from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Variant of dahl.
- abbr. decaliter
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Symbol for the decaliter (decalitre), an SI unit of fluid measure equal to 101 liters (litres).
- n. Alternative spelling of dahl.
from the GNU version of the Collaborative International Dictionary of English
- n. Split pulse, esp. of Cajanus Indicus.
from The Century Dictionary and Cyclopedia
- n. A sort of vetch, Cytisus Cajan, extensively cultivated in the East Indies.
- n. A valley.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a metric unit of volume or capacity equal to 10 liters
Sorry, no etymologies found.
Inspired by a recipe from a Sindhi Cookbook I recently added to my bookself, this dal is a delight to be cooked and relished over and over again.
The humble everyday dal is elevated to new levels of flavor with the addition of sliced raw mango, chilies and tempering, resulting in a Mango Dal, known more lyrically in Bengali as Tak er Dal or "dal which is a little sour in taste".
The word "dal" is written in english, hindi and marathi, the three languages I know and love.
The sign of a well cooked dal is if you see it is begining to crumble.
To check if dal is cooked pick a grain and press between thumb and forefinger.
Stir and let it simmer with lid on for a while till the moog dal is cooked all thru and looks fluffy.
Authentic Indian dal is made, as Barbara makes it, by cooking the lentils in fairly plain water and then adding the spiced and aromatic tarka to the lentils.
In fact, the word dal simply refers to the processing of the bean, “to split.”
As you might have read on this blog how crazy my Koli's are about the fish curries and fries and how dal is made only on fasting days.
Check if dal is cooked by pressing one grain between fingers.