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Tehri or tahri is a yellow rice dish in North Indian cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of tehri, potatoes are added to the rice.
Panchratna dal is a popular dal in the Indian subcontinent and Indian-origin communities in Guyana, Suriname, and Trinidad and Tobago. Lentils are an integral part of Indian cuisine. This is a dish customarily served on special occasions. It is usually accompanied by an Indian flatbread or roti.
In Indian cuisine, dal, paruppu, or pappu are dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.
Daal Baati is an Indian dish of daal (lentils) and baati. It is popular in Rajasthan, Madhya Pradesh, Maharashtra's Khandesh and Vidarbha region, Gujarat, and Uttar Pradesh.
References
- ↑ Brien, Charmaine O' (15 December 2013). The Penguin Food Guide to India. Penguin UK. ISBN 978-93-5118-575-8.
- ↑ Prabhat Brihat Hindi Shabdakosh (vol-1) (in Hindi). Prabhat Prakashan. 1 January 2010. ISBN 978-81-7315-769-1.
- ↑ Saranāmasiṃha; Śarmā, Saranāmasiṃha (1968). Hind ̄kī tadbhava śabdāvalī (in Hindi). Kāleja Buka Ḍipo.
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