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 ...

Heat some oil in a large skillet and sauté the garlic and ginger over medium heat until fragrant. Add the cumin, coriander, curry powder, paprika, and chili, and toast the spices until they are ...

Looking for easy Indian dal recipes for lunch? These 6 comforting and flavour-packed dals pair perfectly with rice or roti. From dal makhani to Bengali-style chana dal, try them all. Image Credit: ...

In her grandfather Roald Dahl‘s book “The BFG,” Sophie Dahl chomps down on a “snozzcumber,” but in real life, the former model is more likely to devour hearty beef stews and creme caramels. As the ...

Adelaide-based chef and cookbook author Ragini Dey has made dal on average four times a week since she was a teenager in New Delhi. One of Ragini Dey's earliest memories of dal involves being with her ...

Yellow Moong Dal can be cooked within minutes and is one of the easiest to cook as well. Avoid soaking Yellow Moong Dal, as it will turn mushy after cooking. The amount of water added to the dal ...

Remember when we told you Sohpie Dahl was working on a new TV series to go with her cookbook, Miss Dahl's Voluptuous Delights? Well yeah, it's really happening. Roald Dahl's granddaughter and everyone ...

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 ...

Soaking dal before cooking provides several advantages such as improved digestion, enhanced nutrient absorption, reduced cooking time, and better texture and taste. This practice also helps eliminate ...

This week we are focusing on hearty batch-cooking that lends itself to preparation in bulk without compromising on flavour. These recipes are particularly handy at a time of year when lives are busier ...