Dal or Dahl
In India, the term 'Dal' refers in general to all members of the dried pea and bean family and the dishes made from them. More specifically, however, the term refers to the split peas and beans, whether raw or cooked. Dals are eaten in every corner of the country and are an indispensable part of the Indian cuisine. No Indian can imagine living without his/her dal. Not surprising, then, that Indian cuisine has a vast repertoire of dal recipes. Dals are a good source of proteins and therefore play an important nutritional role in the largely vegetarian Indian diet.
Dals are made into liquid soups, thick pureés, sauces, stews, fried snacks, chutneys, crisp pancakes, salads and sweets. Papad or Poppadum, the crisp, crackling wafers that are so popular in Indian restaurants, are made out of dal that has been cooked, rolled thinly, sun-dried and then deep-fried or roasted.
[ April 12, 2001: Message edited by: pooh ]
[ April 12, 2001: Message edited by: pooh ]
I cook'n bake with passion...
