Tuesday, May 10, 2011

Bring On The Dal!

Tonight, I tried Dal for the first time in my life.  It was superb, even, dal-icious!  The chef at the Taj Vivanta Terracotta Indian Restaurant has come to know me, and my avoidance of wheat and gluten.  As  my delicious meal of chicken and lamb was served tonight, the customer centric waiter brought over a basket of bread, and said "this is compliments of the chef. It is Dal, and contains no wheat, we hope you like it".   I had previously tried missi rotti, a grainy, herb filled bread that was at most, according to the chef, "5 to 10% wheat".  It was very good.  The Dal (Dal (also spelled Dahl or Daal, or Dhal) (Hindi: दाल Dāl, Kannada: ಬೇಳೆ Bēḷe, Tamil: பருப்பு ) was even better.  Buttery, soft, warm, chewy, made of chickpeas, no gluten, no wheat, mmmmmmmmmmm.  Sucks that it took me 2 weeks to figure out that Dal existed. Naan is delicious too, but full of wheat.  Dal, suits me just fine.

If you're looking for bread to soak up your sauce on Indian food, or any south Asian food, and you don't want the artery clogging properties of wheat gluten or the massive carbs, try Dal.  I know I'll be asking for it by name from now on.  (Note: some chefs call Dal "Gram" flour - DON'T confuse this with Graham flour, which is a homophone of Gram),

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