Easy Healthy Indian Dal recipes | Vegetarian Pulses recipes

About Indian Dals:

The word dāl derives from the Sanskrit verbal root dal- “to split”. Dal  is a term originating in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world. Dal preparations are eaten with rice, chapati and naan on the Indian subcontinent. The manner in which it is cooked and presented varies by region. In South India, dal is primarily used to make the dish called sambar.

The most common way of preparing dal is in the form of a soup to which onions, tomatoes and various spices may be added. The outer hull may or may not be stripped off.