Dal is an very essential Indian food, often made from lentils and spices. Dal or paripu is a preparation of pulses which have been stripped of their outer skin and split. It also refers to the thick stew prepared from these pulses with vegetable. It is used in every course of Indian meal. It is regularly eaten with rice in southern India and with both rice and roti throughout northern India. Dal provides an excellent source of protein, particularly for those adopting vegetarian diets or diets which do not contain much meat.