| Glossary of Indian Food Terms (D-F)
| Daab |
Tender Coconut |
| Dahi |
Curd or Yoghurt |
| Dahi ka Pani |
Whey |
| Dahi Wala |
dish 'with yoghurt' |
| Dal, Dhal |
Pulse, lentil, legume, beans, peas etc. |
| Dalchini |
Cinnamom, Cassia Bark |
| Dalchini |
Cinnamon - The dried bark of the cinnamon tree - very aromatic. Related, and sometimes confused, with Cassia |
| Dalia |
Cracked or Broken wheat (like Bulgar Wheat) |
| Danthal |
Drumstick |
| Dewa |
Lentils |
| Dhania, Dhanyia, Kothamalli |
Coriander (Cilantro) - used in Leave, Whole seed and Ground seed form in most Indian dishes |
| Dhansak |
Chicken or meat dish cooked in a lentil puree. |
| Dhansak |
Parsi curry with lentils |
| Dhingri, Khumbi, Goochi |
Mushroom |
| Dhoodh, Doodh |
Milk |
| Dhungar, Tarka |
Tempering (Tarka) with Mustard Seeds, Cumin and Garlic etc. in hot oil |
| Do piaza, Doopiaza |
A traditional meat dish. Do means 'double' and Piaza means 'onion'. It gets its name because onions appear twice in the cooking process. |
| Doodh |
Milk |
| Doodhi, Dudhi |
Bottle Gourd/Indian Sweet Gourd |
| Dosa, Dosai |
South Indian pancakes made from rice and lentil flour. Normally served filled with Potatoes or Vegetables. |
| Dum |
Steam cooking or Pressure Cooking. |
| Elaichi, Ilaichi |
Cardamom. Most common type are Green and Brown (also known Black/Large) |
| Farsi, Flas |
French beans |
| Firni |
Rice flour pudding |
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