Dal comes from the Sanskrit word to split. Indians use the word dal to refer to dozens of varieties of dried split peas, beans, lentils and other pulses (meaning the dried seed of legumes such as lentils, beans and peas). Dal is the name of spicy, aromatic side dishes made with curry, onions, tomatoes and seasonings which are generally eaten with rice or bread and a dairy like yogurt to provide non-meat protein.
Dal is an everyday dish in India. Indian Masoor dal is made with salmon-colored, round, delicately flavored split lentils that turn a mellow shade of yellow when cooked. Moong dal (or mung daal) is a hulled, split version of the mung bean that is used to make bean sprouts and is very popular in North India. Chana dal is similar to split yellow peas, but has a sweeter, meatier taste, and can be found in Indian and Pakistani markets. Dal can also be soaked and ground to make the fritters or pancakes called dosas.
The word curry was invented by British colonialists in the 18th century. Most likely a bastardization of the Indian word kari (meaning sauce), it refers to a number of saucy dishes flavored with curry powder or curry paste.
The idea of curry began in India. By the beginning of the 18th century, the Dutch and the British were selling standardized curry powders. At the Universal Paris Exhibition of 1889, a curry decree set the composition of curry as having prescribed amounts of tamarind, onion, coriander, chilli pepper, turmeric, cumin, fenugreek, pepper, and mustard.
Today, curry powder may also include cloves, cardamon, ginger, nutmeg, fennel, caraway, ajowan seeds, dried basil, mustard seeds, mace, poppy seeds, sesame seeds, saffron or cinnamon. The mix depends on the cook, as curry recipes can be found in the cuisines of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Indonesia, Malaysia, Thailand and the Caribbean.
While there is no rigid definition of "a curry," many restaurants use it as a generic term for sauce-based dishes that can vary in spice content and heat, and can contain meat, poultry, seafood, vegetables, coconut milk, onions, fresh ginger, kaffir lime leaves and other ingredients.
Curry powder's flavors fade quickly, and Indian curry powder is ideally made to order depending on the dish. Madras curry powder is named after the southern Indian region from which it comes. Careful if you're not used to it, as it tends to pack a lot more heat.
Recipe: Curried Brussels Sprouts And Sweet Potatoes (cookthink)
Recipe: Red Curry Chicken Breasts (cookthink)
Cumin is the dried seed of an aromatic plant that has a dusty, vaguely bitter taste and a distinctive smell. Cumin seeds can be used whole, fried in oil to release their aroma; or ground into a powder.
Most cumin seeds are light brown in color, but they are also available in white (similar to the brown in flavor) and black (which has a more peppery taste). Cumin seeds look a lot like caraway seeds.
You can find references to cumin in the Bible, where it was cited as a flavor-enhancer for soup and bread. The Romans used it to preserve meat and broil fish and it was popular in the Middle Ages. Today, cumin seeds are used to spice up Munster cheese, to make Indian and Pakistani curries and to add flavor to Tex-Mex chili. Cumin is also popular in many cuisines of the world, including Middle Eastern, Mexican, Eastern European and Mediterranean.
During the Middle Ages, cumin was believed to keep loved ones (and chickens) from straying; likewise, brides and grooms carried cumin seeds during the wedding ceremony as a happy marriage charm.
