File:Daal after Tadka Pulse Soup India.jpg

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Pulses such as lentils (green, red, Le Puy), chick peas, dried green peas, split toor, some beans and other regional varieties are a common ingredient of a popular soup-like dish, across all of India. The dish is however much thicker than Western soups, and called dal or daal or pappu or paruppu. It is one of the primary sources of protein for a large number of Indian people, particularly in the rural area.

Above is a daal that has been been treated to tadka/tarka or chaunk, a tempering process that draws out the essential oils of many aromatic spices such as cumin seeds, black mustard seeds, fennel seeds, fenugreek seeds, asafoetida, cassia, cloves, curry leaves, chopped onion, garlic, or tejpat leaves (in some cases, chilli pepper is added, others not).
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Source Flickr: Tarka Daal
Author aimee rivers
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This image, which was originally posted to Flickr, was uploaded to Commons using Flickr upload bot on 18 November 2013, 03:18 by Lisa.davis. On that date, it was confirmed to be licensed under the terms of the license indicated.
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current03:18, 18 November 2013Thumbnail for version as of 03:18, 18 November 20131,024 × 678 (666 KB)Flickr upload bot (talk | contribs)Uploaded from http://flickr.com/photo/89953410@N00/6886598878 using Flickr upload bot

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