"Sambar (dish) Sambar, also spelled sambhar or sambaar, and pronounced saambaar, is a lentil-based vegetable stew or chowder, originating from the Indian subcontinent, cooked with a tamarind broth. It is popular in South Indian and Sri Lankan cuisines. According to food historian K. T. Achaya, the earliest extant mention of sambar in literature can be dated to the 17th century. Sambar is made either exclusively with one of these vegetables or a combination of them: Sambar often contains sambar powder, a coarse spice mix made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds and sometimes asafoetida and"
"Dal Dal (also spelled daal, dail, dhal, dahl; pronunciation: ) is a term used in the Indian subcontinent for dried, split pulses (legumes) (that is, lentils, peas, and beans). The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent. The outer hull is usually stripped off; dal that has not been hulled (whole) is described as ""chilka"" (skin), e.g. ""chilka urad dal"", ""mung dal chilka"" in Hindi/Urdu. The term ""dal"" is often contrasted"
"Dhal (shield) The dhal is a type of buckler originating in the Indian subcontinent. They are nearly always round and vary in diameter from about eight inches to twenty-four inches. Some are nearly flat while others are strongly convex or curved. The edges may be flat or rolled back in the reverse direction to that of the curvature of the shield. They were made from animal hide or occasionally steel. The steel shields are usually inlaid with silver and gold, though on some occasions they are covered with inscriptions. The dhal is held by two handles fastened to ring bolts"
"Dal baati Dal baati () is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh (especially in Braj, Nimar and Malwa regions). ""Dal"" is prepared using tuvaar dal, chana dal (prepared by removing skin of split chickpeas), mung dal, moth dal, or urad dal. The pulses or lentils are cooked together after being soaked in water for a few hours. First, a small amount of vegetable oil is heated in a frying pan and then the seasoning ""rai-jeera"" (mustard and cumin seeds) is added into the hot oil."
"then pressure-cooked for 15 minutes till the dal is cooked. The cooked dal is then flavoured with Butter, chillies, Cumin, Cloves, Cardamom, Ginger and Garam Masala. Panchratna Dal Panchratna Dal is a dal very popular in India. As the name suggests, it is made by combining five kinds of dal common to Indian households. It is also known as Panchmel dal. The word ""Panchratna"" means Five Jewels. Lentils are an integral part of Indian cuisine and this is a dish best served at special occasions. It is usually accompanied by an Indian flat-bread or Roti. Traditionally, a Panchratna Dal mixture"
"Panchratna Dal Panchratna Dal is a dal very popular in India. As the name suggests, it is made by combining five kinds of dal common to Indian households. It is also known as Panchmel dal. The word ""Panchratna"" means Five Jewels. Lentils are an integral part of Indian cuisine and this is a dish best served at special occasions. It is usually accompanied by an Indian flat-bread or Roti. Traditionally, a Panchratna Dal mixture contains equal quantities of Toor, Urad, Moong, Chana and Moath Dal. The dal mixture is first soaked in water to soften the lentils. This mixture is"
"with the term gram, used in the Indian subcontinent for pulses that are whole rather than split. Dals are frequently eaten with flatbreads such as ""rotis"" or ""chapatis,"" or with rice, a combination referred to as ""dal bhat"". Dals are high in protein relative to other plants. The word ""dāl"" derives from the Sanskrit verbal root ""dal-"" ""to split"". Dal preparations are eaten with rice (in eastern India), as well as rotis, chapati and naan (in western India) on the Indian subcontinent. The manner in which it is cooked and presented varies by region. In South India, dal is primarily"
"Dal makhani Dal makhani or dal makhni (pronounced ""daal makh-nee"", ""buttery lentils"") is a dish originating from the Indian subcontinent, notably in the Punjab region. The primary ingredients are whole black lentil (""urad""), red kidney beans (""rajma""), butter and cream. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy. Dal makhani is a staple in the Indian subcontinent. It was popularized in India following partition, when many people from the Punjab migrated to the northern regions of India. As the Punjabi diaspora migrated across India and internationally,"
"Dal bhat Dal bhat (, , , , ""dail bhat"" / ডালি ভাত ""dali bhat"") is a traditional meal from the Indian subcontinent, popular in many areas of Nepal, Bangladesh and India. It consists of steamed rice and a cooked lentil soup called ""dal"". It is a staple food in these countries. ""Bhat"" or ""Chawal"" means ""boiled rice"" in a number of Indo-Aryan languages. At higher elevations in Nepal, above , where rice does not grow well, other grain such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called Dhindo or ""atho"" in Nepal. Bhat"
"pudina chutney, kairi (raw mango) chutney, green salad with lots of onion, and fresh buttermilk (chass). ""Dal bafla"" () is a variation of dal baati, where the normal ""Bafla"" is boiled before baking it in traditional baati oven. Batti is replaced by the ""bafla"", a softer version of it. Dal baati Dal baati () is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh (especially in Braj, Nimar and Malwa regions). ""Dal"" is prepared using tuvaar dal, chana dal (prepared by removing skin of split chickpeas), mung dal,"
"Indian subcontinent as the main cuisine. Over 50 different varieties of pulses are known in the Indian subcontinent. Most dal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavour. The fried garnish for dal goes by many names, including ""chaunk"", ""tadka"" and ""tarka"". The ingredients in the"
"Khichdi Khichdi (), or"" khichri"", is a dish from the Indian subcontinent made from rice and lentils (""dal""), but other variations include ""bajra"" and mung ""dal kichri"". In Indian culture, it is considered one of the first solid foods that babies eat. Hindus, who avoid eating grains during fasting, eat Sabudana Khichadi made from sago. ""Kichri"" is a salty porridge. ""Dalia"" is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk. It was the inspiration for the Anglo-Indian dish ""kedgeree"". The term ""khichdi ""() (Urdu: کھچڑی) is derived from Sanskrit खिच्चा ""khiccā"", a"
"used to make the dish called sambar. It is also used to make pappu that is mixed with charu and rice. In a 100-gram amount, cooked (boiled) dal contains 9% protein, 70% water, 20% carbohydrates (includes 8% fiber), and 1% fat. Cooked dal (per 100 g) also supplies a rich content (20% or more of the Daily Value, DV) of the B vitamin, folate (45% DV) and manganese (25% DV), with moderate amounts of thiamine (11% DV) and several dietary minerals, such as iron (19% DV) and phosphorus (18% DV). Note: All nutrient values including protein are in %DV per"
"instrument of Indian folk music. The 'dhole' of Sambalpur is slightly different in its making and use. It is made from the trunk of a tree. Both the side of the 'dhole' are of same size. Sambalpur 'dhole' can be used for any type of Sambalpuri folk song. Madal: The Sambalpuri 'madal' is different from that of all other parts of India. The 'madal' is made out of fired clay and is like a cylinder. Madal is a drum which is used in slower rhythms. Most of the danceless songs are accomplished with the Madal. Nishan: It is made out"
"small portion of pickle (called ""achar"") is sometimes included. Dal bhat Dal bhat (, , , , ""dail bhat"" / ডালি ভাত ""dali bhat"") is a traditional meal from the Indian subcontinent, popular in many areas of Nepal, Bangladesh and India. It consists of steamed rice and a cooked lentil soup called ""dal"". It is a staple food in these countries. ""Bhat"" or ""Chawal"" means ""boiled rice"" in a number of Indo-Aryan languages. At higher elevations in Nepal, above , where rice does not grow well, other grain such as maize, buckwheat, barley or millet may be substituted in a"
"synonymous with ensembles or potpourri as depicted in the popular culture through movies such as """", and TV sitcoms such as ""Khichdi (franchise), Khichdi (TV series)"", and ""Instant Khichdi"". Khichdi Khichdi (), or"" khichri"", is a dish from the Indian subcontinent made from rice and lentils (""dal""), but other variations include ""bajra"" and mung ""dal kichri"". In Indian culture, it is considered one of the first solid foods that babies eat. Hindus, who avoid eating grains during fasting, eat Sabudana Khichadi made from sago. ""Kichri"" is a salty porridge. ""Dalia"" is another similar sweet porridge made from the crushed wheat"
"Dhokla Dhokla ( ""ḍhōkḷā"") is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably. ""Dukkia"", a pulse-based precursor of the dhokla, is mentioned in a Jain text dated to 1066 CE. The earliest extant work to mention the word ""dhokla"" is the Gujarati ""Varanaka Samuchaya"" (1520 CE). Rice and split chickpeas (chana dal),"
"""chaunk"" for each variety of dal vary by region and individual tastes. The raw spices (more commonly cumin seeds, mustard seeds, asafoetida, and sometimes fenugreek seeds and dried red chili pepper) are first fried for a few seconds in the hot oil on medium/low heat. This is generally followed by ginger, garlic, and onion, which are generally fried for 10 minutes. After the onion turns golden brown, ground spices (turmeric, coriander, red chili powder, ""garam masala"", etc.) are added. The ""chaunk"" is then poured over the cooked dal. Dal Dal (also spelled daal, dail, dhal, dahl; pronunciation: ) is a"
"Pradesh. Puran poli is made from chana dal or split yellow gram, plain flour (wheat flour or mixed wheat & white flour ), jaggery or sugar, cardamom powder and/or nutmeg powder, ghee and water. Sometimes toor dal is used in Gujarat. Toor dal or ""togari bele"" is commonly used in the state of Karnataka and Tamil Nadu as well. In Andhra Pradesh (bobbatlu or bakshalu) and other places, moong dal, chana dal or even a mix of lentils is used in some recipes. Other ingredients that may or may not be used are: nuts, dates, turmeric powder. To understand the"
"not chewed as Dhindo is made of millet, sticks between teeth, and is hot at the time of consumption. In addition, it is often served with Chutney. Millet is an alkaline food. Dhindo Dhindo () is a meal prepared in Nepal. It is prepared by bringing hot water in a pan to boil and adding flour while continuously stirring the mix. It is the main meal in various parts of Nepal and Sikkim and Darjeeling regions of India. Dhindo is traditionally prepared from buckwheat or millet but wheat, corn flour is common as well. In fact, one could make Dhindo"
"आमिल (sun-dried mango pulp used for a sour taste in daal, curry and sour gravy). In the eastern Indian state of Odisha, taro root is known as ""saru"". Dishes made of taro include ""saru besara"" (taro in mustard and garlic paste). It is also an indispensable ingredient in preparing the heart of Odia cuisine, the ""dalma"", where vegetables are cooked with dal. Sliced taro roots, deep fried in oil and mixed with red chili powder and salt, are known as ""saru chips"". In the north Indian state of Uttarakhand and neighboring Nepal, taro is considered a healthy food cooked in"
"Dosa Dosa is a type of pancake originating from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram. Dosa is a typical part of the Southern Indian and Sri Lankan diets but is now popular all over the Indian subcontinent. Traditionally, dosa is served hot along with sambar, a stuffing of potatoes, and chutney. It can be consumed with idli podi as well. Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture. According to historian P."
"firstly cooked rice and a type of dal called moong dal is served. After that a kidney bean shaped pulse known as rajma (madra) is also served and then palda, khatta, maa ki daal and At the end meetha bhatt which means dessert is served including kheer made up of rice, milk and sugar. Dham Dhaam is a traditional food festival celebrated in the Indian state of Himachal Pradesh. Himachali food varies from region to region. The cuisine of Himachal Pradesh is largely based on the climate and topography of the state. While the everyday meal is the usual dal-chawal-subzi-roti,"
"important ingredient of a meal. These ""dals"" vary from ""mushur đal"" (red lentils), ""mug đal"" (mung beans), ""kadhaier dal"", ""arhar dal"", etc., and are used as an accompaniment to rice. ""Shorsher tel"" (mustard oil) is the primary cooking medium in Bengali cuisine although ""Badam tel"" (groundnut oil) is also used, because of its high smoke point. Of late, the use of sunflower oil, soybean oil and refined vegetable oil, which is a mixture of soybean, kardi, and other edible vegetable oils, is gaining prominence. This later group is popularly known as ""shada tel"", meaning white oil, bringing out the contrast"
"of Bengal, ""jhal"" literally means 'hot' or 'spicy'. Jhal-muŗi is puffed rice with spices, vegetables and raw mustard oil. Depending on what is added, there are many kinds of jhal-muŗi but the most common is a ""bhôrta"" made of chopped shallot, ""jira"" roasted ground cumin, ""bitnoon"" black salt ""lôngka"" / ""morich"" chilis (either ""kacha"" 'ripe' or ""shukna"" 'dried'), mustard oil, ""dhone pata"" (fresh coriander leaves) and mudhi. A moa is made by taking muri with gur (jaggery) as a binder and forming it into a ball, made all over Bengal. Another popular kind of moa is ""Joynagarer moa"", a moya"
"gram is one of the key ingredients in making idli and dosa batter, in which one part of black gram is mixed with three or four parts of idli rice to make the batter. Vada or udid vada also contain black gram and are made from soaked batter and deep-fried in cooking oil. The dough is also used in making papadum, in which white lentils are usually used. It is very popular in Punjabi cuisine as an ingredient of ""dal makhani"". In Bengal, it is used in ""biulir dal"". In Rajasthan, It is used to prepare dal which is usually"
"Chakli Chakli is a savoury snack from India. It is a spiral shaped snack with a spiked surface. Chakli is typically made from flours of rice, bengal gram (brown chickpea) and black gram (""urad daal""). It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without the Bengal gram flour, is also sometimes called ""chakli"". Other names of the dish include ""chakali"", ""chakkuli"", ""chakri"", ""chakralu"", or జంతికలు ""jantikalu"" and . Murukku, a similar dish typically made without the bengal gram, is also sometimes called ""chakli"". Kadboli is a similar dish, which"
"rural areas. ""Haryanvi kichri"" is made from pearl millet and mung ""dal"" (split mung bean) pounded in mortar (""unkhal""), and often eaten by mixing with warm ""ghee"" or ""lassi"", or even yogurt. Sometimes, ""jowar"" is also mixed with ""bajra ""and"" mung ""dal""."" Kichri"" is salty and ""dalia"" is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk. ""Khechidi ""is very popular in Odisha. The varieties of khechidi in Odisha include ""adahengu khechidi"" (ginger-asafoetida ""khichdi""), ""moong dal khichdi"", etc. ""Adahengu khechidi"" is a popular dish in the Jagannath Temple, as well. At home, ""moong"
"Dhau Dhau (Nepal Bhasa: धौ) is yogurt prepared by Newars of Nepal. It is a milk product made by bacterial fermentation of milk. It is usually made in clay pots and plastic cups. Dhau along with chopped fruits are the staple dessert at Newar feasts. At the end of the meal, a server walks down the line of guests ladling out two portions of yogurt from a clay pot. Dhau mixed with baji (beaten rice) is also a popular snack and ceremonial food. The most famous and delicious variety of dhau is juju dhau, which is known for its rich"
"in Maharashtra. In southern India and the West Coast, most flat breads are basically crêpes made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, appam, uttapam and rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on ""tava"", a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura are deep-fried. The dough for"
"Sel roti Sel roti () is a traditional homemade, sweet, ring-shaped rice bread/doughnut originating from the Indian subcontinent. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal and Sikkim and Darjeeling regions in India. It is made of rice flour with adding customized flavours. A semi-liquid rice flour dough is usually prepared by adding milk, water, cooking oil, sugar, ghee, butter, cardamom, cloves, bananas and other flavours of personal choice. The ingredients are mixed well by stirring. Once the semi liquid dough is ready, it is deep fried in boiling oil or ghee. The dough"
"Masala dosa Masala dosa or masale dose is a variation of the popular South Indian food dosa, which has its origins in Tuluva Mangalorean cuisine. It is made from rice, lentils, potato, methi, and curry leaves, and served with chutneys and sambar. Though it was only popular in South India, it can be found in all other parts of the country and overseas. In South India, preparation of masala dosa varies from city to city. Masala dosa is stuffed dosa. The two parts are the dose and the stuffing. The dosa is made in the usual way by soaking rice"
"100 grams of the food item. Significant values are highlighted in light gray color and bold letters. Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group. Although dal generally refers to split pulses, whole pulses can be referred to as ""sabit dhal"" and split pulses as ""dhuli dhal"". The hulling of a pulse is intended to improve digestibility and palatability, but, as milling of whole grains into refined grains, affects the nutrition provided by the dish, reducing dietary fibre content. Pulses with their outer hulls intact are also quite popular in the"