Prepare the tempering by heating mustard oil or ghee in a pan. Then, add chopped garlic, dry red chilies, and a pinch of hing and saute them well. Gradually add the tempering into the simmering dal ...

Lightly mash cooked dal for a smooth, creamy texture. Heat ghee, sauté cumin, garlic, onions, and tomatoes. Mix chili, ...

Sieve the flour and knead to a soft dough by adding enough water. Keep aside. 2. Drain the dal and cook in 1 cup of water. Heat oil in a pan; add the cumin seeds, asafoetida. 3. When the seeds ...

Soaking dal before cooking is a simple yet powerful step that can transform your culinary experience. While it may seem like an extra task, the benefits it brings to both the cooking process and ...

Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. Season the dal generously with salt and freshly ground black pepper. Just before serving ...

Actress Raashii Khanna took on a new role behind the scenes as she donned a chef’s hat and cooked Dal Chilla on the set of ...

The yellow lentil is rich in protein, providing around 22-25 grams of protein per 100 grams of cooked dal. It also provides a lot of dietary fiber, iron, and folate, making it the best for good ...

Different lentils and split peas will give differing results - split yellow peas make a chunky toothsome dal. Split mung beans are particularly popular in Bangladeshi versions, while black dal ...