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Terminology

Dal

Dal
Dal

Dal (noun.) is a noun derived from the word split. In Indian cuisine, it is used as a collective term for all types of lentils, peas and beans. Dishes made from dal are not only common in India but it can also be found in other parts of the world. Moreover, the word dal is used to indicate thick puree, a soup kind of dish, a lentil curry or a stew prepared from legumes.

It is nutritious and a humble recipe that can be served with rice or roti. The split version of chickpeas, kidney beans and black gram, green gram and other whole and split lentils are called dal. Some of the famous lentil-based foods are tarka daal and dal chawal that can be eaten in lunch or dinner.

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