Dal

Browse All Dal Recipes

Name Variations

 * dhaal
 * dhal
 * dhall
 * daal
 * split peas
 * yellow split peas

About Dal
Wikipedia Article About Dal on Wikipedia

Dal (also spelled dhal, dahl, or daal) is a Sanskrit term common to many South Asian languages referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian cuisine. The latter can be seen as a milder cousin of the South Indian sambar. The hulling of a pulse is intended to improve digestibility and palatability, but carries some cost in nutrition by reducing fiber content, not unlike that suffered in the milling of whole grains into refined grains.

Kinds of dal

 * Channa dal
 * Chowli dal
 * Masoor dal
 * Moong dal
 * Toor dal
 * Urad dal
 * Val dal