dal

Dal actually refers to a split version of a number of pulses as well as various soups prepared from these pulses
Indian pulses are usually available in three types:
  • the whole pulse,
  • the split pulse with the skins on,
  • the split pulse with the skins removed.
Dal actually refers to a split version of a number of lentils/peas/beans If a pulse is split into half, it is a dal. For example, split masoor peas are masoor dal, split mung beans are mung dal.

In Indian cuisine, dal (also speIt daal) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking.

The term is also used for various soups prepared from these pulses.

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