A bowl of cooked dal.
- Lentils, peas, or other legumes that have been dried, hulled, and split.
- A thick South Asian stew made from such legumes with various seasonings.
Origin of dahlHindi dāl, from Sanskrit dala&hlowdot;, dalam, piece split off, from dalati, he splits; see der- in Indo-European roots.
Variant of dal
- any of various kinds of pulse used as food in India
- a dish of India made by simmering this in water with spices, herbs, oil, onions, etc. to a thick, mushy consistency and served as with chapatis or rice