Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
A stir-fried preparation with gourd and Bengal gram.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
Candice Pinto shows you how to make the classic lentil curry at home.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Enjoy this healthy dal with steamed rice, jeera rice, naans or tandoori rotis.
Give your favourite dal an upgrade with this recipe featuring a host of veggies.
Jayanti Soni and her family return each year to Bhinmal, when they can, to celebrate Diwali in her family home.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
Tomatoes, before they ripen, make a great sabji.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
These healthy small bites can be either boiled or steamed and then stir fried.
Raksha Bandhan celebrations calls for rich, sweet fare to toast our siblings.
Manasi Sadarangani shared these recipes.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
Who would have guessed that hemp seeds could be so tasty?
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
A no-onion, no-garlic potato dish for Pitru Paksha.
Make your chai time exciting with deep-fried kachcha kela fritters!
Rediff reader Lajja Bhutra, 28, from Chennai shared this recipe she learned from her mother Santosh Bhutra.
The humble Indian dal has found itself in Lonely Planet's Ultimate Eatlist. Here are some exciting dal recipes you can try.
These delightful idlis are great for breakfast or nashta.
Grab a small bunch of phodshichi bhaji the next time you spot it in the market and rustle up a healthy dish for your family.
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Using black rice in your idlis makes them more nourishing.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
