Dahl Is India's Everyday Protein
Dahl is a dish of split pulses, and also the pulses themselves. It feeds more people daily than almost any other dish.
Dahl is a dish of split pulses cooked with spices, and also the dried pulses themselves. The word comes from Sanskrit *dal*, meaning to split — dahl is defined by the processing, not the plant, and dozens of different lentils, peas and beans become dahl once split and hulled. Splitting makes them cook faster and digest more easily. The spelling varies widely in English: *dal*, *daal* and *dhal* are all in use.
- A dish of split pulses. *A bowl of dahl.*
- The pulses themselves. *Red dahl.*
- Tarka — the spiced oil finish. *Tarka dahl.*
- Sanskrit — *dal*, to split. *The root.*
- Also spelled — dal, daal, dhal. *Variants.*
Word forms
| Form | Word | Example |
|---|---|---|
| Noun | dahl | Dahl. |
| Variant | dal | Dal. |
| Variant | dhal | Dhal. |
| Compound | tarka dahl | Tarka dahl. |
| Sanskrit | dal | To split. |
- She served dahl with rice.Meal.
- The word means split.Etymology.
- Tarka is the spiced finish.Cooking.
Why dahl and rice work together
- Pulses are low in the amino acid methionine
- Grains are low in lysine
- Each supplies what the other lacks
- Together they give a complete protein without meat
- Many cuisines found this pairing independently: rice and beans, hummus and bread
Hindi *dal*, from Sanskrit *dala*, a split piece, from *dal*, to split.
What makes a pulse into dahl?
Splitting and hulling. Dahl names the processing, not one particular plant, so many different pulses become dahl.
Why are dahl and rice eaten together?
Each supplies the amino acid the other lacks, so the pair gives a complete protein.