Dal

In Indian cuisine, dal , paruppu (Tamil: பருப்பு), or pappu (Telugu: పప్పు) 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 most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent. The word dāl (dal) derives from the Sanskrit verbal root dal- "to split", which is inherited from Proto-Indo-European *delh₁- “to split, divide”.

Source: Wikipedia