Dal

Dal (Hindi दाल, dal, dhal or daal sometimes written ) is a dish of Indian cuisine, which is prepared mainly from legumes, mostly lentils, but also chickpeas, beans or peas, which the sleeve was removed before cooking. Because of the long cooking time overcooked legumes into a kind of porridge, which is flavored strongly with cumin, coriander seeds, onion, garlic, chilli, ginger and other spices. Sometimes the legumes are also deep fried. Dal is a staple food in India.

Dal can be served both as a main dish, for example, when Dal Bhat, as well as a side dish.

The most common legumes

  • Tur Dal: pigeon peas. They are oiled and sells dry and are found mainly in South India is a staple. They form the basis of the known as Sambar South Indian vegetable sauce. Name: तूर डाळ Tūr Dal in Marathi; tuvar dal in Gujarati; अरहर दाल arhar dal or तुवर दाल tuvar Dal in Uttar Pradesh, Orissa and Bengal; ತೊಗರಿ ಬೇಳೆ Togari Bele in Kannada; కంది పప్పు kandi pappu in Telugu; tuvara or Tumara parippu in Malayalam and துவரம் பருப்பு tuvaram paruppu in Tamil.
  • Chana dal are a variety husked, split chickpeas. Name: chholar dal in Bengali; buta daali in Oriya; శనగ పప్పు shanaga pappu in Telugu; ಕಡಲೆ ಬೀಳೆ kadale Bele in Kannada; Kadala parippu in Malayalam; and கடலை பருப்பு kaḍalai paruppu in Tamil.
  • Kala chana are the same chickpeas, unpeeled and whole. - கொண்டைக் கடலை Kondai kaḍalai in Tamil.
  • Yellow peas are even used in India is not much, but are very popular with ethnic Indian population groups outside India, for example, to Guyana and Trinidad.
  • Kabuli Chana Dal or Kabuli - known also in Mediterranean cooking chickpeas.
  • Mung beans are the beans from which the " bean sprouts " and the Chinese glass noodles are made ​​. In South India, they form the basis for the thin, sharp soup called Rasam. Name: పెసర పప్పు Pesara pappu in Telugu; பயறு payaru or பாசிப் பருப்பு Pasi paruppu in Tamil; ಹೆಸರು ಬೀಳೆ hesaru Bele in Kannada and Cheru payaru in Malayalam.
  • Black grams are used hulled and split or unpeeled (Hindi Kālī Dal " black Dal "). Becomes of them, along with rice, the dough for the popular South Indian dishes Idli (steamed dumplings ) and Dosa ( pancake) made ​​. Name: Urad Dal उड़द दाल in Hindi; ماش Mash in Urdu and Punjabi; ಉದ್ದಿನ ಬೀಳೆ uddina Bele in Kannada kolai dal in Bengali; biri daali in Oriya; మినుములు minumulu, మినప పప్పు minapa pappu, or ఉద్ది పప్పు uddi pappu in Telugu; and உளுத்தம் பருப்பு uḷuttam paruppu in Tamil and Malayalam uzhunnu parippu.
  • Masur Dal - Red lentils.
  • Rajma - red kidney beans.

The combination of these legumes with each other and with vegetables or yogurt to make hundreds of Dal- food cook. The various ethnic groups in India also differ in their preferred styles and recipes from Dal.

  • Indian cuisine
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