In Indian cuisine, dal (also spelled daal or dhal pronunciation: [d̪aːl]), 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. 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. Etymology.
https://en.wikipedia.org/wiki/Dal
In Indian cuisine, dal (also spelled daal or dhal pronunciation: [d̪aːl]), 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. 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. Etymology.
