I’ll first clarify what you might mean, then explain from a Jain point of view.

It sounds like you are asking about:

“Dhaniya dal – can we eat it in Jainism?” (Where dhania = coriander seeds/leaves, dal = lentils.)

1. Coriander (dhania)

• Leaves (haraa dhania) – generally allowed in both Shvetambar and Digambar traditions.
• Seeds (sukhaa dhania) – also treated like other dry spices (jeera, ajwain, etc.), so allowed in normal Jain household practice.
• As always, they should be:

- Well cleaned (to avoid insects). - Used in moderation.

2. Dal (lentils, pulses)

• Moong, chana, tur/arhar, masoor, udad, etc. – all are allowed in Jain diet.
• They are upper‑soil grains, not root vegetables, so there is no basic restriction like there is on potato, onion, garlic, etc.
• Only care to:

- Soak and wash properly. - Check for insects/worms. - Avoid eating at night if you follow “no‑night‑eating”.

3. When could it be a problem?

• If onion/garlic/hing with animal origin are added in the recipe, then it becomes non‑Jain style.
• If someone is following very strict upvās or special pacchakkhān, then sometimes all pulses/dals are avoided for that period – but that is a personal vrata, not a general Jain rule.

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So, yes – “dhania dal” (coriander with dal) is generally allowed in Jain food, provided it is cooked without onion, garlic, and other prohibited items and prepared carefully to avoid himsā.

If you meant something different by “Dhania dal eats” (for example, a specific dish name or some pacchakkhān rule), tell me the exact phrase you have heard and I can explain its Jain context.