Dal or Parippu (also spelled dahl, dhal, or daal) (Nepaliदाल daal Hindi दाल dāl, Bangla ডাল dāl, Kannada ಬೇಳೆ bēḷe, Malayalam പരിപ്പ് parippu, Marathi डाळ ḍāḷ, Tamil பருப்பு paruppu, Telugu పప్పు pappu, dāl, Urdu دال) is a preparation of pulses (dried beans, lentils etc.) which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of Nepali, Indian, Pakistani, and Bangladeshi cui...
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Dal or Parippu (also spelled dahl, dhal, or daal) (Nepaliदाल daal Hindi दाल dāl, Bangla ডাল dāl, Kannada ಬೇಳೆ bēḷe, Malayalam പരിപ്പ് parippu, Marathi डाळ ḍāḷ, Tamil பருப்பு paruppu, Telugu పప్పు pappu, dāl, Urdu دال) is a preparation of pulses (dried beans, lentils etc.) which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of Nepali, Indian, Pakistani, and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India & Pakistan. Dal is a mainstay in South Asian vegetarian cooking, since it provides the requisite proteins for a balanced diet. Sri Lankan cooking of dal resembles that of southern Indian dishes.
In South India, dal is primarily used to make the dish called sambar. The word dāl derives from the Sanskrit verbal root dal- 'to split'.. Sambar is a spicy soup of toor dal and vegetables and is cooked...
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