Basics of Dals – Dal is often known as lentils. It is, basically, a split version of a variety of peas, lentils, or kidney beans. In other words, we can say that if a pulse is divided into half, it becomes dal. It is a primary source of protein, iron, fiber, and many other essential nutrients. In short, adding dals to your diet is a great way to eat healthier.

India is a place where there is a large variation in diet from area to area. There are a variety of dals eaten in different parts of India. Dal is used in a variety of Indian foods, including soups, khichdi, pakora, flatbread, or even noodles. Dals are not only ground into flour to make besan but are used in a variety of desserts as well.

In today’s article, we are going to highlight every bit of information about dals (lentils and legumes), so you can know the basics. Are you ready? Let’s get started!

Brief overview and history of dals

Lentil or dal is said to be the oldest pulse crop known to people. It is one of the earliest crops that was domesticated in the Old World. It was first found in Greece back in 11,000 BC. It has been used in the western and central areas of Asia for several years.

The history of dal gives some interesting facts about it. The dishes made of dals have been known to the people of India since very early times. In fact, the first appearance of Indian dal was made in Indus Valley Civilization – as an integral part of Indian cuisine.

Where are they cultivated?

There are many varieties of dal cultivated in diverse areas of the world. The cultivation of Arhar Dal, also known as Pigeon Pea or Tur, started about 3500 years ago. At present, its seeds have become common in more than 50 tropical countries of the world, including Latin America, Africa, and Asia. Arhar dal is a major source of protein and is consumed in South Asia on a large scale. It is cultivated as a perennial crop in a large number of countries, while in India, it is grown as an annual crop.

Another important pulse crop is the black gram, containing a high amount of protein, phosphoric acid, and carbohydrates. This type of dal is mostly cultivated in Asian countries such as India, Pakistan, and Myanmar, along with other countries of southern Asia. Lentil (Masur Dal) is another protein-rich pulse crop. It is grown in many areas – being India, the largest producer of Masur dal in the world.

Countries that produce the majority of the dal varieties

The countries that include the majority of dal varieties include:

• India
• Canada
• Turkey
• China
• Bangladesh
• Nepal
• America
• Australia
• New Zealand, and many more!

Popular dals across the world and particularly in India

In many areas of the world, a meal at home is incomplete without dal. People from all over the world have their favorite selection of dal that can be prepared in a different way. There are many types of dals used across the world and particularly in India. They are black, yellow, green, white, and red, and the list goes on and on. The most popular types of dal include mung bean, Bengal gram, red lentil, green moong, yellow pigeon pea, urad dal, arhar dal/ toor, moth bean, black-eyed pea, chickpeas, horse gram, masoor dal, and many more.