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[[Image:Prepared dal.JPG|thumb|right|Masoor dal prepared using [http://www.route79.com/food/daal.htm traditional yellow dal recipe]]]
පරිප්පු ('''Dal''', [[Devanagari]] दाल, [[Bangla]]দ্দাল) ධාන්ය වර්ගයකි.
'''Dal''' (also spelled '''dahl''', '''dhal''' or '''daal''') ([[Devanagari]] दाल, [[Bangla]]দ্দাল) is a preparation of [[pulse (legume)|pulse]]s (dried beans) which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of [[Indian cuisine|Indian]], [[Cuisine of Pakistan|Pakistani]], and [[Cuisine of Bangladesh|Bangladeshi]] cuisine.<!--what about Sri Lankan?--> In South India dal is used to make the dish called [[Sambar (dish)|sambar]]. The word ''Dal'' derives from the [[Sanskrit]] term ''to split''.<ref>[http://webapps.uni-koeln.de/tamil/ Monier-Williams Sanskrit-English Dictionary] accessed online [[2007-09-02]]</ref>
which have been stripped of their outer hulls and split. ලංකාෙව්, ඉන්දියාෙව්, බංගලිදේශයේ, පාකිස්ථානයේ පරිප්පු පිස අාහාරයට ගනු ලැෙබ්.
the thick, spicy stew prepared therefrom,
In South India dal is used to make the dish called [[Sambar (dish)|sambar]]. The word ''Dal'' derives from the [[Sanskrit]] term ''to split''.<ref>[http://webapps.uni-koeln.de/tamil/ Monier-Williams Sanskrit-English Dictionary] accessed online [[2007-09-02]]</ref>
==Common varieties of dal==
* [[තෝර පරිප්පු ('''[[Toor dal]]''' (called ''toor dal'' ([[Marathi language|Marathi]]),''tuvar dal'' ([[Gujarati language|Gujarati]]), ''arhar dal'' (in [[Uttar Pradesh]], [[Orissa]] & [[Bengal]]) or ''togari bele'' ([[Kannada language|Kannada]]), ''kandi pappu'' ([[Telugu language|Telugu]]), ''tuvara parippu'' ([[Malayalam]]) or ''tuvaram paruppu'' in ([[Tamil language|Tamil]])) - yellow pigeon peas; available either plain or oily)
* [[මසූර් පරිප්පු]] ('''[[Masoor dal]]''' - red [[lentil]]s)
ෙවනත් වර්ග
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