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.
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.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
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.
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.
An okra dish with peanuts and sesame that will win you over in a jiffy.
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.
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.
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.
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.
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.
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.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
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.
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
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.
The Recipe for a North Indian yoghurt-chawal.
This tadka for pointed gourd takes it to another level taste-wise.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
You can switch up chillas by using different grains or adding additional condiments. Sangita Agrawal makes fast, wholesome Dal Ka Chillas.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
The IPL 2026 Final calls for an equally exciting sixer of a snack offering. We have chosen six easy recipes to concoct a spread that will keep the hunger at bay and your peeps happy during the high-voltage clash.
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.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Divya Nair shares the recipe for the perfectly-cooked salmon to be served with imperfect-looking mushroom pt and mashed potatoes, cooked with lots of love.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
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.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
It took years and years to bump into a green banana and learn how to eat it.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
