Indias science ambitions just got a lift—straight into space. With astronaut Shubhanshu Shukla on board Axiom Mission 4, ISRO ...

Daal Makhni is a creamy, mildly spiced Indian lentil stew. This dish is so simple to make, yet such an incredible flavor ...

Daal, an Indian dish made from split pulses, is commonly cooked on the stovetop, but an Instant Pot works well, too. Here's ...

2 to 3 teaspoons onion-garlic-ginger paste. 4 or 6 hard-cooked eggs, peeled (instructions follow) 1. Wash the daal and soak in water to cover for several hours or overnight.

Daal, yellow, red, brown or black, is a staple across India. It is often described, inadequately, as lentil soup. Except it's so much more. For a lifelong expat, it's an anchor in a shifting world.

As an Indian Tamilian, even southward than Hyderabad, those techniques form the bases for making: 1. Rasam - an almost daal-less soup to be had to hot rice and curry.