A thick soup or stew made from lentils or other legumes, common in South Asian cuisine; also a surname, notably of author Roald Dahl.
From Hindi 'dal' meaning 'split' (referring to split lentils), from Sanskrit 'dala'. The dish represents one of humanity's oldest protein sources, fundamental to South Asian cuisine for millennia.
Dahl represents one of the world's most perfect nutritional combinations - legumes provide protein while rice provides complementary amino acids, creating a complete protein source that has sustained billions of people. Roald Dahl, who shares this name, coincidentally wrote about food with the same essential nourishment his namesake dish provides.
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