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 lentils. Whole lentils have their outer coats visible.
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| Alternative names | Daal, dail, dahl, parripu, pappu, ooti, daje |
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| Region or state | Indian subcontinent |
| Main ingredients | Lentils, peas or beans |
In Indian cuisine, dal (also spelled daal or dhal [1] pronunciation: [d̪aːl]) 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.[2] The term is also used for various soups prepared from these pulses. These pulses are among the leading staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.[3]
Etymology
The word dāl (dal) derives from the Sanskrit verbal root dal- “to split”,[4][5] which is inherited from Proto-Indo-European *delh₁- “to split, divide”.
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