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PrefixNamespace IRI
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foafhttp://xmlns.com/foaf/0.1/
n7http://commons.wikimedia.org/wiki/Special:FilePath/3_types_of_lentil.jpg?width=
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xsdhhttp://www.w3.org/2001/XMLSchema#
dbpediahttp://dbpedia.org/resource/
Subject Item
dbpedia:Dal
rdfs:comment
Dal or Dhal (IPA: [d̪aːl]) is a dried pulse (lentil, pea or various types of bean) which has been split.The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka. The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine.
foaf:name
Dal
foaf:depiction
n6:jpg
dbpedia-owl:ingredient
dbpedia:Bean dbpedia:Lentil dbpedia:Pea
dbpedia-owl:ingredientName
Lentils,peas orbeans
dbpedia-owl:thumbnail
n7:300