Dals

Dals (pulses)- dried split peas, usually bought skinned. There about sixty varieties of pulses available in India.

Soak the 3 dals in water for half and hour.
Add water, salt and turmeric and cook till the dals are soft. Keep aside.
Peel the boiled eggs and prick lightly with a fork.
Grind the onion, tomato, ginger and garlic into a paste.

It is an essential spice in South Indian, Sri Lankan, and Malaysian curries, dals, samosas, dosai fillings, chutneys, snacks, sambars, soups, breads, and vegetables.

Lapsi is a roundish wild fruit with a thick skin and sour pulp. It is used in vegetables, and dals to add a sour flavour. A sweet-sour candy is also prepared from lapsi.
Lard
Natural or refined pork fat.

Some of the common dals include Moong Dal, Mung Dal, Urad Dal, Tuvar (Toor) Dal, Masoor Dal, or Channa Dal. Since a cooked lentil or small split pea does not retain its shape well after being cooked, dal dishes typically are puréed.

It is often mixed into vegetables dishes, fish dishes, dals, chutneys, curry dishes, and breads. It is also a common ingredient in some varieties of Garam Masala.

The peppery taste is often used to flavor dals (Indian legume dishes) such as lentils or peas. Kalonji is also used in Turkish and Middle Eastern cuisine.

used split and hulled (skin removed), in which case they are called dal or dhal. Stripped of their outer skin, split lentils are usually bright yellow, orange, green or brown in color. The thick, often spicy stew prepared from lentil and other dals ...

At that time, the seeds were roasted, wrapped in cloth, and used in a poultice believed to restore the sense of smell. In the Northern part of India, kalonji are baked into many of the breads (naan), used to flavor legumes (dals) such as lentils or ...

See also: Cooking, Water, Sauce, Garnish, Stuff