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Statements

Subject Item
dbr:Pakhala
rdf:type
dbo:Food yago:Matter100020827 yago:Substance100020090 yago:Food100021265 yago:PhysicalEntity100001930 wikidata:Q2095 owl:Thing
rdfs:label
Pakhala Pakhal
rdfs:comment
Pakhal es un término oriya para un plato indio consistente en arroz cocido fermentado en agua. La parte líquida se llama turani. Es un plato tradicional, que lleva también cuajada, pepino, cebolla frita y hojas de menta. Se sirve popularmente con verduras asadas (patata, berenjena, etcétera) o pescado frito. Para prepararlo, se cocina el arroz y se deja enfriar. Se fríe semilla de comino y se muele. Se añade al arroz el comino, cuajada, hoja de cilantro y sal al gusto, y se sirve con pescado frito y verdura frita. Pakhaḷa (Odia: ପଖାଳ Pakhāḷa, Odia pronunciation: [pɔkʰaɭɔ]) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (Odia: ତୋରାଣି ṭorāṇi). It is popular in the state of Odisha and its similar variants in the eastern regions like Jharkhand, Chhattisgarh, Bengal, and the northeastern states of Assam and Tripura.
foaf:name
Pakhala
dbp:name
Pakhala
foaf:depiction
n10:Pakhala1.jpg n10:Pakhala_with_assorted_side_dishes_02.jpg n10:Pakhala_with_assorted_side_dishes_03.jpg n10:RJ..._1.jpg n10:Pakhala_01.jpg
dc:type
Saja Pakhaḷa (fresh rice), Basi Pakhala (stale rice), Jira Pakhala (cumin rice), Dahi Pakhala (curd rice)
dcterms:subject
dbc:Indian_rice_dishes dbc:Odia_cuisine
dbo:wikiPageID
7726158
dbo:wikiPageRevisionID
1122259051
dbo:wikiPageWikiLink
dbr:Spinach dbr:Cumin dbr:Cuisine_of_Odisha dbr:Dahi_baigana dbr:Brinjal dbr:Cucumber dbr:Assam dbc:Indian_rice_dishes dbr:Onions dbr:Potato dbr:Indian_subcontinent dbr:Pali dbc:Odia_cuisine dbr:Fish_fry dbr:Poita_bhat n18:RJ..._1.jpg dbr:Fermentation_in_food_processing dbr:Salt dbr:Curd dbr:Jharkhand dbr:Coriander dbr:Bengal dbr:Fish_(food) dbr:Odisha dbr:Saag dbr:Puri dbr:Panta_bhat dbr:Sanskrit dbr:Rice dbr:Odia_language dbr:List_of_Indian_dishes dbr:Paani_bhat dbr:Tripura dbr:Chhattisgarh n18:Pakhala1.jpg n18:Pakhala_with_assorted_side_dishes_02.jpg n18:Pakhala_with_assorted_side_dishes_03.jpg dbr:Jagannath_Temple dbr:Odia_cuisine
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owl:sameAs
dbpedia-commons:Pakhala n20:پکھالا freebase:m.05qfbp n24:ਪਖਲਾ n26:पखाल n27:4t9sm wikidata:Q7125465 n29:ପଖାଳ n30:Pakhala dbpedia-pnb:پکھالا dbpedia-es:Pakhal
dbp:wikiPageUsesTemplate
dbt:Indian_Dishes dbt:Portal dbt:IPA-or dbt:Indian_cuisine dbt:Use_dmy_dates dbt:Reflist dbt:Commons dbt:Infobox_prepared_food dbt:Use_Indian_English
dbo:thumbnail
n10:Pakhala_01.jpg?width=300
dbp:country
dbr:Indian_subcontinent
dbp:course
Saja Pakhaḷa , Basi Pakhala , Jira Pakhala , Dahi Pakhala
dbp:imageSize
250
dbp:mainIngredient
Cooked rice
dbp:nativeNameLang
or
dbp:region
dbr:Odisha
dbp:served
Hot and cold
dbp:variations
dbr:Panta_bhat
dbo:abstract
Pakhal es un término oriya para un plato indio consistente en arroz cocido fermentado en agua. La parte líquida se llama turani. Es un plato tradicional, que lleva también cuajada, pepino, cebolla frita y hojas de menta. Se sirve popularmente con verduras asadas (patata, berenjena, etcétera) o pescado frito. Para prepararlo, se cocina el arroz y se deja enfriar. Se fríe semilla de comino y se muele. Se añade al arroz el comino, cuajada, hoja de cilantro y sal al gusto, y se sirve con pescado frito y verdura frita. Es un plato popular en Orissa, Bengala, Assam, Jharkhand y Chhattisgarh. Se ha recomendado el consumo de pakhal para prevenir los golpes de calor. En Bangladés y Bengala Occidental se conoce como panta bhat o pani bhat, y en Assam como poita bhaat. Pakhaḷa (Odia: ପଖାଳ Pakhāḷa, Odia pronunciation: [pɔkʰaɭɔ]) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (Odia: ତୋରାଣି ṭorāṇi). It is popular in the state of Odisha and its similar variants in the eastern regions like Jharkhand, Chhattisgarh, Bengal, and the northeastern states of Assam and Tripura. It is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. It is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body. A traditional Odia dish, it is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. It is popularly served with dry roasted vegetables—such as potato, brinjal, badi and saga bhaja or fried fish.
dbp:nationalCuisine
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gold:hypernym
dbr:Term
prov:wasDerivedFrom
wikipedia-en:Pakhala?oldid=1122259051&ns=0
dbo:wikiPageLength
13203
dbo:cuisine
Odia cuisine
dbo:ingredientName
Cookedrice
dbo:servingTemperature
Hot and cold
dbo:country
dbr:Indian_subcontinent
dbo:hasVariant
dbr:Panta_bhat
dbo:ingredient
dbr:Rice
dbo:region
dbr:Odisha
foaf:isPrimaryTopicOf
wikipedia-en:Pakhala