daal

Daal, also spelled dal or dāl, is a term used in South Asia to describe both dried pulses and the dishes prepared from them. The ingredient family includes split lentils and pulses such as masoor dal (red lentils), toor dal (pigeon peas), chana dal (split chickpeas), urad dal (split black gram), and moong dal (split mung bean), as well as whole versions used in soups and curries.

Preparation and cooking vary by type but share common steps. Dals are typically rinsed and often soaked to shorten cooking time, especially for larger legumes. They are simmered in water until tender, then seasoned. A common finishing technique is a tempering (tadka) of hot oil or ghee with spices such as cumin, mustard seeds, garlic, onions, and chilies, added to the cooked dal. Some regional preparations incorporate tomatoes, greens, or vegetables, and dairy or coconut for richness. Popular dishes include dal tadka (seasoned dal), dal fry, and dal makhani (a rich preparation made with whole urad dal and sometimes rajma).

Dal is a staple in Indian, Pakistani, Bangladeshi, and Nepalese cuisines and is valued as a protein-rich, affordable component of meals. It is typically served with rice or flatbreads such as roti or chapati. Nutritionally, dals provide plant-based protein, fiber, iron, and folate, making them a common daily staple in many households.

Outside the region, dal-like preparations exist in various cuisines, adapted with local ingredients and techniques. In many languages, the term dal refers more to the dish than to the ingredient itself.