Dhal

Dhal is a term used in South Asia to refer both to dried, split pulses and to the dishes prepared from them. In many languages, dal or dalā is used interchangeably with dhal, though some contexts distinguish the ingredient from the finished dish.

Common dals include masoor dal (red lentils), toor dal (split pigeon peas), chana dal (split chickpeas), urad dal (split black gram), and moong dal (split mung beans). Whole pulses are also used in various regional preparations.

Preparation typically involves rinsing the pulses and sometimes soaking before simmering them in water or broth with spices such as turmeric, cumin, coriander, and salt. A flavoring known as tadka or chaunk—hot oil or ghee flavored with garlic, onion, chili, and sometimes mustard seeds, cumin, or asafoetida—is added to finish the dish. Dals can range from thick stews to lighter soups, and regional variants may include coconut milk, tomatoes, tamarind, or curry leaves.

Serving commonly pairs dal with rice or flatbreads like chapati, roti, or naan. It is often part of a larger meal that may include vegetables, yogurt, pickles, or chutneys. Dals are a staple across the Indian subcontinent, with regional styles such as Indian dal, Pakistani dal, and Bangladeshi dal.

Nutritionally, dals are valued for their protein and dietary fiber and are typically gluten-free and vegan-friendly, with nutritional content varying by pulse and preparation. The term derives from Sanskrit dala, meaning a seed or legume, and has evolved in many languages and cuisines.