Pulses such as lentils (green, red, Le Puy), chick peas, dried green peas, split toor, some beans and other regional varieties are a common ingredient of a popular soup-like dish, across all of India. The dish is however much thicker than Western soups, and called dal or daal or pappu or paruppu. It is one of the primary sources of protein for a large number of Indian people, particularly in the rural area.