dal

¹ American  

[dahl] / dɑl /

Or dhal,

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.

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dal ² American  

abbreviation

1. dekaliter; dekaliters.

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dāl ³ American  

[dahl] / dɑl /

noun

1. the eighth letter of the Arabic alphabet.

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Dal ⁴ American  

[dahl] / dɑl /

noun

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

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dal ¹ British  

/ dɑːl /

noun

1. split grain, a common foodstuff in India; pulse

2. a variant spelling of dhal

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dal ² British  

symbol

1. decalitre(s)

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Etymology

Origin of dal¹

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

Origin of dāl³

From Arabic

Example Sentences

Bone Sine in Portland, Ore., flecks its mix of nuts and chana dal with ground lime leaves.

From The Wall Street Journal

One of her earliest memories of food dates back to her infancy spent in Cameroon, when her mother fed her bowls of dal chawal, or lentils and rice.

From Salon

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

From Salon

Whether that means making a big pot of red lentil dal to sustain me throughout my overscheduled weeks or joining family and friends to commune in grief and regret while also holding space for hope.

From Los Angeles Times

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

From Los Angeles Times