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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.
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.
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
Splitmung beans is by far the most popular inBangladesh andWest Bengal. It is used in parts of South India, such as in theTamil dishven pongal. Roasted and lightly salted or spiced mung bean is a popular snack in most parts of India.
Urad dal, sometimes referred to as "black gram", is a primary ingredient of the south Indian dishesidli anddosa. It is one of the main ingredients of East Indian (Odia andBengali orAssamese)bori, sun-dried dumplings. ThePunjabi version isdal makhani. It is rich inprotein.
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