A South Asian dish made from lentils (split peas), cooked as a stew or porridge, and a staple protein source in vegetarian diets.
From Sanskrit 'dāl' and Hindi 'dāl' (lentil). The term became common in English through British colonial contact with India, now used worldwide.
Dhal is so nutritionally complete—combining it with rice creates all nine essential amino acids, which is why it's fed millions of people daily and costs almost nothing!
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