Dal (dish)

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Dal tadka from the Punjab

Dal ( Hindi दाल, Dāl, Urdu دال, sometimes also written Daal or Dhal ) is a dish of Indian and Pakistani cuisine that is mainly prepared from legumes , especially chickpeas , lentils , beans or peas . Due to the long cooking time, the legumes boil into a kind of porridge, which is strongly seasoned with cumin , coriander seeds , onions , garlic , chillies , ginger and other spices. Sometimes the legumes are also fried. Dal is a staple food in India.

Dal can be served both as a main course, for example with Dal Bhat , and as a side dish.

The most common legumes

  • Tur Dal : pigeon peas . They are sold oiled and dry and are a staple food, especially in southern India. They form the basis of the South Indian vegetable sauce known as sambar .
    Names: तूर डाळ tūr ḍāḷ in Marathi ; tuvar dal in Gujarati ; अरहर दाल arhar dāl or तुवर दाल tuvar dāl in Uttar Pradesh , Orissa and Bengal ; ತೊಗರಿ ಬೇಳೆ togari bēḷe in Kannada ; కంది పప్పు kandi pappu in Telugu ; tuvara or tumara parippu in Malayalam and துவரம் பருப்பு tuvaram paruppu in Tamil .
  • Chana Dal are a variety of peeled, split chickpeas .
    Names: chholar dal in Bengali ; buta daali in Oriya ; శనగ పప్పు shanaga pappu in Telugu; ಕಡಲೆ ಬೀಳೆ kadale bēḷe in Kannada; kaḍala parippu in Malayalam; Harbhara Daal / Chana daal in Marathi and கடலை பருப்பு kaḍalai paruppu in Tamil.
  • Kala Chana are the same chickpeas , unpeeled and whole. - கொண்டைக் கடலை koṇḍai kaḍalai in Tamil.
  • Yellow peas are not used much in India itself, but they are very popular with indigenous people outside of India, e.g. B. in Guyana and Trinidad .
  • Kabuli Dal or Kabuli Chana - the chickpeas also known in Mediterranean cuisine.
  • Mung beans are the beans from which the Chinese glass noodles are made. The sprouts grown from it are often incorrectly referred to as " bean sprouts ". In South India they form the basis for the thin, spicy soup called Rasam . In Maharashtra's kitchen, it is used togrowshort bean sprouts under the name Usal (ऊसळ).
    Names: పెసర పప్పు pesara pappu in Telugu; பயறு paya r u or பாசிப் பருப்பு pāsi paruppu in Tamil; ಹೆಸರು ಬೀಳೆ hesaru bēḷe in Kannada and cheru payaru in Malayalam.
  • Urd beans are peeled and split or unpeeled ( Hindi kālī dāl "black dal") used. Together with rice, they are used to make the dough for the popular South Indian dishes idli (steamed dumplings) and dosa (pancakes).
    Names: उड़द दाल uṛad dāl in Hindi; ماش mash on Urdu and Panjabi ; ಉದ್ದಿನ ಬೀಳೆ uddina bēḷe in Kannada kolai dal in Bengali; biri daali in Oriya; మినుములు minumulu , మినప పప్పు minapa pappu , or ఉద్ది పప్పు uddi pappu in Telugu; உளுத்தம் பருப்பு uḷuttam paruppu in Tamil and uzhunnu parippu in Malayalam.

By combining these legumes with each other and with vegetables or yoghurt, hundreds of different Dal dishes can be cooked. The different ethnic groups in India also differ in their preferred types and recipes of dal.