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Cicer arietinum noir – MHNT. The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae, [2] [3] cultivated for its edible seeds. . Its different types are variously known as gram [4] [5] or Bengal gram; [5] chhola, chhana, chana, or channa; garbanzo [5] or garbanzo bean; or Egyptian pea.
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]
Muslims conquered Bengal around the mid-thirteenth century, bringing with them Persian and Arabic cuisine. [6] Such dishes as biryani, korma and bhuna had once been meals of the higher courts, but the cooks of the Mughals brought their recipes to the lower and middle classes. [7]
Besan or gram flour is a pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/kaala chana, a chickpea. It is a staple ingredient in the cuisines of the Indian subcontinent, including Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan and Caribbean cuisines.
It is called thuvaram paruppu in Tamil Nadu, thuvara parippu in Kerala and is the main ingredient for the dish sambar. In Karnataka, it is called togari bele and is an important ingredient in bisi bele bath. It is called kandi pappu in Telugu and is used in the preparation of a staple dish pappu charu. It is also known as arhar dal in northern ...
Channa and moong are also processed into flour . Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, [26] and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu. [32] [self-published source?
Shami kababs are boiled or sauteed meat (beef or lamb) and chickpeas (chana daal) with whole hot spices (garam masala, black pepper, cinnamon, cloves, bay leaves), whole ginger, whole garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped green coriander, chopped green chillies and chopped mint ...
Ghugni or guguni (Bhojpuri:𑂐𑂳𑂐𑂳𑂢𑂲, romanized: Ghughunē) is a dish made of peas or chickpeas in Nepal, India and Bangladesh. [1] Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas.