End the auspicious occasion of Shab-e-Barat with a delicious bite of flavour and tradition. You have to try this chana dal ...

Methi Chana Dal Puri. This spicy, flavour-packed version not only tastes amazing but also brings in the goodness of fenugreek ...

South Indian cuisine is known for its diverse range of crispy, deep-fried snacks, and Dal Vada, also called Parippu Vada or ...

These vadis are cooked with potatoes in a spicy tomato-onion gravy, making the whole thing even better when using homemade vadis. here's a new take on it-Methi Chana Dal Puri. This spicy, flavour ...

Sambar holds a special place in South Indian cuisine, cherished for its aromatic flavors and versatility. This savory ...

Because no one knows us, our Partition experience or our cuisine. Someone had to tell the story, right?” states author Sapna Ajwani, as she narrates the experie ...

Four red onions, ten dried red chillies, two tbsp oil, half tbsp urad dal, half tbsp chana dal, one tsp cumin, one-fourth tsp methi, ten cloves half tsp salt, small ball-sized tamarind.

Pick, clean and wash the dal and pressure cook with the 3 cups water, salt, haldi and ginger. 2. Cook till lentils are cooked soft for about 12 minutes. 3. Heat the ghee in a pan, and add the jeera ...

a teaspoon chana dal, a teaspoon urad dal, 2 dried red chillies, a tablespoon lemon juice, one-fourth cup water, and a few curry leaves.

Heat some oil in a deep, heavy-bottomed pan and add cardamom, cinnamon stick, cloves, black pepper, ajwain, and shahi jeera. Add the minced meat along with the chana dal, onions, garlic, ginger, salt, ...