dahl
n. C / U B1 Intermediate US //ˈdɑɫ// UK //dˈɑːl// dahl
n. a thick South Asian soup or stew made from dried lentils, peas, or beans. It is usually eaten with rice or bread.
n. a South Asian dish composed of pulses that have been stripped of their outer hulls and split. Refers both to the raw ingredient and the prepared thick stew.
I made a spicy red lentil dahl for dinner.
The restaurant serves a variety of dahl dishes, ranging from creamy black lentils to yellow split peas with spinach.
While regional variations exist across the subcontinent, a basic dahl remains a nutritional staple, providing a primary source of protein when paired with flatbreads or steamed rice.
Usage
Uncountable when referring to the substance or the raw pulses; countable when referring to specific varieties or menu items.