2.Belta Dhal/පරිප්පු

Description

Dhal, also spelled as dal, is a term used in South Asian cuisine to describe various types of lentils, peas, and beans, as well as the dishes made from them. It is a fundamental component of many meals in India, Pakistan, and neighboring countries, celebrated for its nutritional value and versatility.

In its culinary form, dhal is typically cooked until soft and then seasoned with spices such as turmeric, cumin, coriander, and garlic. The result is a thick stew or soup that can be enjoyed on its own or served with rice, bread, or as part of a larger meal. Different varieties of dhal include masoor (red lentils), toor (split pigeon peas), chana (split chickpeas), and urad (black gram), each offering unique flavors and textures.

Nutritionally, dhal is an excellent source of plant-based protein, making it a vital food for vegetarians and vegans. It is also rich in dietary fiber, essential vitamins, and minerals, including folate, iron, and magnesium. Its high fiber content supports digestive health and helps regulate blood sugar levels.