D

glossary

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DAIKON: see RADISH, GIANT WHITE

DAL ( also "dhal" )

It is actually dried legumes, usually husked and split. Varieties include channa dal or Bengal gram, which resembles a small yellow pea and is often sold split. Moong dal is a small green pea; urad dal or blackgram dal is sold either with its black skin still on or husked; masoor dal (pink lentils); toor, tuvar or arhar dal, a pale yellow lentil with smallish in size; and kabuli channa or chickpeas, also known as garbanzos.

DASHI

A stock made from dried kelp and dried bonito flakes, the basis of Japanese soups and sauces. Instant dashi granules are sold in glass jars in Japanese stores.

DAUN KESUM

A pungent herb (Polygonum hydropiper) with long pointed green leaves tinged with purple. Commonly found in Vietnamese table salad and other Asian dishes.

DAUN PANDAN, PANDANUS OR KEWRA

See 'Screwpine leaves'

DAUN SALAM

An aromatic leaf used in Indonesian cooking, it is larger than the curry leaf used in India and Sri Lanka, but has a similar flavor. Substitute curry leaves.

DAUN SELASIH

See basil

DEVIL'S TONGUE

A greyish-brown mass made from a starchy root known as devil's tongue (konnyaku). Sold in packets and is usually used in one-pot cookery and Japanese soups. This ingredient is also used for the making of Japanese noodles called shirataki konnyaku. Best kept refrigerated.

DRIED MANGO POWDER

Dried and ground unripe mangoes, used to give a sour tang to some Indian dishes. If not available, use a squeeze of lemon juice.

DRIED SHRIMP PASTE

A pungent paste made from prawns, and used in many South East Asian recipes. It is sold in cans or flat slabs or cakes and will keep indefinitely. It needs no refrigeration. Commercially sold as belacan.