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1(in Indian cooking) split pulses, in particular lentils.
- ‘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.’
- ‘Soak the dal in a little water for 10 to 15 minutes.’
- ‘Cook the dal and grind to a smooth paste without adding any water.’
- ‘Add this water to the dhal, if needed, while the dhal is cooking.’
- 1.1 A dish made with these.
- ‘Combine the moong dal and the lentils in a bowl and wash in several changes of water.’
- ‘She wrote: ‘I loved all the food you made, especially your rice and dhal and spicy vegetable mixtures.’’
- ‘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.’
- ‘If you opt for the non-vegetarian platter, you get roti, dal, veg pulao and raita, chicken gravy, kebab and gajjar ki halwa.’
From Hindi dāl.
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