"පරිප්පු" හි සංශෝධන අතර වෙනස්කම්
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2 පේළිය:
[[Image:Prepared dal.JPG|thumb|right|Masoor dal prepared using [http://www.route79.com/food/daal.htm traditional yellow dal recipe]]]
පොත්ත ඉවත්කොට පියලි කල රනිල ඇට පරිප්පු ('''Dal''', [[Devanagari]] दाल, [[Bangla]]দ্দাল)
the thick, spicy stew prepared therefrom,
In South India dal is used to make the dish called [[Sambar (dish)|sambar]]. The word ''Dal'' derives from the [[Sanskrit]] term ''to split''.<ref>[http://webapps.uni-koeln.de/tamil/ Monier-Williams Sanskrit-English Dictionary] accessed online [[2007-09-02]]</ref>
==පරිප්පු වර්ග==
* [[තෝර
* [[මසූර් පරිප්පු]] ('''[[Masoor dal]]''' - red [[lentil]]s)
*'''[[Chana dal]]''' - (''chholar dal'' in [[Bengali language|Bengali]], (''Buta daali'' in Orissa) ''sanaga pappu'' (Telugu) or ''kadale bele'' ([[Kannada language|Kannada]]), or ''kadalai paruppu'' (Tamil)) - split [[chickpea]]s without seedcoat. Chana dal is produced by removing the skin of Kala chana and then splitting it. Although machines can do this, it can be done at home by soaking the whole chickpeas, and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin.
*'''[[Kala chana]]''' - small chickpeas with brown skins - ''Kondai kadalai'' in Tamil. In the US and Canada it is known as desi chickpea and the variety most used is called Myles. It is very disease resistant.
* '''[[Kabuli dal]]''' - known for its black coat, it is an average size chickpea. It grows naturally with the black coat (not roasted as some believe) and it is said to be nuttier in flavor.
*'''[[
*'''[[Urad dal]]''' (''kolai dal'' (Bengali) ('' Biri daali'' [[Orissa]]) or ''minapa pappu'' [[Telugu language|Telugu]] or ''ulutham paruppu'' (Tamil)) - [[urad (bean)|urad]], sometimes referred to as ''black gram'' or ''uddina bele'' ([[Kannada language|Kannada]]),
*'''[[Rajma#Red_.28kidney.29_beans|Rajma dal]]''' - [[kidney bean]]s
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[[ප්රවර්ගය:පෝෂණය]]
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