Spices  –  Grains –  Dry Fruits and Nuts

Dal

Dal is a term in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans). The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in SAARC countries, and form an important part of Indian, Nepalese, Pakistani, Sri Lankan and Bangladeshi cuisines.
Dals are frequently eaten with flatbreads such as rotis or chapatis or with rice, a combination referred to as dal bhat. Dals are high in protein relative to other plants.

Products of  Dal