Dal

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Dal is a term for dried, split pulses like lentils, peas, and beans used in the cuisines of the Indian subcontinent. They don’t need soaking before cooking and are a staple food in many South Asian countries. India is the largest producer of pulses. The word comes from Sanskrit and means “to split.” Dal has ancient roots and appears in old texts and early cooking traditions dating back to 800–300 BC.

Dal is commonly eaten with rice or flatbreads such as roti or chapati. In some languages, the pairing with rice is called dal bhat. In South India, dal is often called paruppu and is used to make dishes like sambar. Ground chana dal is turned into besan, a flour used in many dishes.

There are many varieties—over 50 known in the region. Dals can be eaten with their hulls for a heartier texture or hulled to improve digestibility and protein content.

How it’s cooked: Most dals are boiled with water, turmeric, and salt. A fried garnish called chaunk, tadka, or phoran is added at the end for flavor. This garnish starts by frying spices such as cumin seeds, mustard seeds, asafoetida, fenugreek, and dried red chili in oil, then adds aromatics like ginger, garlic, and onion, followed by ground spices (turmeric, coriander, chili powder, garam masala). The hot garnish is poured over the cooked dal.

Dal is also cooked in various regional styles and can be turned into snacks or used in dishes beyond the traditional curry, showing the versatility of this simple, protein-rich staple.