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Rajma dal: split kidney beans. Mussyang is made from dals of various colours found in various hilly regions of Nepal. Panchratna dal (Hindi) ("five jewels") is a mixture of five varieties of dal, which produces a dish with a unique flavour. Navrangi dal is a lesser known Dal variety from Himachal Pradesh. It is mostly cultivated in Himachal and ...
In addition to Hindi-Urdu, there have been attempts to design Indo-Pakistani transliteration systems for digraphic languages like Sindhi (written in extended Perso-Arabic in Sindh of Pakistan and in Devanagari by Sindhis in partitioned India), Punjabi (written in Gurmukhi in East Punjab and Shahmukhi in West Punjab), Saraiki (written in ...
Dalit (English: / ˈ d æ l ɪ t / from Sanskrit: दलित meaning "broken/scattered") is a term used for untouchables and outcasts, who represented the lowest stratum of the castes in the Indian subcontinent. [1] They are also called Harijans. [2]
Khichdi is made of rice and dal with mustard seeds and onions to add flavor. Varanfal is traditional Maharashtrian cuisine made up of pieces of dough cooked in the curry of Toor dal. Dal dhokli is a similar dish popular in Gujarat and Rajasthan. Chana daliche dheerde is a savory crepe made with chana dal.
The word stems from the Persian word gosht گوشت, meaning "meat" or "flesh", especially that of goat. [1] In India, most gosht dishes include goat or mutton. In India, the term mutton is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the English-speaking world.
Khichdi or khichri (Urdu: کھچڑی, romanized: khicṛī, Hindi: खिचड़ी, romanized: khicṛī, pronounced [ˈkʰɪtʃɽiː], Bengali: খিচুড়ি, romanized: Khicuṛi, Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils with numerous variations. Variations include bajra and mung dal khichri.
While most khichdi preparations use toor or moong dal, the Hyderabadi version uses masoor dal. Also, turmeric doesn’t feature in the ingredients list although some people use it in the modern preparations. The colouring of the dish comes from the caramelized onions that are an important flavour of the dish.
Romanised Hindi has been supported by advertisers in part because it allows a message to be conveyed in a neutral script to both Hindi and Urdu speakers. [41] Other reasons for adoption of Romanised Hindi are the prevalence of Roman-script digital keyboards and corresponding lack of Indic-script keyboards in most mobile phones.