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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. [18] In some recipes, tomatoes, kokum, unripe mango, jaggery, or other ingredients are added while cooking the dal, often to impart a sweet-sour flavour.
Pappad: the favorite snack of Sindhis pappad is a thin flat bread like snack, made of urad dal, moong dal with pepper, jeera, eaten with meal, or at evening with tea. [ 24 ] [ 1 ] Khicha: is like pappad but made with rice flour and is less spicy, eaten with Chutney .
Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively. [31] Some pulses, such as channa or cholae , rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour .
Kachori (pronounced [kətʃɔːɽi]) is a deep-fried, spicy, stuffed pastry originating from the Marwar [4] [5] region of Rajasthan, India. [6] It is made of maida filled with a stuffing of baked mixture of moong dal or onions (usually, depends on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. [7]
There are many styles of cooking in Punjab. In the villages many people still employ the traditional methods and equipment for cooking purposes. This includes wood-fired and masonry ovens. Modern methods include cooking on gas cookers. Tandoori style of cooking involves use of the tandoor. [10]
Pakistani cuisine (Urdu: پاکستانی پکوان, romanized: pākistānī pakwān) is a blend of regional cooking styles and flavours from across South, Central and West Asia. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques, particularly the use of dried fruits and nuts.
[1] [2] Its preparation is the main custom associated with the Pongal festival. It is also eaten as a breakfast food. [3] A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai (sweet) pongal, kozhi (chicken) pongal, and sanyasi pongal. It has been described as "very dear to (the) Tamil people." [2]
Papad recipes vary from region to region and from household to household. They are typically made from a flour or paste made from lentils, chickpeas, black gram, rice, or potatoes. [6] Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as chili, cumin, garlic, or black pepper.