Dhal is a staple food in many South Asian countries, particularly in India, Pakistan, and Bangladesh. It refers to both the dried legumes used in cooking and the dish made from them. Common types of dhal include lentils, split peas, and beans, which are rich in protein, fiber, and essential nutrients. The preparation of dhal typically involves boiling the legumes until soft and then seasoning them with spices like turmeric, cumin, and coriander. It is often served with rice or flatbreads, making it a nutritious and filling meal. Dhal is not only popular for its taste but also for its affordability and health benefits.