Dal, also spelled daal or dhal, is a term used for dried, split pulses that do not require soaking before cooking. It is a collective term for pulses such as lentils, peas, and beans. Dal is a staple food in Indian cuisine and is used to prepare various soups and dishes. Some common types of dal include urad dal, masoor dal, and chana dal. Dal is often cooked with spices such as turmeric, coriander, red chili powder, and garam masala. It can be served as a side dish or used as an ingredient in other dishes such as sambar, salads, and desserts. In Western cuisine, dal can be classified as a "curry" due to its spiced gravy.