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Black Dal Recipe - Vegan Indian Urad Dhal

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Urad (also known as black gram, black lentil, Hindi: urad, Gujarati: adad), is a little black seed with a white interior. It is very similar to a mung bean in size and shape but tastes entirely different. It has also been eaten in India for thousands of years and is highly prized. Urad has an earthy flavor and an unusual mucousy texture (it’s a good thing!) when it’s cooked. The popular, and amazing, dal makhani is made with urad. Papad (or poppadums) are usually made with urad dal as well. Urad dal is known by various names across South and Southeast Asia. Its name in most languages of India derives from Proto-Dravidian *uẓ-untu-, borrowed into Sanskrit as uḍida:
Gujarati: અળદ aḷad, અડદ aḍad Hindi: उड़द दाल uṛad dāl, उरद दाल urad dāl Kannada: ಉದ್ದು uddu, ಉದ್ದಿನ ಬೇಳೆ uddina bele Marathi: उडीद uḍid Malayalam: ഉഴുന്ന് uẓunu Sinhala : උඳු undu Tamil: உளுந்து uḷuntu Tulu: urdu bele Its name in selected Indic languages, however, derives from Sanskrit māṣa: Bengali: মাসকালাই ডাল mashkalai ḍal Nepali: मास mās Punjabi: ماش māsh Other names include: Oriya: ବିରି ଡାଲି biri ḍāli Telugu: మినుములు minumulu Vietnamese: đậu muồng ăn
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Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry.
Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils.
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