Traditionally, Daal Makhni, the well-known Punjabi dish, is made with Urad Daal, or Black Gram lentils. This is a popular ...

Daal, also spelled dal, dhal, or dahl, is a term used to refer to a variety of pulses, including lentils, beans, and split ...

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.

Layering up garnishes when serving this chana dal makes it taste extra special. This dal is topped with a tarka, tamarind sauce, crispy onions, root ginger and fresh herbs. Each serving provides ...

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.

Others said that the nomenclature often got confusing. "Why is it called Laal daal when it is clearly Orange," commented another user. Take a look at the reactions to the post: it will forever confuse ...

To make the daal, heat the ghee in a saucepan. Once it is hot, fry the onions over a low heat for 10-15 minutes until soft and caramelised. Sprinkle in the dried mint, cumin and garlic and fry ...