Party food should be pretty, healthy and an easy time saving do-ahead recipe, and that’s exactly what beetroot dal chutney filled bread buns are! Making the beetroot puree that has been combined ...

Rinse and soak urad dal for a few hours. Blend dal with spices, ginger, and green chilies coarsely. Sauté dal mixture until ...

Deep fried in oil, these crispy dal kachoris are perfect for tea-time munchings. Mint chutney can be a perfect companion. Heat oil and add jeera. When it splutters, add ginger, heeng, green chillies ...

A refreshing and tasty snack, it is made by dipping urad dal vada in yogurt and then drizzling tamarind chutney and green ...

Satisfying, uplifting and fulfilling in every sense, parathas makes for one of the breakfast and lunch recipes. Clean and soak the dal for a minimum of 6 hours or overnight. 2. Drain the water and ...

Quickly add the dried red chillies and curry leaves and cook for 5 seconds. Immediately pour the tarka over the dal. Garnish with the tamarind chutney, onions, herbs, ginger and chaat masala.

1-2 cloves garlic, half a teaspoon cumin seeds, half a teaspoon mustard seeds, salt to taste, two tablespoons coconut oil, half a teaspoon of dal (chana dal and urad dal), and 6-8 curry leaves.

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry ...

Rava Idli is a soft and fluffy steamed cake made from semolina (rava), making it a quick and easy alternative to traditional ...

Heat oil in a deep saucepan or a kadhai over medium heat. Dip each vada in the egg mix and deep fry over medium heat, few at a time, till crisp and golden brown. Drain on a tissue or paper towel-lined ...

Veg Nivas is now serving vegetarian Indian food in Prosper. Menu items include appetizers such as paneer tikka and pani puri.