Dhal (IPA: [d̪aːl]) is a dried pulse (lentil, pea or various types of bean)

https://en.wikipedia.org/wiki/Dal

The word dāl derives from the Sanskrit verbal root dhal- "to split".^[3]

The word dal is also used to name the thick stew prepared from these pulses.

Common varieties[edit]

• Toor dhal, i.e. yellow pigeon peas, is available either plain or oily. It is called thuvaram paruppu in Tamil Nadu 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. Toor Dhal is called kandi pappu in Telugu and is used in the preparation of a staple dish pappu charu. It is also known as Arhar dhal.

• Chana dhal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. Although machines can do this, it can also be done at home by soaking the whole chickpeas and removing the loose skins by rubbing. Other varieties of chickpea may also be used, e.g. kabuli dhal.

• Yellow split peas, are very prevalent in the Indian communities of Fiji Islands, Guyana and Trinidad, and are popular amongst Indians in the United States as well as India. There, it is referred to generically as dhal and is the most popular dhal, although masoor dhal and toor dhal are also used. It is prepared similarly to dals found in India, but also may be used in a variety of other recipes.

• Mung dhal or moong dhal, split mung beans, is by far the most popular in Bangladesh. It is also used in parts of South India, such as in the Tamil dish ven pongal. Roasted and lightly salted or spiced moong dhal is a popular snack in most parts of India.

• Urad dhal, sometimes referred to as "black gram", is the main ingredient of the Tamil Nadu (South Indian state) dishes idli and dosa. It is also one of the main ingredients of East Indian (oriya and Bengali or Assamese) bori, sun-dried dumplings. The Punjabi version is dhal makhani. In Karnataka, it is called uddina bele. It is rich in protein.

• Masoor dhal is split red lentils. In Karnataka, it is called kempu (red) togari bele.

• Rajma dhal - split kidney beans.

• Mussyang is from dals of various colours found in various hilly regions of Nepal.

Dhal tadka

• Panchratna dhal ("five jewels") is a mixture of five varieties of dhal, which produces a dish with unique flavour.

• Various pulses may be split but not hulled; they are distinguished from hulled dhal by adding the word chilka (skin).

Preparing dhal[edit]

Masoor dhal being prepared

Most dhal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of dhal (or a mix) in water with someturmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, tamarind, unripemango, or other ingredients are added while cooking the dhal, often to impart a sour flavour.

Main article: Chaunk

The fried garnish for dhal goes by many names, including chaunk and tadka. The ingredients in the chaunk for each variety of dhal 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 dhal.