Chana Dal  is a term used in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require pre-soaking. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.The most common way of preparing dal is in the form of a soup to which onions, tomatoes, and various spices may be added.Dal is frequently eaten with flatbreads such as rotis or chapatis, or with rice. The latter combination is called dal bhat in Nepali, Bengali and Marathi.

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