Dhal

Dhal (also spelled dal, dhall, dhal or daal) is not a particular type of pulse, but the Sanskrit word for dried beans, peas or lentils. Packets of dhal most commonly include split and skinned varieties. As split peas and lentils do not hold their shape well after cooking, dhal is usually puréed or made into soup. The dried peas, beans or lentils do not normally need to be soaked before use, but can simply be cooked for 40–45 minutes before mashing or puréeing.

Varieties include:

• Channa dhal: split chickpeas
• Chowli dhal: skinned and split black eyed beans
• Masoor dhal: skinned and split masoor lentils
• Moong dhal: skinned and split mung beans
• Toor dhal: skinned and split yellow lentils
• Urad dhal: spilt black lentils (usually ground to make poppadoms)

The thick, spicy stew made from any of these varieties is also referred to as dhal.