Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Dal> ?p ?o. }
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- Dal abstract "Dal or paripu (Nepali दाल daal; Hindi दाल dāl; Bengali ডাল dāl; Kannada ಬೇಳೆ bēḷe; Malayalam പരിപ്പ് parippu; Marathi डाळ ḍāḷ; Tamil பருப்பு paruppu; Telugu పప్పు pappu or dāl; Urdu دال) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepal where Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.".
- Dal ingredient Bean.
- Dal ingredient Lentil.
- Dal ingredient Pea.
- Dal thumbnail 3_types_of_lentil.jpg?width=300.
- Dal wikiPageExternalLink dal-tadka-without-pressure-cooker.html.
- Dal wikiPageID "176609".
- Dal wikiPageRevisionID "601680565".
- Dal caption "Lentils are a staple ingredient in South Asian cuisine. Clockwise from upper right: split red lentils, common green whole lentils, and Le Puy lentils both with their outer coats visible".
- Dal hasPhotoCollection Dal.
- Dal mainIngredient "Lentils, peas or beans".
- Dal name "Dal".
- Dal subject Category:Andhra_cuisine.
- Dal subject Category:Bangladeshi_cuisine.
- Dal subject Category:Bengali_cuisine.
- Dal subject Category:Bihari_cuisine.
- Dal subject Category:Indian_cuisine.
- Dal subject Category:Indian_soups_and_stews.
- Dal subject Category:Legume_dishes.
- Dal subject Category:Lentil_dishes.
- Dal subject Category:Muhajir_cuisine.
- Dal subject Category:Nepalese_cuisine.
- Dal subject Category:Pakistani_soups_and_stews.
- Dal subject Category:Plant_common_names.
- Dal subject Category:Rajasthani_cuisine.
- Dal subject Category:Soups.
- Dal subject Category:Uttar_Pradeshi_cuisine.
- Dal type Food.
- Dal type FunctionalSubstance.
- Dal comment "Dal or paripu (Nepali दाल daal; Hindi दाल dāl; Bengali ডাল dāl; Kannada ಬೇಳೆ bēḷe; Malayalam പരിപ്പ് parippu; Marathi डाळ ḍāḷ; Tamil பருப்பு paruppu; Telugu పప్పు pappu or dāl; Urdu دال) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine.".
- Dal label "Dal (Gericht)".
- Dal label "Dal (alimento)".
- Dal label "Dal (gerecht)".
- Dal label "Dal (groch)".
- Dal label "Dal".
- Dal label "Dal".
- Dal label "Dal".
- Dal label "Дал (блюдо)".
- Dal label "ダール".
- Dal sameAs Dal_(Gericht).
- Dal sameAs Dal_(alimento).
- Dal sameAs Dal.
- Dal sameAs ダール.
- Dal sameAs Dal_(gerecht).
- Dal sameAs Dal_(groch).
- Dal sameAs Dal.
- Dal sameAs m.017z4t.
- Dal sameAs Q1139389.
- Dal sameAs Q1139389.
- Dal wasDerivedFrom Dal?oldid=601680565.
- Dal depiction 3_types_of_lentil.jpg.
- Dal isPrimaryTopicOf Dal.
- Dal name "Dal".