Dal (also spelled Dahl or Daal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. This is called paruppu in Tamil.

Read more about Dal:  Etymology, Usage in India, Pakistan, Bangladesh, Nepal and Sri Lanka, Common Varieties, Split and Whole Pulses, Preparing Dal