dhal, dholl, noun

/dal/, /dɔl/, /dɑːl/
Forms:
dahl, dâlShow more Also dahl, dâl, dhall.
Origin:
HindiShow more Adaptation of Hindi dāl split pea.
Especially among those of Indian descent: a name used for various lentils and pulses; a sauce made from lentils and served especially with breyani. Also attributive.
Note:
Not exclusively South African English, but in common use especially in KwaZulu-Natal and the Transvaal. Naturalized in British English among English-speaking people of Asian origin.
1906 Indian Opinion 15 Sept. 1B. Ebrahim Ismail & Co Wholesale Merchants and Direct Importers have always on stock: Rice, Dholl, Oils, Ghee, Spices, Fish.
1917 R. Marloth Dict. of Common Names of Plants 23Dhal, Cajanus indicus. Seeds used like peas by the Indians in the Tr[ansvaal].
1958 Act 13 in Stat. of Union 85Permissible weights per bag or other measure or container used in trade, of barley, bran, beans, buckwheat, cement, corn, dholl,..samp..and other dry commodities.
1971 Drum Mar. 22She remembered giving him rice, dholl and herbs for lunch in a white billy can.
1982 Z. Mayat Indian Delights 71Wash moong dhal...Drain off water. Put dhal in pot with..onions..masalas [etc.]..and cook very slowly while dhal is softening.
1982 Z. Mayat Indian Delights 721 litre of left over dhal curry.
1988 Stanger Mail 2 Dec. 21 (advt)1 kg pea dhall...R1.68.
1990 E. Grieve in E. Prov. Herald 7 May (La Femme)Dhal: White lentils, covered with water and simmered...Sauce texture should be thickish.
1990 Weekly Mail 8 Feb. 20The lentil burger. The easiest way to make it is to cook some dahl (with red lentils, so they fall apart)...If you’re not into dahl making, you can use leftover lentils from lentil stew.
a name used for various lentils and pulses; a sauce made from lentils and served especially with breyani. Also attributive.

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19061990