DAL RECIPE #SAMBAAR

Dal is a term used for dried, split pulses (legumes) (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 South Asian countries, and form an important part of the cuisines of the Indian subcontinent. Dal preparations are eaten with rice, roti, chapati, and naan. The manner in which it is cooked and presented varies from region to region.