Ad
related to: dal name meaning in hindi language learning
Search results
Results From The WOW.Com Content Network
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 ...
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.
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.
Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew). [2]
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).
Daal dhokli can be made with various types of lentils (or daal). Some commonly used daals include toor (split pigeon peas), masoor (red lentil), and moong (mung bean).