FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
DAL
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
is Hindu for split pulse, such as grain, lentils, or haricot beans from which numberous dishes are made olne of these being a famous curry.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Indian, Pakistani, and Sri Lankan pp. 213]
is a classic dish of legumes or pulses cooked to a thick sauce. This is eaten daily in all parts of India and Pakistan, but each state has favorite methods of preparation and seasoning. These cooked legumes are often the best source of protein for the poor.
