Dhal in our A-Z - Cooking Index
Dhal (also spelled dal, daal, dahl and daar, plus some other variants) is a stew prepared from pulses. It is most commonly associated with Indian and Pakistani cuisines.
Dhal can be made up of any one (or a combination of) more than 50 different pulses. The most popular are chana dhal (chickpeas), mung dhal (mung beans), rajma dhal (kidney beans), urad dhal (black gram) and masoor dhal (red lentils).
Dhals vary by region and every family will have their own variety of dhal and favorite flavors. Turmeric tends to be a common ingredient in the preparation but there must be literally millions of dhal recipes worldwide.
Dhal can be served as everything from a thin, watery soup like broth to a thick mashed paste of pulses.