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In South Asian cuisine, dal (also spelled daal or dhal; pronunciation: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the leading staple foods in South…
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lentils indian pulses split called used also beans india subcontinent south ingredient ingredients whole red main staple food rice dish
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Dal | Alternative names | Daal, dail, dahl, parripu, pappu, ooti, daje | 1.00 | infobox |
| Dal | Main ingredients | Lentils, peas or beans | 1.00 | infobox |
| Dal | Region or state | Indian subcontinent | 1.00 | infobox |
| Dal | is a | lesser known Dal variety from Himachal Pradesh | 0.90 | text |
| Dal | related to Common ingredients | Pigeon | 0.60 | section |
| Dal | related to Common ingredients | It | 0.60 | section |
| Dal | related to Common ingredients | Hindi | 0.60 | section |
| Dal | related to Common ingredients | Tamil Nadu | 0.60 | section |
| Dal | related to Common ingredients | Kerala | 0.60 | section |
| Dal | related to Common ingredients | In Karnataka | 0.60 | section |
| Dal | related to Common ingredients | Telugu | 0.60 | section |
| Dal | related to Common ingredients | India | 0.60 | section |
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