One of the mysteries of the English language finally explained.
1(in Indian cooking) split pulses, in particular lentils.
- ‘This is a lovely soup that is based on Indian dhal, which tastes best when it is heavy on the ginger.’
- ‘Add this water to the dhal, if needed, while the dhal is cooking.’
- ‘Soak the dal in a little water for 10 to 15 minutes.’
- ‘That very day I went to the market and stocked up the house with atta, dal, potatoes and besan.’
- ‘Some seeds are consumed as green peas, but most are turned into dal (split pulse) More dal is made from pigeon peas than from any other legume except channa.’
- ‘In a pan, put the dhal, turmeric, onion, green chillies, curry leaves, cinnamon, curry powder and coconut milk (second extract) and cook on low flame.’
- ‘Bring the dal and 1.2 litres water to the boil in a large saucepan, skimming.’
- ‘Cook the dal and grind to a smooth paste without adding any water.’
- ‘The meal may include chapati, dal, vegetables and rice pudding.’
- ‘They included a large number of food items and medicine such as milk powder, drinking water, sugar, rice, flour, dhal, tea, onions, potatoes, canned fish, and soap.’
- 1.1 A dish made with these.
- ‘She wrote: ‘I loved all the food you made, especially your rice and dhal and spicy vegetable mixtures.’’
- ‘Combine the moong dal and the lentils in a bowl and wash in several changes of water.’
- ‘If you opt for the non-vegetarian platter, you get roti, dal, veg pulao and raita, chicken gravy, kebab and gajjar ki halwa.’
- ‘Serve with luchis (fried puffy bread) or with rice and Bengali dal (sweet-and-sour lentils).’
- ‘One is a pungent red lentil concoction similar to dhal with a muskier, meatier taste.’
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