https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3APakistani_cuisine%2F45%2FenTranslations:Pakistani cuisine/45/en - Revision history2026-05-06T21:21:22ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Pakistani_cuisine/45/en&diff=152277&oldid=prevFuzzyBot: Importing a new version from external source2025-06-11T05:39:19Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Pulses==<br />
Various kinds of [[Pulse (legume)|pulses]] or [[legume]]s make up an important part of Pakistani cuisine. While [[lentil]]s (called [[Dal|daal]]) and [[chickpea]]s (called channa/chanay ki daal) are popular ingredients in homestyle cooking, they are traditionally considered to be inexpensive food sources. As such, they are typically not served to guests who are invited for dinner or during special occasions. Meat may be combined with lentils and pulses, whether in simple preparations or in elaborate dishes such as [[haleem]].</div>FuzzyBot