Dal

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[[Image:|thumb|300px|right|Dal]]

Contents 1 Name Variations 2 About Dal 3 Production of Dal 4 Buying Dal 4.1 Dal Variations 5 Preparing Dal 6 Cooking Dal 7 Storing Dal 8 Dal Nutrition 8.1 Dal Nutritional Research 9 Dal Recipes 9.1 Dal Related Recipes

[edit] Name Variations

• dhaal
• dhal
• dhall
• daal

[edit] About Dal

Wikipedia Article About Dal on Wikipedia

Dal (also spelled dhal, dahl, or daal) is a Sanskrit term common to many South Asian languages referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian cuisine. The latter can be seen as a milder cousin of the South Indian sambar. The hulling of a pulse is intended to improve digestibility and palatability, but carries some cost in nutrition by reducing fiber content, not unlike that suffered in the milling of whole grains into refined grains.

[edit] Production of Dal

[edit] Buying Dal

[edit] Dal Variations

[edit] Preparing Dal

[edit] Cooking Dal

[edit] Storing Dal

[edit] Dal Nutrition

• Dal Nutrient Charts

[edit] Dal Nutritional Research

[edit] Dal Recipes

Add a Dal Recipe to Cookbookwiki:

Name of Dal Recipe or Article	Add to Category
	Dal Recipe Buying Dal Article Dal Nutritional Research Article Dal Preparation Article Dal Cooking Method Article

• Dal Recipes
• Dal Recipes by Preparation Time
• Dal Recipes by Cost
• Dal Recipes by Dish Type

[edit] Dal Related Recipes

• Category Dal