noun East Indian Cookery.

  1. dal.


  1. the ninth letter of the Arabic alphabet.

noun East Indian Cookery.

  1. a sauce made from lentils and spices, usually served with rice.


  1. a tropical African and Asian leguminous shrub, Cajanus cajan, cultivated in tropical regions for its nutritious pealike seeds
  2. Former name: pigeon pea the seed of this shrub
  3. a curry made from lentils or other pulses


  1. split grain, a common foodstuff in India; pulse
  2. a variant spelling of dhal

symbol for

  1. decalitre(s)

1690s, from Hindi dal “split pulse,” from Sanskrit dala, from dal “to split.”

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