THE HISTORY OF DAL, AN INTEGRAL PART OF INDIAN CUISINE

Well, you’ll be surprised to know that dal first made an appearance in the Indus Valley Civilization where lentils of all kind were known to be staple food. That has not changed yet.

Do you know that dal was quite the status symbol in ancient India?

Dal was served at Chandragupta Maurya’s wedding back in 303 BC 

Mix of five lentils – Moong Dal, Chana Dal, Toor Dal, Masoor Dal And Urad Dal – Panchmel Dal was also one of Jodha Bai’s favourite dish

Such was the journey for these dals with endless names and various textures. But there is one more dal that has an interesting tale: the Moradabadi dal.(Prince Morad Baksh, Shah Jahan’s third son experimented with moong dal by putting it on flame for five hours then adding onions and green chillies with aamchur. Today, we call it the famous Moradabadi dal)

 

BIRTH OF DAL MAKHANI

Kundan Lal(Owner Of Moti Mahal Restaurant) wanted to create a ‘Shahi’ dal that would go well with the rich non-vegetarian food served at his restaurant. He had already perfected the tomato- and cream-based gravy for the butter chicken and decided to use the recipe in combination with urad dal (black gram), chana dal (bengal gram) and rajma (kidney beans). The combination proved to be a masterstroke, and the fabled ‘Dal Makhni’ was born

A DAL FOR EVERY OCCASION

The typical modern Indian meal is incomplete without a dal. Dal preparations vary in thickness, creaminess and flavour (based on the choice of spices, condiments and tempering) around India, whether it’s the thick Punjabi maa-ki-daal, the watery and slightly sweet Gujarati dal, or the tangy South Indian sambar. While the most ostentatious feasts boast slow-cooked and creamy dal makhani, a simpler choice is the humble toor dal.

For Receipe & Types of Dal Go Onto The Next Page…

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