Dal
Dried, split pulses used for cooking
Dal
Dal (also spelled daal, dahl or dhal; pronunciation: [d̪aːl]) are dried, split pulses (e.g., lentils, peas, and beans) that can require soaking before cooking. India is the largest producer of pulses in the world. These pulses are among the leading staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.
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