Search Results - dal
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 green lentil|Le Puy lentils]]. Whole lentils have their outer coats visible.](https://upload.wikimedia.org/wikipedia/commons/f/f5/3_types_of_lentil.png)
In Indian cuisine, dal (also spelled daal or dhal pronunciation: ), paruppu (also spelled parippu), or pappu 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. 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.
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