Rinse and soak urad dal for a few hours. Blend dal with spices, ginger, and green chilies coarsely. Sauté dal mixture until ...

This Kerala style potato curry is a mix of sweet and spicy flavours that you have never had before. This dish can be made in under 30 minutes and will be loved by people of all ages. To this, add ...

Chana dal, one of the region's most beloved lentil is soaked overnight ... These fried cakes are then tossed in a gravy made with a pool of rustic spices and potato. The crispy cakes are softened by ...

Different lentils and split peas will give differing results - split yellow peas make a chunky toothsome dal. Split mung beans are particularly popular in Bangladeshi versions, while black dal ...

Meanwhile, for the potato filling, add the oil to a pan on medium heat. Add the mustard seeds, chana dal, urid dal, curry leaves and asafoetida and allow the seeds to crackle and splutter.

A light and savory semolina dish tempered with mustard seeds, green chillies, and curry leaves. It’s quick to make and ...

When the heat goes down, break it and mash it into pieces. Then add oil in a pan and add mustard seeds, urad dal and curry ...

Now, add the mashed dal and vegetables to the tempering. Mix in the tamarind extract, jaggery, turmeric powder, sambar masala, and salt.

curry leaves, chile, the umami-rich spice asafetida, and urad dal and chana dal, two lentils that add a nutty taste and crunchy texture. The dish is finally garnished with fried peanuts ...