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Dal is a term in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans). The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in SAARC countries, and form an important part of Indian, Nepalese, Pakistani, Sri Lankan and Bangladeshi cuisines
Dals are frequently eaten with flatbreads such as rotis or chapatis or with rice, a combination referred to as dal bhat. Dals are high in protein relative to other plants.
In contemporary times, instant foods can be defined as foods that provide convenience to consumers and assists in reducing “the time of preparation/cooking and drudgery”, whereby no more than five minutes of time is required from the time of food preparation to the food being consumed.Some instant foods include food products that involve the dissolving of a powder in hot water, or the dilution of a concentrated stock solution, such as occurs with condensed soup. The category of “ultra-instant food” comprises instant foods that require less than one minute of time to prepare, such as instant tea. Some instant foods are prepared using freeze-drying.