Cookbook:Dal

Dal is an Indian term referring to split, often skinless pulses. There are many varieties.

Characteristics
The exact characteristics of dal will depend on the specific pulse it comes from. In general, because dal is split and skinless, it cooks much more quickly than the whole pulse.

Varieties
The following are various dals commonly sold:
 * Chana dal: split brown chickpeas; golden yellow in color
 * Chowli dal: split black eyed peas; cream/tan in color
 * Masoor dal: split red lentils; bright orange in color
 * Moong dal: split mung beans; bright yellow in color
 * Toor dal: split pigeon peas; golden yellow in color
 * Val dal: lablab beans; cream/tan in color
 * Urad dal: urad/black gram beans; cream/tan in color

Selection and storage
Store dal in an airtight container at room temperature, away from any moisture. It lasts for a long time, though the cooking time increases the older the dal gets.

Use
Typically dal is boiled to a porridge consistency, then spiced by adding vegetable oil or ghee in which spices such as cumin and coriander seeds have been fried. Dal can also be fermented and ground to make dosa or idlis, or used in some desserts. And, it can even be used as a garnish, as in

To make simple cooked dal, combine the dal with 3–4 times the water, then simmer until tender. You'll want to check them periodically to assess their doneness and make sure they don't dry out before they're cooked.