Dal

Dal (also spelled '''dhal''', '''dahl''', or '''daal''') is a Sanskrit term common to many South Asian languages referring to Pulse s which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian Cuisine . The latter can be seen as a milder cousin of the South Indian sambar.
The hulling of a pulse is intended to improve digestibility and palatability, but carries some cost in Nutrition by reducing Fiber content, not unlike that suffered in the milling of Whole Grain s into refined grains.

Over 50 different varieties of pulses are known in India . The most popular dals include:

Toor dal (''tuvar'' s.

Chana dal (''chholar dal'' s.

Mung dal (''pesara or uddhi pappu'' s.

Urad dal (''kolai dal'' , sometimes referred to in English as ''black gram''.

Masoor dal : Made from red Lentil s.

Kala chana: small chick peas with brown skins

A DAL RECIPE

An easy Recipe for dal:

1 cup dal

2 cups Water

½ inch Ginger

¼ tsp Turmeric

Boil the above in a Pressure Cooker (five minutes) or a pot until cooked.

1 tablespoon Peanut Oil

3 cloves Garlic

3 Curry Leaves

½ tsp Mustard Seed s

red Chili Powder

In a frying pan fry the garlic until light brown, add remaining ingredients, fry until mustard seeds pop (few seconds). Add to cooked dal. Add Salt to taste. Garnish with coriander. Serve over Rice .

Caution: the dish is a little spicy.

Dalstained (adj.) - yellow stain of dal, due to the high turmeric (yellow powder) content of some preparations.

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Dal