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For instance, "Upar di gur gur di annexe di bedhiyana di moong di daal of di Pakistan and Hindustan of di durr phitey mun", which means: "The inattention of the annexe of the rumbling upstairs of the dal of moong of the Pakistan and India of the go to bloody hell!" [3] [4]
Daal dhokli (Gujarati: દાળ ઢોકળી) is an Indian dish common in Rajasthani and Gujarati cuisine, made by boiling wheat flour pieces in a toor dal stew. [1] A similar preparation is called varanfal ( Marathi : वरण फळ ), or chakolyaa ( Marathi : चकोल्या ) in Marathi . [ 2 ]
Kachori (pronounced [kətʃɔːɽi]) is a deep-fried, spicy, stuffed pastry originating from the Marwar [4] [5] region of Rajasthan, India. [6] It is made of maida filled with a stuffing of baked mixture of moong dal or onions (usually, depends on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. [7]
Laapsi or lapsi is an Indian sweet dish made using grain flour or broken wheat and ghee, along with milk, nuts, raisins and other dried fruits.Lapsi is commonly prepared during Hindu ceremonies and is served as a religious offering to Devtas. [1]
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The English names "mung" or "mungo" originated from the Hindi word mūṅg (मूंग), which is derived from the Sanskrit word mudga (मुद्ग). [5] It is also known in Philippine English as "mongo bean". [6] Other less common English names include "golden gram" and "Jerusalem pea". [7] In other languages, mung beans are also known as
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Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively. [31] Some pulses, such as channa or cholae , rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour .