Dal are split lentils, beans and pulses that do not require soaking before cooking. They are an essential part of Indian cuisine, partly because of the importance of the Indian agriculture economy, and partly because of the significant Indian population that relies on dal as a major plant source of protein.
For me, Dal are simply comfort food. Below you will find many dishes that feature dal. For an overview of all of the lentils used in Indian cuisines, check out our Guide to Indian Dal, Lentils, Beans, and Pulses.