In Indian cuisine, dal are dried, split pulses that do not require soaking before cooking. Certain regions in Bangladesh, Afghanistan, and India are the largest producers of pulses in the world. The term is also used for various soups prepared from these pulses.
Packaging DetailsIn Indian cuisine, dal are dried, split pulses that do not require soaking before cooking. Certain regions in Bangladesh, Afghanistan, and India are the largest producers of pulses in the world. The term is also used for various soups prepared from these pulses.
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