dal

Etymology

Borrowed from Hindi दाल (dāl).

noun

1. Any of many dried husked pulses (legume), including peas, beans and lentils.
2. A dish made from lentils, cooked with spices, tomatoes and onions etc.
   A stout Burmese woman, wife of a constable, was kneeling outside the cage ladling rice and watery dahl into tin pannikins. 1934, George Orwell, chapter 6, in Burmese Days
3. A tropical herb with yellow flowers; the pigeon pea.