Pulses
Various kinds of pulses, or legumes, make up an important part of the Pakistani dishes. While lentils (called daal), and chick peas (called channa) are popular ingredients in homestyle cooking, they are traditionally considered to be an inexpensive food sources. Because of this reason, they are typically not served to guests who are invited for dinner or during special occasions. Combining meat with lentils and pulses, whether in simple preparations or in elaborate dishes such as haleem, is also a distinctively Pakistani touch not commonly seen in neighbouring India where a substantial number of its population are vegetarians.
Beans such as black-eyed beans (lobia) and kidney beans (rajma) are sometimes served in a tomato based masala sauce, especially in Punjab.
Read more about this topic: Pakistani Cuisine
Famous quotes containing the word pulses:
“Along the iron veins that traverse the frame of our country, beat and flow the fiery pulses of its exertion, hotter and faster every hour. All vitality is concentrated through those throbbing arteries into the central cities; the country is passed over like a green sea by narrow bridges, and we are thrown back in continually closer crowds on the city gates.”
—John Ruskin (1819–1900)
“Let the man stand on his feet. Let religion cease to be occasional; and the pulses of thought that go to the borders of the universe, let them proceed from the bosom of the Household.”
—Ralph Waldo Emerson (1803–1882)
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—William Butler Yeats (1865–1939)