Dal - Wikipedia Dal For other uses, see Dal ( disambiguation ). This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( March 2014 ) Dal Lentils are a staple ingredient in cuisines from the Indian subcontinent. Clockwise from upper right : split red lentils, common green whole lentils, and Le Puy lentils. Whole lentils have their outer coats visible. Alternative names Daal, dail, dhal, dahl Course Lunch Region or state Indian subcontinent Main ingredients Lentils, peas or beans Cookbook : Dal Media : Dal Dal ( also spelled daal, dail, dhal, dahl ; pronunciation : ( d̪aːl ) ) is a term used in the Indian subcontinent for dried, split pulses ( legumes ) ( that is, lentils, peas, and beans ). The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of Indian, Nepalese, Pakistani, Sri Lankan and Bangladeshi cuisines. Contents 1 Use 2 Etymology 3 Use by region 4 Nutrition 5 Common ingredients 6 Split and whole pulses 7 Preparation 8 See also 9 References 10 Further reading 11 External links Use The outer hull is usually stripped off ; dal that has not been hulled ( whole ) is described as chilka ( skin ), e.g. chilka urad dal, mung dal chilka in Hindi / Urdu. The term dal is often contrasted with the term gram, used in the Indian subcontinent for pulses that are whole rather than split. Dals are frequently eaten with flatbreads such as rotis or chapatis, or with rice, a combination referred to as dal bhat. Dals are high in protein relative to other plants. Etymology The word dāl derives from the Sanskrit verbal root dal - `` to split ''. Use by region Dal preparations are eaten with rice ( in eastern India ), as well as rotis, chapati and naan ( in western India ) on the Indian subcontinent. In the Indian subcontinent, it is eaten with rice and with a wheat flatbread called roti. The manner in which it is cooked and presented varies by region. In South India, dal is primarily used to make the dish called sambar. It is also used to make pappu that is mixed with charu and rice. Nutrition Dal tadka served with rice and papadam, a staple meal in the Indian subcontinent. Fire toasted papads, using lentils as a major ingredient Dhokla, a steamed, fermented chana dal snack using lentils. In a 100 gram amount, cooked ( boiled ) dal contains 9 % protein, 70 % water, 20 % carbohydrates ( includes 8 % fiber ), and 1 % fat. Cooked dal ( per 100 g ) also supplies a rich content ( 20 % or more of the Daily Value, DV ) of the B vitamin, folate ( 45 % DV ) and manganese ( 25 % DV ), with moderate amounts of thiamine ( 11 % DV ) and several dietary minerals, such as iron ( 19 % DV ) and phosphorus ( 18 % DV ). Macronutrients in common foods as a % of Carbohydrates Food Carbs ( non-Fiber ) Fiber Protein Fat Wheat 100 20.6 21.3 2.5 Rice 100 1.6 9 0.8 Soybean 100 44.2 174 95 Pigeon Pea 100 31 45.4 Milk 100 0 61 61.8 Guava 100 60 28.6 11.2 Carrot 100 41.1 14.7 3.6 Spinach 100 157 207 28 Potato 100 14.4 13 0.6 Sweet Potato 100 17.7 9.4 0.5 Eggplant 100 148 43.4 8.6 Apple 100 21 1.4 Orange 100 25.6 1.0 Note : Carbohydrates do not include fiber. Source : https://ndb.nal.usda.gov/ Split pigeon pea, commonly used in dal Selected nutrients in grams per 100 g Item Water Protein Cooked rice 68.4 2.7 Cooked dal 68.5 6.8 Roti 33.5 11.5 Cooked soybean 62.5 16.6 Boiled egg 74.6 12.6 Cooked chicken 64.3 25.3 Nutrient contents in % DV of Dals, wheat and rice ( Raw, Uncooked ) per 100 g show Vitamins Minerals Food Protein B1 B2 B3 B5 B6 B9 B12 Ch. Ca Fe Mg Na Zn Cu Mn Se cooking Reduction % 10 30 20 25 25 35 0 0 30 10 15 20 10 20 5 10 25 Rice 14 0 12 11 20 5 0 0 0 0 0 0 9 6 7 0 8 9 49 22 Wheat 27 0 28 7 34 19 21 11 0 0 0 0 0 0 20 36 51 12 0 28 28 151 128 Soybean 73 0 58 51 8 8 19 94 0 24 10 0 59 28 87 70 70 51 0 33 83 126 25 Toor Dal 43 43 11 15 13 13 114 0 0 0 0 0 0 13 29 46 37 40 18 53 90 12 Urad Dal 45 0 24 21 10 0 22 54 0 0 0 0 0 0 14 58 75 54 21 35 0 0 0 Mung Dal 43 0 54 19 15 38 29 156 0 0 6 0 9 13 52 53 52 27 0 28 0 49 0 Chana Dal 25 32 12 8 16 27 139 0 17 7 0 0 0 11 35 29 37 25 24 23 42 110 12 Ch. = Choline ; Ca = Calcium ; Fe = Iron ; Mg = Magnesium ; P = Phosphorus ; K = Potassium ; Na = Sodium ; Zn = Zinc ; Cu = Copper ; Mn = Manganese ; Se = Selenium ; % DV = % Daily value i.e. % of DRI ( Dietary reference intake ) Note : All nutrient values including protein are in % DV per 100 grams of the food item. Significant values are highlighted in light gray color and bold letters. Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo - lacto - vegetables group Common ingredients Idils, steamed rice & black lentils ( de-husked ) cakes. Pigeon pea, i.e., yellow pigeon peas, is available either plain or oily. It is called thuvaram paruppu in Tamil Nadu, thuvara parippu in Kerala and is the main ingredient for the dish sambar. In Karnataka it is called togari bele and is an important ingredient in bisi bele bath. It is called kandi pappu in Telugu and is used in the preparation of a staple dish pappu charu. It is also known as Arhar dal in northern India. Chana dal is produced by removing the outer layer of black chickpeas and then splitting the kernel. Although machines can do this, it can be done at home by soaking the whole chickpeas and removing the loose skins by rubbing. In Karnataka it is called kadle bele. Other varieties of chickpea may be used, e.g., kabuli dal. plain dal served with roti, sauteed vegetables and mango pickle. Yellow split peas, are very prevalent in the Indian communities of Guyana, Fiji, Suriname, Mauritius, Trinidad and Tobago, and are popular amongst Indians in the United States as well as India. There, it is referred to generically as dal and is the most popular dal. It is prepared similarly to dals found in India, but may be used in recipes. Split mung beans ( mung dal ) is by far the most popular in Bangladesh. It is used in parts of South India, such as in the Tamil dish ven pongal. Roasted and lightly salted or spiced mung bean is a popular snack in most parts of India. Urad dal, sometimes referred to as `` black gram '', is a primary ingredient of the south Indian dishes idli and dosa. It is one of the main ingredients of East Indian ( oriya and Bengali or Assamese ) bori, sun - dried dumplings. The Punjabi version is dal makhani. In Karnataka, it is called uddina bele. It is rich in protein. Masoor dal : split red lentils. In Karnataka, it is called kempu ( red ) togari bele. Rajma dal : split kidney beans. Mussyang is from dals of various colours found in various hilly regions of Nepal. Panchratna dal ( Hindi / Urdu ) ( `` five jewels '' ) is a mixture of five varieties of dal, which produces a dish with unique flavour. Pulses may be split but not hulled ; they are distinguished from hulled dals by adding the word chilka ( skin ). Split and whole pulses Split red lentil seeds ( size 6 mm ) Although dal generally refers to split pulses, whole pulses can be referred to as sabit dhal and split pulses as dhuli dhal. The hulling of a pulse is intended to improve digestibility and palatability, but, as milling of whole grains into refined grains, affects the nutrition provided by the dish, reducing dietary fibre content. Pulses with their outer hulls intact are also quite popular in the Indian subcontinent as the main cuisine. Over 50 different varieties of pulses are known in the Indian subcontinent. Preparation Dal tadka served over rice. Most dal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of dal ( or a mix ) in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavour. Main article : Chaunk The fried garnish for dal goes by many names, including chaunk, tadka and tarka. The ingredients in the chaunk for each variety of dal vary by region and individual tastes. The raw spices ( more commonly cumin seeds, mustard seeds, asafoetida, and sometimes fenugreek seeds and dried red chili pepper ) are first fried for a few seconds in the hot oil on medium / low heat. This is generally followed by ginger, garlic, and onion, which are generally fried for 10 minutes. After the onion turns golden brown, ground spices ( turmeric, coriander, red chili powder, garam masala, etc. ) are added. The chaunk is then poured over the cooked dal. See also Food portal South Asia portal Chaunk / Tarka ( in Punjabi and Urdu ) Dal bati churma Dal biji Ezogelin soup Lentil soup Pea soup Vada References ^ Jump up to : Davidson, Alan ; Jaine, Tom ( 2014 - 01 - 01 ). `` Dal ''. The Oxford Companion to Food. Oxford University Press. ISBN 9780199677337. Jump up ^ Yotam Ottolenghi. `` Pulse points : Yotam Ottolenghi 's dried bean and pea recipes ''. the Guardian. Retrieved 29 September 2015. Jump up ^ `` Sample recipe for Chilka Urad dhal, split unhulled urad ''. Jump up ^ John Ayto ( 2012 ). The Diner 's Dictionary : Word Origins of Food and Drink. Oxford University Press. p. 116. ISBN 978 - 0 - 19 - 964024 - 9. ^ Jump up to : `` Lentils, mature seeds, cooked, boiled, without salt per 100 g ''. Nutritiondata.com by Conde Nast ; from USDA National Nutrient Database, Standard Reference 21. 2014. Retrieved 29 September 2015. Jump up ^ `` Nutrition Facts ''. self.com. Retrieved 29 September 2015. Jump up ^ `` Lentils, mature seeds, cooked, boiled, without salt Nutrition Facts & Calories ''. nutritiondata.self.com. Jump up ^ `` Food Composition Databases Show Foods -- Bread, chapati or roti, plain, commercially prepared ''. ndb.nal.usda.gov. Jump up ^ `` Nutrition Facts ''. self.com. Retrieved 29 September 2015. Jump up ^ `` Nutrition Facts ''. self.com. Retrieved 29 September 2015. Jump up ^ `` Nutrition Facts ''. self.com. Retrieved 29 September 2015. Jump up ^ `` Nutrition Facts ''. self.com. Retrieved 29 September 2015. Jump up ^ `` Show Nutrients List ''. usda.gov. Retrieved 29 September 2015. Jump up ^ `` USDA Table of Nutrient Retention Factors, Release 6 '' ( PDF ). USDA. USDA. Dec 2007. Jump up ^ `` Nutritional Effects of Food Processing ''. self.com. Retrieved 29 September 2015. Jump up ^ Mehta, Nita ( 2006 ). Dal & Roti. SNAB. p12. ISBN 978 - 81 - 86004 - 06 - 7. Jump up ^ Wang, N. ; Hatcher, D.W. ; Toews, R. ; Gawalko, E.J. `` Influence of cooking and dehulling on nutritional composition of several varieties of lentils ( Lens culinaris ) ''. LWT - Food Science and Technology. 42 ( 4 ) : 842 -- 848. doi : 10.1016 / j. lwt. 2008.10. 007. Further reading Salma Husain ; Vijay Thukral ( 2018 ). Pull of Pulses : Full of Beans. Niyogi. ISBN 978 - 93 - 86906 - 19 - 9. External links Media related to Dal at Wikimedia Commons Indian dishes by region North Aloo gobi Aloo Mutter Amritsari Papar Warian Baati Baingan bartha Barfi ( Kaju barfi / Kaju katli ) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Churma Dum Aloo Dal makhani Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai chicken Kadhi Kahwah Keema Khichra Khichdi Kulcha Korma Kulfi Laal maans Mattar paneer Makki di roti Mirchi Bada Mutton curry Murgh Musallam Naan Nihari Palak Paneer Pakora Paneer tikka Pasanda Raita Rajma Rogan josh Rumali roti Sai bhaji Sarson ka saag Shahi paneer Shami Kebab Tandoori chicken Paneer Tikka Masala South Appam Aviyal Baghara baingan Benne Dose Bhajji Bisi bele bath Bonda Chicken 65 Chicken Chettinad Chakna Curd rice Dahi chutney Dopiaza Dosa Double ka meetha Fish molee Hyderabadi biryani Hyderabadi haleem Idiappam Idli Injipuli Kaalan Kanji Kerala porotta Koottu Kozhakkattai Kuzhambu Lukhmi Mirchi ka salan Murukku Mysore Pak Pachadi Paniyaram Parotta Payasam Pongal Poriyal Pulihora Puttu Rasam Rice and curry Sakinalu Sambar Sheer korma Sevai Upma Uttapam Thalassery biryani Vada West Akuri Basundi Bhakri Bhelpuri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Dhokla Doodhpak Handvo Kadboli Khatkhate Khandvi Khichdi Kombdi vade Kuswar Misal Misal Pav Pav bhaji Patoleo Patra ni machhi Pohe Sabudana Khichadi Sanna Sevpuri Shrikhand Solkadhi Sorpotel Thalipeeth Vada pav Veg Kolhapuri Vindaloo Xacuti East Alu Potala Rasa Beguni Bel Pana Bhuna Khicuhri Chakuli pitha Cham cham Chandrakanti Charchari Chhena gaja Chhena jalebi Chhena kheeri Chhena poda Chingudi Jhola Dahi baigana Dahi Machha Jalfrezi Indian Chinese cuisine Kati roll Luchi Machha Jhola Maachha Bihana Mathapuli Mishti Doi Ouu khatta Pakhala Pantua Pitha Prawn malai curry Rasabali Rasgulla Ras malai Sandesh Santula Sorshe Ilish Miscellaneous Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Mango pudding Panipuri Papadum Paratha Puri Qeema Roti Sindhi biryani Samosa Shankarpali Sabzi Zarda Puri Bhaji Indian diaspora Chicken tikka masala Fish head curry Phall Nasi kandar Pasembur Roti canai Category Commons Cookbook Food portal India portal Pakistani dishes by cuisine and region Balochi Kaak Sajji Kashmiri Dum Aloo Kahwah Kashmiri tea Rogan josh Wazwan Muhajir Mughlai Biryani Kebab Korma Nargisi Kofta Pasanda Rumali roti Shami kebab Sheer korma Miscellaneous Aloo tikki Baingan ka bartha Balushahi Bhalla Dahi chutney Golgappa Hyderabadi biryani Haleem Paya Masala chai Panipuri Nihari Paan Sheermal Pashtun Afghan bread Bolani Chapli kebab Gosh Feel Kabuli pulao Kadchgall Kadu bouranee Kahwah Mantu Peshwari naan Punjabi Lahori Chargha Lahori fried fish Gosht karahi Murgh cholay Kata - kat Miscellaneous Bhatoora Chana masala Chicken tikka Chole bhature Lassi Makki di roti Panjiri Punjabi pulao Sarson da saag Sugarcane juice Tandoori chicken Tikka Saraiki Sohan halwa Sindhi Beh Hyderabadi pickle Shikrarpuri pickle Sai bhaji Sindhi biryani Sindhi pulao Sindhi karhi Rabri Common dishes Aloo gobi Aloo gosht Aloo paratha Bun kebab Chaat Chapati Chutney Dal Falooda Flattened rice Gajar ka halwa Gulab jamun Halwa Halwa poori Kheer Kulfi Puri Pakistani pickle Pakistani rice dishes Jalebi Khagina Kheer Khichra Khichri Laddu Magaj Naan Pakora Papadum Paratha Pulao Roti Saalan Samosa Chorba Tandoor bread Tea Zarda Pakistani diaspora Balti ( food ) Chicken tikka masala Pakistani Chinese Category Commons Cookbook Food portal Pakistan portal Sri Lankan cuisine Dishes Rice Biryani Diyabath Idli Kaha bath Kiribath Lamprais Nasi goreng Pittu Rice and curry Roti Gothamba roti Kottu Pol roti Uraippu roti Other Dosa Hoppers Kola kandha Kool Mee goreng Sathe String hoppers Upma Side dishes Bread Gal Banis Jam paan Kimbula Banis Maalu paan Roast Paan Sri Lankan tea bun Theti Paan Curry Curry Brinjal paal curry Chicken curry Kakuluwo curry ( Crab curry ) Elumas ( Lamb curry ) Ismoru ( Beef Curry ) Jaffna lamb curry Malu Mirisata ( Fish Curry ) Moju ( Pork Curry ) Murunga curry Other Malay Achcharu Babath Cutlet Dal Ekor soup Gotukola Gova Kaldu Kiri hodi Mallung Papadum Rasam Sambol Katta sambal Pol sambola Seeni Banis Sini sambal Vaalai kai sambal Sri Lankan omelette Thakkadi Snacks Chinese rolls Kadala Lavariya Odiyal Pol Pani Sanja Sathe Surul appam Tapioca chips Vade Isso vade Parippu vade Ulundu vade Beverages Arrack Beer Faluda Koththamalli Masala chai Tea Toddy Sweets & desserts Aasmi Aggala Alpal Aluwa Athirasa Bibikkan Bolo Fiado Bombai muttai Breudher Chocolate biscuit pudding Surul appam Dodol Kalu dodol Kiri Dodol Dosi Inguru dosi Kiri dosi Puhul dosi Hakuru Kevum Konda kevum Mung kevum Naran kevum Thala kevum Undu kevum Kiri Toffee Kokis Love cake Modakam Mudavāpu meekiri Pandan cake Pani Kaju Pani walalu Pushnambu Sakkarai Muttai Seenakku Sukiri Thala Guli Undu Walalu Watalappam Weli Thalapa Condiments Chinese chili paste Lunumiris Thuna paha Ingredients Cardamom Cashew Chili pepper Cinnamon Coconut Coconut milk Condensed milk Fish Karapincha Kangkung Kithull Lemongrass Pandan Rice Treacle Turmeric Cuisine of Sri Lanka at Wikimedia Commons Sri Lanka portal Food portal Drink portal Legume dishes 15 bean soup Acarajé Amanattō Arroz con gandules Baked beans Bandeja paisa Bap Bean dip Bean pie Bean salad Bigilla Black peas Bob chorba Boiled peanuts Bouneschlupp Burmese tofu Caparrones Cassoulet Chana masala Chapea Cocido lebaniego Cocido madrileño Cocido montañés Cowboy beans Dal Dal bati churma Dal bhat Dalcha Deep - fried peanuts Dhokla Dilly beans Doubles Douzhi Fabada asturiana Fabes con almejas Falafel Fasolada Feijoada Frijoles negros Frijoles charros Ful medames Gallo pinto Garnaches Gigandes plaki Green bean casserole Guernsey Bean Jar Hong dou tang Hoppin ' John Hummus Idli Jidou liangfen Kongbap Kuli - kuli Lablabi Liangfen Linsen mit Spätzle Marrowfat peas Matevž Lobio Molagoottal Moros y Cristianos Msabbaha Mujaddara Murukku Mushy peas Nokdumuk Pabellón criollo Panelle Paripu Pasta e fagioli Pastizz Pasulj Patbap Patjuk Pea soup Peabutter Pease pudding Pie and peas Pie floater Pokhemma Pork and beans Porotos con rienda Purtumute Rajma Red bean cake Red bean paste Red beans and rice Refried beans Revalenta arabica Rice and beans Rice and peas Shahan ful Shiro Shiruko Soup beans Stew peas Succotash Texas caviar Tavče gravče Umngqusho Yun dou juan Category Retrieved from `` https://en.wikipedia.org/w/index.php?title=Dal&oldid=851834259 '' Categories : Andhra cuisine Bangladeshi soups and stews Bengali cuisine Bihari cuisine Indian soups and stews Legume dishes Lentil dishes Muhajir cuisine Nepalese cuisine Pakistani soups and stews Plant common names Punjabi cuisine Rajasthani cuisine Uttar Pradeshi cuisine Sri Lankan legume dishes Hidden categories : Articles needing additional references from March 2014 All articles needing additional references Use Indian English from August 2013 All Wikipedia articles written in Indian English All articles lacking reliable references Articles lacking reliable references from December 2016 Talk Contents About Wikipedia Azərbaycanca বাংলা Dansk Deutsch Español Esperanto Français ગુજરાતી 한국어 Հայերեն हिन्दी עברית ಕನ್ನಡ Lietuvių മലയാളം Nederlands नेपाली 日本 語 Norsk ଓଡ଼ିଆ ਪੰਜਾਬੀ Polski Português Română Русский සිංහල Svenska తెలుగు ไทย 20 more Edit links This page was last edited on 24 July 2018, at 22 : 21 ( UTC ). 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Question: what is the english name of masoor dal
Answer: split red lentils