Pronunciation: [dˈiːhˈal] (IPA) 
The word "dhal" is a commonly used term in Indian cuisine, referring to a type of lentil. The spelling of this word may seem confusing at first glance, but it follows the rules of English phonetics. The correct pronunciation of "dhal" is /dæl/, with the letter "d" being pronounced as a voiced dental plosive and the letter "h" being silent. This phonetic transcription is key to understanding the proper spelling of the word "dhal."
Dhal, also commonly spelled as "dal" or "daal," refers to a type of dried, split, and hulled legume or pulse that holds significant culinary importance in South Asian cuisine. Specifically, dhal is derived from lentils, peas, or beans that have been split in half, resulting in a distinctive appearance and texture.
Dhal typically encompasses a wide range of legumes, including but not limited to red, yellow, green, or brown lentils, urad beans, and mung beans. These legumes are often dried and then mechanically split, separating the outer husk from the inner cotyledons, or seed halves. The splitting process renders them more digestible and reduces the required cooking time.
Used for centuries throughout South Asia, dhal is a versatile ingredient that forms the basis of numerous regional dishes. It serves as a primary source of protein for vegetarian and vegan diets, being highly nutritious and relatively inexpensive. Dhal can be cooked into a thick and hearty stew-like consistency, infused with various spices such as turmeric, cumin, coriander, ginger, and garlic. It is commonly served alongside rice or with breads like chapati or naan.
Beyond its culinary significance, dhal has cultural and historical importance as it is an integral part of traditional rituals and celebrations in many South Asian communities. In summary, dhal refers to dried, split legumes that are cooked into a flavorful and nutritious dish, deeply entrenched in the culinary traditions of South Asia.
The word "dhal" has its etymological roots in Sanskrit, an ancient Indo-Aryan language. The Sanskrit word for lentils is "daḷa", which eventually evolved into "dhal" in English. The term "daḷa" originally referred to a split and hulled form of lentils, which is similar to the modern usage of "dhal" as a specific type of lentil preparation in South Asian cuisine. The word "dhal" is widely used across various languages, including Hindi, Bengali, Urdu, and Gujarati, to denote lentils or a lentil-based dish.
