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Dal or paruppu is the main ingredient of the Indian snack vada. Dal tadka and naan. Dal are often prepared in three different forms: Unhulled and whole, known as sabut ('whole' in Hindi), such as sabut urad dal or mung sabut; Unhulled and split, known as chilka ('shell' in Hindi), such as chilka urad dal or mung dal chilka;
Dal is a male given name, surname, and nickname. In the Balkans, Dal has recently become one of the most popular [1] names for newborn males among Bosniaks in the former Yugoslav nations. The name is the male version of the popular female name Dalia. In Serbo-Croatian, Dal/Dalia translates to dahlia (a type of flower).
Dalal (Arabic: دلال, Dalāl) is an Arabic name which means: fondness, passion, penchant, predilection, liking, partiality. It is used as a female given name in the Arab world . [ 1 ] The Arabic name has also been adopted as a surname in the Indian subcontinent ; while mainly used among Indian Muslims and other South Asian Muslims , it is ...
Dal makhani (pronounced [d aː l ˈmək.kʰə.ni]) is a dish originating in Punjab region. [2] A relatively modern variation of traditional lentil dishes, it is made with urad dal (black beans) and other pulses, and includes butter and cream ( makhani is a Punjabi word for butter).
Dāl bhāt (Bhojpuri:𑂠𑂰𑂪 𑂦𑂰𑂞, Nepali: दाल भात, Hindi: दाल भात, Bengali: ডাল ভাত, Gujarati: દાળ ભાત, Marathi: डाळ भात, Assamese: দাইল ভাত dāil bhat / দালি ভাত dāli bhāt, is a traditional meal from the Indian subcontinent.
from Hindi and Urdu: An acknowledged leader in a field, from the Mughal rulers of India like Akbar and Shah Jahan, the builder of the Taj Mahal. Maharaja from Hindi and Sanskrit: A great king. Mantra from Hindi and Sanskrit: a word or phrase used in meditation. Masala from Urdu, to refer to flavoured spices of Indian origin.
Dal Baati is eaten with Churma popularly in regions of Rajasthan and Haryana. Churma is a sweet delicacy made of coarsely grounded wheat flour, bajra (millet) flour, [ 3 ] or semolina. It is made by grinding the fire-baked or fried dough balls and mixing them with ghee, powdered sugar or jaggery and dry fruits.
The pigeon pea [1] (Cajanus cajan) or toor dal is a perennial legume from the family Fabaceae native to the Eastern Hemisphere. [2] The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia , Southeast Asia , Africa , Latin America and the Caribbean .