Turn to lentils to make your next pot of soup extra-satisfying. From Tadka Dal with Roti to Smoked Ham Hock and Lentil Soup, ...

Soaking dal improves digestion, reduces cooking time, and enhances nutrient absorption by lowering antinutrients like phytic acid. Soak skinless dals 30–60 mins, husked dals 3–4 hours, and hard ...

Whole green moong dal is a winter-friendly lentil that supports digestion better than yellow dal due to its fibre, skin ...

Tadka Dal: Take notes if you are struggling to soften dal. (Photo: Pexels) Dal Cooking Tips: Making dal looks super simple, right? Just wash it, pressure cook it, add a tadka and devour. But even a ...

Indian cooking can be quite daunting for the uninitiated. But Lajwanti Pershad Waghray says if you keep things simple, you can’t go wrong. Waghray suggests starting with a spice foundation: cumin, ...

A look at classic South Indian dishes made with moong dal, which are eaten as breakfast, festive meals, snacks, and ...

Greetings sous-vide adventurers, and welcome back to a warm and comforting installment of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator. There ...

Dal is as common in India as mashed potatoes are in Minnesota. The word means dried legume, as in lentil or pea. Or chickpea or fava bean. An edible seed that grows in a pod and is hulled and split.

Dinner vs. Child is a biweekly column about cooking for children, and with children, and despite children, originally published on Food52 and now appearing on Brow Beat. Today: Nicholas resolves to ...