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Fiachnae Mac Demmáin
Fiachnae mac Demmáin (died 627) was King of Ulaid from 626 to 627. He sometimes was called Fiachnae Dubtuinne. He was a member of the Dal Fiatach and nephew of Baetan mac Cairill (died 581) of Ulaid. He was the son of Demmán mac Cairell (died 572). He succeeded his uncle as king of the Dal Fiatach in 581. His first mention in the Irish annals is the battle of Cúl Caíl (possibly Kilkeel, modern County Down) in 601 where he was defeated by Fiachnae mac Baetain of the Dal nAraide. The annals mention Fiachnae mac Baetan went against him so was probably the aggressor. This was part of the struggle of these two rival clans for the overlordship of Ulaid. In 626 was fought the Battle of Leithit Midind at Drung (Knocklayd, modern County Antrim) between these two rivals at which Fiachnae mac Demmáin was the victor and Fiachnae mac Baetan was slain. The annals say the battle was fought by him which implies he was the aggressor. He now becomes King of Ulaid but was himself defeated an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ulaid
Ulaid (Old Irish, ) or Ulaidh (Modern Irish, ) was a Gaelic over-kingdom in north-eastern Ireland during the Middle Ages made up of a confederation of dynastic groups. Alternative names include Ulidia, which is the Latin form of Ulaid, and in Cóiced, Irish for "the Fifth". The king of Ulaid was called the '' rí Ulad'' or ''rí in Chóicid''. Ulaid also refers to a people of early Ireland, and it is from them that the province of Ulster derives its name. Some of the dynasties in the over-kingdom claimed descent from the Ulaid, but others are cited as being of Cruithin descent. In historical documents, the term Ulaid was used to refer to the population group of which the Dál Fiatach was the ruling dynasty. As such, the title ''Rí Ulad'' held two meanings: over-king of Ulaid and king of the Ulaid, as in the Dál Fiatach. The Ulaid feature prominently in the Ulster Cycle of Irish mythology. According to legend, the ancient territory of Ulaid spanned the whole of the modern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dal Fiatach
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent. Use The most common way of preparing dal is in the form of a soup to which onions, tomatoes and various spices may be added. The outer hull may or may not be stripped off. Almost all types of dal come in three forms: (1) unhulled or ''sabut'' (meaning whole in Hindi), e.g., ''sabut urad dal'' or ''mung sabut''; (2) split with hull left on the split halves is described as ''chilka'' (which means shell in Hindi), e.g. ''chilka urad dal'', ''mung dal chilka''; (3) split and hulled or ''dhuli'' (meaning ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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