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Dahl, which is also often spelled dhal, daal, or dal, is in essence a thick lentil soup that is often prepared with Ghee or Clarified Butter.
Dal (also spelled Dahl, Daal or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stipped of their outer hulls and split. It also refers to the thick stew prepared from these, which is an important part of Indian, Nepali, Pakistani, Shri Lankan and Bangladeshi cuisine. Dal is a ready source of proteins for a balanced diet containing little or no meat.
The word "Dal" comes from Sanskrit and means "to split".
Most common versions of Dal:
* Toor Dal - yellow pigeon peas
* Chana Dal - black chick peas
* Mung Dal - mung bean
* Masoor Dal - red lentils
Most Dal recipes are quite simple to prepare.
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