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Azerbaijan is the only country name in Arabic that uses this letter. In early forms of the New Persian language and a in practice followed by its writers, who used the letter dhal ( ذ ) in lieu of dal ( د ), in the middle of a word when the dal is preceded and followed by a vowel, or when dal was in the final position and preceded by a vowel ...
Dal or paruppu is the main ingredient of the Indian snack vada. Dal tadka and naan. Dal are often prepared in three different forms: Unhulled and whole, known as sabut ('whole' in Hindi), such as sabut urad dal or mung sabut; Unhulled and split, known as chilka ('shell' in Hindi), such as chilka urad dal or mung dal chilka;
Dal (also daal), a dried pulse which has been split; Dāl, Arabic letter د; Ḏāl, Arabic letter ذ; Data Analytics Acceleration Library, a library of optimized algorithmic building blocks for data analysis stages; Dali (goddess), whose name is sometimes transliterated as "Daal" Mung Daal, a character in the cartoon show Chowder
Spicy. Ground chana dal and urad dal, deep fried flattened disk, masala, sprinkle with red chili powder on top. Daal Dhokli: Daal Dhokli is widely cooked and eaten all over Rajasthan and Gujarat. Very small dumplings of wheat flour are cooked along with green gram or pegeon dal and whole red chili and red mustard is used as tempering ...
The Arabic alphabet, [a] or the Arabic abjad, is the Arabic script as specifically codified for writing the Arabic language. It is written from right-to-left in a cursive style, and includes 28 letters, [ b ] of which most have contextual letterforms.
It is the twelfth letter of the Urdu alphabet. Its Abjad value is considered to be 4. In Urdu, this letter may also be called dāl-e-musaqqalā ("heavy dal") [1] or dāl-e-hindiyā ("Indian dal"). In Devanagari, this consonant is rendered using ‘ड’. It is also used in Beja language as its part of its Arabic alphabet of the Beja language.
Khatti Dal is a sour lentil curry central to Hyderabadi cuisine. It is a type of dal made using Masoor dal or Toor dal. The word khatti literally means "sour". [1] It refers to the tangy taste which is essential to the dish brought about by adding tamarind. Khatti dal is typically served with rice and other meat or vegetable dishes.
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