Dal

Dal is most commonly used to prepare a dish of the same name, which is essentially a thick stew made by simmering the pulses until they become soft. It is usually seasoned with a variety of spices and herbs, creating a flavorful and comforting dish. Dal can also be used to make a range of snacks, soups, and salads.

Average cooked dal contains about 116 kcal (calories) per 100 grams (about 3.5 oz).

Dal is an excellent source of protein, with roughly 9 grams per 100 grams (3.5 oz) serving.

It is low in fat, containing less than 1 gram of fat per 100 grams (3.5 oz).

Dal contains about 20 grams of carbohydrates per 100 grams (3.5 oz), primarily in the form of dietary fiber.

Dal is rich in B vitamins, particularly folic acid, essential for the body's metabolic functions.

It is an excellent source of minerals such as iron, magnesium, potassium, and phosphorus.

Dal can contribute to a healthy diet with its high protein and fiber content; it supports digestive health, helps regulate blood sugar levels, and contributes to heart health by potentially lowering cholesterol levels.

When consumed in moderation, dal generally poses no significant risks. However, overconsumption can lead to digestive issues due to its high fiber content. Additionally, those with legume allergies should avoid dal.

Dal is used in a myriad of recipes, including Dal Tadka, Dal Makhani, and Sambar. It can also be ground into flour and used in recipes like Dhokla and Dosa.

Common cooking methods include boiling, simmering, and pressure cooking. Dal can be prepared with spices and herbs to enhance its flavor.

Dal pairs well with rice, roti or naan bread, and vegetables such as spinach and tomatoes. It can also complement meat dishes for non-vegetarians.

Dal encompasses a variety of split pulses that are essential to the South Asian diet and cuisine. It is nutritious, versatile, and can be incorporated into numerous dishes. Its historical significance and various health benefits make it a valuable ingredient in the global kitchen.