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Dal

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Yellow split peas

Dal

Name Variations Edit

  • दाल transliterated as dal or daal
  • धाल transliterated as dhal, dhaal, or incorrectly as dahl etc.


About Dal Edit

Wikipedia Article About Dal on Wikipedia

Dal is a term common to many South Asian languages referring to pulses stripped of their outer hulls and split, as well as the soup or porridge-like preparation with spices such as turmeric and cumin that is a mainstay of northern Indian cuisine. This preparations virtually always accompanies boiled rice or (usually unleavened) bread. Dal's South Indian counterpart is called sambar, incorporating tomatoes and other vegetables, tamarind and a somewhat different spicing scheme especially using curry leaves (Murraya koenigii).

Hulling pulses improves digestibility and palatability at a cost of some nutritional value and fiber content, not unlike that suffered in the milling of whole grains into refined grains.

Kinds of dal Edit

Dal Recipes Edit

Domestic substitutes for imported dal Edit

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