For the Arabic letter, see Ḏāl. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Certain regions in Dhal puri and India are the largest producers of pulses in the world.
Dal or paruppu is the main ingredient of the Indian snack vada. The most common way of preparing dal is in the form of a soup to which onions, tomatoes and various spices may be added. The outer hull may or may not be stripped off. Dal is frequently eaten with flatbreads such as rotis or chapatis, or with rice. The latter combination is called dal bhat in Nepali, Bengali and Marathi. Sanskrit verbal root dal- “to split”.
Dal preparations are eaten with rice, chapati and naan on the Indian subcontinent. The manner in which it is cooked and presented varies by region. In South India, dal is often called as “paruppu”. It is primarily used to make the dish called sambar.
Note: Carbohydrates do not include fiber. DV per 100 grams of the food item. Significant values are highlighted in light gray color and bold letters. Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group. It is called Toor dal in Hindi. It is called thuvaram paruppu in Tamil Nadu, thuvara parippu in Kerala and is the main ingredient for the dish sambar.