Masoor dal

Masoor dal prepared using traditional yellow dal recipe

Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. Dal can be seen as a milder cousin of the South Indian sambar. The name "dal" is a Sanskrit term common to many South Asian languages as well as English. Image File history File linksMetadata Masoor_dal. ... Image File history File linksMetadata Masoor_dal. ... Image File history File linksMetadata Download high-resolution version (1051x789, 180 KB) Masoor dal made with a traditional yellow dal recipe. ... Image File history File linksMetadata Download high-resolution version (1051x789, 180 KB) Masoor dal made with a traditional yellow dal recipe. ... Pulses are defined by the Food and Agricultural Organization of the United Nations (FAO) as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod. ... Pakistani cuisine is an elegant and synergetic blend between its dynamic historic past (Dating back over 4000 years, see History of Pakistan) and its rich contemporary culture. ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... The Sanskrit language ( , for short ) is an old Indo-Aryan language from the Indian Subcontinent, the classical literary language of the Hindus of India[1], a liturgical language of Hinduism, Buddhism, and Jainism, and one of the 23 official languages of India. ...

The hulling of a pulse is intended to improve digestibility and palatability, but carries some cost in nutrition by reducing dietary fiber content, like that suffered in the milling of whole grains into refined grains. The updated USDA food pyramid, published in 2005, is a general nutrition guide for recommended food consumption. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water. ... This article or section does not cite its references or sources. ...

Pulses with their outer hull intact is also quite popular in India and Pakistan as the main cuisine. Over 50 different varieties of pulses are known in India and Pakistan. The most popular dals include: This article is about the geopolitical region in Asia. ...

• Toor dal (tuvar Gujarat or arhar Uttar Pradesh Bengal or kandi pappu Telugu or Tuvara Parippu Malayalam) - yellow pigeon peas; available either plain or oily
• Chana dal - (chholar dal Bengal or sanaga pappu Telugu) - split chickpeas without seedcoat
• Kala chana - small chickpeas with brown skins
• Mung dal (pesara or uddhi pappu Telugu) - mung beans
• Urad dal (kolai dal Bengal or minapa pappu Telugu) - urad, sometimes referred to in English as black gram
• Masoor dal - red lentils
• Rajma dal - kidney beans

Gujarātlanguage|GujarātÄ«]]: , IPA: ,  ) is a state in the Republic of India. ... Uttar Pradesh (Hindi: , Urdu: ‎, translation: Northern Province, IPA: ,  ), also popularly known by its abbreviation U.P., is the most populous and fifth largest state in the Republic of India. ... Bengal (Bengali: বঙ্গ Bôngo, বাংলা Bangla, বঙ্গদেশ Bôngodesh or বাংলাদেশ Bangladesh), is a historical and geographical region in the northeast of South Asia. ... Telugu (తెలుగు) is a Dravidian language primarily spoken in the Indian state of Andhra Pradesh, where it is the official language. ... Malayalam (മലയാളം ) is the language spoken predominantly in the state of Kerala, in southern India. ... Binomial name Cajanus cajan (L.) Millsp. ... Bengal (Bengali: বঙ্গ Bôngo, বাংলা Bangla, বঙ্গদেশ Bôngodesh or বাংলাদেশ Bangladesh), is a historical and geographical region in the northeast of South Asia. ... Telugu (తెలుగు) is a Dravidian language primarily spoken in the Indian state of Andhra Pradesh, where it is the official language. ... Binomial name Cicer arietinum L. Percentages are relative to US recommendations for adults. ... Telugu (తెలుగు) is a Dravidian language primarily spoken in the Indian state of Andhra Pradesh, where it is the official language. ... Binomial name Vigna radiata (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... Bengal (Bengali: বঙ্গ Bôngo, বাংলা Bangla, বঙ্গদেশ Bôngodesh or বাংলাদেশ Bangladesh), is a historical and geographical region in the northeast of South Asia. ... Telugu (తెలుగు) is a Dravidian language primarily spoken in the Indian state of Andhra Pradesh, where it is the official language. ... Binomial name Vigna mungo (L.) Hepper White lentils Urad, also referred to as the urd bean, urd, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. ... Binomial name Lens culinaris Medikus The lentil or masoor (Lens culinaris) is a brushy annual plant of the legume family, grown for its lens-shaped seeds. ... Dry kidney beans The kidney bean is a medium-sized variety of the common bean (Phaseolus vulgaris) with dark red skin. ...

Preparing Dal

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 or baghaar (various seasonings or flavorings fried in a small amount of oil) is prepared to add flavor to the dish. The ingredients in the tadka for each variety of dal vary by region and individual tastes, but common tadka combinations include cumin, chili powder, and onion or mustard seeds and garlic. In some recipes, ginger, tamarind, unripe mango, or other ingredients are added while cooking the daal, 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. Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ... Binomial name Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ... Binomial name Tamarindus indica L. This article refers to the tree – for other uses see Tamarindo (disambiguation). ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera...

Other common tadka ingredients include asafoetida, fresh or dried chili pods, cilantro and garam masala and zeera[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 bread or over Basmati rice. Binomial name Ferula assafoetida L. Asafoetida (Ferula assafoetida, family Apiaceae) is a species of Ferula native to Iran. ... The chili pepper, or more simply just chili, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... Binomial name Coriandrum sativum Coriander (Coriandrum sativum) is an annual herb commonly used in Middle Eastern, Mediterranean, Indian, Latin American and Southeast Asian cooking. ... Garam masala (गरम मसाला in Hindi) is a blend of dry-roasted ground spices common in Indian cuisine, whose literal meaning is hot spices. There are many variants: most traditional mixes use just cinnamon, cloves, nutmeg (and/or mace), black pepper and green cardamom seed or black cardamom pods. ... Phulka Preparation of Roti with sorghum flour. ... Basmati rice, (basmati apparently means Queen of fragrance in the Hindi language) is a small long-grained variety of rice, famous for its fragrance and delicate flavour. ...

In south India dal is mainly made with toor dal. Sometimes it is also made with mung dal. Binomial name Cajanus cajan (L.) Millsp. ... Binomial name Vigna radiata (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ...

See also

Wikibooks Cookbook has an article on

Dal

• Dal Makhni
• Dal bati churma
• Chaunk

Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... There are very few or no other articles that link to this one. ... A chaunk (sometimes pronounced chawnce) is a garnish used in Indian cuisine, consisting of whole spices (and sometimes also other ingredients such as minced ginger root or sugar) that are fried briefly in oil or ghee before being poured, together with the oil, to a dish at the end of...

External links

• Get all Dal recipes at potluck.meesai.com
• Traditional yellow dal recipe
• Chana Dal
• Dal Makhani
• Nepalese recipe
• Dal Video recipe