Dahl

Dahl, also written dal, is a family of lentil- or legume-based dishes that originated in the Indian subcontinent. The core is a simmered pulse such as toor (pigeon pea), masoor (red lentil), urad (black gram), or chana (split chickpeas), often cooked with water or stock and seasoned with spices until tender. A tempering, or tadka, of oil or ghee fried with cumin seeds, mustard seeds, garlic, onions, chili, and sometimes curry leaves is poured over the cooked dal to finish it. Common seasonings include turmeric, coriander, and cumin.

Regional styles vary widely. Dal tadka and dal fry are popular in North India; dal bhat is a staple pairing with rice in Nepal and parts of India; dal makhani is a richer, creamier version made with whole urad dal. South Indian preparations such as sambar use toor dal with tamarind and vegetables, producing a distinct flavor profile.

Serving and nutrition: Dal is typically served with rice or Indian breads such as roti or naan. It is a high-protein, high-fiber dish and can be prepared with little fat for a lighter version or with dairy for richness.

Other uses: Dahl is also a surname; notable people with the surname include the British author Roald Dahl. While the term appears in various contexts, it is primarily associated with the dal dish in culinary usage and as a family name in others.