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  Encyclopedia of Keywords > Shimla Tour > India > Bengal > Bangladesh > Dal   Michael Charnine

Keywords and Sections
MUSTARD SEEDS
GRAM
ENOUGH WATER
DALS
CHANNA DAL
URAD DAL
PAPPU
CHANA DAL
INDIRA
TURMERIC POWDER
CURRY LEAVES
TOOR DAL
COOKED DAL
MASOOR DAL
TUVAR DAL
COOKER
COOKED TOOR
POPU
PULSES
DAL TURNS
SKINNED
DAL
Review of Short Phrases and Links

    This Review contains major "Dal"- related terms, short phrases and links grouped together in the form of Encyclopedia article.

Definitions

  1. Dal is also a staple.
  2. Dal is one such dish.
  3. Dal is a staple Indian dish. (Web site)
  4. Dal is what chicken soup is in the west - comforting food. (Web site)
  5. Dal is a comfort food in India and is very satisfying and delightful.

Mustard Seeds

  1. Add mustard seeds, Urad dal, cashewnut, and garlic clove. (Web site)
  2. It is then seasoned with fried finely chopped green chillies, ginger, and curry leaves, and sometimes also urad dal, mustard seeds, and asafoetida.
  3. Season with mustard seeds, hing and urad dal.

Gram

  1. Steam-cakes, which are prepared from a fermented batter of rice and urad dal ( gram). (Web site)
  2. Uddina Bele chutney - Fried Black Gram Dal with Tamarind, Red Chillies, salted and garnished oil-fried mustard and curry leaves.
  3. Toor dal, moong dal, Bengal gram dal and channa dal are used for different purposes. (Web site)
  4. Add the cumin seeds and black gram dal and let them fry for a few seconds till brown. (Web site)

Enough Water

  1. Blend the toor dal with a blender, add the turmeric, asafoetida, salt and jaggery and enough water to keep it thick instead of a very thin watery dal.
  2. Cook the chopped Amaranth leaves, onions and green gram dal with just enough water and a pinch of sugar for about 5 minutes. (Web site)

Dals

  1. They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt).
  2. South Indian chutneys are made of tamarind, coconut, peanuts, dal, fenugreek seeds, and cilantro.
  3. A lighter recipe for Dal Makhani (use lowfat yogurt). (Web site)
  4. The kababs were very succulent and tasty, as was their famous Dal Bukhara.
  5. Serve hot with dal or amti.

Channa Dal

  1. Kootu's are made mainly with Moong Dal or with Channa dal.
  2. Add ½ tblsn of channa dal. (Web site)
  3. Then add the jeera, channa dal, urad dal and Hing.

Urad Dal

  1. Preparation for dosas starts the night before, grinding the rice and the urad dal separately, leaving them both in a warm oven to ferment. (Web site)
  2. Grind urad dal to make a thick paste with your chlorine free water, adding a little at a time. (Web site)
  3. Nehaj, with the kitchenaid, dosa batter worked well and idlis worked with the idli rava method (only the urad dal needs grinding in that case). (Web site)

Pappu

  1. Mudda means round shape and pappu means dal in Telugu. (Web site)
  2. My husbands favorite combo: Tomato Pappu and Bandar vepudu( I will post it soon ) For making 2 cups of dal you need, 1 cup cooked toordal.

Chana Dal

  1. They analyzed several samples of chana dal (desi) and garbanzo beans (kabuli). (Web site)
  2. I have diabetes and prize chana dal's very low glycemic index. (Web site)
  3. H Sailu, We make doodhi with chana dal also, but with onion tomato and ginger garlic and masalas. (Web site)
  4. Offers packaged sweets,syrups,namkeens, cookies, pickles, aloo Masala, Bhujia, Bhelpuri, Chana Dal, Kajui Ladoo and many more items. (Web site)

Indira

  1. Indira, gongura dal is one of my favourite Andhra recipes. (Web site)
  2. Hi Indira, Congratulations on 2nd Annivery.Wish you all the Best.I am going to try this dal soon.Thanks. (Web site)

Turmeric Powder

  1. Place the sorakai, soaked dal and turmeric powder in a pressure pan.
  2. Cook the arhar dal with turmeric powder and half a litre of water. (Web site)

Curry Leaves

  1. Heerekai chutney - grated ridge-gourd peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
  2. Eerulli chutney - grated onion peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.

Toor Dal

  1. Dear Linda, I love you for picking the toor dal for Jihva. (Web site)
  2. Well, guys and gals, here is the first installment of the round up of Jihva for Toor Dal. (Web site)

Cooked Dal

  1. Kattu saaru - Kattu refers to the water drained from the cooked dal. (Web site)
  2. The tadka, or spice-infused oil, is poured over the cooked dal and served with bread or over Basmati rice.
  3. Bee and Jai’s ( Jugalbandi) Kootu podi (spice mix for vegetables cooked with dal) from Southern India.

Masoor Dal

  1. Masoor dal curry can be eaten with hot Rotis or hot steaming plain rice or Jeera rice(Cumene fried rice). (Web site)
  2. One of my favourite dals is Masoor dal (Red lentils). (Web site)

Tuvar Dal

  1. Add boiled tuvar dal and you have paruppu poriyal and so on. (Web site)
  2. But at their core, they are built from the same four building blocks - Tamarind, Tuvar dal , Yogurt and Coconut. (Web site)

Cooker

  1. Boil the toor dal in a pressure cooker.
  2. When the whistle comes… transfer the stuff of pressure cooker to the dal. (Web site)
  3. Put Dal and beans in slow cooker and add water, ginger, tomato, garlic, salt and red chili powder. (Web site)

Cooked Toor

  1. Heerekai thovve - de-seeded Ridge Gourd cooked with toor dal, turmeric, salt, garnished with oil-fried mustard and curry leaves.
  2. This post is on its way to JFI - Toor Dal hosted by Linda. (Web site)
  3. After about 10 minutes of boiling add the cooked toor dal to the mixture and let it boil for another 5 mts. (Web site)

Popu

  1. In South Indian cooking, channa dal is most times used in seasoning - Popu or Tiragmaata as it is called in Telugu.
  2. Add the mashed tomato dal to the popu. (Web site)

Pulses

  1. Pulses are used almost exclusively in the form of dal, except chana, which is often cooked whole for breakfast and is processed into flour ( besan).
  2. Although dal generally refers to split pulses, whole pulses are known as saboot dals and split pulses as dhuli dals. (Web site)

Dal Turns

  1. Stir until the channa dal turns brown.
  2. Once seeds splutter and dal turns golden, transfer this tempering over the prepared kootan.

Skinned

  1. Peppertrail, Ammini Ramachandran, has given exhaustive details on selecting the type of dal, [whole skinned urad], type of rice [long grain or ponni] etc. (Web site)
  2. Moong dal - skinned split mung beans. (Web site)

Dal

  1. An Idli is a kind of rice dumpling, often served with dal curry called sambar, a south Indian favorite and green chilly chutney.
  2. Splutter the mustard seeds, fry the red chillies and saute the udad dal till golden.
  3. In Parsi community besides all the delicacies, cooking plain rice and moong dal is a "must" on this Navroz day.
  4. Our golden dal is made from yellow split peas and our own masala, both available at the Global Pantry Store.
  5. Add tamarind juice, sambar mix & enough salt to the dal. (Web site)

Categories

  1. Shimla Tour > India > Bengal > Bangladesh
  2. Shimla Tour > India
  3. Home > Cooking > Foods > Vegetables
  4. Culture > Architecture > Home > Cooking
  5. Society > Humans > Health > Meals
  6. Books about "Dal" in Amazon.com

Book: Keywen Category Structure


  Short phrases about "Dal"
  Originally created: June 06, 2008.
  Links checked: May 23, 2013.
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