Daal , dal , dhal,
Dal
Dal is a
preparation of pulses (dried lentils, peas or beans) which have been stripped
of their outer hulls and split. Dals are also commonly available like the whole
pulses known as sabut dal or the split dal known as dhuli dal. The hulling of a
pulse is to improve digestibility and palatability. There are over 50 different
varieties of pulses in India
& Pakistan.
Dal is
prepared like a thick stew with mild spices and seasoned with fresh curry leaves
(also called Karipak) and coriander leaves (known as cilantro) to give an
earthy flavor. Dal (dried lentil) is low in fat and high in protein, fibre and
nutritious.
To name
few of the popular Daals cooked at every household are the:
Masoor dal (red dal) – These are skinned and split
lentils. They are salmon coloured, cooks quickly and turns mushy and golden.
Toor dal or
Tuvar dal or Tur dal or Arhar dal (yellow dal) - A whole lentil, yellow in color with a tan
jacket but are usually skinned and split. They are mild and have a nutty
flavor. Tur Dal is a very vital ingredient in preparing dal for a daily meal
like Plain dal, Sambar and also used in preparation of Rasam.
Urad dal,
Urid dal (black dal or white dal) - A creamy white lentil like beans having a
black skin casing over it, available as a whole or split dal. Split dal is usually used for seasoning the
curries/ gravies. This is also used to make the popular tiffin over the country
known as the “Idli”. To get a soft and fluffy Idli, it is best to use a whole
dal.
Moong dal
(green dal or green gram) – Dried lentil, green or yellow in colour. The whole dal
is green in colour and is used to make many preparations like the Pesarattu
(also known as green Dosa), pakoda etc. This is also soaked overnight and
sprouted. The sprouted dal is used in preparing salad or also eaten raw. It is
highly nutritious and a low cal food. The skinned and split dal is also called
the dhuli moong and they are flat, yellow in color and very easy and fast to
cook. They’re relatively easy to digest too.
Channa dal –
Small, splited, size of a half chickpea, dull yellow in color with a sweet and
nutty flavor. One of the most popular dal in India used mainly in seasoning and
many other varieties of dishes. Cooked Channa dal normally causes flatulence,
hence Indian try to counter by adding asafoetida (known as Hing) to dish.
Rajma –
Popularly known as Red Kidney Bean ( reddish brown in color) all over the
World. Normally cooked in Northern India and
usually served with rice (known as Rajma-Chawal). Rajma is also cooked in onion
tomato gravy with spices and is tangy to taste. This dish is prepared by
soaking the red kidney beans overnight and boiled in a pressure cooker the next
day. Red Kidney bean is an excellent source of iron, potassium, thiamine,
vitamin B6, folic acid and has very high starch, protein and dietary fibre. A
cup of red kidney beans, taken daily, is a good choice for diabetic patients
and prevents blood sugar level from rising rapidly after meal.
Lobia or
Lobiya (black eyed bean) - Pale colored
with a prominent black spot in the centre of the bean. In North India, lobia is
cooked as a Dal and South India, the normal
snack prepared by lobia is the “Sundal”, they normally soak it overnight and
boil the next day and season it with mustard, curry leaves, dry red chillies,
asafoetida, salt and fresh coconut grated. Black eyed peas are excellent source
of calcium, folate and Vitamin A among other nutrients and high in nutrition.
As part of the Jewish New Year tradition, it is thought
that eating black eyed peas bring prosperity and good luck. Black eyed bean is
quite popular in the west especially South America and is often used in Indian
cooking.
Popular dishes
prepared with the above Dals include:
Idli, Dosa, Vada, Dal Makhani, Moong Dal Vada, Pesarattu,
Channa dal recipe, Arhar dal recipe, Tadka or Tarka dal recipe, Masoor dal
recipe, Yellow dal recipe, Dal curry recipe, Daal Bhaati, Patholi and populary
known Palak Dal.
Delicious
spiced powders are prepared by mixing of Dals and other spices which can be
eaten with hot rice and ghee or also is accompanied with Idli or Dosa. There
are a variety of Dal powders.
Dal
Preparation :
Most of
the Dal recipes are quite simple to cook. The standard preparation of Dal
begins with washing, boiling a variety of Dal (or mixed dal) in water with
adding some turmeric (haldi powder) and a little of oil to make the dal soft a
little faster. Its than smashed well and seasoning (popularly known as Tadka,
Tarka, Chaunk or baghaar) is done at the end of cooking process and garnished
with fresh coriander leaves.
Tadka :
Tadka or
Tarka (also known as chaunk or baghaar) is done by adding various spices or
flavorings fried in a little amount of oil. The Tadka or seasoning is different
and vary by region or ones individual taste.
