The “Dal ingredients” crossword clue refers to the primary ingredient used in making dal dishes, which are staples in Indian cuisine. The main ingredients in Pakistani and Indian dal dishes are various types of lentils. Other less common but nutritious dals include whole masoor (brown lentils), moong (whole green gram), kulthi (horse gram), Chana Dal, and moth (matki). The key differences are in the cooking times, flavors, and textures each lentil imparts to the final dal dish. Whole dals generally need longer soaking and cooking compared to split and skinned varieties.
- Masoor Dal
This is one of the most commonly used lentils for dal. It comes in whole and split varieties. The split version cooks quickly and is great for creamy dal dishes.
- Moong Dal
Available as whole green moong and split yellow moong, this lentil has a mild, nutty flavor. The split version cooks fast and can be used interchangeably with masoor dal.
- Chana Dal
The split and skinned version of chickpeas, chana dal has an earthy, nutty flavor. It takes longer to cook than other dals.
- Toor/Arhar Dal
Split toor dal is commonly used in South Indian sambar and other dal dishes. It has a peppery, slightly sweet taste.
- Urad Dal
Available as whole black gram with skin, whole white urad (skinned), and split white urad, this versatile dal is used in many Indian dishes. The whole version is great for hearty dals while the split is used for tempering.
Other common ingredients in dal include:
- Spices like turmeric, cumin, coriander, chili powder, garam masala
- Aromatics like onions, garlic, ginger
- Tomatoes for tanginess
- Ghee or oil for tempering
- Herbs like cilantro for garnish
- Lime juice for brightness
The exact combination of lentils and spices varies by region and personal preference. But these are the most essential ingredients that come together to make a flavorful, comforting dal.
