Tag: Split pulses

According to the Food and Agriculture Organization (FAO), pulses are a subset of the legume family and are an essential part of global food security. The question of whether dahl is a pulse often confuses many, largely because the terms are frequently used interchangeably, particularly in Indian cuisine. While all dals are derived from pulses, not all pulses are considered dahl—a nuance that is key to understanding this staple ingredient.

The word 'dal' originates from the Sanskrit word meaning 'to split,' which refers directly to the processing of pulses that forms the key edible part of the food. Understanding what is the edible part of the dal is key to appreciating this versatile and nutritious staple of South Asian cuisine.