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dal
Dal or Dhal () is a dried pulse (lentil, pea or various types of bean) which has been split.
The outer hull is usually stripped off; dal that has not been hulled is described as ''chilka'' (skin), e.g. ''chilka urad dal'', ''mung dal chilka''.〔(Sample recipe for Chilka Urad dhal, split unhulled urad )〕 The word ''dal'' is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine. Dal or lentils is staple food eaten with rice and ''roti'' or ''chapati'' (wheat-based flat bread) throughout India, Pakistan, Bangladesh and Nepal where Dal Bhat (literally: dhal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat.
==Etymology==
The word ''dāl'' derives from the Sanskrit verbal root ''dhal-'' "to split".〔(Monier-Williams Sanskrit-English Dictionary ) accessed online 2007-09-02〕 Dhal is sometimes referred to generically as a "dhal bean" rather than, say, "urad dhal".
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「dal」の詳細全文を読む
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