පරිප්පු

Masoor dal

Masoor dal prepared using traditional yellow dal recipe

පරිප්පු (Dal, Devanagari दाल, Banglaদ্দাল) ධාන්‍ය වර්ගයකි. which have been stripped of their outer hulls and split. ලංකාෙව්, ඉන්දියාෙව්, බංගලිදේශයේ, පාකිස්ථානයේ පරිප්පු පිස අාහාරයට ගනු ලැෙබ්. the thick, spicy stew prepared therefrom, In South India dal is used to make the dish called sambar. The word Dal derives from the Sanskrit term to split.

Common varieties of dal

• තෝර පරිප්පු (toor dal (Marathi),tuvar dal (Gujarati), arhar dal (in Uttar Pradesh, Orissa & Bengal) or togari bele (Kannada), kandi pappu (Telugu), tuvara parippu (Malayalam) or tuvaram paruppu in (Tamil)) - yellow pigeon peas; available either plain or oily)
• මසූර් පරිප්පු (Masoor dal - red lentils)

ෙවනත් වර්ග

• Chana dal - (chholar dal in Bengali, (Buta daali in Orissa) sanaga pappu (Telugu) or kadale bele (Kannada), or kadalai paruppu (Tamil)) - split chickpeas without seedcoat. Chana dal is produced by removing the skin of Kala chana and then splitting it. Although machines can do this, it can be done at home by soaking the whole chickpeas, and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin.
• Kala chana - small chickpeas with brown skins - Kondai kadalai in Tamil. In the US and Canada it is known as desi chickpea and the variety most used is called Myles. It is very disease resistant.
• Kabuli dal - known for its black coat, it is an average size chickpea. It grows naturally with the black coat (not roasted as some believe) and it is said to be nuttier in flavor.
• Mung dal (pesara or uddhi pappu (Telugu) or paasi paruppu (Tamil)) - mung beans or hesaru bele (Kannada),
• Urad dal (kolai dal (Bengali) ( Biri daali Orissa) or minapa pappu Telugu or ulutham paruppu (Tamil)) - urad, sometimes referred to as black gram or uddina bele (Kannada),
• Rajma dal - kidney beans