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The pigeon pea [1] (Cajanus cajan) or toor dal is a perennial legume from the family Fabaceae native to the Eastern Hemisphere. [2] The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia , Southeast Asia , Africa , Latin America and the Caribbean .
ਅਰਹਰ ਦਾਲ (Arhar Dal) තෝර පරිප්පු (Thora Parippu) துவரம் பருப்பு (Thuvaram Paruppu) కంది పప్పు (Kandi Pappu) ತೋಗಾರಿ ಸಾಲೈ (Tōgari Salāyi) ارہر (Arhar) तोरी डाळ (Tori Ḍāḷ) ꯍꯋꯥꯏ ꯀꯪꯇꯥꯛ (Hawai Kangtak)
Dal or paruppu is the main ingredient of the Indian snack vada. Dal tadka and naan. Dal are often prepared in three different forms: Unhulled and whole, known as sabut ('whole' in Hindi), such as sabut urad dal or mung sabut; Unhulled and split, known as chilka ('shell' in Hindi), such as chilka urad dal or mung dal chilka;
However, arhar dal is most commonly cooked. It is often flavoured with dry mango, panchphorn, and jaggery. Dal pitthi / pithori – small wheat dumplings are made and cooked along with dal, giving it a thicker consistency. Dal pitthi is a combo in itself, like dal roti or dal bhaat. [5] Advari – prepared from fermented urad dal.
Referred to as simply dal, it is prepared similarly to dals found in India, but also may be used in other recipes. Yellow split peas are used to make a sweet snack in Beijing cuisine . Wandouhuang (豌豆黄) is a sweetened and chilled pease pudding, sometimes flavored with osmanthus blossoms and dates .
The black gram or urad bean [a] (Vigna mungo) is a bean grown in South Asia.Like its relative the mung bean, it has been reclassified from the Phaseolus to the Vigna genus. The product sold as black gram is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil.
Dhansak is made by cooking mutton cubes with a mixture of various lentils and vegetables. Traditionally, four lentils (arhar dal, Bengal gram or chana dal, red masoor dal and brown masoor dal) are used, but one or more of the lentils may be omitted or substituted.
Milk & its by-products along with Leguminous food products like Lentils & beans are abundantly used in North Indian cuisine. Some of the popular lentil dishes from North India include Chana Dal, Moong Dal, Arhar dal, Masur Dal, Mothh Dal & Urad Dal (which in restaurant is served with butter & is branded by name Dal Makhani).