Lentils are a staple ingredient in cuisines from the Indian subcontinent. Clockwise from upper right: split red lentils, common green whole lentils, and Le Puy lentils. Whole lentils have their outer coats visible.
Dal or paruppu is the main ingredient of the Indian snack vada.Dal tadka and naan
The most common way of preparing dal is in the form of a soup to which onions, tomatoes and various spices may be added. The outer hull may or may not be stripped off. Almost all types of dal come in three forms: (1) unhulled or sabut (meaning whole in Hindi), e.g., sabut urad dal or mung sabut; (2) split with hull left on the split halves is described as chilka (which means shell in Hindi), e.g. chilka urad dal, mung dal chilka; (3) split and hulled or dhuli (meaning washed), e.g., urad dhuli or mung dhuli in Hindi.[5][6]
Dal is frequently eaten with flatbreads such as rotis or chapatis, or with rice. The latter combination is called dal bhat in Nepali, Bengali and Marathi. In addition, certain types of dal are fried and salted and eaten as a dry snack, and a variety of savory snacks are made by frying a paste made from soaked and ground dals in different combinations, to which other ingredients such as spices and nuts (commonly cashews) may be added.
Dal preparations are eaten with rice, chapati and naan on the Indian subcontinent. The manner in which it is cooked and presented varies by region. In South India, dal is often called "paruppu". It is primarily used to make the dish called sambar. It is also used to make paruppu that is mixed with charu and rice.
NutritionEdit
Dal tadka served with rice and papadam, a staple meal in the Indian subcontinentFire-toasted papads, using lentils as a major ingredientDhokla, a steamed, fermented chana dal snack using lentils
Cooked (boiled) dal contains 9% protein, 70% water, 20% carbohydrates (includes 8% fiber), and 1% fat.[12] It also supplies a rich content (20% or more of the Daily Value, DV) of the B vitamin, folate (45% DV) and manganese (25% DV), with moderate amounts of thiamine (11% DV) and several dietary minerals, such as iron (19% DV) and phosphorus (18% DV).[12]
Macronutrients in common foods as a % of Carbohydrates
Note: All nutrient values including protein are in %DV per 100 grams of the food item. Significant values are highlighted in light gray color and bold letters.[12][20] Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group.[21][22]
Common ingredientsEdit
Idlis, steamed rice and black lentil (de-husked) cakes
Pigeon pea, i.e., yellow pigeon peas, is available either plain or oily. It is called toor dal in Hindi.[23] It is called thuvaram paruppu in Tamil Nadu, thuvara parippu in Kerala and is the main ingredient for the dish sambar. In Karnataka it is called togari bele and is an important ingredient in bisi bele bath. It is called kandi pappu in Telugu and is used in the preparation of a staple dish pappu charu. It is also known as arhar dal in northern India.
Chana dal is produced by removing the outer layer of black chickpeas and then splitting the kernel. Although machines can do this, it can be done at home by soaking the whole chickpeas and removing the loose skins by rubbing. In Karnataka it is called kadle bele. Other varieties of chickpea may be used, e.g., kabuli dal.
Plain dal served with roti, sauteed okra and green-mango pickle
Yellow split peas are very prevalent in the Indian communities of Guyana, Fiji, Suriname, Jamaica, South Africa, Mauritius, Trinidad and Tobago, and are popular amongst Indians in the United States as well as India. There, it is referred to generically as dal and is the most popular dal. It is prepared similarly to dals found in India, but may be used in recipes. The whole dried pea is called matar or matar dal in India. The whole dried yellow pea is the main ingredient in the common Bengali street food ghugni.
Split mung beans (mung dal) is by far the most popular in Bangladesh and West Bengal (moog dal, (মুগ ডাল)). It is used in parts of South India, such as in the Tamil dish ven pongal. Roasted and lightly salted or spiced mung bean is a popular snack in most parts of India.
Urad dal, sometimes referred to as "black gram", is a primary ingredient of the south Indian dishes idli and dosa. It is one of the main ingredients of East Indian (Odia and Bengali or Assamese) bori, sun-dried dumplings. The Punjabi version is dal makhani. It is called uddina bele in Karnataka, biulir dal in Bengali. It is rich in protein.
Masoor dal: split red lentils. In Karnataka, it is called kempu (red) togari bele.
Mussyang is from dals of various colours found in various hilly regions of Nepal.
Panchratna dal (Hindi) ("five jewels") is a mixture of five varieties of dal, which produces a dish with unique flavour.
Moth Bean: is an Indian dal main ingredient for popular Indian snack bikaneri bhujia and Maharashtrian snacks misal and usal.
Pulses may be split but not hulled; they are distinguished from hulled dals by adding the word chilka (skin).
Split and whole pulsesEdit
Split red lentil seeds (size 6 mm)
Although dal generally refers to split pulses, whole pulses can be referred to as sabut dhal and split pulses as dhuli dhal.[24][better source needed] The hulling of a pulse is intended to improve digestibility and palatability. It also affects the nutrition provided by the dish, significantly increasing protein and reducing dietary fibre content.[25] Pulses with their outer hulls intact are also quite popular in the Indian subcontinent as the main cuisine. Over 50 different varieties of pulses are known in the Indian subcontinent.[citation needed]
PreparationEdit
Dal tadka garnished with fried onionDal tadka and chapati
Most dal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, kokum, unripe mango, jaggery, or other ingredients are added while cooking the dal, often to impart a sweet-sour flavour.
The fried garnish for dal goes by many names, including chaunk, tadka/tarka, bagar, fodni, and phoran. The ingredients in the chaunk for each variety of dal vary by region and individual tastes. The raw spices (more commonly cumin seeds, mustard seeds, asafoetida, and sometimes fenugreek seeds and dried red chili pepper) are first fried for a few seconds in the hot oil on medium/low heat. This is generally followed by ginger, garlic, and onion, which are generally fried for 10 minutes. After the onion turns golden brown, ground spices (turmeric, coriander, red chili powder, garam masala, etc.) are added. The chaunk is then poured over the cooked dal.
^Mallory, J. P.; Adams, D. Q. (2006) The Oxford Introduction to Proto-Indo-European and the Proto-Indo-European World (Oxford Linguistics), New York: Oxford University Press, page 372
^Rix, Helmut, editor (2001) Lexikon der indogermanischen Verben [Lexicon of Indo-European Verbs] (in German), 2nd edition, Wiesbaden: Dr. Ludwig Reichert Verlag, page 114
^ Pokorny, Julius (1959) Indogermanisches etymologisches Wörterbuch [Indo-European Etymological Dictionary] (in German), volume 1, Bern, München: Francke Verlag, page 0194
^ abc"Lentils, mature seeds, cooked, boiled, without salt per 100 g". Nutritiondata.com by Conde Nast; from USDA National Nutrient Database, Standard Reference 21. 2014. Retrieved 29 September 2015.
^"Nutrition Facts". self.com. Retrieved 29 September 2015.
^"Lentils, mature seeds, cooked, boiled, without salt Nutrition Facts & Calories". nutritiondata.self.com.
^. ndb.nal.usda.gov. Archived from the original on 10 March 2016. Retrieved 5 November 2015.
^"Nutrition Facts". self.com. Retrieved 29 September 2015.
^"Nutrition Facts". self.com. Retrieved 29 September 2015.
^"Nutrition Facts". self.com. Retrieved 29 September 2015.
^"Nutrition Facts". self.com. Retrieved 29 September 2015.
^"Show Nutrients List". usda.gov. Retrieved 29 September 2015.
^"USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA. USDA. December 2007.
^"Nutritional Effects of Food Processing". self.com. Retrieved 29 September 2015.
^What is the difference between Split Yellow Pea, Split Chickpea and Split Pigeon Pea?
^Wang, N.; Hatcher, D.W.; Toews, R.; Gawalko, E.J. (2009). "Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)". LWT - Food Science and Technology. 42 (4): 842–848. doi:10.1016/j.lwt.2008.10.007.
Further readingEdit
Salma Husain; Vijay Thukral (2018). Pull of Pulses: Full of Beans. Niyogi. ISBN978-93-86906-19-9.
October 25, 2023
dhal, redirects, here, arabic, letter, Ḏāl, other, uses, disambiguation, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sour. Dhal redirects here For the Arabic letter see Ḏal For other uses see Dal disambiguation This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Dal news newspapers books scholar JSTOR March 2014 Learn how and when to remove this template message In Indian cuisine dal also spelled daal or dhal in English 1 pronunciation d aːl Hindi द ल Urdu دال paruppu Tamil பர ப ப or pappu Telugu పప ప are dried split pulses e g lentils peas and beans that do not require soaking before cooking India is the largest producer of pulses in the world 2 3 The term is also used for various soups prepared from these pulses These pulses are among the most important staple foods in South Asian countries and form an important part of the cuisines of the Indian subcontinent 4 DalLentils are a staple ingredient in cuisines from the Indian subcontinent Clockwise from upper right split red lentils common green whole lentils and Le Puy lentils Whole lentils have their outer coats visible Alternative namesDaal dail dahl pappu ootiRegion or stateIndian subcontinentMain ingredientsLentils peas or beansCookbook Dal Media Dal Contents 1 Use 2 Etymology 3 Use by region 4 Nutrition 5 Common ingredients 6 Split and whole pulses 7 Preparation 8 See also 9 References 10 Further readingUse Edit nbsp Dal or paruppu is the main ingredient of the Indian snack vada nbsp Dal tadka and naanThe most common way of preparing dal is in the form of a soup to which onions tomatoes and various spices may be added The outer hull may or may not be stripped off Almost all types of dal come in three forms 1 unhulled or sabut meaning whole in Hindi e g sabut urad dal or mung sabut 2 split with hull left on the split halves is described as chilka which means shell in Hindi e g chilka urad dal mung dal chilka 3 split and hulled or dhuli meaning washed e g urad dhuli or mung dhuli in Hindi 5 6 Dal is frequently eaten with flatbreads such as rotis or chapatis or with rice The latter combination is called dal bhat in Nepali Bengali and Marathi In addition certain types of dal are fried and salted and eaten as a dry snack and a variety of savory snacks are made by frying a paste made from soaked and ground dals in different combinations to which other ingredients such as spices and nuts commonly cashews may be added Etymology EditThe word dal dal derives from the Sanskrit verbal root dal to split 7 8 which is inherited from Proto Indo European delh to split divide 9 10 11 Use by region EditDal preparations are eaten with rice chapati and naan on the Indian subcontinent The manner in which it is cooked and presented varies by region In South India dal is often called paruppu It is primarily used to make the dish called sambar It is also used to make paruppu that is mixed with charu and rice Nutrition Edit nbsp Dal tadka served with rice and papadam a staple meal in the Indian subcontinent nbsp Fire toasted papads using lentils as a major ingredient nbsp Dhokla a steamed fermented chana dal snack using lentilsCooked boiled dal contains 9 protein 70 water 20 carbohydrates includes 8 fiber and 1 fat 12 It also supplies a rich content 20 or more of the Daily Value DV of the B vitamin folate 45 DV and manganese 25 DV with moderate amounts of thiamine 11 DV and several dietary minerals such as iron 19 DV and phosphorus 18 DV 12 Macronutrients in common foods as a of Carbohydrates Food Carbs non Fiber Fiber Protein FatWheat 100 20 6 21 3 2 5Rice 100 1 6 9 0 8Soybean 100 44 2 174 95Pigeon Pea 100 31 45 4 3Milk 100 0 61 61 8Guava 100 60 28 6 11 2Carrot 100 41 1 14 7 3 6Spinach 100 157 207 28Potato 100 14 4 13 0 6Sweet Potato 100 17 7 9 4 0 5Eggplant 100 148 43 4 8 6Apple 100 21 2 2 1 4Orange 100 25 6 1 0 1 2Note Carbohydrates do not include fiber Source https fdc nal usda gov nbsp Split pigeon pea commonly used in dalSelected nutrients in grams per 100 g Item Water ProteinCooked rice 13 68 4 2 7Cooked dal 14 68 5 6 8Roti 15 33 5 11 5Cooked soybean 16 62 5 16 6Boiled egg 17 74 6 12 6Cooked chicken 18 64 3 25 3Nutrient contents in DV of Dals wheat and rice Raw Uncooked per 100 g Vitamins MineralsFood Protein A B1 B2 B3 B5 B6 B9 B12 Ch C D E K Ca Fe Mg P K Na Zn Cu Mn SeCooking Reduction 10 30 20 25 25 35 0 0 30 10 15 20 10 20 5 10 25Rice 14 0 12 3 11 20 5 2 0 0 0 0 0 0 1 9 6 7 2 0 8 9 49 22Wheat 27 0 28 7 34 19 21 11 0 0 0 0 0 0 3 20 36 51 12 0 28 28 151 128Soybean 73 0 58 51 8 8 19 94 0 24 10 0 4 59 28 87 70 70 51 0 33 83 126 25Toor Dal 43 1 43 11 15 13 13 114 0 0 0 0 0 0 13 29 46 37 40 1 18 53 90 12Urad Dal 45 0 24 21 10 0 22 54 0 0 0 0 0 0 14 58 75 54 21 3 35 0 0 0Mung Dal 43 0 54 19 15 38 29 156 0 0 6 0 3 9 13 52 53 52 27 0 28 0 49 0Chana Dal 19 25 1 32 12 8 16 27 139 0 17 7 0 0 0 11 35 29 37 25 24 23 42 110 12Note All nutrient values including protein are in DV per 100 grams of the food item Significant values are highlighted in light gray color and bold letters 12 20 Cooking reduction Maximum typical reduction in nutrients due to boiling without draining for ovo lacto vegetables group 21 22 Common ingredients Edit nbsp Idlis steamed rice and black lentil de husked cakesPigeon pea i e yellow pigeon peas is available either plain or oily It is called toor dal in Hindi 23 It is called thuvaram paruppu in Tamil Nadu thuvara parippu in Kerala and is the main ingredient for the dish sambar In Karnataka it is called togari bele and is an important ingredient in bisi bele bath It is called kandi pappu in Telugu and is used in the preparation of a staple dish pappu charu It is also known as arhar dal in northern India Chana dal is produced by removing the outer layer of black chickpeas and then splitting the kernel Although machines can do this it can be done at home by soaking the whole chickpeas and removing the loose skins by rubbing In Karnataka it is called kadle bele Other varieties of chickpea may be used e g kabuli dal nbsp Plain dal served with roti sauteed okra and green mango pickleYellow split peas are very prevalent in the Indian communities of Guyana Fiji Suriname Jamaica South Africa Mauritius Trinidad and Tobago and are popular amongst Indians in the United States as well as India There it is referred to generically as dal and is the most popular dal It is prepared similarly to dals found in India but may be used in recipes The whole dried pea is called matar or matar dal in India The whole dried yellow pea is the main ingredient in the common Bengali street food ghugni Split mung beans mung dal is by far the most popular in Bangladesh and West Bengal moog dal ম গ ড ল It is used in parts of South India such as in the Tamil dish ven pongal Roasted and lightly salted or spiced mung bean is a popular snack in most parts of India Urad dal sometimes referred to as black gram is a primary ingredient of the south Indian dishes idli and dosa It is one of the main ingredients of East Indian Odia and Bengali or Assamese bori sun dried dumplings The Punjabi version is dal makhani It is called uddina bele in Karnataka biulir dal in Bengali It is rich in protein Masoor dal split red lentils In Karnataka it is called kempu red togari bele Rajma dal split kidney beans Mussyang is from dals of various colours found in various hilly regions of Nepal Panchratna dal Hindi five jewels is a mixture of five varieties of dal which produces a dish with unique flavour Moth Bean is an Indian dal main ingredient for popular Indian snack bikaneri bhujia and Maharashtrian snacks misal and usal Pulses may be split but not hulled they are distinguished from hulled dals by adding the word chilka skin Split and whole pulses Edit nbsp Split red lentil seeds size 6 mm Although dal generally refers to split pulses whole pulses can be referred to as sabut dhal and split pulses as dhuli dhal 24 better source needed The hulling of a pulse is intended to improve digestibility and palatability It also affects the nutrition provided by the dish significantly increasing protein and reducing dietary fibre content 25 Pulses with their outer hulls intact are also quite popular in the Indian subcontinent as the main cuisine Over 50 different varieties of pulses are known in the Indian subcontinent citation needed Preparation Edit nbsp Dal tadka garnished with fried onion nbsp Dal tadka and chapatiMost dal recipes are quite simple to prepare The standard preparation begins with boiling a variety of dal or a mix in water with some turmeric salt to taste and then adding a fried garnish at the end of the cooking process In some recipes tomatoes kokum unripe mango jaggery or other ingredients are added while cooking the dal often to impart a sweet sour flavour The fried garnish for dal goes by many names including chaunk tadka tarka bagar fodni and phoran The ingredients in the chaunk for each variety of dal vary by region and individual tastes The raw spices more commonly cumin seeds mustard seeds asafoetida and sometimes fenugreek seeds and dried red chili pepper are first fried for a few seconds in the hot oil on medium low heat This is generally followed by ginger garlic and onion which are generally fried for 10 minutes After the onion turns golden brown ground spices turmeric coriander red chili powder garam masala etc are added The chaunk is then poured over the cooked dal See also Edit nbsp Food portalDal bhat Dal bati churma Dal biji Ezogelin soup Fasole bătută Lentil soup Monggo Philippine version of dal Pea soupReferences Edit 20 Dhal recipes BBC Good Food Immediate Media Company Retrieved 19 April 2023 S R Devegowda OP Singh Kumari Kalpana 2018 Growth performance of pulses in India PDF The Pharma Innovation Journal 7 11 394 399 FAO in India Retrieved 2 September 2020 Davidson Alan Jaine Tom 2014 Dal The Oxford Companion to Food Oxford University Press p 246 ISBN 9780199677337 Yotam Ottolenghi Pulse points Yotam Ottolenghi s dried bean and pea recipes The Guardian Retrieved 29 September 2015 Sample recipe for Chilka Urad dhal split unhulled urad John Ayto 2012 The Diner s Dictionary Word Origins of Food and Drink Oxford University Press p 116 ISBN 978 0 19 964024 9 Williams Monier 1899 A Sanskrit English Dictionary Oxford Clarendon Press OCLC 458052227 page 471 Mallory J P Adams D Q 2006 The Oxford Introduction to Proto Indo European and the Proto Indo European World Oxford Linguistics New York Oxford University Press page 372 Rix Helmut editor 2001 Lexikon der indogermanischen Verben Lexicon of Indo European Verbs in German 2nd edition Wiesbaden Dr Ludwig Reichert Verlag page 114 Pokorny Julius 1959 Indogermanisches etymologisches Worterbuch Indo European Etymological Dictionary in German volume 1 Bern Munchen Francke Verlag page 0194 a b c Lentils mature seeds cooked boiled without salt per 100 g Nutritiondata com by Conde Nast from USDA National Nutrient Database Standard Reference 21 2014 Retrieved 29 September 2015 Nutrition Facts self com Retrieved 29 September 2015 Lentils mature seeds cooked boiled without salt Nutrition Facts amp Calories nutritiondata self com Food Composition Databases Show Foods Bread chapati or roti plain commercially prepared ndb nal usda gov Archived from the original on 10 March 2016 Retrieved 5 November 2015 Nutrition Facts self com Retrieved 29 September 2015 Nutrition Facts self com Retrieved 29 September 2015 Nutrition Facts self com Retrieved 29 September 2015 Nutrition Facts self com Retrieved 29 September 2015 Show Nutrients List usda gov Retrieved 29 September 2015 USDA Table of Nutrient Retention Factors Release 6 PDF USDA USDA December 2007 Nutritional Effects of Food Processing self com Retrieved 29 September 2015 What is the difference between Split Yellow Pea Split Chickpea and Split Pigeon Pea Mehta Nita 2006 Dal amp Roti SNAB p12 ISBN 978 81 86004 06 7 Wang N Hatcher D W Toews R Gawalko E J 2009 Influence of cooking and dehulling on nutritional composition of several varieties of lentils Lens culinaris LWT Food Science and Technology 42 4 842 848 doi 10 1016 j lwt 2008 10 007 Further reading EditSalma Husain Vijay Thukral 2018 Pull of Pulses Full of Beans Niyogi ISBN 978 93 86906 19 9 Retrieved from https en wikipedia org w index php title Dal amp oldid 1180435190, wikipedia, wiki, book, books, library,
