File:Sanna_(Commons).jpg · Wikimedia Commons · See Wikimedia Commons
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 · Português
O termo dal faz referência a um tipo de prato da culinária indiana, feito à base de cereais, geralmente lentilha. Tem como origem etimológica o nome dos cestos feitos de bambu que são utilizados para medir e transportar esses cereais, geralmente levados sobre as cabeças. Quase sempre vegetarianos, há dezenas de variedades de dals, como por exemplo o Bhuna Dal.
Abstract from DBpedia / Wikipedia · CC BY-SA