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Dal
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) 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. 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. Use The most common way of preparing dal is in the form of a soup to which onions, tomatoes and various spices may be added. The outer hull may or may not be stripped off. Almost all types of dal come in three forms: (1) unhulled or ''sabut'' (meaning whole in Hindi), e.g., ''sabut urad dal'' or ''mung sabut''; (2) split with hull left on the split halves is described as ''chilka'' (which means shell in Hindi), e.g. ''chilka urad dal'', ''mung dal chilka''; (3) split and hulled or ''dhuli'' (meanin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dal Tadka And Naan
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) 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. 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. Use The most common way of preparing dal is in the form of a soup to which onions, tomatoes and various spices may be added. The outer hull may or may not be stripped off. Almost all types of dal come in three forms: (1) unhulled or ''sabut'' (meaning whole in Hindi), e.g., ''sabut urad dal'' or ''mung sabut''; (2) split with hull left on the split halves is described as ''chilka'' (which means shell in Hindi), e.g. ''chilka urad dal'', ''mung dal chilka''; (3) split and hulled or ''dhuli'' (meanin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dal Fry Tadka, Cumin Rice, Roasted Papad On The Side
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) 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. 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. Use The most common way of preparing dal is in the form of a soup to which onions, tomatoes and various spices may be added. The outer hull may or may not be stripped off. Almost all types of dal come in three forms: (1) unhulled or ''sabut'' (meaning whole in Hindi), e.g., ''sabut urad dal'' or ''mung sabut''; (2) split with hull left on the split halves is described as ''chilka'' (which means shell in Hindi), e.g. ''chilka urad dal'', ''mung dal chilka''; (3) split and hulled or ''dhuli'' (meanin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Telugu Cuisine
Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra, Telangana and Yanam. Generally known for its tangy, hot and spicy taste, the cuisine is very diverse due to the vast spread of the people and varied topological regions. All three regions — Coastal Andhra, Rayalaseema and Telangana — have distinctive cuisines. In the semi-arid Telangana state region millet-based bread ( rotte) is the predominant staple food, whereas rice is predominant in irrigated Andhra and Rayalaseema regions. Ragi is also popular in Rayalaseema region. Many of the curries (known as ''koora''), snacks, and sweets vary in the method of preparation and differ in name, too. Andhra Pradesh is the leading producer of red chili and rice among Indian states, and Telangana is the leading producer of millet; this influences the liberal use of spices in Telugu cuisine, making its food some of the richest and spiciest in the world. Vegetarian dishes, as well as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian exchange, Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, Chili pepper, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Euro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lentil
The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest producer is Canada, producing 45% of the world’s total lentils. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as dal are often cooked into a thick curry/gravy that is usually eaten with rice or '' rotis''. Botanical description Name Many different names in different parts of the world are used for the crop lentil. The first use of the word ''lens'' to designate a specific genus was in the 16th century by the botanist Tournefort. The word "lens" for the lentil is of classical Roman/Latin origin: McGee points out that a prominent Roman family took the name " Lentulus", just as the family name " Cicero" was derived from the chickpea, ''Cicer arietinum'', o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lentil
The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest producer is Canada, producing 45% of the world’s total lentils. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as dal are often cooked into a thick curry/gravy that is usually eaten with rice or '' rotis''. Botanical description Name Many different names in different parts of the world are used for the crop lentil. The first use of the word ''lens'' to designate a specific genus was in the 16th century by the botanist Tournefort. The word "lens" for the lentil is of classical Roman/Latin origin: McGee points out that a prominent Roman family took the name " Lentulus", just as the family name " Cicero" was derived from the chickpea, ''Cicer arietinum'', o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sanskrit
Sanskrit (; attributively , ; nominalization, nominally , , ) is a classical language belonging to the Indo-Aryan languages, Indo-Aryan branch of the Indo-European languages. It arose in South Asia after its predecessor languages had Trans-cultural diffusion, diffused there from the northwest in the late Bronze Age#South Asia, Bronze Age. Sanskrit is the sacred language of Hinduism, the language of classical Hindu philosophy, and of historical texts of Buddhism and Jainism. It was a lingua franca, link language in ancient and medieval South Asia, and upon transmission of Hindu and Buddhist culture to Southeast Asia, East Asia and Central Asia in the early medieval era, it became a language of religion and high culture, and of the political elites in some of these regions. As a result, Sanskrit had a lasting impact on the languages of South Asia, Southeast Asia and East Asia, especially in their formal and learned vocabularies. Sanskrit generally connotes several Indo-Aryan lang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dal Bhat
Dal bhat ( ne, दालभात, ur, دال بھات, bn, ডাল ভাত, gu, દાળ ભાત, mr, डाळ भात, as, দাইল ভাত ''dail bhat'' / ডালি ভাত ''dali bhat'') is a traditional meal from the Indian subcontinent, popular in many areas of Nepal, India, Pakistan, Bangladesh. It consists of steamed rice and a cooked lentil or other pulses stew 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 grains such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or ''atho'' in Nepal. Bhat may be supplemented with roti in Nepal (rounds of unleavened bread). Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onions
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cashews
The cashew tree (''Anacardium occidentale'') is a tropical evergreen tree native to South America in the genus '' Anacardium'' that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as , but the dwarf cultivars, growing up to , prove more profitable, with earlier maturity and greater yields. The cashew seed is commonly considered a snack nut (cashew nut) eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. Like the tree, the nut is often simply called a cashew. Cashew allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins. In 2019, four million tonnes of cashew nuts were produced globally, with Ivory Coast and India as the leading producers. As well as the nut and fruit, the plant has several other uses. The shell of the cashew seed yields derivatives that can be used in many applications including lubricants, waterproofing, paints, and, star ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly '' Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of '' Oryza''. As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. There are many varieties of rice and culinary preferences t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinidad and Tobago, Mauritius and Fiji. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. '' Naan'' from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is '' kulcha''. Like breads around the world, roti is a staple accompaniment to other foods. Etymology The word ''roti'' is derived from the Sanskrit word (''rotikā''), meaning "bread". Preparation Roti dough may be rolled out with a rolling pin to create flat, round pieces. This may be done on a circular, flat board called a roti board. Variants File:Roti-obaid.jpg, Roti in the Indian subco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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