dal

Or dhal,

[dahl]

Phonetic (Standard)IPA

noun

dried and often split legumes, especially lentils or peas.
a sauce or dish made from cooked lentils and spices, common in South Asian cuisine.

dal

��

[dahl]

Phonetic (Standard)IPA

Dal

⁴

[dahl]

Phonetic (Standard)IPA

a river in S Sweden, flowing SE from the W border to the Gulf of Bothnia. About 250 miles (405 km) long.

dal

/ ��ɑː�� /

dal

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Origin of dal¹

First recorded in 1690–1700; from Hindi �� “split pulse, cooked pulse,” from Sanskrit dala, from ��- “to split”

Origin of dal²

From Arabic

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Examples have not been reviewed.

One crowd pleaser happened to be totally vegan: a red lentil dal served with coconut rice.

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I opted for stews and soups infused with spices such as ginger, turmeric and cinnamon, particularly Harrington’s red lentil dal recipe.

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I’ll make that with maybe some flatbreads or naan and a yogurt dip on the side, then some sort of dal.

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To make dal feels like an alchemical feat, watching the pebbly lentils turn creamy, starchy and golden with turmeric.

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One man admitted that he bought up a lot of land "in exchange for rice and dal or a little money".

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