Dal

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Dal

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.
Alternative names	Daal, dail, dahl, parripu,pappu, ooti
Region or state	Indian subcontinent
Main ingredients	Lentils, peas or beans
Cookbook: Dal   Media: Dal

In Indian cuisine, dhal (also spelled daal or dal ^[1] pronunciation: [d̪aːl]), parippu, pappu, or paruppu 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.^[2] The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.^[3]