n. (däl)
[Hind.]
Split pulse, esp. of Cajanus Indicus. [East Indies]
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[Hind.]
Split pulse, esp. of Cajanus Indicus. [East Indies]
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Dal |
Recipe origin: India
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Serves 4.
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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).
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.
Wiley Dictionary of Flavors:
Dal |
Wikipedia on Answers.com:
Dal |
Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, 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 and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
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The word dāl derives from the Sanskrit verbal root dal- 'to split'.[1]
In South India, dal is often used to make sambar, a spicy soup of red lentils and vegetables cooked with tamarind, asafoetida and some vegetables. It is eaten with rice and rice dishes. In West India, dals are used to make curries to be eaten with rice. Dals are also used to make fermented preparations such as idli, dosa, in south and coastal India. In East India, rice is also the main accompaniment. In Sri Lanka, dal is most often consumed in a curry made with coconut milk.
Dal preparations can be eaten with rice, as well as Indian breads in North India.
Although dal generally refers to split pulses, whole pulses are known as sabūt dal and split pulses as dhuli dal.[2][citation needed] 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, salt 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, fodni, baghar, or oggaraṇe, vaghar, thalimpu or popu) is a dal garnishing, consisting 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.
The raw spices (more commonly cumin seeds, mustard seeds and/or asafoetida; sometimes fenugreek seeds and dried red chili pepper) are first fried for a few seconds in the hot oil on medium/low heat. This is generally followed by ginger, garlic and onion, which is generally fried for 10 minutes. After the onion turns golden brown, ground spices (turmeric, coriander, red chili powder, garam masala, etc.) are added. The tadka is then poured over the cooked dal.
In some recipes, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavor. Some preparations call for mashing the cooked dal a bit with a hand masher or spatula.
The word dal can at times be used in a disparaging fashion as some use the label "dal khor" ("dal eater" in Persian) in a belittling manner toward Pakistanis or those from the Indian Subcontinent.[4] Some Pakistanis living in rural areas have been nicknamed dal khor,[5] seemingly more often than those living in the urban cities, given the popularity of vegetarianism in the countryside.
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![]() | Webster's Unabridged Dictionary. Webster 1913 Dictionary edited by Patrick J. Cassidy Read more |
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