Mysteries of dal

In my first two recipes, I’ve mentioned a few ‘dals’. ‘Dal’ is the Hindi word for lentils. The Kannada word for lentils is ‘Bele’ pronounced ‘Bay-leh’ where you roll your tongue on the ‘l’. The Tamil word for lentils is ‘Parippu’  pronounced ‘par-ruh-puh’. The Telegu word for lentils is ‘Pappu’ pronounced ‘pa-puh’. Lentils feature in a lot of Indian dishes irrespective of their state of origin. Their usage varies depending on the dish and region but they are a prominent feature. For vegetarians and vegans, lentils are a great source of protein.

I understand that some of the lentils I mention might not be familiar to some of you. I thought I should post some pictures and names as a guide but people have already beaten me to it and have done a much better job that I could have. So please check these websites out if you’d like to know what they look like and how to cook them.

http://www.indiamarks.com/guide/Lentils-Dals-Pulses-and-Beans-used-in-Indian-Cooking/374/

http://www.beanslentils.com/preparelentils.htm

http://simplyspicy.blogspot.com/2006/11/lentils.html

What I will leave you with are the English, Hindi, Kannada and Tamil words for some common lentils that I use.

Go dal!

English Colour Shape Hindi Kannada Tamil
Yellow split peas Yellow Round+flat Toor dal Togari bele Thorum parippu
Black beluga lentils White Oblong+flat Urid dal Uddina bele Ulundu
Split chick peas/ Bengal gram Dark yellow Round+thick Chana dal Kadale bele Kadale parippu
Split mung bean Light yellow Oblong+flat Moong dal Hesaru bele Payatham parrippu

11 thoughts on “Mysteries of dal

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