6 Types of Dal Every Indian Household Should Know
6 Types of Dal Every Indian Household Should Know
Discover a collection of 6 diverse types of dal and how to incorporate them into your cooking! Learn about their origins and the unique ingredients that make each type special.
Dal is a tantalizing combination of grains, spices, and legumes, and a staple dish in many cultures. There are six types of dal commonly found in Indian cooking – toor dal, chana dal, moong dal, urad dal, masoor dal, and split peas. In this article, we’ll explore each type and how they can be used to create flavorful dishes.
Chana Dal: This yellow-colored dal is a staple in Indian households everywhere:
Made from split Bengal gram, chana dal is widely used for its nutty flavor and its unique mouth feel when cooked. It can be used in soups, curries, and even as alternative to rice. It’s often combined with either spinach or sweet potatoes to make a flavourful dish!
Chana dal is an excellent source of fiber, protein and even contains some essential vitamins and minerals. When cooked correctly, it also has a rich, nutty flavour that’s sure to be a hit with everyone. Chana dal can be used as an alternative to rice or as a replacement in any recipe that requires lentils – so don’t be afraid to get creative! You could try combining it with Zucchini or cauliflower for an earthy twist on your traditional curry! Use chana dal in your favourite recipes and discover why this powerhouse dal is a staple household food!
Toor Dal: Also known as arhar or yellow lentils, these tangy and flavourful dals are native to many parts of India:
Toor Dal is among the most widely used lentils or grains in Indian cuisine. They have a slightly nutty flavour and are native to many parts of India. One of the characteristics of Toor dal is its slightly sour Tangy taste when cooked. Often cooked with other spices, they can be made into curry, served with rice, or even enjoyed on their own as a snack. There are countless recipes that call for Toor Dal; make sure you develop some so you can try them all!
Toor dal is high in protein and a great source of several other essential vitamins, including manganese, thiamin, riboflavin, folate, iron, magnesium, phosphorus and zinc. Toor Dal is most commonly served with basmati rice or paratha bread as part of a scrumptious Indian feast. Whether you’re cooking up spicy curries or simmering soups featuring Toor dal as the star ingredient, you can look forward to many delicious meals.
Urad Dal: A type of black lentil, this variety of dal has a creamy texture that makes it perfect for use in gravies, sabzis and rotis:
Urad Dal is a great source of protein, fibre and micronutrients like calcium, magnesium, iron and manganese. This type of dal can be enjoyed whole or split in two; it has a stronger flavour than other types of lentils. When cooked, Urad Dal takes on a creamy texture that makes it ideal for use in gravies, sabzis or even as a side dish for rotis! If you’re looking to make an extravagant dal with plenty of flavour and texture, try using Urad Dal.
Urad Dal is a dark-coloured lentil that adds a wonderfully robust flavour when cooked. It can be prepared in a variety of ways, such as with spices, fried onions and tomato puree. Urad Dal can be used in curries to thicken them or as an accompaniment to vegetables. It also works incredibly well when blended with other types of lentils, such as masoor dal, for a truly unique taste and texture.
Moong Dal: These whole or split green:
Moong Dal is one of the most accessible types of dal, and can be found in most Indian households. It’s known for its vibrant yellow colour and has a sweet, earthy flavour. This dal is often eaten as an accompaniment for curries or as a side dish for chapattis. You can even combine Moong Dal with other dals to create an even more flavourful dish!
Unlike other dals, Moong Dal is unique in that it can be consumed both whole, or split and hulled. When cooked, it has a smooth texture and delicate flavour that blends well with other ingredients. It’s also packed with protein and high in dietary fibre, making it one of the healthiest types of dal you can enjoy. With just a few simple ingredients, like ginger and garlic, you can transform Moong Dal into a delicious dish perfect for any meal!
Chana Dal:
Chana Dal is split chickpeas that resemble yellow split peas, and has a nutty flavour. This type of dal is most often used in Indian cooking to add texture, but can also be brewed into an indulgent sweet soup or blended into a paste and topped with freshly chopped herbs. Chana Dal is a great source of protein, so it’s perfect for a meat-free meal.
Chana Dal is a type of legume that is used to make dal, which is a soup-like dish popular in South Asian and Middle Eastern cuisine. Chana dal can also be used in other dishes such as curries and stir fries. To prepare chana dal, simply rinse it until clean, then add it to boiling water with some spices for flavour. Once cooked through, chana dal swells up in size, becoming thicker and nuttier in taste. Serve with fragrant basmati rice or eat on its own with freshly chopped herbs and spices such as cumin and turmeric.
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