{"id":28703,"date":"2014-12-16T18:16:48","date_gmt":"2014-12-16T17:16:48","guid":{"rendered":"http:\/\/no-problem-mam.com\/?p=28703"},"modified":"2016-08-17T07:44:09","modified_gmt":"2016-08-17T05:44:09","slug":"dal-lentilles","status":"publish","type":"post","link":"https:\/\/magikindia.com\/en\/dal-lentilles\/","title":{"rendered":"Dal (lentils)"},"content":{"rendered":"

Dhal, or Daal Dal\u00a0is the name given to dishes of legumes, but it is also used to refer to legumes. Lentils and legumes in general are an integral part of Indian cuisine. In a country where the population is more than 40% vegetarian (500 million people), these legumes are adding their full of protein and vitamins.<\/strong><\/p>\n

There are more than 50 varieties of legumes in India. Here are the most popular:<\/p>\n

Toor dal, Tur dal (pigeon pea) –<\/strong>\u00a0This split pea is popular in western and southern India. It is the main ingredient for the “sambar” cooked in Tamil Nadu (South India). In Karnataka, it is called “togari bele”.<\/p>\n

Chana dal –\u00a0<\/strong>In India (Desi) Chana is used to refer to black chickpeas, a kind of chickpea smaller, younger and sweeter, while Chana dal means the one peeled and smashed. The grains are then yellow, and should not be confused with Moong dal that have smaller and oval grains.<\/p>\n

Mung dal ou Moong dal –\u00a0<\/strong>These small oval-shaped\u00a0green beans\u00a0are known by several names:\u00a0mung bean\u00a0or\u00a0green soybean\u00a0or Mung\u00a0in\u00a0India. This is a sub tropical or tropical plant, requiring a warm temperature, which is widely grown in\u00a0India. Moong\u00a0is the name of the whole grain, and when the grain is broken in two, like split pea, it becomes a variety of\u00a0lentils\u00a0called\u00a0Moong daal. Moong dal is or green, when it has not been peeled, or yellow when it has been peeled.<\/p>\n

Urad dal,\u00a0haricot urd, ou urd, parfois appel\u00e9 soja noir –\u00a0<\/strong>It is\u00a0a kind of broken and flattened Indian lentils, white and very small. Widely used in India, they are used in dishes like Idli or Dosas.<\/p>\n

Masoor dal –<\/strong>\u00a0Indian lentils, also known as\u00a0red lentils, is a variety of lentils of the legume family. They come from an annual plant cultivated for its\u00a0black seeds. They are\u00a0orange\u00a0when peeled. They are absolutely essential in the\u00a0Indian diet.<\/p>\n

Rajma dal –\u00a0<\/strong>red\u00a0kidney beans.<\/p>\n\n\t\t