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:
“But the heart refuses to be imprisoned; in its first and narrowest pulses it already tends outward with a vast force and to immense and innumerable expansions.”
—Ralph Waldo Emerson (1803–1882)
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That girl my unremembering nights hold fast
Or else my dreams that fly
If I should rub an eye,
And yet in flying fling into my meat
A crazy juice that makes the pulses beat....”
—William Butler Yeats (1865–1939)
“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)