keerukamal

Keerukamal is a term primarily associated with traditional Indian, particularly South Indian, cuisine. It refers to a specific type of lentil, often a variety of split pigeon peas, that has been processed in a particular way. The term "keeru" generally signifies a split or halved form, and "kamal" can refer to a lentil or pulse. Therefore, keerukamal essentially means split lentils.

These split lentils are a staple ingredient in many regional dishes, valued for their nutritional content and their ability to break down easily when cooked, contributing to the thickness and flavor of gravies and stews. They are commonly used in dals, sambar, rasam, and various other preparations where a smooth, well-cooked lentil base is desired. The processing typically involves cleaning, splitting, and sometimes polishing the lentils.

The specific variety of lentil used for keerukamal can vary, but it is most frequently pigeon peas (toor dal or arhar dal). However, other split lentils like chana dal (split chickpeas) might also be referred to by similar terms in certain regional dialects. The preparation often involves soaking the lentils before cooking to reduce the cooking time and improve digestibility. Keerukamal is a fundamental ingredient in vegetarian and non-vegetarian South Indian cooking, providing protein and a rich texture to a wide array of dishes.