Lentil soup, often used to mix with plain rice and eaten with chapati.
A spicy, pureed bean, tomato and onion mixture
refers to legumes, particularly any of the small varieties such as lentils or split peas. Our golden dal is made from yellow split peas and our own masala, both available at the Global Pantry Store.
A dish of lentils flavored to add contrast to the main dish and an essential protein supplement to meatless diets.
split pulse, an Indian food
Dried beans, peas, and lentils - Can also be used to describe a dish prepared with legumes (such a creamy lentil soup)
This is the Indian term for all varieties of dried beans, split peas, and lentils. There are many different varities of dal, all of which have a specific use in Indian cooking.
Dal refers to any of the pulse family - dried peas, beans and lentils. There are hundreds of types of dal but the most common are "masoor dal" (split red lentils) and "chana dal". The word dal is also used to describe the prepared dish. e.g. tarka dal where cooked dal is glazed with fried garlic and spiced oil.
An Indian sauce made from lentils and spices, usually served with rice.
a spicy, puréed bean, tomato, and onion mixture
Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. Dal can be seen as a milder cousin of the South Indian sambar. The name "dal" is a Sanskrit term common to many South Asian languages as well as English.