Dal (also spelled daal; pronunciation: [d̪aːl]) is a term originating in the India for dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking.The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of South Asia.

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