TLCMap Gazetteer of Historical Australian Places

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Note: Layers are contributed from many sources by many people or derived by computer and are the responsibility of the contributor. Layers may be incomplete and locations and dates may be imprecise. Check the layer for details about the source. Absence in TLCMap does not indicate absence in reality. Use of TLCMap may inform heritage research but is not a substitute for established formal and legal processes and consultation.

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A process narration of cooking Black Dal Curry

Layer: Bodo narratives and descriptions of traditional practices
Link back to source:: https://catalog.paradisec.org.au/repository/BRX1/2009020702
Type: Other

Details

Latitude: 26.808
Longitude: 89.4165
Start Date: 2009-02-07
End Date: 2009-02-07

Description

First we neet do fry the black dal (a cereal) on a pot dry, stir it frequently. Don't fry it too much, then grind it to white and soft. Then it's powdered and winnowed. If you want to cook it with chicken then the chicken should first be properly fried in oil adding spices. When the chicken boils, the black dal power is thinly sprayed from top and stirred thoroughly. It is then left to cook thick to make it tasty. Duration 00.04.00. Speaker name Bulu Brahma. Location Purani Goraibari.

Sources

tbcdef

Source

https://catalog.paradisec.org.au/repository/BRX1/2009020702

Extended Data