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පොත්ත ඉවත්කොට පියලි කල ඇට පරිප්පු (ඉංග්රීසි: dhal, Devanagari दाल, Banglaদ্দাল, අමෙරිකාවේ ඉංග්රීසි: lentils) යනුවෙන් හැඳින්වේ.
 | මෙම ලිපිය පරිවර්තනය කළ යුතුය කරුණාකර මෙම ලිපිය සිංහල භාෂාවට පරිවර්තනය කිරීමෙන් දායකවන්න. |
ලංකාෙව්, ඉන්දියාෙව්, බංගලිදේශයේ, පාකිස්ථානයේ පරිප්පු පිස ආහාරයට ගනු ලැබේ. the thick, spicy stew prepared therefrom, In South India dhal is used to make the dish called sambar. The word Dhal is derived from the සංස්කෘත term, to split.[1]
- තෝරපරිප්පු (toor dal (Marathi),tuvar dal (Gujarati), arhar dal (in Uttar Pradesh, Orissa & Bengal) or togari bele (Kannada), kandi pappu (Telugu), tuvara parippu (Malayalam) or tuvaram paruppu in (Tamil)) - yellow pigeon peas; available either plain or oily)
- මසූර් පරිප්පු (Masoor dal - red lentils)
- කඩල පරිප්පු' - (chholar dal in Bengali, (Buta daali in Orissa) sanaga pappu (Telugu) or kadale bele (Kannada), or kadalai paruppu (Tamil)) - split chickpeas without seedcoat. Chana dal is produced by removing the skin of Kala chana and then splitting it. Although machines can do this, it can be done at home by soaking the whole chickpeas, and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin.
- කොණ්ඩ කඩල - small chickpeas with brown skins - Kondai kadalai in Tamil. In the US and Canada it is known as desi chickpea and the variety most used is called Myles. It is very disease resistant.
- Kabuli dal - known for its black coat, it is an average size chickpea. It grows naturally with the black coat (not roasted as some believe) and it is said to be nuttier in flavor.
- මුං පරිප්පු (pesara or uddhi pappu (Telugu) or paasi paruppu (Tamil)) - mung beans or hesaru bele (Kannada),
- උඳු පරිප්පු(kolai dal (Bengali) ( Biri daali Orissa) or minapa pappu Telugu or ulutham paruppu (Tamil)) - urad, sometimes referred to as black gram or uddina bele (Kannada),
- Rajma dal - kidney beans
- 'කවුපි (थट्टा पायिर in (Marathi), (అలసంద in Telugu),(വൻപയർ in Malayalam), (बोडी
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