Dal (also spelled daal; pronunciation: is a term used in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require pre-soaking. India is a largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.
