Dal is a generic term used in Indian cuisine to refer to a variety of lentil-based dishes. It's a staple food that's often served with rice, roti, or naan.

Common types of dal:

• Toor dal: Made from split pigeon peas, it's one of the most popular types of dal in India.
• Masoor dal: Made from red lentils, it has a milder flavor and a quick cooking time.
• Urad dal: Made from black gram, it's often used in South Indian cuisine to make dosas and idlis.
• Mung dal: Made from yellow lentils, it's a popular choice for its mild flavor and quick cooking time.

Key characteristics of dal:

• Lentil-based: Dal is primarily made from lentils, which are a type of legume.
• Spiced: It's typically seasoned with a blend of Indian spices like turmeric, cumin, coriander, and garam masala.
• Creamy texture: Dal is often cooked until it becomes soft and creamy.
• Versatile: There are many different types of dal, each with its own unique flavor and texture.