Sambar holds a special place in South Indian cuisine, cherished for its aromatic flavors and versatility. This savory ...

First of all, cook toor dal, moong dal, and chana dal in a cooker. If you want, you can also add masoor dal. Now heat 2 tablespoons of ghee in a pan. Add half a teaspoon of cumin seeds and whole ...

A single serving of cooked pulses provides approximately 10-15g of protein, offering a fantastic meat alternative without ...

The vibrant and bright moong dal is the safest and lightest among them, making it perfect for daily consumption when soaked overnight and cooked with ... substitute for toor dal, which is not ...

“Main 16 saal ki thi when I met Govinda and made bhindi and toor dal for him. My mom is a really good cook and unko dekh dekh ke sikha. I knew Govinda is a foodie. Toh maine socha isko patane ke lie ...

Marathi writer Shahu Patole & translator Bhaskar Korgaonkar talk about 'Dalit Kitchens of Marathwada', the English ...

To make this dish, crush the toor dal and black pepper to a fine powder after roasting ... Add the tamarind paste, water, salt, and cooked dal; simmer until the flavours combine. Vitamin C, fibre, and ...

The key part in this dish is dal, which is usually made with split pigeon peas or toor dal. It gets boiled and mixed with ... Then the dough is stretched into long forms and subsequently cooked in ...

Panchratna dal, a beloved staple in Indian households, holds the secret to a perfect symphony of flavors. This culinary ...