Dal has two great things going for it -- made from lentils, it's amazingly nourishing, nutritious. Secondly, can healthy food be any tastier? Equally wonderful is the number of ways and the range of lentils used in India to prepare a daily dal, with variations abounding from home to home across north India above the Vindhyas. Choose your today's recipe from this range of concoctions, all packed with tradition.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
Ganesh Chaturthi is a time for prayer, family and always feasting. Nine recipes for you.
Karuveppilai Puli Sadam is a delicious South Indian rice dish with a wonderful balance of tangy, spicy and aromatic flavours.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
Two Kerala recipes to add to your Onam repast
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
Bitter gourd or Karela is often the most disliked vegetable in Indian households. Try this recipe and that notion could change.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
A simple and extremely nourishing lentil like whole green mung finds its voice in a Mangalore-style prep.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
Cook your summer weather sabzis before the season goes.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
An okra dish with peanuts and sesame that will win you over in a jiffy.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Growing up, I was spoiled in the best way possible. My mum is one of those magical cooks who can turn the simplest ingredients into a feast. Every meal at home was delicious, so there was never a reason for me to learn.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
This tadka for pointed gourd takes it to another level taste-wise.
The Recipe for a North Indian yoghurt-chawal.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
You can switch up chillas by using different grains or adding additional condiments. Sangita Agrawal makes fast, wholesome Dal Ka Chillas.
Zesty, spicy, tasty recipe to try this monsoon.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
