Dal means both the dried split pulse and the dish made from it. Lentils and split pulses are the everyday protein of India and one of the most important foods in the world.
- Family
- Fabaceae (legumes)
- Common kinds
- Toor, moong, masoor, urad, chana dal
- Form
- Dried, split, with or without skin
- Flavor
- Earthy, mild, nutty
- Gluten
- Naturally gluten-free
History
Lentils and pulses are among the first crops people farmed, in the Fertile Crescent about ten thousand years ago. In India, dals have been part of the daily meal for thousands of years and appear in ancient texts.
Where it comes from
Lentils started in the Near East. India’s dals come from several crops: pigeon pea (toor), mung bean (moong), lentil (masoor), black gram (urad) and chickpea (chana).
Where it is used most
Dals are eaten daily across India, Nepal, Pakistan, Bangladesh and Sri Lanka, and lentils are important in the Middle East, Ethiopia and the Mediterranean.
Varieties and types
Toor (arhar) is golden and used in dal tadka and sambar. Moong is quick-cooking. Masoor is red-orange and breaks down fast. Urad is creamy and used in dal makhani and batter. Chana dal is nutty and firm.
Flavor and how to use it
Rinse until water runs clear, then simmer until soft. Some dals benefit from soaking. A final tempering of ghee, cumin, garlic and chili is stirred in at the end.
Buying, storing and substitutes
Store dried dals in airtight jars in a cool, dry place. Different dals cook at different speeds, so swapping needs time adjustments.
Recipes that use it
- Dal Tadka (Yellow Lentil Curry)
- Hearty Red Lentil Soup
- Lemon Rice (South Indian Chitranna)
- Misir Wat (Ethiopian Red Lentil Stew)
- Rava Upma (South Indian Semolina Breakfast)
- Soft Idli (Steamed Rice and Lentil Cakes)
Photo credit: Katana on Pexels.