Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q2723206> ?p ?o }
Showing triples 1 to 42 of
42
with 100 triples per page.
- Q2723206 subject Q8434965.
- Q2723206 subject Q8545296.
- Q2723206 subject Q8587302.
- Q2723206 subject Q8632429.
- Q2723206 abstract "Dal Baati (Hindi: दाल बाटी) is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh (especially in Braj, Nimar and Malwa regions).Dal is basically prepared using tuvaar dal, Chana dal(prepared by removing skin of split chickpea), Mung dal, Moth dal, Urad Dal. All these pulses/lentils are cooked together after being soaked in water for a few hours. First a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and fennel seeds) is added into the hot oil. Then mashed green chilli, garlic and some spices including hing, red chilli, haldi, coriander, ginger are added. There may be a sweet and sour daal version can be made.And finally, the boiled daal is added and cooked.Baati is a hard bread made up of wheat powder commonly known as aata. Wheat powder is mashed with little bit of salt, dahi (yogurt) and water. Tennis ball-sized round balls of this mixture are put it in well heated traditional oven. When the "baati" becomes a golden brown colour, its stuffed with ghee and served hot.This dal-baati is then served with rava ladoo, rice, pudina chaatni, kari (green mango) chaatni, green salad with excess of onion and fresh buttermilk (chass).".
- Q2723206 thumbnail DalBati.jpg?width=300.
- Q2723206 wikiPageWikiLink Q111185.
- Q2723206 wikiPageWikiLink Q1139389.
- Q2723206 wikiPageWikiLink Q1188.
- Q2723206 wikiPageWikiLink Q127666.
- Q2723206 wikiPageWikiLink Q13317.
- Q2723206 wikiPageWikiLink Q1437.
- Q2723206 wikiPageWikiLink Q1498.
- Q2723206 wikiPageWikiLink Q15645384.
- Q2723206 wikiPageWikiLink Q165199.
- Q2723206 wikiPageWikiLink Q169.
- Q2723206 wikiPageWikiLink Q23400.
- Q2723206 wikiPageWikiLink Q23485.
- Q2723206 wikiPageWikiLink Q275650.
- Q2723206 wikiPageWikiLink Q323225.
- Q2723206 wikiPageWikiLink Q35625.
- Q2723206 wikiPageWikiLink Q3634389.
- Q2723206 wikiPageWikiLink Q3634636.
- Q2723206 wikiPageWikiLink Q369447.
- Q2723206 wikiPageWikiLink Q4095666.
- Q2723206 wikiPageWikiLink Q41611.
- Q2723206 wikiPageWikiLink Q42562.
- Q2723206 wikiPageWikiLink Q484447.
- Q2723206 wikiPageWikiLink Q5065982.
- Q2723206 wikiPageWikiLink Q5090.
- Q2723206 wikiPageWikiLink Q511249.
- Q2723206 wikiPageWikiLink Q550691.
- Q2723206 wikiPageWikiLink Q632559.
- Q2723206 wikiPageWikiLink Q81375.
- Q2723206 wikiPageWikiLink Q8434965.
- Q2723206 wikiPageWikiLink Q8545296.
- Q2723206 wikiPageWikiLink Q8587302.
- Q2723206 wikiPageWikiLink Q8632429.
- Q2723206 wikiPageWikiLink Q9266.
- Q2723206 comment "Dal Baati (Hindi: दाल बाटी) is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh (especially in Braj, Nimar and Malwa regions).Dal is basically prepared using tuvaar dal, Chana dal(prepared by removing skin of split chickpea), Mung dal, Moth dal, Urad Dal. All these pulses/lentils are cooked together after being soaked in water for a few hours.".
- Q2723206 label "Dal baati".
- Q2723206 depiction DalBati.jpg.