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Dal - Wikipedia
In Indian cuisine, dal (also spelled daal or dhal; pronunciation: [d̪aːl], Hindi: दाल, Urdu: دال) 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. [1] [2] The term is also used for various soups prepared from these pulses.