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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 ...
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]
Dāl bhāt (Bhojpuri:𑂠𑂰𑂪 𑂦𑂰𑂞, Nepali: दाल भात, Hindi: दाल भात, Bengali: ডাল ভাত, Gujarati: દાળ ભાત, Marathi: डाळ भात, Assamese: দাইল ভাত dāil bhat / দালি ভাত dāli bhāt, is a traditional meal from the Indian subcontinent.
In collaboration with Church centric bible translation, Free Bibles India has published a Gujarati translation online. [12] In 2016, the New Testament of New World Translation of the Holy Scriptures was released by Jehovah's Witnesses in Gujarati. [13] [14] [15] with mobile versions released through JW Library application in App stores.
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 ...
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.
This page was last edited on 19 February 2007, at 08:46 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.