Cookbook:Dal
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| Dal | |
|---|---|
| Category | Pulses |
Cookbook | Recipes | Ingredients
Dal is an Indian term referring to split, often skinless pulses. There are many varieties.
Varieties[edit | edit source]
- Chana dal or Bengal gram: brown chickpeas
- Chowli dal: black eyed peas
- Masoor dal: red lentils
- Moong dal: mung beans
- Moth dal: moth beans
- Rajma dal: kidney beans
- Toor dal, tuvar dal, arhar dal, or red gram: pigeon peas
- Val dal: lablab beans
- Urad dal or black gram: urad beans
Use[edit | edit source]
Typically dal is boiled to a porridge consistency, then spiced by adding vegetable oil or ghee in which spices such as cumin and coriander seeds have been fried.[1] Dal can also be fermented and ground to make dosa or idlis, or used in some desserts.[2]
The most widely used dal in India is toor dal.
References[edit | edit source]
- ↑ Nast, Condé (2017-01-30). "The Easiest Indian Dish You're Not Making". Epicurious. Retrieved 2023-11-23.
- ↑ Nast, Condé (2021-11-22). "Dal Is an Ingredient, Dal Is a Dish, and Dal Is So Much More Than Either". Bon Appétit. Retrieved 2023-11-23.