n. (däl)
[Hind.]
Split pulse, esp. of Cajanus Indicus. [East Indies]
On this page
- Animal Life
- Business & Finance
- Cars & Vehicles
- Entertainment & Arts
- Food & Cooking
- Health
- History, Politics, Society
- Home & Garden
- Law & Legal Issues
- Literature & Language
- Miscellaneous
- Religion & Spirituality
- Science
- Sports
- Technology
- Travel & Places
- Q & A
Dal
n. (däl)
|
Featured Videos:
|
Gale World Recipes:
Dal |
(Lentils)
Recipe origin: India
Ingredients
- 1½ cups raw red lentils (other lentils may be substituted)
- 4½ cups water
- 1 Tablespoon canola oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1 or 2 small hot green chilies, to taste, minced
- 1 teaspoon each: freshly grated ginger, ground cumin, and turmeric
- Nutmeg, pinch
- Salt, to taste
Procedure
- Rinse the lentils and combine them with the water in a large, heavy saucepan.
- Bring to a boil, cover, and simmer until the lentils are quite mushy, about 40 minutes.
- Heat the oil and skillet; sauté the onion and garlic over medium heat until golden.
- Add to the saucepan.
- Stir in the remaining ingredients.
- Cover and simmer over very low heat for 15 minutes.
- Serve hot.
Serves 4.
Barron's 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).
[Irish, people, tribe; tribal territory]
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 |
For other uses, see Dal (disambiguation).
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.
|
Contents
|
Etymology
The word dāl derives from the Sanskrit verbal root dal- 'to split'.[1]
Usage in India, Pakistan, Bangladesh, and Sri Lanka
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.
Common varieties
- Toor dal, i.e. yellow pigeon peas, is available either plain or oily. It is the main ingredient for the South Indian recipe called sambar.
- Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. Although machines can do this, it can also be done at home by soaking the whole chickpeas and removing the loose skins by rubbing.
- Yellow split peas, while not commonly used on the Indian sub-continent, are very prevalent in the Indian communities of Guyana and Trinidad, and were formerly popular amongst Indians in the United States. There, it is referred to generically as dal and is the most popular dal, although masoor dal and toor dal are also used. It is prepared similarly to dals found in India, but also may be used in a variety of other recipes.
- Kala chana are small chickpeas with brown skins. In the US and Canada, it is known as Desi chickpea and the variety most used is called 'Myles'. It is very disease resistant.
- Kabuli dal, known for its black coat, is an average-sized chickpea. It grows naturally with the black coat, and it is said to be nuttier in flavor.
- Mung dal is known as mung bean.
- Urad dal, sometimes referred to as "black gram", is the main ingredient of the South Indian dishes: idli and dosai. It is also one of the main ingredients of East Indian (oriya and Bengali or Assamese) pitha. The Punjabi version is dal makhani.
- Masoor dal is red lentils.
- Mussyang is from dals of various colors found in various hilly regions of Nepal.
Split and whole pulses
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.
Preparing dal
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
Main article: Tadka
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.
Pejorative use
Main article: Dal Khor
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.
See also
 |
Wikibooks Cookbook has a recipe/module on |
 |
Wikimedia Commons has media related to: Dal |
References
- ^ Monier-Williams Sanskrit-English Dictionary accessed online 2007-09-02
- ^ Mehta N. (2006), p 12
- ^ doi:10.1016/j.lwt.2008.10.007
- ^ Dangerous Harvest: Drug Plants and the Transformation of Indigenous Landscapes by Michael K. Steinberg, Joseph, pg. 135. Note: "A Pashtun will refer to a Punjabi in a derogatory manner by calling him a dal eater..."
- ^ Across the Wagah: An Indian's Sojourn in Pakistan by Maneesha Tikekar, pg. 95
|
||||||||||||||||||||||||||||||||||||
|
|||||
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
Related topics:
 | dal (abbreviation) |
| dasypædal |
| D.S. |
Related answers:
 | What is the meaning of Dal in the fregrance\' canali dal 1934? Read answer... |
| What does Dal mean? Read answer... |
| When was Dal Maxvill born? Read answer... |
Help us answer these:
 | How many cups of dal equal 75 g dal? |
| What is a CDR - DAL? |
| What is dal segno? |
Post a question - any question - to the WikiAnswers community:
Copyrights:
 |
 | Webster's Unabridged Dictionary. Webster 1913 Dictionary edited by Patrick J. Cassidy Read more |
 |
| Gale World Recipes. Junior Worldmark Encyclopedia of Foods and Recipes of the World. Copyright © 2002 by The Gale Group, Inc. All rights reserved. Read more |
 |
| Barron's Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
 |
| Oxford Dictionary of Celtic Mythology. A Dictionary of Celtic Mythology. Copyright © James MacKillop 1998, 2004. All rights reserved. Read more |
 |
| Wiley Dictionary of Flavors. Copyright © 2008 by Wiley-Blackwell. Wiley and the Wiley logo are registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries. Used here by license. Read more |
 |
| Wikipedia on Answers.com. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article Dal. Read more |
- When dal is treated with HCl what is the colour of the dal?
- Is dal nutritious?
- Whay is a dal?
- Who is Dal Knox?
- What is moong dal?
- What is daL?
- Why is kesari dal used as an adulterant in dals?
- What are the nutrients in dal?
- What is thuvar dal?
- What nutrients are in dal?
- Is dal a pulse?
Featured guides
Follow us
Facebook
Twitter
YouTube