Dal
| Use attributes for filter ! | |
| Region or state | Indian subcontinent |
|---|---|
| Cuisin | Indian cuisine |
| Date of Reg. | |
| Date of Upd. | |
| ID | 781761 |
About Dal
In Indian cuisine, dal, paruppu, or pappu are dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses.
Dal Photos
