Give your favourite dal an upgrade with this recipe featuring a host of veggies.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
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As we await the monsoon, here's a perfect recipe to welcome the rainy season.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
Find comfort in this quick and yum poha and mung dal khichdi.
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