Dal
CategoryPulses

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Dal is an Indian term referring to split, often skinless pulses.[1][2] There are many varieties.

Characteristics

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The exact characteristics of dal will depend on the specific pulse it comes from. In general, because dal is split and skinless, it cooks much more quickly than the whole pulse.[2]

Varieties

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The following are various dals commonly sold:[2][3]

Selection and storage

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Store dal in an airtight container at room temperature, away from any moisture. It lasts for a long time, though the cooking time increases the older the dal gets.[2]

Typically dal is boiled to a porridge consistency, then spiced by adding vegetable oil or ghee in which spices such as cumin and coriander seeds have been fried.[1][4] Dal can also be fermented and ground to make dosa or idlis, or used in some desserts.[5] And, it can even be used as a garnish, as in

To make simple cooked dal, combine the dal with 3–4 times the water, then simmer until tender. You'll want to check them periodically to assess their doneness and make sure they don't dry out before they're cooked.[2]

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Recipes

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References

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  1. a b Tanis, David (2014-02-28). "The How and Why of Dal" (in en-US). The New York Times. ISSN 0362-4331. https://www.nytimes.com/2014/03/05/dining/the-how-and-why-of-dal.html. 
  2. a b c d e Puja (2022-09-07). "A Guide to Indian Dal, Lentils, Beans, and Pulses". Indiaphile. Retrieved 2024-06-02.
  3. Foods, Snuk. "A Cook's Guide to Indian Dal". Snuk Foods. Retrieved 2024-06-02.
  4. Nast, Condé (2017-01-30). "The Easiest Indian Dish You're Not Making". Epicurious. Retrieved 2023-11-23.
  5. Agrawal, Chitra (2021-11-22). "Dal Is an Ingredient, Dal Is a Dish, and Dal Is So Much More Than Either". Bon Appétit. Retrieved 2024-06-02.