In Indian cooking, the word Dal refers to Legumes or pulses in general. This includes all kind of beans, lentils, peas and legumes. In India, Dals are available as whole pulse, split pulse with or without the skin.

Dal is the main protein source for vegetarians. In India, there are huge varieties of Dal recipes and it is part of the daily food. Each region has its favourite selection of Dals and recipes. Here is a small list of the most common Dals used in India.