BLACK DAAL WHOLE / KALI DAAL GOTA/ BLACK GRAM

CHANA DAL ROASTED CHUTNEY/ SPLIT BENGAL GRAM ROASTED

Dal (also spelled dahl or daal) or 'thuvaram paruppu' in Tamil or Pappu in Telugu is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan as well as Nepal where Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.

Usage in India, Pakistan, Bangladesh, Nepal and Sri Lanka

Dal preparations can be eaten with rice, as well as Indian breads in North India. In India, it is eaten with rice and with wheat bread called roti. The specific manner in which dal is cooked and presented varies in different parts of the broader region of South Asia. Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat-free. Dal is also rich in the B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc.

Split and whole pulses

Although dal generally refers to split pulses, whole pulses are known as sabūt dal and split pulses as dhuli dal. The hulling of a pulse is intended to improve digestibility and palatability, but as with milling of whole grains into refined grains, affects the nutrition provided by the dish, reducing dietary fiber content. Pulses with their outer hulls intact are also quite popular in India and Pakistan as the main cuisine. Over 50 different varieties of pulses are known in India and Pakistan.