Dal
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Le Puy lentils. Whole lentils have their outer coats visible. | |
Alternative names | Daal, dail, dahl, pappu, ooti |
---|---|
Region or state | Indian subcontinent |
Main ingredients | Lentils, peas or beans |
In
Use
The most common way of preparing dal is in the form of a soup to which
Dal is frequently eaten with
Etymology
The word dāl (dal) derives from the
Use by region
Dal preparations are eaten with rice,
Nutrition
Cooked (boiled) dal contains 9% protein, 70% water, 20% carbohydrates (including 8% fiber), and 1% fat.
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 |
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 | 2.2 | 1.4 |
Orange | 100 | 25.6 | 1.0 | 1.2 |
Note: Carbohydrates do not include fiber. Source:https://fdc.nal.usda.gov
Item | Water | Protein |
---|---|---|
Cooked rice[13] | 68.4 | 2.7 |
Cooked dal[14] | 68.5 | 11.9 |
Roti[15] | 33.5 | 11.5 |
Cooked soybean[16] | 62.5 | 16.6 |
Boiled egg[17] | 74.6 | 12.6 |
Cooked chicken[18] | 64.3 | 25.3 |
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 | 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 | 3 | 11 | 20 | 5 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 9 | 6 | 7 | 2 | 0 | 8 | 9 | 49 | 22 |
Wheat | 27 | 0 | 28 | 7 | 34 | 19 | 21 | 11 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 20 | 36 | 51 | 12 | 0 | 28 | 28 | 151 | 128 |
Soybean | 73 | 0 | 58 | 51 | 8 | 8 | 19 | 94 | 0 | 24 | 10 | 0 | 4 | 59 | 28 | 87 | 70 | 70 | 51 | 0 | 33 | 83 | 126 | 25 |
Toor Dal | 43 | 1 | 43 | 11 | 15 | 13 | 13 | 114 | 0 | 0 | 0 | 0 | 0 | 0 | 13 | 29 | 46 | 37 | 40 | 1 | 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 | 3 | 35 | 0 | 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 | 49 | 0 |
Chana Dal[19] | 25 | 1 | 32 | 12 | 8 | 16 | 27 | 139 | 0 | 17 | 7 | 0 | 0 | 0 | 11 | 35 | 29 | 37 | 25 | 24 | 23 | 42 | 110 | 12 |
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.[12][20] Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group.[21][22]
Common ingredients
- Pigeon pea, i.e., yellow pigeon pea, is available either plain or oily. It is called toor dal in Hindi.[23] 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 kabulidal.
- Yellow split peas are very prevalent in the Indian communities of Guyana, Fiji, Suriname, Jamaica, 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. The whole dried pea is called matar or matar dal in India. The whole dried yellow pea is the main ingredient in the common Bengali street food ghugni.
- Split mung beans (mung dal) is by far the most popular in Bangladesh and West Bengal (moog dal, (মুগ ডাল)). 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.
- . It is called uddina bele in Karnataka, biulir dal in Bengali. 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 made from dals of various colours found in various hilly regions of Nepal.
- Panchratna dal (Hindi) ("five jewels") is a mixture of five varieties of dal, which produces a dish with a unique flavour.
- Navrangi Dalis a lesser known Dal variety from Himachal Pradesh. It is mostly cultivated in Himachal and is multicoloured.
- Moth Bean: is an Indian dal main ingredient for popular Indian snack bikaneri bhujia and Maharashtrian snacks misal and usal.
- Pulses may be split but not hulled; they are distinguished from hulled dals by adding the word chilka (skin).
Split and whole pulses
Although dal generally refers to split pulses, whole pulses can be referred to as sabut dhal and split pulses as dhuli dhal.
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
, or other ingredients are added while cooking the dal, often to impart a sweet-sour flavour.The fried garnish for dal goes by many names, including
See also
- Dal bhat
- Dal bati churma
- Dal biji
- Ezogelin soup
- Fasole bătută
- Lentil soup
- Monggo(Philippine version of dal)
- Pea soup
References
- ^ "20 Dhal recipes". BBC Good Food. Immediate Media Company. Retrieved 19 April 2023.
- ^ S R, Devegowda; OP, Singh; Kumari, Kalpana (2018). "Growth performance of pulses in India" (PDF). The Pharma Innovation Journal. 7 (11): 394–399.
- ^ "FAO in India". Retrieved 2 September 2020.
- ISBN 9780199677337.
- ^ Yotam Ottolenghi. "Pulse points: Yotam Ottolenghi's dried bean and pea recipes". The Guardian. Retrieved 29 September 2015.
- ^ "Sample recipe for Chilka Urad dhal, split unhulled urad".
- ISBN 978-0-19-964024-9.
- ^ Williams, Monier (1899), A Sanskrit–English Dictionary, Oxford, Clarendon Press, OCLC 458052227, page 471
- ^ Mallory, J. P.; Adams, D. Q. (2006) The Oxford Introduction to Proto-Indo-European and the Proto-Indo-European World (Oxford Linguistics), New York: Oxford University Press, page 372
- ^ Rix, Helmut, editor (2001) Lexikon der indogermanischen Verben [Lexicon of Indo-European Verbs] (in German), 2nd edition, Wiesbaden: Dr. Ludwig Reichert Verlag, page 114
- ^ Pokorny, Julius (1959) Indogermanisches etymologisches Wörterbuch [Indo-European Etymological Dictionary] (in German), volume 1, Bern, München: Francke Verlag, page 0194
- ^ a b c "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.
- ^ "Nutrition Facts". self.com. Retrieved 29 September 2015.
- ^ "Lentils, mature seeds, cooked, boiled, without salt Nutrition Facts & Calories". nutritiondata.self.com.
- ^ "Food Composition Databases Show Foods -- Bread, chapati or roti, plain, commercially prepared". ndb.nal.usda.gov. Archived from the original on 10 March 2016. Retrieved 5 November 2015.
- ^ "Nutrition Facts". self.com. Retrieved 29 September 2015.
- ^ "Nutrition Facts". self.com. Retrieved 29 September 2015.
- ^ "Nutrition Facts". self.com. Retrieved 29 September 2015.
- ^ "Nutrition Facts". self.com. Retrieved 29 September 2015.
- ^ "Show Nutrients List". usda.gov. Retrieved 29 September 2015.
- ^ "USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA. USDA. December 2007.
- ^ "Nutritional Effects of Food Processing". self.com. Retrieved 29 September 2015.
- ^ What is the difference between Split Yellow Pea, Split Chickpea and Split Pigeon Pea?
- ISBN 978-81-86004-06-7.
- .
Further reading
- Salma Husain; Vijay Thukral (2018). Pull of Pulses: Full of Beans. Niyogi. ISBN 978-93-86906-19-9.