Curious About Lentil Curries? Here’s How They Differ From Dal (2024)

FAQs

Curious About Lentil Curries? Here’s How They Differ From Dal? ›

While the Indian dal is cooked more like a stew or a soup, a lentil curry is heartier; it uses more ingredients, has room for more proteins and can also be more filling. Much like any curry, lentil curry can vary in taste and recipe.

Dal is a pulse or lentil that grows in pods. Whole dal are the lentils that are removed from their pods, dried, and sold whole, whereas split dal is split into thinner flatter discs. Whole dal can either have its skin on or off (shelled vs. non-shelled) whereas split dal is more commonly hulled.

Yes, they are both the same. Lentils are the English translation for 'dals' and make excellent soups rich in proteins.

As an ingredient, dal refers to a split version of legumes like lentils, chickpeas, etc. As a recipe, dal is made by simmering together yellow or red split lentils with warming spices and often coconut milk, tomatoes and broth to create a lovely, super-nutritious meal with a stew-like consistency.

In Indian cuisine, dal (also spelled daal or dhal in English; pronunciation: [d̪aːl], Hindi: दाल, Urdu: دال), paruppu (Tamil: பருப்பு), or pappu (Telugu: పప్పు) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world.

Dal is just boiled lentils, with simple spices added after boiling. A 'curry', on the other hand, is usually heavily spiced. In a curry, the spices are added at the start, not at the end.

Whether brown, green, yellow, red, or black, lentils are low in calories, rich in iron and folate, and an excellent source of protein. They pack health-promoting polyphenols and may reduce several heart disease risk factors.

Derived from the Sanskrit word that means “to split”, dal is a collective term for pulses—lentils, peas, and beans. While sometimes used in other dishes, these pulses are usually served slow-simmered into a soft, porridge-like dish that's also called dal.

One of the most common types of lentils is Masoor Dal! The whole or split red lentils used to make masoor dal are best known for their short cooking time and their mild, subtly sweet flavor. Since split red lentils are soft, they're great in soups and curries.

While brown lentils are fairly 'all-purpose,' red/yellow lentils are best for soups and stews where their mushy texture works well. In comparison, green and brown lentils maintain their shape after cooking and are great for salads, casseroles, side dishes, etc.

What do Americans call dal? ›

DAL IN USA: LENTILS. In the USA, dal is commonly referred to as "lentils." Dal is a term used in South Asian countries like India, Pakistan, Bangladesh, and Nepal to describe dried, split pulses (such as lentils, peas, chickpeas, or beans) that are cooked into a stew-like dish.

One of the most nutrient-dense pulses known to us is urad dal, or black lentil. Urad dal, being low in fat and calories, aids in better digestion. It is considered to strengthen our nervous system, increase energy levels, improve heart health, and strengthen our bones because it is high in protein and vitamin B3.

Yes, dal can be eaten daily in a wholesome and varied diet. It is a healthy and wholesome food that offers essential nutrients for overall physical health and mental well-being.

Lentils for dal aren't interchangeable.

You can't substitute one lentil for another willy nilly in a dal unless the recipe blesses it. Lentils have different cooking times, density of texture and levels of nuttiness/sweetness.

Dal or daal is the generic Hindi word for Lentil. But dal refers both to the uncooked dry lentil and also the cooked lentil curry. You need dal to cook dal.

Though often translated as lentils, dals are actually any split pulses (legumes). A pulse refers to the dry, edible seed of the pod. This includes beans, lentils, peas, and other little seeds in lentils or beans. So, any split legume is considered a dal in Indian culture.