Indian woman prepares dal (lentil soup) on traditional stove (chulha) in Varanasi, India.

Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan,West Indian 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 and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. [source: Wikipadia]

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Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan,West Indian 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 and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. [source: Wikipadia]