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Dal is an Indian term referring to split, often skinless pulses. There are many varieties.

Varieties edit

Use edit

Typically dal is boiled to a porridge consistency, then spiced by adding vegetable oil or ghee in which spices such as cumin and coriander seeds have been fried.[1] Dal can also be fermented and ground to make dosa or idlis, or used in some desserts.[2]

The most widely used dal in India is toor dal.

References edit

  1. Nast, Condé (2017-01-30). "The Easiest Indian Dish You're Not Making". Epicurious. Retrieved 2023-11-23.
  2. Nast, Condé (2021-11-22). "Dal Is an Ingredient, Dal Is a Dish, and Dal Is So Much More Than Either". Bon Appétit. Retrieved 2023-11-23.