 3 lentils with transparent background. Image by User:Justinc, via Wikimedia Commons. Licensed CC BY-SA 2.5 |
Dal WilliamsDal Dal Dried, split pulses used for cooking "Dhal" redirects here. For the shield, see Dhal (shield). For the Arabic letters, see Dāl or Ḏāl. For other uses, see Dal (disambiguation). In Indian cuisine, dal (also spelled daal or dhal [1] pronunciation: [d̪aːl]) 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] The term is also used for various soups prepared from these pulses. These pulses are among the leading staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.[3] Quick facts Alternative names, Region or state ... Dal Lentils are a staple ingredient in… (Source: Wikipedia)
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