Pour the hot tempering over the cooked dal and mix well. Adjust salt and consistency as per your taste. Crush the bafla ...

The tradition of adding a spoonful of ghee on top of steaming hot dal served alongside a bowl of rice is age-old in India. Ghee or clarified butter holds a special place in Indian culture and is ...

In Indian households, ghee holds a special place in both tradition and taste. This golden liquid isn't just a cooking ingredient; it's often seen as the ultimate flavour enhancer, adding richness to ...

Ghee has been a cooking ingredient for centuries, but our way of making food has changed in recent decades. So, how different ...

About Dal Bafla Recipe: Similar to ever popular Dal Bati, these ghee laden dough balls are immensely popular in Madhya Pradesh. They are first boiled and then baked before being crumbled and topped ...

Cover and keep aside. Heat the ghee in a heavy-bottomed (preferably non-stick) pan on medium flame till it is warm. Add the moong dal paste to this ghee and mix. Cook, stirring frequently till it ...

Place the dal in a large saucepan with the salt, turmeric and ghee and cover with 1 litre/1¾ pints water. Bring to the boil and cook over a medium heat for 40–45 minutes, or until soft.

Soak the moong dal in water for 5-10 minutes, then drain well. Grind the soaked moong dal coarsely in a blender or food ...

This creamy red lentil dal is finished with a powerful tarka – black pepper, lemon zest, curry leaves, cumin and coriander seeds tempered in ghee. Tarka is like rocket fuel for dal and is poured ...

Give your desi Dal Chawal an Italian twist, which can be made by cooking the regular dal chawal with some vegetable broth, ...

The first dish ordered at any dhaba on a road trip is always dal: the steaming hot dal fry or ma ki dal to which cream and ...