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 |