Dhal

Dhal, also spelled dal, refers to split pulses such as lentils, chickpeas and pigeon peas, and to the nourishing soups and stews made from them that anchor South Asian meals. Rich in protein, fibre and micronutrients, dhal is a cornerstone of vegetarian diets. Quality depends on clean, uniformly sized splits that cook evenly, free from infestation and stones. Proper sorting, storage in dry conditions and thorough cooking ensure both eating quality and safety, since damp-stored pulses can harbour moulds and their toxins.