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Macrotyloma uniflorum (horsegram, also known as horse gram, kulthi bean, gahat, hurali, or Madras gram [2]) is a legume native to tropical southern Asia, known for its distinct taste and texture, widely used legume in many cuisines. It is also known for human consumption for its rich nutrients and reputed medicinal properties.
Pulse names by various Indian and Sri Lankan languages; Hindi English Botanical name Assamese Bengali Gujarati Kannada Malayalam Marathi Oriya Punjabi Sinhala Tamil Telugu Tulu Urdu Konkani Meitei Nepali Maithili Rajasthani; दाल (Dāl) Pulses/ Split beans / bean: দাইল (Dāil) ডাল (Ḍāl) દાળ (Dāḷ) ಬೇಳೆ ...
Macrotyloma is a genus of plants in the legume family which include several species of edible beans.Some species are also used as fodder for livestock. [1]Species include: ...
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 Pitha (दाल पिठा) also known as Pithi, is a Bihari dish that is a mixture of spicy lentils is stuffed into rice flour doughs and then boiled or steamed in a saucepan. Indian language defines "dal" as lentils and " pitha " or "pithi" as whole wheat or freshly prepared rice flour dumplings .
Spices in the new sattvic list may include cardamom (yealakaai in Tamil, Elaichi in Hindi), cinnamon (Ilavangapattai in Tamil, Dalchini in Hindi), cumin (seeragam in Tamil, Jeera in Hindi), fennel (soambu in Tamil, Saunf in Hindi), fenugreek (venthaiyam in Tamil, Methi in Hindi), black pepper (Piper nigrum) also known as 'Kali mirch' in Hindi ...
As the seasons change so does the Bihari thali, every 3–4 months.The constants are rice, roti, achar, chatni, dals and milk products, with some variation.. For the frying and tempering (chhounkna / tadka) of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and panch phoron — literally the "five spices": fennel seed (saunf), black mustard seed (sarson ...
Dal Bati Churma is the most popular dish in the Rajasthani cuisine of India. It is made up of three components of bati, dal, and churma. Dal is lentils, bati is a baked wheat ball, and churma is powdered sweetened cereal. Churma is a popular delicacy mostly served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and ...