dal
pulses used throughout South Asia in cooking
In South Asian cuisine, dal (also spelled daal or dhal; pronunciation: [d̪aːl]) are dried, split pulses (e.g., lentils, peas, and beans) that do or do not require soaking before cooking. India is the largest producer of pulses in the world. 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.
