For example, if you like your daal thick and stew-like in consistency, rather than soup-like, go with less than 3 cups of water. Spices play a big role in cooking daal. Varun Inamdar cites cumin ...

paratha (South Asian flatbread), chana daal (split chickpeas), and mango pickle (condiment made of raw mango, spices and oil). The dish is meant to be eaten with your hands: Tear off a piece of ...

Moonglet is a fusion of moong dal and omelette. It is a protein-packed recipe, which keeps you full for longer. Add vegetables and spices to it for a healthy, filling recipe.

After that, you have to roll the dough into small balls, flatten, and dust with two tbsp of maida. Deep fry in hot oil until golden brown.

“Often when people think about cooking with spices, I believe there is a notion ... episode while making this bay leaf and turmeric daal, topped with garlic and chilli tarka.

Adding to it, the spices work as the perfect antioxidant ... Just make sure it's bajra and moong dal in a 2:1 ratio, pressure cooked with water level a bit higher than the bed of dal and bajra.

Masoor daal: a dish of red lentils that includes an early blend of spices and has 14 grams of protein and 7 grams of fiber per meal. Kitchari: a lentil meal featuring seven spices, basmati rice ...

traditional naan and the daal dish, which is lentils cooked to a thick soup with herbs and spices. “This is the second time I’ve been here and the food is genuinely authentic to India ...