Dal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, a mainstay of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti throughout Northern India & Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.