Cook for another 5 minutes, or until the shallots start to brown, then add ½ tsp turmeric and 1 tsp garam masala. Tip into the dal and then stir, before adding 1½ tsp salt. You might need to add ...

Tarka is like rocket fuel for dal and is poured ... Add the ginger, garlic, tomato, turmeric, chilli powder, ground coriander, garam masala and salt. Stir well and cook over a medium heat for ...

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.

The leftover food is typically given away by some people or kept in the refrigerator for later use. Chef Josh Elkin, nevertheless, has discovered a new application for it. When chef Elkin, who ...