‘Certain dals, such as toor (split pigeon peas), easily cook to a smooth purée,’ Roopa explains. ‘This makes it perfect for sambhar, a tamarind and vegetable dal made in South ...

It would not be an exaggeration to suggest that dal — lentils and legumes — is the backbone or foundation of Indian foods.

Transfer the cooled mixture to a mixer jar. Add tamarind pulp, ensuring fiber is removed. Incorporate salt to taste, 1 heaped ...

Many people today are struggling with weight gain and unhealthy lifestyles. To maintain fitness, people are waking up early, ...

Separately soak the rice and urad dal, then grind them into a smooth batter. Idlis become soft and fluffy when the batter is ...

Explore six mouthwatering lauki recipes that celebrate this nutritious vegetable. From savory to sweet, discover how to ...

4. Saute whole spices and butter in a pan, then add onions until golden brown. pour in ginger garlic paste and green chillies ...

Mash leftover dry sabzis like aloo or gobhi, mix with spices and gram flour, and fry them into tasty pakoras. Mix leftover ...

at L.A.-R 53 Julius Chestnut Ten. at L.A.-C 54 Chris Rodriguez Jr. Was. vs. Pit. 55 Dalvin Cook Dal. vs. Phi. 1 Ja'Marr Chase Cin. at Bal. 2 Justin Jefferson Min. at Jac. 3 Amon-Ra St. Brown Det.

Ghee is a vital part of South Asian cuisine, and it tastes great when infused with spices. Here's some expert advice on how to prepare your own.