n. (däl)
[Hind.]
Split pulse, esp. of Cajanus Indicus. [East Indies]
| Dictionary: Dal |
[Hind.]
Split pulse, esp. of Cajanus Indicus. [East Indies]
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| Food Lover's Companion: dal; dhal, dhall |
[DAHL] 1. The Hindi word for any of almost 60 varieties of dried pulses, including peas, beans and lentils. 2. A dish made with lentils (or other pulses) that have been cooked in water, then seasoned variously with spices, tomatoes and onions. Dals may be spicy or mild-they're often puréed and typically served as a side dish. The most common dals found on menus are channa dal (made with yellow split peas) and massor dal (orange lentils).
| Celtic Mythology: dál |
Word prefixed to the names of early Irish and Scottish Gaelic proto-kingdoms; entries for such groups are given here alphabetized word by word. See also CENÉL; DERBFHINE.
| Wikipedia: Dal |
Dal or Parippu (also spelled dahl, dhal, or daal) (Nepaliदाल daal Hindi दाल dāl, Bangla ডাল dāl, Kannada ಬೇಳೆ bēḷe, Malayalam പരിപ്പ് parippu, Marathi डाळ ḍāḷ, Tamil பருப்பு paruppu, Telugu పప్పు pappu, dāl, Urdu دال) is a preparation of pulses (dried beans, lentils etc.) which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of Nepali, Indian, Pakistani, and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India & Pakistan. Dal is a mainstay in South Asian vegetarian cooking, since it provides the requisite proteins for a balanced diet. Sri Lankan cooking of dal resembles that of southern Indian dishes.
In South India, dal is primarily used to make the dish called sambar. The word dāl derives from the Sanskrit verbal root dal- 'to split'.[1]. Sambar is a spicy soup of toor dal and vegetables and is cooked with tamarind (high in iron), turmeric (natural antiseptic to prevent stomach irritation), asafoetida (anti-gas) and some vegetable. The choice of vegetables affects the taste of the dal. It is eaten with rice and rice dishes.
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Although dal generally refers to split pulses, whole pulses are known as sabūt dals and split pulses as dhuli dals. [2] The hulling of a pulse is intended to improve digestibility and palatability, but as with milling of whole grains into refined grains, affects the nutrition provided by the dish, reducing dietary fiber content [3]. Pulses with their outer hull intact are also quite popular in India and Pakistan as the main cuisine. Over 50 different varieties of pulses are known in India and Pakistan.
Most dal recipes are quite simple to prepare. The standard preparation of dal begins with boiling a variety of dal (or a mix) in water with some turmeric, salting to taste, and then adding a tadka (also known as tarka, chaunk or baghaar) at the end of the cooking process.
Tadka or tarka (also known as chaunk or baghar) consists of various spices or other flavorings fried in a small amount of oil. The ingredients in the tadka for each variety of dal vary by region and individual tastes, but common tadka combinations include cumin, chilli powder [cayenne powder], and onion or mustard seeds and garlic. In some recipes, ginger, tamarind, unripe mango, purslane, or other ingredients are added while cooking the dal, often to impart a sour flavor. Some preparations also call for mashing the cooked dal a bit with a hand masher or suitable rolling pin.
Other common tadka ingredients include asafoetida, fresh or dried chili pods, cilantro and garam masala. The raw spices are fried for a few seconds in the hot oil first, and then the remaining ingredients are added. The garlic is typically only fried for a minute or two, but the onion is fried for 10 minutes or until browned. The tadka, or spice-infused oil, is poured over the cooked dal and served with bread or over Basmati rice.
All of the pulses listed above can be used with this method to make the variety of different dals eaten across the region. [4]
The word dal can at times be used in a disparaging fashion as some use the label "Dal Khor" (literally dal eater in Persian) in a belittling manner toward Pakistanis or those from the Indian Subcontinent.[5] Some Pakistanis living in rural areas have been nicknamed dal khor[6] seemingly more often than those living in the urban cities given the popularity of vegetarianism in the countryside.
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