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  2. Dal - Wikipedia

    en.wikipedia.org/wiki/Dal

    In Indian cuisine, dal (also spelled daal or dhal [1] pronunciation: ), parippu, pappu, or paruppu are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world. [ 2 ]

  3. List of plants used in Indian cuisine - Wikipedia

    en.wikipedia.org/wiki/List_of_plants_used_in...

    English Botanical name Assamese Bengali Gujarati Kannada Malayalam Marathi Oriya ... (Masar/ Peeli di Daal) මයිසූර් පරිප්පු (Mysore Parippu)

  4. Pigeon pea - Wikipedia

    en.wikipedia.org/wiki/Pigeon_pea

    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.

  5. Lentil - Wikipedia

    en.wikipedia.org/wiki/Lentil

    The lentil (Vicia lens or Lens culinaris) is a legume; it is an annual plant grown for its lens-shaped edible seeds, also called lentils.It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.

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  7. Dal dhokli - Wikipedia

    en.wikipedia.org/wiki/Dal_dhokli

    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 ]

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  9. Massar - Wikipedia

    en.wikipedia.org/wiki/Massar

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