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Daal

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  1. Dal (also spelled daal; pronunciation: [d̪aːl]) is a term originating in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require soaking before cooking. … The term is also used for various soups prepared from these pulses.
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Dal (also spelled daal; pronunciation: [d̪aːl]) is a term originating in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require soaking before cooking. … The term is also used for various soups prepared from these pulses.

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