dhals
Spiced lentil stews
Dhals are legume dishes central to South Asian cuisine, made from dried split pulses—lentils, peas, or beans—cooked until soft, often with spices like cumin, turmeric, and garlic.
The word also refers to the dried legumes themselves before cooking.
Dhal serves as a protein staple across India, Pakistan, and Bangladesh, typically eaten with rice or bread.
Also spelled dals or daals.
Small edible legume seeds
- pulsesRhythmic throbs or edible legumes
- legumesEdible pod-bearing plants
- curryAromatic South Asian dish
- spicesAromatic food flavorings
turmeric · cumin · tempering · simmering · onions · garlic · ginger · tomatoes
Hindi word for chickpeas
- split peasHalved dried legumes
- red lentilsHulled, split orange legumes
- yellow lentilsHulled golden legumes
- black lentilsDark-hued edible pulses
Folded amino chain
- fiberPlant-based digestive aid
- ironElement twenty-six
- folateVitamin for DNA synthesis
- potassiumNineteenth element, symbol K
plant-based · vegan · vegetarian · amino acids · low-fat · complex carbohydrates · B vitamins · magnesium
lentils
Small edible legume seeds
- pulsesRhythmic throbs or edible legumes
- legumesEdible pod-bearing plants
- curryAromatic South Asian dish
spices · turmeric · cumin · tempering · simmering · onions · garlic · ginger · tomatoes · cilantro
chana
Hindi word for chickpeas
- split peasHalved dried legumes
- red lentilsHulled, split orange legumes
- yellow lentilsHulled golden legumes
black lentils · pigeon peas · whole · split · skinned · hulled · sambar
protein
Folded amino chain
potassium · plant-based · vegan · vegetarian · amino acids · low-fat · complex carbohydrates · B vitamins · magnesium · zinc
dhalschicken tikka
Spiced Indian grilled meat
tandoori chicken · fish curry · keema · steaks · roast beef
- chana dhalSplit chickpea preparation