Dal
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2008-07-02T00:45:48Z
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[[WP:UNDO|Undid]] revision 222856632 by [[Special:Contributions/219.64.64.170|219.64.64.170]] ([[User talk:219.64.64.170|talk]])
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[[Image:Masoor dal.JPG|thumb|right|Masoor dal]]
[[Image:Prepared dal.JPG|thumb|right|Masoor dal prepared using [http://www.route79.com/food/daal.htm traditional yellow dal recipe]]]
'''Dal''' (also spelled '''dahl''') ([[Devanagari]] दाल, [[Bangla]]দ্দাল) is a preparation of [[pulse (legume)|pulse]]s (dried beans) which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of [[Indian cuisine|Indian]], [[Cuisine of Pakistan|Pakistani]], and [[Cuisine of Bangladesh|Bangladeshi]] cuisine.<!--what about Sri Lankan?--> In South India dal is used to make the dish called [[Sambar (dish)|sambar]]. The word ''Dal'' derives from the [[Sanskrit]] term ''to split''.<ref>[http://webapps.uni-koeln.de/tamil/ Monier-Williams Sanskrit-English Dictionary] accessed online [[2007-09-02]]</ref>
==Common varieties of dal==
*'''[[Toor dal]]''' (called ''tuvar dal'' ([[Gujarati language|Gujarati]]), ''arhar dal'' (in [[Uttar Pradesh]], [[Orissa]] & [[Bengal]]) or ''togari bele'' ([[Kannada language|Kannada]]), ''kandi pappu'' ([[Telugu language|Telugu]]), ''tuvara parippu'' ([[Malayalam]]) or ''tuvaram paruppu'' in ([[Tamil language|Tamil]])) - yellow pigeon peas; available either plain or oily
*'''[[Chana dal]]''' - (''chholar dal'' in [[Bengali language|Bengali]], (''Buta daali'' in Orissa) ''sanaga pappu'' (Telugu) or ''kadale bele'' ([[Kannada language|Kannada]]), or ''kadalai paruppu'' (Tamil)) - split [[chickpea]]s without seedcoat. Chana dal is produced by removing the skin of Kala chana and then splitting it. Although machines can do this, it can be done at home by soaking the whole chickpeas, and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin.
*'''[[Kala chana]]''' - small chickpeas with brown skins - ''Kondai kadalai'' in Tamil. 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, it is an average size chickpea. It grows naturally with the black coat (not roasted as some believe) and it is said to be nuttier in flavor.
*'''[[Mung dal]]''' (''pesara or uddhi pappu'' (Telugu) or ''paasi paruppu'' (Tamil)) - [[mung bean]]s or ''hesara bele'' ([[Kannada language|Kannada]]),
*'''[[Urad dal]]''' (''kolai dal'' (Bengali) ('' Biri daali'' [[Orissa]]) or ''minapa pappu'' [[Telugu language|Telugu]] or ''ulutham paruppu'' (Tamil)) - [[urad (bean)|urad]], sometimes referred to as ''black gram'' or ''uddina bele'' ([[Kannada language|Kannada]]),
*'''[[Masoor dal]]''' - red [[lentil]]s
*'''[[Rajma#Red_.28kidney.29_beans|Rajma dal]]''' - [[kidney bean]]s
==Split and whole pulses==
Although dal generally refers to split pulses, whole pulses are known as ''saboot dals'' and split pulses as ''dhuli dals''. <ref>Mehta N. (2006), p12</ref>. The hulling of a pulse is intended to improve digestibility and palatability, but affects [[nutrition]] provided by the dish, reducing [[dietary fiber]] content -- as with milling of [[whole grain]]s into refined grains. {{Fact|date=July 2007}} 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 [[South Asia|India and Pakistan]].
==Preparing dal==
[[Image:Dal being prepared.JPG|thumb|right|Mussor Dal being prepared]]
Most dal recipes are prepared quite simply. The standard preparation of dal begins with boiling a variety of dal (or a mix) in water with some [[turmeric]], salting to taste, and then adding a [[tadka]] (also known as tarka, chaunk or baghaar) at the end of the cooking process.
===Tadka===
{{main|tadka}}
Tadka or tarka (also known as '''chaunk''' or '''baghar''') consists 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, but common tadka combinations include cumin, chilli powder [cayenne powder], and onion or mustard seeds and garlic. In some recipes, [[ginger]], [[tamarind]], unripe [[mango]], or other ingredients are added while cooking the dal, often to impart a sour flavor. Some preparations also call for mashing the cooked dal a bit with a hand masher or suitable rolling pin.
Other common tadka ingredients include [[asafoetida]], fresh or dried [[Chili pepper|chili]] pods, [[cilantro]], [[garam masala]] and [[jeera|cumin seeds]]. The raw spices are fried for a few seconds in the hot oil first, and then the remaining ingredients are added. The garlic is typically only fried for a minute or two, but the onion is fried for 10 minutes or until browned. The tadka, or spice-infused oil, is poured over the cooked dal and served with [[roti|bread]] or over [[Basmati rice]].
All of the beans & pulses listed above can be used with this method to make the variety of different dals eaten across the region. <ref>Mehta N. (2006)</ref>
==Pejorative Use==
{{main|Dal Khor}}
The usage of the word ''dal'' can at times be used in a disparaging fashion as some use the label "[[Dal Khor]]" (literally ''dal eater'' in [[Persian (language)|Persian]]) in a belittling manner toward [[Pakistanis]] or those from the [[Indian Subcontinent]].<ref>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..."</ref> Some Pakistanis living in rural areas have been nicknamed dal khor<ref>Across the Wagah: An Indian's Sojourn in Pakistan By Maneesha Tikekar, pg. 95</ref> seemingly more often than those living in the urban cities given the popularity of vegetarianism in the countryside.
==See also==
{{cookbook|Dal}}
*[[Chaunk]]
*[[Dal bati churma]]
*[[Dal biji]]
*[[Dal makhani]]
==External links==
* [http://indianfoodsco.com/Submit/lentilsDal.htm Detailed information on Indian dal]
* [http://www.route79.com/food/daal.htm Traditional yellow dal recipe]
* [http://www.mendosa.com/chanadal.html Chana Dal]
* [http://www.recipedelights.com/recipes/vegdishes/DalMakhni.htm Dal Makhani]
* [http://www.ifood.tv/node/362 Dal Tadka Video Recipe]
* [http://www.ambarishdalmill.com/ Ambarish dal mill,Akola]
* [http://www.foodsubs.com/Lentils.html Cook's Thesaurus: Lentils]
==References==
{{reflist}}
[[Category:Indian cuisine]]
[[Category:Bengali cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Rajasthani cuisine]]
[[Category:Andhra cuisine]]
[[Category:Legume dishes]]
[[gu:દાળ]]
[[de:Dal (Gericht)]]
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[[ru:Дхал]]