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Also known as daal, dahl, dhal, dail, dāl
In Indian cuisine, dal (also spelled daal or dhal pronunciation: ) 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. 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.
Key facts
- Food.name
- Dal
- Food.image
- 3 types of lentil.png
- Food.caption
- 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.
- Food.alternate_name
- Daal, dail, dahl, parripu, pappu, ooti, daje
- Food.region
- Indian subcontinent
- Food.main_ingredient
- Lentils, peas or beans
- Food.image_size
- 300
via Wikipedia infobox
Wikidata facts
- Subclass of
- bean
- Image
- Dal curry 20230930.jpg
Show 3 more facts
- facet of
- vegan cuisine
- native label
- दाल
- Commons category
- Dal
Sources (2)
via Wikidata · CC0
Article · Español
El dal (conocido también como dhal o daal) es un término sánscrito muy común en el sur de Asia para denominar a las legumbres a las que se les ha retirado la piel. La denominación corresponde a este tipo de legumbres y puede corresponder también a los platos con los que se preparan (en los que estas legumbres forman parte del principal ingrediente). Se considera un ingrediente fundamental de la cocina de la India.
Abstract from DBpedia / Wikipedia · CC BY-SA