Dal (also spelled daal, dail, dhal, dahl; pronunciation: [d̪aːl]) is a term used in the Indian subcontinent 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 is frequently eaten with flatbreads such as rotis or chapatis, or with rice. The later combination is called dal bhat in Bengal. In addition, certain types of dal are fried and salted and eaten as a dry snack, and an almost infinite variety of savory snacks are made by frying a paste made from soaked and ground dals in different combinations, to which spices, nuts, cashews, etc. may be added.