Lists of most
common Dried Beans, Lentils, and Peas used in Nepal (Daal Haru)
Daal (dried beans, lentils, and peas) needs little
introduction in Nepali cuisine and no Nepali meal would be complete without
it. Daal includes all dried
legumes, lentils, beans, and peas.
There are many forms of daal available, such as whole, split with skin,
split without skin, or ground into flour.
Each daal variety is cooked in its own way. For example, daal that is split without skins cooks much
faster than whole daal.
Daal is either cooked by itself or combined and cooked with
vegetables, rice, and other ingredients.
When cooked daal is paired with rice, the meal is called daal-bhaat and
this combination is eaten throughout Nepal. Daal is also used in many other ways – it is soaked and
pureed to make into delicious fried snacks or bread. It can be sprouted, mixed with vegetables to make into dried
nuggets, and used in sweet dish.
Daal is prized for its high protein content. It is perhaps one of the primary sources of protein
especially in a vegetarian diet.
Nepalese generally prefer thinner daal and typically cooked to the
consistency of soup (thin gravy) rather than a thick form, making it suitable
as a sauce over boiled rice.
The following is the list of most common dried beans,
lentils and Peas used in Nepal.
The brief description and pictures will be listed in my upcoming blog
posting.
(Nepali-English)
Maas - Urad Beans, Black Gram - (used in three forms)
- Singo Maas ko Daal - Whole Urad Beans (with skins)
- Maas ko Chhata Daal - Split White Urad Beans (without skins)
- Kaalo Maas ko Daal – Split Black Urad Beans (with skins)
Mugi, Mung – Moong Beans, Green Gram - (used in three forms)
- Singo Mung ko Daal – Whole Moong Beans (with skins)
- Pahelo Mung ko Daal – Split Yellow Moong Beans (without
skins)
- Khoste Mung ko Daal – Split Green Moong Beans (with skins)
Musuro - Lentils, Masoor Lentil (used in two forms)
- Singo Musuro ko Daal - Whole Lentils (with skins)
- Musuro ko Daal – Split red or pink lentils (without skins)
Rahar – Pigeon Peas, Indian Toor or Toovar Daal, Yellow
Lentils
- Rahar ko Daal – Split Yellow Pigeon Peas (without skins)
Chana – Bengal Gram, Chickpeas, Garbanzo Beans
- Chana ko Daal made from Kaalo Chana – Split Bengal Gram-
(without skins)
- Sukeko Thulo Chana – Dried Whole Garbanzo Beans, White
Chickpeas, Kabuli Channa or Chole
- Kaalo Chana – Dried Whole Bengal Gram with dark
reddish-brown skins
- Hariyo Chana – Shelled Fresh Green Chickpeas
Sukeko Sano, Thulo Kerau – Dried Peas
- Sukeko Hariyo Thulo Kerau – Dried Peas, Green (Whole)
- Sukeko Pahelo Thulo Kerau – Dried Yellow Peas (Whole)
- Kerau ko Daal (pahelo or hariyo) – Yellow or Green Split
Peas (skinless)
- Sukeko Hariyo Saano Kerau – Small Variety of Field Peas
Bodi – Black-Eyed Peas, Cow Peas or Lobia
Rato Bodi – Dried Kidney Beans, Rajma
Simi – Common Field Beans
Gahat – Horse Gram
Masyang or Mussyang – Rice Bean, Red Bean
Sukeko Bhatmaas
(kaalo, seto) – Soybeans (black or pale yellow)
Sukeko Bakulla Simi – Broad
bean, Dried Fava Beans
Quanti – Mixture of Freshly Sprouted
Beans, Lentils & Peas
Maseura – Urad Bean Nuggets
Moong ko Titaura – Mung Beans
Nuggets
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| Jyoti's bhandar kotha (pantry) - next to my kitchen |
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| Getting ready to take pictures for my next blog posting.... |
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| Finally ready! |
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| Photo taken at the wholesale market near stone-paved galli (alley) in the Makhan Tole area of Kathmandu, pre-packaged daals (lentils, peas and beans) in clear plastic bags. |
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| Stocking up.. |
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| Bulk Food open marketplace at Ason Tole, Kathmandu, offers a wide variety of beans, lentils, peas, rice, pressed rice flakes, grains, spices, dried fruits, nuts, and many different variety of flours. |
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| Freshly harvested whole Urad Beans - Singo Maas ko Daal
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| Split Black Urad Beans (with skins) - Kaalo Maas ko Daal |
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| Split White Urad Beans (without skins) - Maas ko Chhata Daal |
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| Whole Moong Beans (with skins) - Singo Mung ko Daal |
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| Split Yellow Moong Beans (without skins) - Pahelo Mung ko Daal |
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| Whole Lentils (with skins) - Singo Musuro ko Daal |
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| Split red or pink lentils (without skins) - Musuro ko Daal |
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| Dried Whole Garbanzo Beans, White Chickpeas, Kabuli Channa or Chole - Sukeko Thulo Chana |
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| Close-up look of Dried Whole Bengal Gram with dark reddish-brown skins - Kaalo Chana |
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| Dried Whole Bengal Gram with dark reddish-brown skins - Kaalo Chana |
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Split Bengal Gram (skinless) - Chana ko Daal made from Kaalo Chana |
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| Split Yellow Pigeon Peas (without skins), Indian Toor or Toovar Daal, Yellow Lentils - Rahar ko Daal |
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| Shelled Fresh Green Chickpeas - Hariyo Chana |
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Yellow Split Peas (skinless) - Kerau ko Daal (pahelo) |
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Green Split Peas (skinless) - Kerau ko Daal (hariyo) |
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| Close up look of Black-Eyed Peas, Cow Peas or Lobia - Bodi |
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| Black-Eyed Peas, Cow Peas or Lobia - Bodi |
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| Dried Kidney Beans, Rajma - Rato Bodi |
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| Fava Beans, Broad bean - Sukeko Bakulla Simi |
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Quanti or Biraula – Mixture of Beans, Lentils & Peas |
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| Close up look - Quanti or Biraula – Mixture of Beans, Lentils & Peas to make freshly sprouted bean, "Quanti." |
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| Masuera - Urad Bean Nuggets |
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| Close up look - Masuera - Urad Bean Nuggets |
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| Moong ko Titaura – Mung Beans Nuggets |
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| Small Variety of Field Peas - Sukeko Hariyo Saano Kerau |
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| Close up look - Small Variety of Field Peas - Sukeko Hariyo Saano Kerau |
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| Nepali Porter's burlap sack is filled with rice - he is trying to transport to a different location----Oops it is so heavy! |
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Finally, with a helping hand.....
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