Indian Foodstuffs
Ingredients| 1 none |
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(From Various Posters)
Tandoor(i) is an earthern (?) oven btw. The famous vegetarian items
made with them are perhaps naan and tandoori roti. Roti is a simple
Indian bread which may also be known as chapati to some. Naan/roti
with aloo mattar/panneer mattar/aloo palak etc. is a wonderful
combination.
> What are the hindhi names for the green (brown) lentils and orange
lentils > commonly found in "Western" markets?
i dont know about the green ones, but the red ones are masoor daal
(sometimes spelled masur, and other variants).
> Are the other types of lentils actually lentils or split peas? Are
they > obtained from an Indian/Paki store?
Mung daal is just split and hulled mung beans, the same little green
jobs used for generic bean sprouts by the Chinese & others. Tuvar
daal is also called toor daal, and comes in oily & non oily forms.
They look similar to Western yellow split peas (a bit bigger, less
brightly yellow, and flatter though). In fact, i ve seen some
recipes which suggest substituting yellow split peas for tuvar daal
if you cant get the real thing; won t taste exactly the same but it
works. SO neither daal is a pea or a lentil, officially, just some
more legumes. They should be readily available at any Indian or
Pakistani store; mung beans may be available at SE Asian/Chinese
groceries too, although maybe only the whole kind....
Masoor Daal, split red lentils Urad Daal, a small white lentil
normally used for making masla dosas. Chana Daal, garbanzo
beans/chickpeas Toor Daal, oiled split peas
>Masoor Daal, split red lentils >Urad Daal, a small white lentil
normally used for making masla dosas. >Chana Daal, garbanzo
beans/chickpeas
True, but most of the time Chana dal (no, not China Doll ;-)) refers
to a bean that looks a lot like split yellow peas, but a little
bigger and yellower. It tastes very different though. Often roasted
and fried in small quantities as a spice. No substitutes. Available
in Indian stores.
>Toor Daal, oiled split peas
Not split peas, but rather a dal of its own. Looks like split yellow
peas, with kind of a dull yellow color. Used in sambar.A lot of
Indians I know say it s their favorite basic dal, but I don t happen
to like it. Also called Toovar Dal.
Comes in oiled and nonoiled form.
rfvc Digest V94 Issue No168 Aug. 12, 1994. Formatted by Sue Smith,
S.Smith34, [email protected] using MMCONV.
Servings: 1
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