51Թ

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dal

1
or dhal, daal

[ dahl ]

noun

  1. dried and often split legumes, especially lentils or peas.
  2. a sauce or dish made from cooked lentils and spices, common in South Asian cuisine.


dal

2

abbreviation for

  1. dekaliter; dekaliters.

3

[ dahl ]

noun

  1. the eighth letter of the Arabic alphabet.

Dal

4

[ dahl ]

noun

  1. a river in S Sweden, flowing SE from the W border to the Gulf of Bothnia. About 250 miles (405 km) long.

dal

1

/ ɑː /

noun

  1. split grain, a common foodstuff in India; pulse
  2. a variant spelling of dhal
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

dal

2

symbol for

  1. decalitre(s)
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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51Թ History and Origins

Origin of dal1

First recorded in 1690–1700; from Hindi “split pulse, cooked pulse,” from Sanskrit dala, from - “to split”

Origin of dal2

From Arabic
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Example Sentences

Examples have not been reviewed.

One crowd pleaser happened to be totally vegan: a red lentil dal served with coconut rice.

From

I opted for stews and soups infused with spices such as ginger, turmeric and cinnamon, particularly Harrington’s red lentil dal recipe.

From

I’ll make that with maybe some flatbreads or naan and a yogurt dip on the side, then some sort of dal.

From

To make dal feels like an alchemical feat, watching the pebbly lentils turn creamy, starchy and golden with turmeric.

From

One man admitted that he bought up a lot of land "in exchange for rice and dal or a little money".

From

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