Boiled lentils and lentil stock are used to thicken most vegetarian curries. A similar variation from Tokat is stuffed with a lentil, bulgur and chickpea filling. The daily meal consists of boiled rice, lentil soup, vegetable curry and relish. The dish is usually served with sambar (lentil and vegetable stew) and coconut chutney. Daal bhaat (rice and lentil soup) is a staple dish of Nepal. Normally people start with fried or steamed vegetable and dal, a kind of lentil soup. Starch is consumed with a variety of curries and lentil soups or broths. Traditionally, roti canai is served with "dal" (lentil) curry. The "vada" is made from "dal", lentil or potato flours rather than wheat flour. "Varan" is nothing but plain dal, a common Indian lentil stew. The main crops are rice, wheat, gram lentil and rapeseed. Many traditional Bengali dishes are served with rice, including chicken, lentil (dahl), and fish. Mujadara is a popular rice and lentil dish, adopted from Arab cuisine. A traditional haleem is made by firstly soaking wheat, barley and gram lentil overnight. This is made from "shami kebab", made by mixing lentil and minced lamb.