North Indian cuisine belongs to the Indian states of Punjab, Uttar Pradesh, and Kashmir, and differs vastly from other Indian regional foods. In northern India, the food is prominently influenced by Hinduism and Jainism, so most people follow a vegetarian lifestyle. Though Hindus are mostly vegetarian, the Mughal reign in the sixteenth and seventeenth centuries changed Indian cuisine drastically with many dishes. Wheat is a common staple used in north India, featured in roti, paratha, and naans which all are forms of wheat-based bread. Dals (lentils) are the main accessory, mainly being moong (green dal), urad (black dal), masoor (red dal) and arhar (yellow dal). Apart from their high nutritional values, these dals bring excellent texture and taste to the meal when cooked with spices