"Dhal" redirects here. For the Arabic letter, see Ḏāl.
For other uses, see Dal (disambiguation).
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Dal
Lentils are a staple ingredient in cuisines from the Indian subcontinent. Clockwise from upper right: split red lentils, common green whole lentils, and Le Puy lentils. Whole lentils have their outer coats visible.
Alternative names
Daal, dail, dahl, pappu, ooti
Region or state
Indian subcontinent
Main ingredients
Lentils, peas or beans
Cookbook: Dal
Media: Dal
In Indian cuisine, dal (also spelled daal or dhal in English;[1] pronunciation: [d̪aːl], Hindi: दाल, Urdu: دال), paruppu (Tamil: பருப்பு), or pappu (Telugu: పప్పు) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world.[2][3] The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.[4]
^"20 Dhal recipes". BBC Good Food. Immediate Media Company. Retrieved 19 April 2023.
^S R, Devegowda; OP, Singh; Kumari, Kalpana (2018). "Growth performance of pulses in India" (PDF). The Pharma Innovation Journal. 7 (11): 394–399.
^"FAO in India". Retrieved 2 September 2020.
^Davidson, Alan; Jaine, Tom (2014). "Dal". The Oxford Companion to Food. Oxford University Press. p. 246. ISBN 9780199677337.
In Indian cuisine, dal (also spelled daal or dhal in English; pronunciation: [d̪aːl], Hindi: दाल, Urdu: دال), paruppu (Tamil: பருப்பு), or pappu (Telugu:...
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