{"id":4365,"date":"2019-06-20T00:09:09","date_gmt":"2019-06-20T00:09:09","guid":{"rendered":"https:\/\/www.incirliseviye.com\/?p=4365"},"modified":"2019-06-20T00:09:09","modified_gmt":"2019-06-20T00:09:09","slug":"tracing-the-tadke-wali-history-of-our-favorite-comfort-food-the-humble-dal-2","status":"publish","type":"post","link":"https:\/\/onhee.com\/?p=4365","title":{"rendered":"Tracing The ‘Tadke-Wali’ History Of Our Favorite Comfort Food, The Humble Dal"},"content":{"rendered":"

When we hear the word dal<\/em>, <\/em>the aroma just sets in and we start to feel hungry because what else can make an Indian feel all the feels if not dal<\/em>?<\/p>\n

The rich Indian dishes are not only delicious but are famous worldwide. Lentils have been known to Indians since forever, and for all the right reasons.<\/span> Masoor, tur, urad, moong <\/em>and chana<\/em>: you name it and Indians have had it!<\/p>\n

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But are you aware of the history of dal <\/em>and how this light food came into existence? Ready for some tadka<\/em>?<\/p>\n

Well, you’ll be surprised to know that dal<\/em> 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.<\/h3>\n

The word means dried legume, as in lentil or pea. Or chickpea or fava bean. S<\/span>ome people once considered lentils to be poor man’s food and refused to eat them because they were inexpensive. Evidence of lentils like peas, chickpeas, green gram, black gram was first discovered at the Harappan site of Farmana (located in the Ghaggar Valley, Haryana).<\/span><\/p>\n

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Our beloved dal<\/em> has also seen a lot of phases and came out strong and more delicious.<\/p>\n

Do you know that dal <\/em>was quite the status symbol in ancient India?<\/p>\n

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Dal<\/em> that now is made almost every second day in Indian households was once a special dish for special people.<\/p>\n

Going back to the Chandragupta Maurya period, dal <\/em>was served to guests at celebratory meals.<\/h3>\n

It is also fascinating to know that some believes dal<\/em> was served at Chandragupta Maurya’s wedding back in 303 BC was the precursor of ghugni<\/em> – preparation of lentil that is still a popular one in east India.<\/p>\n

The methods of cooking dal <\/em>has also evolved over a period of time. Experimenting with cooking is anyway one of the favourite things to do and Indian’s would agree.<\/h3>\n

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In Medieval India, the dum pukht<\/em> technique which is slow cooking in steam, actually raised the status of dal <\/em>and made it a part of the royal menu, and chana dal <\/em>became a priority. It is believed that serving any other dal<\/em> to the emperor except chana dal<\/em> meant getting your head chopped off.<\/p>\n

The Mughal era also had some love for dal <\/em>as it is believed that Jodha bai’<\/em>s kitchen used to serve panchmel dal<\/em> that was made from five pulses as the name suggests. Even during Shah Jahan’s reign, Shahi Panchmel dal <\/em>was THE food.<\/p>\n


<\/strong>Such was the journey for these dals <\/em>with endless names and various textures. But there is one more dal <\/em>that has an interesting tale: the Moradabadi dal. <\/em><\/h3>\n

Prince Morad Baksh, Shah Jahan’s third son experimented with moong dal by <\/em>putting it on flame for five hours then adding onions and green chillies with aamchur<\/em>. Today, we call it the famous Moradabadi dal<\/em>.<\/p>\n

With the span of time dal<\/em> came out in different textures with all the more different masalas. Dal <\/em>evolved as the most important delicacy for Indians. Each region came up with their own version and more experiments to see how far the quest for the perfect dal <\/em>would get them.<\/p>\n

Pulses in the 16th century in Gujarat were also used in preparing vada, pakoda<\/em> and also in Khandavi<\/em>, <\/em>which is identified with Gujarat in particular till date.<\/p>\n

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And it’s not over. <\/span><\/p>\n

Bengalis<\/em> came up with paanch phoron <\/em>spice mix and another cooked with fish head that included our beloved dal<\/em>.<\/p>\n

If you think, dal<\/em> can be only vegetarian’s dish, the Hyderabadis and Bohras dal gosht <\/em>is what you must try.<\/p>\n

Coming to dal makhni<\/em>, you must thank Kundan Lal Gujral who came up with delicious creamy based dal makhni<\/em>. Historians believed that changes in dal<\/em> and in its preparations became a necessity over time as the royals sought different tastes every time.<\/p>\n

It is always enlightening to know the history behind what you are consuming on a daily basis. Dal<\/em> is and will always be our favourite all time go-to food<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

When we hear the word dal, the aroma just sets in and we start to feel hungry because what else can make an Indian feel all the feels if not dal? The rich Indian dishes are not only delicious but are famous worldwide. Lentils have been known to Indians since forever, and for all the … <\/p>\n

Read more “Tracing The ‘Tadke-Wali’ History Of Our Favorite Comfort Food, The Humble Dal”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4365","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/onhee.com\/index.php?rest_route=\/wp\/v2\/posts\/4365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/onhee.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/onhee.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/onhee.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/onhee.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4365"}],"version-history":[{"count":0,"href":"https:\/\/onhee.com\/index.php?rest_route=\/wp\/v2\/posts\/4365\/revisions"}],"wp:attachment":[{"href":"https:\/\/onhee.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/onhee.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/onhee.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}