Dal
pulses used throughout South Asia in cooking / From Wikipedia, the free encyclopedia
In Indian cuisine, dal (also spelled daal or dhal in English;[1] pronunciation: [d̪aːl], are dried, split lentils, peas, and beans that do not require soaking before cooking. India is the largest producer of them in the world.[2][3] The term is also used for soups prepared from these pulses. They are among the most important staple foods in South Asian countries[4]
Quick Facts Alternative names, Region or state ...
Alternative names | Daal, dail, dahl, pappu, ooti |
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Region or state | Indian subcontinent |
Main ingredients | Lentils, peas or beans |
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