dal

Dal, also spelled daal, dhal, or dal, refers to both the dried pulses used in South Asian cooking and the dishes prepared from them. The term is common in India, Pakistan, Bangladesh, and Nepal. In many contexts dal denotes the lentil or split pulse itself, while dal also describes a wide range of soups and stews made by simmering the pulses with water and seasonings.

Preparation methods vary by region and type, but most dal dishes involve boiling the lentils until soft, then adding a tempering or tadka of oil or ghee fried with spices such as cumin, garlic, ginger, onions, and tomatoes. Typical seasonings include turmeric, chili, coriander, and garam masala. The result is a thick, comforting stew that can be eaten on its own or as part of a larger meal. Common regional variants include dal tadka, a flavorful lentil dish finished with a spiced oil tempering, and dal makhani, a rich preparation using whole urad dal with butter and cream.

Common varieties of dal include toor dal (pigeon pea), masoor dal (red lentil), moong dal (mung bean), urad dal (black gram), and chana dal (split chickpeas). These vary in texture, cooking time, and preferred uses in dishes.

Nutrition and serving: Dal is a plant-based protein source rich in fiber, minerals, and B vitamins. It is typically served with rice or flatbreads such as roti or naan and is a staple in daily meals across the region.