Daal, a liquid cuisine, is a main ingredient of a Gujarati Thali. Mostly, the Roti (bread) is dipped in the daal before eating and daal is mixed with rice too.
The varieties of daal.
Toor Daal (yellow pigeon peas), Chana Daal (black chickpeas), Masoor Daal (red lentils), Kala Chana small chickpeas with brown skins), Kabuli Daal, Mung Daal,(Mung Bean), Urad Daal, Rajma Daal (kidneybeans).
The varieties of daal.
Toor Daal (yellow pigeon peas), Chana Daal (black chickpeas), Masoor Daal (red lentils), Kala Chana small chickpeas with brown skins), Kabuli Daal, Mung Daal,(Mung Bean), Urad Daal, Rajma Daal (kidneybeans).
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