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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.


dal 2 American  

abbreviation

  1. dekaliter; dekaliters.


dāl 3 American  
[dahl] / dɑl /

noun

  1. the eighth letter of the Arabic alphabet.


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.


dal 1 British  
/ dɑːl /

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 British  

symbol

  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

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

Explanation

Dal is an Indian dish made using lentils and many delicious spices. Next time you go to an Indian restaurant, try ordering dal. The Hindi word dal can be used for any bean or legume that's split in half and can be cooked without soaking it first. Its Sanskrit root, also dal, means "to split." Dal is also the soup or stew made from split lentils, one of the most popular dishes in South Asia. A typical dal is made with onions, tomatoes, and whole spices fried in oil, and it is eaten with rice or a flat bread.

Keep Reading on Vocabulary.com

Vocabulary lists containing dal

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

Theo dal Pozzo, 23, has a first class master's degree in computer science.

From BBC • Mar. 18, 2026

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

From The Wall Street Journal • Dec. 17, 2025

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

From Los Angeles Times • Oct. 14, 2024

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

From Seattle Times • Apr. 8, 2024

I liked cracking the middle of the poori and filling it with dal, and taking a big, messy bite, smooth and crispy all at once.

From "The Night Diary" by Veera Hiranandani