Chef Anita Jaisinghani shares a slow-cooked fresh fenugreek (methi) dal with ginger and tomatoes - a hearty, creamy lentil ...

Indian cooking can be quite daunting for the uninitiated. But Lajwanti Pershad Waghray says if you keep things simple, you can’t go wrong. Waghray suggests starting with a spice foundation: cumin, ...

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Introduction to Chana Dal Paratha In Indian kitchens, a diverse range of parathas are made, but the Chana Dal Paratha, made from split chickpeas, stands out for its unique taste. This dish is ...

Green moong has been cultivated in the Indian subcontinent for over 4,000 years and has remained a staple across regions due to its adaptability and nutritional value. Traditional Indian kitchens ...