Dal, dhal, dhall, dhaal, daal

Provided By
Reviewed By RTMember13138
"Great info on dried pulses, beans, lentils, peas."
Share this!
Terms that are used to describe many different types of dried beans, lentils, peas, or pulses. Hindu in origin, the terms typically pertain to split and most often skinned varieties of beans, lentils, peas, and pulses. The use of these terms can also refer to seasoned food dishes made from the various legumes prepared and cooked in water. Some of the common dals include Moong Dal, Mung Dal, Urad Dal, Tuvar (Toor) Dal, Masoor Dal, or Channa Dal. Since a cooked lentil or small split pea does not retain its shape well after being cooked, dal dishes typically are puréed.

Dal, dhal, dhall, dhaal, daal Reviews

There currently aren't any reviews or comments for this term. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2021 Tecstra Systems, All Rights Reserved, RecipeTips.com