This week we’re filling the soup pot with red lentils. Open my fridge or freezer in the dead of winter and chances are good ...

Red lentils are an excellent base for soups and stews, such as the Indian dal stew. They cook quickly, break down, thicken the soup, and enrich it with nutritional value. In Mulligatawny soup ...

They’re common in Indian dals and curries and might be labeled as masoor dal (red lentils) in Indian grocery stores. Try them in a heartier lentil soup or a thick stew like Red Lentil Akoho Sy ...

I have a basic, time-tested recipe I’ve used for years that combines water, red lentils, salt, ground turmeric, and lime ...

You can boil them and serve them cold or warm salads, or turn them into a dal ... red chiles. Continue cooking the mixture for another minute, making sure the onions are not burning. Once the ...

The Bahubali Thali, described as a Feast Fit for a Warrior, is Kinara's first ‘megahero’ dish – a colossal feast that ...

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 ...

The first dish ordered at any dhaba on a road trip is always dal: the steaming hot dal fry or ma ki dal to which cream and ...

The key part in this dish is dal, which is usually made with split pigeon peas or toor dal. It gets boiled and mixed with many spices like cumin, turmeric, and a bit of jaggery for sweetness. Before ...