Grah

Grah, also known as dal in many parts of the Indian subcontinent, refers to dried split pulses. These pulses, which are legumes with the outer skin and the germ removed, are a staple food in Indian cuisine and are consumed in various forms. Common types of grah include toor dal (split pigeon peas), moong dal (split mung beans), masoor dal (split red lentils), and chana dal (split chickpeas). Grah is a significant source of protein, dietary fiber, and essential nutrients, making it a vital component of vegetarian diets.

The preparation of grah typically involves washing the pulses thoroughly and then cooking them, often by boiling or pressure cooking, until they are soft and tender. This cooked grah is then usually mashed or blended and seasoned with various spices, herbs, and sometimes vegetables or other ingredients to create dishes like dal makhani, sambar, or simple tempered dals. The flavor and texture can vary widely depending on the type of grah used and the accompanying spices and cooking methods. Grah dishes are often served with rice or Indian breads like roti or naan. Its versatility and nutritional value have made grah a fundamental element of culinary traditions across India and in diaspora communities worldwide.