Dal (also spelt daal; pronunciation) are dry, split pulses (e.g., lentils, peas, and beans) that do not need to be soaked before cooking in Indian cuisine. Bangladesh, Afghanistan, and India are the world's top producers of pulses in certain areas.
Width(in) | Height(in) | Length(in) | Weight(gm) | Volume(ml) | Material | Color |
---|---|---|---|---|---|---|
- | - | - | 500 | - | Tur Dal | Black |
लवकरच मराठी पर्याय उपलब्ध होईल