Red lentils are a brilliant way to feed your family on a tight budget, and some storecupboard spices add real depth of flavour to this vegan masoor dal ... pale golden brown, stirring constantly.

Soak masoor dal overnight. In the morning, grind it into a smooth batter, similar to dosa batter. Add a little water if needed. Heat a tawa and grease it lightly with oil or ghee. Pour a ladleful of ...

Repeat the process, but make sure you don’t add too many vadas at once, as we don’t want them to stick to each other. 5. Fry them until they become golden brown and crispy. Transfer to a plate lined ...

Drizzle a few drops of oil around the edges and let it cook until the edges turn golden brown and crispy. Serve the masoor ...

Welcome to the club. Quick-cooking red lentils are enriched with brown butter and seasoned with warm spices in this variation of masoor dal. Inspired by the late chef Floyd Cardoz’s layering of ...

Masoor dal is known to lighten and brighten the skin due to its high content of antioxidants and vitamins, especially vitamin B Masoor dal has natural bleaching properties It can be especially ...

Dal, otherwise known as lentils, cooked gently for sustenance and comfort, is an absolute staple in our home and one of the first dishes I learnt to cook. There are so many variations, but I am ...