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| − | {{vegetable}} | [[Cookbook:Legume|Legumes]] | [[Cookbook:Cuisine of India|Cuisine of India]] | [[Cookbook:Cuisine of Pakistan|Cuisine of Pakistan]] | + | {{wikipedia::Dal|Dal}} |
| − | [[Image:Masoor dal.JPG|right|thumb|Masoor dal]]
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| − | [[Image:Prepared dal.JPG|right|thumb|A prepared meal of dal]]
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| − | '''Dal''' (also spelt '''Dahl''') is an [[Cookbook:Cuisine of India|Indian]] term that means split, often hulled (skin removed) dried [[Cookbook:Legume|legumes]], and can cover many different types of legume.
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| − | It is also the name given to many dishes prepared with dal; the variety of lentil used and the method of cooking varies according to both region and personal taste.
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| − | ==Varieties==
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| − | The names give away the type of dal - chana dal is the split, hulled chana or brown chickpea, for example. Similarly, the [[w:Tamil language|Tamil]] name is the name of the legume plus ''parrappu'', as in ''kadalai parrappu'' (see [[Cookbook:Cuisine of India|Cuisine of India]] for more translations). The most widely used dal in India is toor dal.
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| − | * '''Chana dal''' – [[Cookbook:Chickpea|brown chickpeas]] (Bengal gram, or chana)
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| − | * '''Chowli dal''' – [[Cookbook:Black Eyed Pea|black eyed peas]]
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| − | * '''Masoor dal''' – [[Cookbook:Lentil|red lentils]]
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| − | * '''Moong dal''' – [[Cookbook:Mung Bean|mung beans]]
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| − | * '''Moth dal''' or '''Moath dal'''
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| − | * '''Rajma dal''' – [[Cookbook:Kidney Bean|kidney beans]]
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| − | * '''Toor dal''', '''tuvar dal''', '''Arhar dal''' – [[Cookbook:Pigeon Pea|pigeon peas]] (red gram)
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| − | * '''Val dal''' – [[Cookbook:Lablab Bean|lablab beans]]
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| − | * '''Urad dal''' – [[Cookbook:Urad Bean|urad]], or black gram
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| − | ==Preparation==
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| − | Typically lentils are boiled to a semi-liquid consistency, and are spiced by adding vegetable oil or [[Cookbook:Ghee|ghee]] in which spices such as [[Cookbook:Cumin|cumin]] and [[Cookbook:Coriander|coriander]] seeds have been fried.
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| − | Served with [[Cookbook:Roti|roti]] or rice and [[Cookbook:Raita|raita]]. Dal is a nutritious meal in itself.
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| − | == Recipe ==
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| − | The procedure for cooking dal in the typical Indian way is described below.
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| − | This recipe will serve four.
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| − | == Ingredients ==
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| − | * 1/2 Cup [[Cookbook:Mung Bean|Moong Dal]]
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| − | * 1.5 Cups [[Cookbook:Water|Water]]
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| − | * 1/2 tsp [[Cookbook:Turmeric|Turmeric Powder]]
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| − | * 3 [[Cookbook:Chili Pepper|Green Chilli]]
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| − | * 2 tbsps Cooking oil or [[Cookbook:Ghee|Ghee]]
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| − | * 1 sprig [[Cookbook:Curry Leaf|Curry Leaves]]
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| − | * 1 tsp [[Cookbook:Cumin|Jeera]] (cumin)
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| − | * [[Cookbook:Salt|Salt]] to taste
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| − | == Procedure ==
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| − | # Cook the dal, green chillies and turmeric powder in water, in a pressure cooker for 15 minutes. Leave the pressure cooker to release steam on its own.
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| − | # After the steam is released, open the pressure cooker and mash the cooked dal. Add salt to taste. Add more water if it is too thick and heat on a medium flame.
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| − | # Heat oil or ghee. When hot, add jeera and curry leaves. After it splutters, pour it over the cooked dal.
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| − | # Serve hot with rice or rotis.
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| − | == Notes ==
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| − | * Onion or shallots, chopped finely (1 tsp), browned in oil and added to dal, gives a characteristic taste.
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| − | * Mustard seeds fried in oil can also be added.
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| − | {{Wikipedia|Dal}}
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| − | [[Category:Indian recipes|{{PAGENAME}}]]
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| − | [[Category:Bean recipes|{{PAGENAME}}]]
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| − | Alternate method:
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| − | # Cook 1 cup of dal with 2 cups of water in the pressure cooker till 15min approx. While cooking u may add a pinch to turmeric and 1/2 teaspoon of oil.
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| − | # Once dal is cooked (with just water) then there are many methods to give tadka. I have described one method of plain dal and one method of tadka.
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| − | === Plain Dal ===
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| − | * Cook the dal as mentioned above.
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| − | * Take the water above the dal away and save it.
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| − | * Now, mash the dal with the help of back of a ladle >> + add 1/4 - 1/2 teaspoon of turmeric + a pinch of asafoetida + some (say 5gm) of jaggry + Salt to taste and mix well when u mash the dal. Do not mash to completely.
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| − | * Add the saved water + add some more water to make a soupy consistency (bit more thinner than soup)
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| − | * Start heating the dal... boil it for 2/3 mins taking care it should not spill.
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| − | * While serving add 2/3 or more teaspoons of ghee to it. Can be served with warm chapati, roti, rice etc. Ideal for the children who do not eat spicy food.
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| − | === Tadka ===
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| − | * Cook the dal as mentioned above.
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| − | * Take the water above the dal away and save it.
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| − | * Here, do not mash it.
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| − | * As per the quantity of dal chop 2 to 3 medium sized tomatos finely + Chop 4 to 5 cloves of garlic + 1/2 inch of ginger + 1 to 2 green chilies. (Just make big pieces of green chilies)
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| − | * Heat 1 or 2 teaspoons of oil. Once oil is hot add >> cumin seeds 1/2 teaspoon >> garlic >> ginger >> chilies >> once the spluttering is subsidized, add 1/2 teaspoon of turmeric and then tomatoes. Sautè this mix well. Once tomatoes are done add cooked dal. Then add saved water... till the consistency is soupy. Add salt to taste.
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| − | * Once the dal is boiled... turn the heat to lowest.
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| − | * Take other small heavy bottomed pan.
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| − | * Put sufficient amount of oil (3 to 4 tbsps)
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| − | * Heat the oil slowly.
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| − | * Try putting some grains of cumin seeds to check heat (purpose is not to burn the tadka)
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| − | * Once heated sufficiently, add 2 to 2-1/2 teaspoon of cumin seeds, large pinch of asafoetida; once this is done add 2 to 3 red chilies broken into pieces to this hot mix. (Take care of yourself!)
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| − | * Turn the heat down. Now add about 1 teaspoon of red chili power to this mix... (Take care of yourself!)
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| − | * Pour this boiling oil mix over the simmering dal. As soon as you pour it, cover the dal wok with a lid.
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| − | * Do not mix this tadka completely with the dal. Garnish with finely coriander. Serve hot with roti, fulka, rice, jeera rice etc.
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