home Roasted Coriander (Dhana Dal)
These are used as Dhana Dal which is very famous in India usually consumed after meals and it is also eaten as snack. In this way roasted coriander seeds are known as Dhanadal. It is the core of the coriander seed. An unshelled coriander seed is split into two to extract dhana dal. It also has cooling properties and halps fights acidity. Dhanadal boiled in water and consumed gives cooling effect.
New crops of this product come in February and stay till April. In this way Febuary to April is its prime season.
It is the dried ripe fruit of an annual plant Coriandrum Sativum, an annual herb in the family Apiaceae belonging to the parsley family. The seeds are almost spherical, one end being slightly pointed, the other slightly flattened. There are many longitudinal ridges. The length of the seed is 3 - 5 mm (1/8” - 3/16”) and the colour, when dried, is usually brown, but may be green or off white. It has a sweet, citrus-like flavor and a warm and mild pungency.
Dhana Dal is used as Mukhwas (mouth freshener) by Indians and it is invariably served after every meal. It has a nutty flavor that blends well with the other aromatic ingredients of Mukhwas. This seeds when crushed have a lemony citrus flavor and are nutty, spicy and orange-flavored. It is possibly the most important ingredient in Indian curries and dried roasted Coriander seeds (Dhana dal) are eaten in “Mukhwas ”.
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