Aug26,2025
A classic North Indian preparation with ghee, garlic, cumin, and red chilies tempered over soft-cooked lentils.
A restaurant-style favorite made with toor dal, sautéed onions, tomatoes, and spices, finished with a buttery tempering.
A rich and creamy Punjabi delight made with whole black urad dal and rajma, slow-cooked with butter and cream.
A wholesome combination of split Bengal gram and bottle gourd simmered in mild spices.
A nutritious twist where spinach is cooked with toor or moong dal, flavored with garlic and green chilies.
Earthy and aromatic, this dal blends moong or toor dal with fresh fenugreek leaves for a lightly bitter yet delicious balance.
A royal mix of five different dals cooked together with ghee and traditional Rajasthani spices.
Tangy and comforting, often prepared with toor dal, tamarind, and curry leaves, pairing well with soft rotis.