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Vepudu (fry): crispy fried vegetables, typically including okra (bendakaya), ivy gourd (dondakaya), potato (bangaladumpa), colocasia, and several additional local vegetables. Pappu koora (lentil-based dish): boiled vegetables stir-fried with a small amount of half-cooked lentils (dal).
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 ...
Caldo tlalpeño – Chicken and vegetable soup in Mexican cuisine; Chakhchoukha – Algerian dish of torn bread and stew; Chakli – Savoury Indian snack; Chana dal – Dried, split pulses used for cooking; Chana masala – Chickpea dish from the Indian subcontinent; Chickpea bread – Type of bread made from chickpea flour from Albania and Turkey
In southern Indian states such as Tamil Nadu and Kerala, as well as in the north of Sri Lanka, it is known as just "mixture", and is available in almost all the sweet shops and bakeries. Usually, it consists of fried peanuts, thenkuzhal, [3] kara boondhi, [4] roasted chana dal, karasev, murukku broken into small pieces, pakoda and oma podi. [5]
Medu vada being deep-fried in oil. Vada may be made from legumes, sago or potatoes. Commonly used legumes include pigeon pea, chickpea, black gram and green gram. Vegetables and other ingredients are added to improve taste and nutritive value. [13] For legume-based vadas, the legumes (dal) are soaked with water, and then ground to a batter.
Dhooska or Dhuska is a popular deep-fried snack eaten all over Jharkhand, India. The dish is one of the delicacies of Jharkhandi cuisine. The main ingredients in this savoury fried bread dish are powdered rice, powdered chana dal. The bread is then deep fried. [1] It is often served with any sauce or chutney.
Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, ghee, cumin, turmeric, coriander powder, garlic, chillies, ginger, amchoor or lemon juice, and garam masala. [6] To prepare chana masala, raw chickpeas are soaked overnight in water. They are then drained, rinsed, and cooked with onions, tomatoes ...
Dalcha, is an Indian lentil-based stew originating from Hyderabad, Telangana. Its origins may lie with a similar middle eastern dish Harees which is more of a gruel with cooked meats. Primary ingredients are lentils, can be chana dal or sometimes tur dal .