Dahl, also known as dal or dhal, is a term stemming from the Indian subcontinent that refers to a class of dishes made from dried pulses (legumes) like lentils, peas, or beans. It is a staple food in South Asian cuisine, particularly in India, Nepal, Bangladesh, Pakistan, and Sri Lanka.
Dahl is typically prepared by boiling the dried pulses until they become soft and break down, resulting in a thick, semi-liquid consistency. The pulses are often cooked with various spices and ingredients to enhance the flavor and nutritional value. Common additions may include onions, garlic, ginger, tomatoes, chili peppers, and a blend of spices such as turmeric, cinnamon, cumin, and coriander.
The term "dahl" can also refer to the finished dish itself. It is typically served as a main course accompanied by rice or bread, such as chapati or naan. Dahl is renowned for its high protein content and is a valuable source of essential nutrients and dietary fiber. Its versatility allows for numerous variations, and it can be prepared with different types of pulses, resulting in a wide range of flavors and textures.
Dahl is appreciated for its simplicity, affordability, and comforting qualities. It has gained popularity worldwide due to its delicious taste, health benefits, and suitability for vegetarian and vegan diets. In recent years, it has become a staple in many diverse culinary traditions beyond its region of origin, making it a widely recognized and beloved dish globally.
