What is the main ingredient of the Indian dish dhal
"powder. In Andhra Pradesh, it is called as ""Pappu chaaru"". Apart from dal and tamarind, vegetables used in preparing is few. Vegetables are onions, dosakaaya, bitter gourd and tomatoes. Sambar without lentils (but with vegetables, or dried or fresh fish) is called kuzhambu in Tamil Nadu. Sambar is usually served with steamed rice as one of the main courses of both formal and everyday south Indian cuisine. A two-course meal of sambar mixed with rice and eaten with some sort of vegetable side dish, followed by yoghurt mixed with rice, is a prime southern Indian staple. ""Vada"" sambar and ""idli"""
"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."
"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"
"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"
"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"
"""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"
"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,"
"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,"
"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"
"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"
"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"
"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"
"In Sanskrit, this herb is called ""shatapushpa"". In Gujarati, it is known as ""suva""(સૂવા). In India, dill is prepared in the manner of yellow ""moong dal"" as a main-course dish. It is considered to have very good antigas properties, so it is used as ""mukhwas"", or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth. In the state of Uttar Pradesh in India, a smaller amount of fresh dill is cooked along with cut potatoes and fresh fenugreek leaves (Hindi आलू-मेथी-सोया). In Manipur, dill, locally known as ""pakhon"", is an essential ingredient of ""chagem pomba"" –"
"original chaat is a mixture of potato pieces, gram or chickpeas and tangy-salty spices, with sour home-made Indian chilli and Saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included Aloo tikkis (garnished with onion, coriander, hot spices and a dash of curd), dahi puri, golgappa, dahi vada and papri chaat. There are common elements among these variants including dahi, or yogurt; chopped onions and coriander; sev (small dried yellow salty noodles); and chaat masala, a spice mix typically consisting of amchoor (dried mango powder), cumin, Kala Namak (rock salt), coriander,"
"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"
"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"
"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 bhat"". ""Dal"" is a lentil soup, and is served over ""bhat"" (boiled rice), with ""tarkari"" (curried vegetables) together with ""achar"" (pickles) or ""chutni"" (spicy condiment made from fresh ingredients). It consists of non-vegetarian as well as vegetarian items. Mustard oil is a common cooking medium and a host of spices, including cumin, coriander, black pepper, sesame seeds, turmeric, garlic, ginger, methi (fenugreek), bay leaves, cloves, cinnamon, chilies and mustard seeds are used in cooking. Momo is a type of steamed dumpling with meat or vegetable fillings, and is a popular fast food in many regions of Nepal. Association football"
"a mixture of potato pieces, crisp fried bread dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included aloo tikkis or samosa (garnished with onion, coriander, hot spices and a dash of curd), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri. There are common elements among these variants including dahi (yogurt); chopped onions and coriander; Sev (thin dried yellow salty noodles); and chaat masala, typically consisting of amchoor (dried mango powder),"
"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"
"contains. Typically, it will be prepared from dark spices such as cloves and cinnamon and the spices will be roasted until they obtain a dark colour. Kaala masala Kaala masala is a Maharashtrian spice mixture (masala). The Maharashtra region has quite few varieties of masala which distinguishes Maharashtrian food from other aromas and flavours of India. Stronger and spicier flavours are significant aspects of Maharashtra. This special masala makes it easy to prepare Maharashtrian items like usal, varan and masala bhat. Some of the main ingredients of kaala masala are cumin seeds, coriander seeds, clove, cinnamon sticks, kalpasi, coconut, sesame"
"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"
"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),"
"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"
"Kaala masala Kaala masala is a Maharashtrian spice mixture (masala). The Maharashtra region has quite few varieties of masala which distinguishes Maharashtrian food from other aromas and flavours of India. Stronger and spicier flavours are significant aspects of Maharashtra. This special masala makes it easy to prepare Maharashtrian items like usal, varan and masala bhat. Some of the main ingredients of kaala masala are cumin seeds, coriander seeds, clove, cinnamon sticks, kalpasi, coconut, sesame seeds and chillies. ""Kaala"" means ""black"" in the Marathi language and this refers to both the colour of the final masala and the ingredients which it"
"Dalia seera Dalia seera is a sweet or dessert dish of Rajasthan and Gujarat. It is prepared with cracked wheat, also known as dalia. Cracked wheat (dalia), jaggery (gud), clarified butter (ghee), water, milk, cardamom powder (elaichi), small coconut pieces are the ingredients for the lapsi. Dalia is fried in pure ghee, being stirred continuously, until it turns golden brown. Water and spices such as cardamom powder and sugar are added, and the mixture is stewed over a low flame until the ghee separates from the mix. Milk is added after the dish cools, and then the dish is reheated."
"a madra of rajma(red kidney beans) or Chole ( chik pea) which is cooked in yoghurt which is prepared in unique style by adding approximately twenty spices . This is followed by mash dal, topped by khatta (sweet & sour sauce) made of tamarind and jaggery, the dham ends with the mitha bhatt (dessert) (Bhatt means rice in himachali language) – sweet rice or mithdee (made of boondi or bread crumbs etc.). Dham is a mid day meal served to the people in himachali culture on the occasions of marriage, birthday party, retirement party or any religious days. In dham"
"and ""kadhi"", among other dishes. In South India, daikon is the principal ingredient in a variety of ""sambar"", in which roundels of the radish are boiled with onions, tamarind pulp, lentils, and a special spice powder. When cooked, it can release a very strong odor. This soup, called ""mullangi sambar"" (, ; literally, ""radish sambar"") is very popular and mixed with cooked rice to make a good meal. Fermenting radish normally releases a strong and noxious smell like bad farts or rotting cabbage. Daikon is very low in food energy. A 100-gram serving contains only 76 kilojoules or 18 Calories"
"Chaat masala Chaat masala (Hindi चाट मसाला, Bengali চাট মসলা, Urdu چاٹ مصالہ; also spelled chat masala) is a spice powder mix or masala, originating from the Indian subcontinent, used in the cuisines of the Indian subcontinent, primarily in Indian, Bangladeshi and Pakistani cuisine. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (""hing"") and chili powder. The ingredients are combined and served on a small metal plate, polystyrene plate or a banana leaf, dried and formed into a bowl, at chaat carts, especially in India, Bangladesh and Punjab (Pakistan)"
"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"
"Dahi chutney Dahi chutney is strained dahi that is mixed into a chutney of mint and onions, originating from the Indian subcontinent. It is popular in South India and is a side dish for the popular Hyderabadi biryani. The traditional ingredients are dahi, onions, tomatoes, mint leaves, coriander, chilli peppers, and salt to taste. There are multiple ways to prepare the side dish. Mint, coriander, and a chilli pepper is cut and mixed into yogurt which is then blended in a blender for a minute. Another way is to simply mix diced onions with salt and coriander into a bowl"
"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."