The name dal is very familiar. Dal is the staple food of all Indian families. Dal may be small but its benefits are many. It contains a lot of real protein, fiber, magnesium, etc. Dal is very good for our body. Dal plays a central role in India. Especially in the kitchen. This dal is also popular in various festivals. Let’s know how to identify dal.
What is a pulse?
In India, the word dal refers to the ingredients (lentils, beans, moong dal) and the food made from it. It is a vegetable natural food that is rich in protein. It contains fiber, protein, magnesium, etc. There are many types of dal, each with a different taste and texture and is used in cooking.
Common types of Indian cooking lentils:
Let’s see what kind of branches there are.
1) Tur dal (fried potatoes)
Color: Yellow
Texture: Slightly firm when cooked
Taste: Lightly nutty
Uses: South Indian sambar
dal fry Suggestions: Soak for 30 minutes before cooking
2) Moong dal:
Color: Bright yellow
Texture: Soft when cooked
Taste: Mild, easily digestible
Uses: Khichuri, baby food
Tips: Cooks quickly, no soaking required
3) Lentils:
Lentils (Red Lentils)
Color: Orange-red (turns yellow when cooked)
Texture: Soft and creamy
Taste: Earthy and slightly sweet
Uses: Everyday lentils, soups
Tip: Cooks quickly and does not require soaking.
4)Chana Dal (Split Bengal Gram)
Colour: Bright yellow
Texture: Firm even after cooking
Taste: Brown and rich
Uses: Curries, dishes like dal brahma
Tip: Soak for 1 hour for better cooking.
5. Urad Dal (Split Black Gram)
: White (unpeeled), black outside (whole)
Texture: Sticky when cooked
Taste: Intense and rich
Uses: South Indian Dosa batter, dal Makhan
Tip: Soak; whole will take longer to cook.
How to store pulses
Do not buy pulses with insects, so buy small pulses. Check if there are stones, brick particles, etc. in the pulses. Keep them in a cool place. Use different containers for different pulses and write the name on the container.
Indian Process – How to Cook Dal”
A very simple method of cooking lentils is given below.
Ingredients:
1 cup lentils (any type)
3 cups water
Salt to taste
¼ teaspoon turmeric powder (optional)
Ghee or oil for tempering
Seasoning spices like cumin, mustard, garlic, chili, or curry leaves
Step:
1. Wash and soak (optional):
Wash the lentils 2-3 times in water. Soak if necessary.
2. Boil:
Add the lentils, water, turmeric and a little salt in a pressure cooker or pot. Cook until tender (1-2 whistles in a pressure cooker or 30-40 minutes in an open pot).
3. Oiling method:
Heat ghee or oil in a pan and add cumin seeds, garlic cloves and green chili . Pour over the cooked lentils.
4. Boil and serve:
Stir well, boil for a few minutes and serve hot with rice or roti.