black lentils (मासको दाल)
About black lentils (मासको दाल)
Black lentils, though not as widely cultivated in Nepal as other lentil varieties like red lentils (Masoor Dal), hold a place in Nepalese cuisine and agriculture. They are known as 'Kalo Daal' in Nepali. While not a staple in everyday meals across the entire country, they are enjoyed in various forms, especially in certain communities and regions. The lentils are valued for their nutritional properties and are prepared in different ways, often as part of special occasion meals or in regional dishes. They offer a valuable source of protein and other nutrients, contributing to dietary diversity in Nepal. Their cultivation, although limited, supports local agriculture and livelihoods in specific areas.
Nutritional info
These are the major micro nutrients found in black lentils
Seasonality
Like most lentils in Nepal, black lentils are typically planted during the post-monsoon season, usually around September to November. They are harvested in late winter to early spring, around February to April. However, the exact timing can vary slightly depending on specific regions and local climate patterns within Nepal. While some areas may see them as a winter crop, their availability might be year-round in markets due to storage, but fresh harvests are primarily during the late winter to early spring season.
History
The exact history of black lentils in Nepal is somewhat challenging to pinpoint due to a lack of detailed historical records focusing on specific lentil varieties. However, the cultivation of lentils, in general, has a long history in South Asia, and it is likely that black lentils have been present in Nepal for a considerable time, even if not as widely grown as other varieties. They are believed to have originated in the Near East region before spreading to other parts of the world. In Nepal, it's more probable that they were gradually adopted into the agricultural practices of certain communities, rather than having an independent and widespread history like the ubiquitous red and yellow lentils. They are often grown on small scale by farmers and have been used in regional kitchens for many years, their historical presence is tied to local food traditions rather than a large-scale agricultural narrative.