Soak some moong dal in water for about 4 to 5 hours. Drain the excess water and spread the dal on a towel to dry. Heat some oil in a pan. Fry the dal in small batches with constant stirring. Fry until ...

A warming, chunky dal from Bengal that's packed with protein and cheap to make. The tarka really brings this chana dal to life, so don't be tempted to skimp on the toppings. Serve with roti ...

Different lentils and split peas will give differing results - split yellow peas make a chunky toothsome dal. Split mung beans are particularly popular in Bangladeshi versions, while black dal ...

Grind soaked moong dal into a smooth paste. Take the paste out in a bowl. Then mix onions, green chillies, coriander and salt ...

You will require one cup of soaked yellow moong dal, one-fourth cup of onion, two tablespoons of coriander leaves, one-fourth cup fenugreek seeds, one-fourth cup grated coconut, one green chilli ...

Ensure that the lentil is wholly submerged in water and there is at least an inch of extra water above the dal. Once the beans are cooked, lightly smash them with a potato masher, leaving them ...

Dal paratha is a flavourful and wholesome bread packed with protein. You can use leftover dal to make this tasty paratha for a quick breakfast or meal. Here's how to make at home: To make this, you'll ...

This dish will meet your expectations in every way. This can be a great option. Feeding moong dal to children is a very difficult task. You can make them eat it in the form of a sandwich. All the ...

Crunchy, crisp, and packed with flavour! Roasted or fried, papad adds the perfect bite to dal chawal, making every spoonful extra delicious. Tangy, spicy, and full of flavour, Indian pickles like ...