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History of the dish
India
- Origin
- India
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Dal (also spelled daal, dahl or dhal; pronunciation: [d̪aːl]) are dried, split pulses (e.g., lentils, peas, and beans) that can require soaking before cooking. India is the largest producer of pulses in the world.
Excerpt from the Wikipedia article “Dal” · version used · CC BY-SA 4.0
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Dal Tadka: where else to eat it Back to the menu of Moien Masala