Dhansak prefer the use of pumpkin, squash or gourd. 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
Ultrashort pulse the pulse. The intensity functions—temporal formula_9 and spectral formula_5 —determine the time duration and spectrum bandwidth of the pulse. As stated by the uncertainty principle, their product (sometimes called the time-bandwidth product) has a lower bound. This minimum value depends on the definition used for the duration and on the shape of the pulse. For a given spectrum, the minimum time-bandwidth product, and therefore the shortest pulse, is obtained by a transform-limited pulse, i.e., for a constant spectral phase formula_6. High values of the time-bandwidth product, on the other hand, indicate a more complex pulse. Although optical devices also used