But have you ever wondered why green moong dal is the preferred lentil for making Khichdi? The answer lies in a blend of nutritional benefits, culinary properties, and cultural significance.

Lentils have quickly been climbing the ranks in my weeknight meal rotation. Most varieties take less than a half-hour to cook ...

Wash the masoor dal nicely and soak it in water for around an hour. Once done, drain the water and transfer the dal to a blender. 2. To this, add chopped green chillies, ginger, and garlic cloves, ...

Dal and rice are staple foods in many Indian households, offering a balance of carbohydrates, protein, and essential ...

Two cups of masoor dal (red lentils), 1-2 green chillies, half an inch ginger, one onion, one tomato, one-fourth teaspoon turmeric powder, half a teaspoon cumin powder, a pinch of asafoetida (hing ...

Mong Masoor Daal brings with it the rich flavors of onion, garlic, and green chili (with some spices thrown in for seasoning purposes) that make it taste distinctly unlike any other dal you have ...

Masoor dal (red lentils), Chironji (charoli seeds), and Badam (almonds) act as an excellent exfoliator, moisturiser, and brightening agents. A face pack made from these ingredients is great for ...

Masoor dal is a great source of potassium and calcium ... Repeat for more cheelas. Serve hot with green chutney.

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. Put the lentils in a large saucepan and add ...