Dhansak Dhansak Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised brown rice, which is rice cooked in caramel water to give it a typical taste and colour. The dal cooked with mutton and vegetables served with brown rice, altogether is called dhansak. The technique of extending a relatively expensive ingredient (meat) by combining it with vegetables and/or lentils in the same recipe is widely employed in Persian cooking
Pulse duration Pulse duration In signal processing and telecommunication, pulse duration is the interval between the time, during the first transition, that the amplitude of the pulse reaches a specified fraction (level) of its final amplitude, and the time the pulse amplitude drops, on the last transition, to the same level. The interval between the 50% points of the final amplitude is usually used to determine or define pulse duration, and this is understood to be the case unless otherwise specified. Other fractions of the final amplitude, e.g., 90% or 1/e, may also be used, as may the root mean square (rms)