A small cooking step that makes a big difference to your dal's texture, flavour and softness.
Pressure Cooking Dal Tips: Acing dal is what everyone expects of us, but no one tells us what to skip to get that melt-in-mouth texture. Find out why the experts suggest you to skip this ...
When you cook dal, you may notice a pale, frothy layer forming on the surface as it boils. Here's what this substance is and why it's not as harmful as you may think.
Nepalese dal embodies comfort and tradition. From the rich, aromatic spices to the creamy texture of perfectly cooked lentils, Nepalese dal-chawal is a meal that warms the soul.
