Heat 1 tsp oil in a small pan. Add mustard seeds, dried red chili, curry leaves and a pinch of hing. Let the mustard seeds ...

Coconut has many health benefits and its oils are good ... If you want a firmer chutney, you can add 2 tablespoons of soaked chana dal and make this chutney a bit thicker and creamier.

Now, if you prefer thicker chutney (the ideal texture for sandwiches), you might want to include ingredients like peanuts, ...

Here we bring another vada recipe for that can be prepare with masoor dal and some spice- This vada can be pair wtih coconut chutney or a hot steaming cup of tea. Wash the masoor dal nicely and soak ...

Upma is a staple Indian breakfast, but the classic version uses semolina or rice flakes, which contain gluten. By using ...

Soak rice, urad dal, and fenugreek seeds for several hours. Blend soaked ingredients into a fine, airy batter using water.

For the coconut dal, heat the oil in a large non-stick saucepan ... To serve, ladle the dal onto plates with a spoonful of yoghurt and mango chutney alongside. Garnish with a lime wedge and ...

Mint chutney can be a perfect companion. Heat oil and add jeera. When it splutters, add ginger, heeng, green chillies and saute till the color changes a bit. 3. Add dal, salt, garam masala, chilli ...

Combining the freshness of mint with the sharpness of garlic creates a refreshing chutney. Blend together fresh mint leaves, garlic cloves, green chilles, salt, and yoghurt to achieve a smooth ...

Sprinkle the fish all over with salt, and refrigerate 30 minutes. Meanwhile, combine all the chutney ingredients in a food processor, and process until it forms a thick marinade, adding water 1 ...