Lentils - referred to as dal (Sanskrit for "to split") - have been central to Indian diets for millennia. Archaeological digs at Harappan sites, such as Farmana in Haryana, revealed traces of lentils dating to the Indus Valley Civilization . References to dal appear in ancient texts, including celebratory feasts like Chandragupta Maurya’s wedding in 303 BC .

In medieval India, culinary techniques like dum pukht elevated chana dal to regal prominence, so much so that serving any other lentil to the emperor was considered disastrous for royal cooks . The innovative panchmel dal - a blend of five lentils - originated in Mewar and gained Mughal appreciation through Jodha Bai, who introduced it to Akbar’s court .

Modern research affirms that dal’s history extends even earlier. Split lentil dishes were being prepared between 800 and 300 BC, reinforcing dal’s status as a cornerstone of Indian sustenance .

Today, dal remains a soul-soothing staple - nutritious, economical, and endlessly adaptable, continuing its ancient legacy in kitchens across India and beyond.