pigeon pea, is available either plain or oily.[7] It is the main ingredient for the dishsambar. In Karnataka, it is calledtogari bele and is an important ingredient inbisi bele bath. It is calledkandi pappu in Telugu and is used in the preparation of a staple dishpappu charu. It is also known as arhar dal in northern India.
  • Chana dal is produced by removing the outer layer of blackchickpeas and then splitting the kernel. Machines can do this or it can be done at home by soaking the whole chickpeas and removing the loose skins by rubbing. InKarnataka it is calledkadle bele.Other varieties of chickpea may be used, e.g.,kabuli dal.
Plain dal served with roti, sauteed okra and green-mango pickle

References

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  1. "20 Dhal recipes".BBC Good Food.Immediate Media Company. Retrieved19 April 2023.
  2. S R, Devegowda; OP, Singh; Kumari, Kalpana (2018)."Growth performance of pulses in India"(PDF).The Pharma Innovation Journal.7 (11):394–399.
  3. "FAO in India". Retrieved2 September 2020.
  4. Davidson, Alan; Jaine, Tom (2014)."Dal".The Oxford Companion to Food. Oxford University Press. p. 246.ISBN 9780199677337.
  5. Yotam Ottolenghi."Pulse points: Yotam Ottolenghi's dried bean and pea recipes".The Guardian. Retrieved29 September 2015.
  6. "Sample recipe for Chilka Urad dhal, split unhulled urad".
  7. What is the difference between Split Yellow Pea, Split Chickpea and Split Pigeon Pea?
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