Talk:Dal
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I love daal!
(Previous comment added by another user)
Yeah, dal is good! I recommend both Masoor (red split lentil) and Chana. I find that the unskinned split Moong is a little bland. Unskinned split Urad is a little bland, too, but both of those (Moong and Urad) sometimes are soaked and used to make pancake/crepe-like items (in the case of the urad, it is fermented along with ground white rice and used to make the dosas and the idlis--dosas are crepelike, and idlis are steam-cakes).
The recipe on the preceding page (entry page) was a bit odd to me. I find that it's great to just make a Tarka out of about a teaspoon of cumin seeds, fried in hot oil with some thin-sliced onions (a small sweet onion will do ya) and a few broken up dried red chilies (put the seasonings in the hot oil and let darken slightly before you add the onions and let them soften and for the water to come out; don't burn--you can reduce heat slightly and brown the onions a little). You want to have a cooked 3/4 cup to a cup of dal (this is the raw amount--cooked yields about 3 or 4 times that amount, depending on how much water you use!) handy and waiting (and always cook your dal with about 1/4 teaspoon turmeric for authentic Indian flavor). Throw the hot, still-sizzling Tarka over the dal. I always leave the dal (with the added Tarka) to simmer a few minutes on low heat to blend the flavors.
Another tip: adding salt too soon may toughen a dal, so add it to your pot of dal when it's just about soft enough for your personal taste.
1/2 an inch of ginger?! What does that mean?
What they mean by the "1/2 inch of ginger" would be a washed, peeled section of gingerroot. This rhizome normally has sections that look finger-like, so you can just break it off about 1/2 of an inch, wash the portion and then peel it with a knife. After that you have the option of boiling it with the dal (lentils) and picking it out later, or you can mince it finely (like garlic, somewhat) and use it in the tarka or even cook it into your boiling lentils. Hope this makes sense.
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[edit] Prepared_dal.JPG
Does anybody have a better picture which can make people feel more inclined to have dal as a food, instead of being reminded to visit the toilet?
While taking pictures of food items, the plate/pot should be visible for reference. Often, a slight angular view seems better than a perpendicular top view.
Sub40Hz 14:01, 15 August 2006 (UTC)
[edit] Lentil recipes
Is it cooked for a long time in a closed pot with very littre water, very moderately heated to conserve all the juices, like a stew? or is it more like a ragout, cooked for a long time in a spicy sauce with flour?--Sonjaaa 16:43, 15 August 2006 (UTC)
Image:Http://photos1.blogger.com/blogger/1562/2477/1600/DSCN3209.jpg
For more lentil recipes and pictures check the following: Paruppu Adai - 4 Lentil Pancake http://saffrontrail.blogspot.com/2006/07/4-lentil-pancake-paruppu-adai.html Lasooni Dal Palak - Garlicky lentils with spinach - http://saffrontrail.blogspot.com/2006/04/lasooni-dal-palak-garlicky-lentils.html Lentil- Rice Pilaf - http://saffrontrail.blogspot.com/2006/06/comfort-khichdi_28.html Kothavarangai Usuli - Cluster beans with steamed lentils - http://saffrontrail.blogspot.com/2006/06/cluster-beans-paruppu-usili.html
[edit] watery vs thick
I know that often dal is watery... how about an addition like:
- Traditionally dal is often dal is often made very watery and used to wet the bread, rice and/or other parts of the meal.
Westerners who make dal often make it thick and treat it as the mainstay of the meal... is this also a common thing among Indians? I've seen it done (a friend, and in a restaurant) but it seems rare. --Chriswaterguy talk 11:41, 31 October 2007 (UTC)
[edit] WikiProject class rating
This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 17:44, 9 November 2007 (UTC)
[edit] Alternative spellings
Dāl is the most correct transliteration of the Devanāgarī दाल, at least academically, so dal is the definitely the correct title for the article, just as Devanagari is the title of the page on Devanāgarī. Alternative transliterations are dahl and daal, both indicating the use of the long 'a': आ / ā rather than अ / a. Dhal is definitely incorrect, however, as it transliterates either धल / dhal or धाल / dhāl. I believe this misspelling is due to the fact that English speakers aren't used to seeing the form vowel-'h'-consonant, while they are somewhat familiar with the form consonant-'h'-vowel in other Sanskrit/Hindi words where aspirated consonants are common.
I've checked several English dictionaries, and all agree that dal is the correct spelling and dahl is a correct variant. None include daal or dhal. Therefore I feel it is appropriate to change the opening of the article from "Dal (also spelled dhal, dahl, or daal)" to "Dal (also spelled dhal)". I will do that after posting this explanation on the talk page. Note that daal and dhal will both still redirect to this article, which is appropriate as they are common enough misspellings to warrant that.
If people really have an issue with taking out the common misspellings, we could do something like "Dal (also spelled dahl, or erroneously as daal or dhal)" or "Dal (also spelled dahl, daal, or erroneously as dhal)", but please consider all that I've mentioned and let's discuss if necessary. GOV (talk) 22:17, 4 May 2008 (UTC)
