lentils (दाल)
About lentils (दाल)
Lentils, locally known as 'Masuro' or 'Dal' in Nepali, hold a significant place in the Nepali diet. They are a staple food, particularly in the rural areas, and are consumed daily in most households. They are prized for their nutritional value and affordability, making them an essential source of protein for a population where access to animal products may be limited. The diversity in lentil varieties adds to their significance. Red lentils (Masuro) are commonly used to prepare 'Dal' which is a lentil soup, while other varieties are used in vegetable curries or to make 'Bara', a lentil based fritter. The ease of cooking lentils and their capacity to be incorporated into a wide array of dishes makes it a cornerstone of Nepali home cooking. They not only provide vital nutrition but also play a key role in the cultural identity of many communities across Nepal. Lentil consumption contributes significantly to food security in Nepal, especially for those with restricted resources.
Nutritional info
These are the major micro nutrients found in lentils
Seasonality
In Nepal, lentil crops are typically planted during the post-monsoon season (around September-October) and harvested in the spring (around March-April). However, this may vary slightly depending on the geographical location and altitude. Some farmers may also grow lentils during the summer in areas with suitable conditions. Due to the availability of different varieties, dried lentils are readily available throughout the year in local markets in Nepal. Fresh lentils (green pods) may have a more specific harvest season, mostly available during the spring and early summer.
History
The cultivation and consumption of lentils in Nepal have deep historical roots, likely dating back centuries. Although specific timelines are not well-documented, evidence suggests that lentils were introduced to the region through trade routes and the spread of agriculture. They gradually became a key crop for sustenance due to their ability to grow in diverse climatic conditions and their high nutritional content. Traditional Nepali agriculture often includes lentils as a rotational crop, helping to improve soil fertility. Over generations, Nepalis have incorporated lentils into their culinary practices, developing various local recipes that reflect the country's diverse regional traditions. Today, lentils are not just a crop, they are an integral part of the cultural heritage of Nepal. They are served on daily basis and are also a part of many festive meals and rituals.