Dal
Dried, split pulses used for cooking / From Wikipedia, the free encyclopedia
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"Dhal" redirects here. For the Arabic letter, see Ḏāl.
For other uses, see Dal (disambiguation).
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]
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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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