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Description
Dal is a term used in the Indian subcontinent for dried, split pulses that do not require pre-soaking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. The most common way of preparing dal is in the form of a soup to which onions, tomatoes, and various spices may be added. Dal is frequently eaten with flatbreads such as roti or chapati, or with rice. The latter combination is called dal bhat in Nepali, Bengali and Marathi.
Additional information
| Weight | N/A |
|---|---|
| Weights | 0.250, 0.500, 1 |
