dal
n. C / U B1 Intermediate US //ˈdæɫ// dal
n. a traditional South Asian dish made from dried lentils, peas, or beans that have been split and cooked until soft.
n. a dish common in South Asian cuisine consisting of hulled and split pulses, such as lentils or peas, typically simmered into a thick stew or soup.
I usually eat dal with rice or flatbread for dinner.
The chef seasoned the yellow dal with a tempering of cumin seeds, garlic, and dried chilies in hot oil.
While often served as a humble side dish, dal provides a vital source of plant-based protein for millions of people across the Indian subcontinent.
Usage
Uncountable when referring to the dish in general; countable when referring to specific varieties of pulses.