Dal recipes, Dahl, Daal, fry , makhani, tadka, dal dishes , cooking dal
Dal or Pappu (also spelled dahl, dhal, or daal) 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 there by, 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. Dal is a mainstay in Indian 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, Sambar is a spicy soup of toor dal and vegetables and is cooked with tamarind, 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.
Dal include Toor dal , Chana dal, Kala chana, Kabuli dal, Mung dal, Urad dal, Masoor dal, Rajma dal
Famous dals of India Include Dal Makhani, Dal Fry, Dal Tadka
