Knowra Dal Dal Dal is a South Asian dish made by cooking dried pulses, such as lentils, into a soup or stew. The name also applies to the split pulses used to prepare it.
Lentil : An edible legume whose dried seeds are widely cooked in cuisines around the world. Lentils are among the pulses most commonly simmered into dal.
Starch gelatinization : The swelling and structural change of starch granules when heated with water. Gelatinizing starch helps cooked pulses thicken the surrounding liquid.
Khichdi : A South Asian dish of rice and lentils or other pulses cooked together. Khichdi combines dal’s pulses with grain in a single soft dish.
Indian cuisine : The diverse food traditions of the Indian subcontinent, shaped by regional ingredients, religions, and histories. Dal is a staple across many regional cuisines of India.
Hummus : A Middle Eastern and Mediterranean spread made chiefly from cooked chickpeas, tahini, and other ingredients. Hummus is a thick purée of pulses rather than a spoonable pulse stew.
Pigeon pea : A tropical legume whose edible seeds are used fresh or dried in many cuisines. Split pigeon peas make toor dal, a staple in many Indian meals.
Legume : A plant in the family Fabaceae, which includes beans, peas, lentils, and their close relatives. Dal’s dried pulses come from legume plants.
Dal makhani : A rich North Indian dish of whole black lentils and kidney beans cooked with butter or cream. This well-known preparation turns pulses into a slow-cooked, creamy dish.
South Asian cuisine : The varied culinary traditions of Afghanistan, Bangladesh, Bhutan, India, Nepal, Pakistan, and Sri Lanka. Dal belongs to a broader food tradition shared across South Asia.
Refried beans : A Mexican and Tex-Mex dish of cooked beans mashed and often fried with fat. Refried beans are mashed and fried, unlike dal’s usual soupy consistency.
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