Daltype

Daltype is a term occasionally used in recipe writing and culinary databases to categorize lentil-based dishes by the principal dal used. In South Asian cooking, dal refers to dried pulses that are split or whole, which are then cooked into soups, stews, or dals. The term is informal and largely a practical labeling device rather than a formal culinary category.

Common daltypes include masoor dal (red lentil), toor dal (pigeon pea lentil), urad dal (black gram), moong dal (green gram), and chana dal (split chickpeas). Each variety has distinct texture and flavor, influencing cooking time, thickness, and seasonings. For example, masoor dal is typically reddish and cooks quickly, while urad dal yields a creamy texture when cooked.

In practice, daltype acts as a tagging convention in cookbooks and online catalogs to help readers locate dishes by main legume. It is not a formal taxonomy, and many recipes blend multiple dals or use mixtures to achieve specific textures.

Etymology: 'dal' or 'dāl' stems from Hindustani and Sanskrit terms for lentils. The suffix '-type' reflects a modern labeling convention used to form informal classifications.

See also: Dal (food); Lentil; Indian cuisine.