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Legumes
Lentils and other legumes are the most important source of protein for the numerous vegetarians in India. The selection is huge. There are more than 50 different types of lentils and beans such as yellow Mung Dal, red Masoor Dal, white Urid Dal, green mung beans or also yellow Chana Dal, to name just a few.
My favorite dish is my mother's Dal-Chawal (dal and rice), it's real comfort food for me. In the hands of an Indian cook, even such humble ingredients are transformed into soul food.
In India, the term Dal refers not only to whole legumes, but also to split, peeled and split, or otherwise pre-treated lentils and beans, such as split, peeled or unpeeled mung beans.
As varied as dals are, they are just as easy to prepare. Most of the time, the lentils and beans are cooked like pasta and then cooked together with ginger, onions, tomatoes and garlic or seasoned with a Tadka (with spiced aromatic oil). Tadka is a cooking method in which spices and other flavorings are briefly fried in hot oil to give the recipe its distinctive taste.
Every day, some kind of lentil or bean dish is served, such as Dal Tadka, Maa ki Dal, Dal Fry, Dal Makhani, Dal Bati Churma, Chana Masala, Rasam, Sambhar or Amti. In South India, cooks also use flour from various ground lentil or bean varieties to create delicious but also healthy snacks and filling foods such as Dosa, Idli, Medu Wada, Uttapam and Dal Bonda.
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