Pick, clean and wash the lentils well, 2 or 3 times; place in a heavy-based pan with 4 cups of water, turmeric, ginger and salt. 2. Place the pan over high heat and cover partially. Bring to a boil ...

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

Pahadi comes from the word 'pahad', which means hills. Pahadi food is simple and light, with minimal use of oil. Seasonal foods, fresh spices and homemade ghee does all the magic. Siddu is basically a ...

Some of the main varieties you'll see for daal are toor (split pigeon peas), moong (yellow lentils), urad (black lentils), and masoor (red lentils). Once you've selected your dried lentils ...

Daal, also spelled with just one "a," means to split in Sanskrit, a translation that doesn't fully explain the ins and outs of this popular Indian food staple, or why it's such a great candidate ...

India has 29 states with at least 720 districts comprising of approximately 6 lakh villages, and over 8200 cities and towns. Indian postal department has allotted a unique postal code of pin code ...

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The CEO of Daal Investments, Mustapha Ayobami, praised Adebare’s contributions, stating, “Okanlawon’s expertise and vision have been invaluable to our organization.

Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft. Heat the oil in ...