Dal means lentil, and the various types of lentil and pulses are important sources of protein for vegetarians, although they are equally popular among vegetarian and non-vegetarian societies in India and are cooked in every household. They are eaten with rice, chapatis, paratha, vegetables, meal, fish and chicken.

Cooking method vary in different parts of India. In northern India, urud dal-split balck beans- is cooked with garlic, ginger and asafoetida. In eastern India, gram dal-yellow split peas-is cooked with coconut and tamarind. Among southern Indians, it is popular with a variety of vegetables and with tamarind. In the western part of Indian, moong dal-moong beans-is prepared with lemon. Get all the free Indian dals recipes here.