Daal, also spelled daal or dhal, is generally referred to as lentils in English. However, it's important to note that "daal" encompasses a wider variety of pulses beyond just lentils, including split peas and beans.
Understanding the Nuances of Daal
The term "daal" in Indian cuisine refers to dried, split pulses which are ready to cook without prior soaking. This broad category includes:
- Lentils: These are the most common type of pulse included in daal dishes. Many varieties exist, each with its own unique flavor and texture.
- Split peas: These are also frequently used in daal preparations, offering a different taste and consistency.
- Beans: Certain types of beans, after splitting, are also incorporated into daal dishes.
Therefore, while "lentils" is a common and often accurate translation, using the term pulses or split pulses provides a more comprehensive and accurate description of what daal represents. Using "lentil soup" or "pulse soup" in English would further clarify the culinary context.
