7/7/2019 Dal - Wikipedia

Dal
Dal (also spelled daal, dail, dhal, dahl; pronunciation: [d̪aːl]) is a term used in the Indian subcontinent for dried, split
Dal
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 the
cuisines of the Indian subcontinent.[1]

Contents
Use
Etymology
Use by region Lentils are a staple ingredient in cuisines from
Nutrition the Indian subcontinent. Clockwise from upper
right: split red lentils, common green whole
Common ingredients
lentils, and Le Puy lentils. Whole lentils have
Split and whole pulses
their outer coats visible.
History
Preparation Alternative names Daal, dail, dhal, dahl
See also Region or state Indian subcontinent
References Main ingredients Lentils, peas or beans
Further reading
Cookbook: Dal
Media: Dal

Use
The most common way of preparing dal is in the form of a soup to which onions, tomatoes, and various spices may be added. The outer hull may or may not be stripped off. Almost
all types of dal come in three forms: (1) unhulled or sabut (meaning whole in Hindi), e.g., sabut urad dal or mung sabut; (2) split with hull left on the split halves is described as
chilka (which means skin in Hindi), e.g. chilka urad dal, mung dal chilka; (3) split and hulled or dhuli (meaning washed), e.g., urad dhuli or mung dhuli in Hindi/Urdu.[2][3] The
term dal is sometimes contrasted with the term gram, used by English speakers in the Indian subcontinent for pulses that are whole rather than split.[1]

Dal is frequently eaten with flatbreads such as rotis or chapatis, or with rice. The later combination is called dal bhat in Nepali and Bengali. In addition, certain types of dal are
fried and salted and eaten as a dry snack, and a variety of savory snacks are made by frying a paste made from soaked and ground dals in different combinations, to which spices,
nuts, cashews, etc. may be added.

Etymology
The word dāl derives from the Sanskrit verbal root dal- "to split".[4]

Use by region
Dal preparations are eaten with rice, roti, chapati, and naan on the Indian subcontinent. 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
In a 100-gram amount, cooked (boiled) dal contains 9% protein, 70% water, 20% carbohydrates (includes 8% fiber), and 1% fat.[5]
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).[5]

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 3 Dal tadka served with rice and
Milk 100 0 61 61.8 papadam, a staple meal in the
Indian subcontinent.
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 2.2 1.4
Orange 100 25.6 1.0 1.2
Fire toasted papads, using lentils as
Note: Carbohydrates do not include fiber. Source:https://ndb.nal.usda.gov/ a major ingredient

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Selected nutrients in grams per 100 g
Item Water Protein

Cooked rice[6] 68.4 2.7

Cooked dal[7] 68.5 6.8

Roti[8] 33.5 11.5

Dhokla, a steamed, fermented
Cooked soybean[9] 62.5 16.6 chana dal snack using lentils.
Boiled egg[10] 74.6 12.6

Cooked chicken[11] 64.3 25.3

Split pigeon pea, commonly used in

dal

Nutrient contents in %DV of Dals, wheat and rice (Raw, Uncooked) per 100 g
Vitamins Minerals
Food Protein A B1 B2 B3 B5 B6 B9 B12 Ch. C D E K Ca Fe Mg P K Na Zn Cu M
cooking
10 30 20 25 25 35 0 0 30 10 15 20 10 20 5 10 25
Reduction %
Rice 14 0 12 3 11 20 5 2 0 0 0 0 0 0 1 9 6 7 2 0 8 9 4
Wheat 27 0 28 7 34 19 21 11 0 0 0 0 0 0 3 20 36 51 12 0 28 28 1
Soybean 73 0 58 51 8 8 19 94 0 24 10 0 4 59 28 87 70 70 51 0 33 83 1
Toor Dal 43 1 43 11 15 13 13 114 0 0 0 0 0 0 13 29 46 37 40 1 18 53 9
Urad Dal 45 0 24 21 10 0 22 54 0 0 0 0 0 0 14 58 75 54 21 3 35 0 0
Mung Dal 43 0 54 19 15 38 29 156 0 0 6 0 3 9 13 52 53 52 27 0 28 0 4

Chana Dal[12] 25 1 32 12 8 16 27 139 0 17 7 0 0 0 11 35 29 37 25 24 23 42 1

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.[5][13] Cooking
reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group.[14][15]

Common ingredients
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.

Yellow split peas, are very prevalent in the Indian communities of Guyana, Fiji, Suriname, South Africa, 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. Idlis, steamed rice & black lentils
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 (de-husked) cakes.
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

plain dal served with roti, sauteed
Although dal generally refers to split pulses, whole pulses can be referred to as sabit dhal and split pulses as dhuli dhal.[16] The hulling
vegetables and mango pickle.
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.[17] 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.

History

Preparation
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 Split red lentil seeds (size 6 mm)
mango, or other ingredients are added while cooking the dal, often to impart a sour flavour.

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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
Chaunk/Tarka (in Hindi, Punjabi and Urdu)
Dal tadka served over rice.
Dal bati churma
Dal biji
Lentil
Ezogelin soup
Lentil soup
Pea soup
Vada

References
8. "Food Composition Databases Show Foods -- Bread, chapati or roti, plain,
1. Davidson, Alan; Jaine, Tom (2014). "Dal". The Oxford Companion to Food (https://b
commercially prepared" (http://ndb.nal.usda.gov/ndb/foods/show/8109?fgcd=&man
ooks.google.com/books?id=RL6LAwAAQBAJ&lpg=PP1&pg=PA246). Oxford
u=&lfacet=&format=&count=&max=35&offset=&sort=&qlookup=roti).
University Press. p. 246. ISBN 9780199677337.
ndb.nal.usda.gov.
2. Yotam Ottolenghi. "Pulse points: Yotam Ottolenghi's dried bean and pea recipes" (h
9. "Nutrition Facts" (http://nutritiondata.self.com/facts/legumes-and-legume-products/4
ttps://www.theguardian.com/lifeandstyle/2014/jun/13/yotam-ottolenghi-dried-bean-a
376/2). self.com. Retrieved 29 September 2015.
nd-pea-recipes). The Guardian. Retrieved 29 September 2015.
10. "Nutrition Facts" (http://nutritiondata.self.com/facts/dairy-and-egg-products/117/2).
3. "Sample recipe for Chilka Urad dhal, split unhulled urad" (http://www.chefandherkitc
self.com. Retrieved 29 September 2015.
hen.com/2012/10/chilka-moong-dhal-split-green-lentils.html).
11. "Nutrition Facts" (http://nutritiondata.self.com/facts/poultry-products/695/2).
4. John Ayto (2012). The Diner's Dictionary: Word Origins of Food and Drink (https://b
self.com. Retrieved 29 September 2015.
ooks.google.com/books?id=NoicAQAAQBAJ&pg=PA116). Oxford University Press.
p. 116. ISBN 978-0-19-964024-9. 12. "Nutrition Facts" (http://nutritiondata.self.com/facts/legumes-and-legume-products/4
325/2). self.com. Retrieved 29 September 2015.
5. "Lentils, mature seeds, cooked, boiled, without salt per 100 g" (http://nutritiondata.s
elf.com/facts/legumes-and-legume-products/4338/2). Nutritiondata.com by Conde 13. "Show Nutrients List" (http://ndb.nal.usda.gov/ndb/nutrients/index). usda.gov.
Nast; from USDA National Nutrient Database, Standard Reference 21. 2014. Retrieved 29 September 2015.
Retrieved 29 September 2015. 14. "USDA Table of Nutrient Retention Factors, Release 6" (http://www.ars.usda.gov/S
6. "Nutrition Facts" (http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5813/2). P2UserFiles/Place/80400525/Data/retn/retn06.pdf) (PDF). USDA. USDA.
self.com. Retrieved 29 September 2015. December 2007.

7. "Lentils, mature seeds, cooked, boiled, without salt Nutrition Facts & Calories" (htt
p://nutritiondata.self.com/facts/legumes-and-legume-products/4338/2).
nutritiondata.self.com.
15. "Nutritional Effects of Food Processing" (http://nutritiondata.self.com/topics/processi
ng). self.com. Retrieved 29 September 2015.
16. Mehta, Nita (2006). Dal & Roti. SNAB. p12. ISBN 978-81-86004-06-7.
17. 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 (https://doi.org/10.1016%2Fj.lwt.2008.10.007).

Further reading
Salma Husain; Vijay Thukral (2018). Pull of Pulses: Full of Beans (https://books.google.com/books?id=fHKQtAEACAAJ). Niyogi. ISBN 978-93-86906-19-9.

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