Dals are split pulses, commonly used in Indian cuisine, made from various legumes such as lentils, peas, and beans. They are a rich source of protein, fiber, and essential nutrients, making them a staple in vegetarian diets. Dals can be cooked in various ways, often seasoned with spices and served with rice or bread. In addition to their nutritional benefits, dals are versatile and can be prepared in numerous dishes, including soups, stews, and curries. Popular varieties include toor dal (pigeon peas), moong dal (green gram), and masoor dal (red lentils). Each type has its unique flavor and texture, contributing to diverse culinary traditions.