Translation for 'urad dal' from English to French

urad (dal)

haricot {m} urd [Vigna mungo]bot.T

haricot {m} mungo à grain noir [Vigna mungo]bot.T

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udad dal

haricot {m} urd [Vigna mungo]bot.T

haricot {m} mungo à grain noir [Vigna mungo]bot.T

• Some variations of the palya involve use of chana dal instead of urad dal.
• For example, the urad dal is imported from Myanmar, asafetida is imported from Afghanistan, and black pepper comes from Kerala.
• "Advari": It is prepared from fermented "urad dal".
• Other simple variations in the Southern states include cooking it in sour buttermilk with only a tadka of green chillies, mustard seeds, urad dal, and kadipatta.
• In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or urad dal (Mung bean or Vigna mungo), besan (chickpea flour), black pepper, red chili powder, salt and other spices.

• In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice.
• Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers) with some salt, curd and (a little milk to lessen the sourness) garnishing it with fried urad dal, mustard seeds, green chilli and chopped coriander.
• Assorted fritters such as "baya jaw" ("urad dal") are often served as a complement.
• Due to availability of water resources and fertile land, agriculture is widely practiced. Crops such as Paddy, Urad dal, Groundnut, and Banana are cultivated.
• It is made with ground Urad dal and kochai patta.

• It is made from a paste of urad dal and winter melon which is sun-dried for 3–5 days.
• "Pinni" is a type of Punjabi and North Indian cuisine dish that is eaten mostly in winters. It is served as a dessert and is made from desi ghee, "Urad dal pinni" is a variety of "pinni".
• Punugulu is a deep fried snack made with rice, urad dal and other spices.
• Murukku is typically made from rice flour and urad dal flour. Chakli is a similar dish, typically made with an additional ingredient, Bengal gram (chickpea) flour.
• The 'vangyache bharit' loving villagers also favor urad dal, shev bhaji, puran poli and kheer in their dishes.

• Small balls of this dough are sprinkled with mash dal (washed urad dal), coriander and anar dana, rolled out and then deep fried in oil.
• Poornalu is traditionally prepared using a rice-urad dal batter, and then packed with some shredded dry fruits and channa dal mixture called aspoornam and it is then deep-fried in oil until golden brown.
• Sometimes, it is also made with dosa batter (rice flour and urad dal paste), with a small quantity of besan only to provide binding, in which case it is classified as Uttapam.