Explore Punjab’s famous vegetarian dishes, including Dal Makhani, Sarson da Saag, Lassi, and Punjabi favourites.

When Sapna Punjabi released the labor of love that is her debut cookbook, Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice, she didn’t realize she’d be igniting a ...

To start with, cook this dal along with turmeric powder, onions, tomatoes, ginger and salt along with 2 cups of water in a pressure cooker or sauce pan till the dal becomes completely soft. See video ...

We begin the journey into the world of dal with my mom’s recipe for sukhi (dry) moong dal. This was my dad’s favourite moong dal dish and mom cooked it almost every single week, serving it with warm ...

Maa ki dal is one of the dishes that often appears on Punjabi tables during Baisakhi. Maa ki dal is made with whole black urad dal and a small amount of rajma. The dal cooks slowly until it becomes ...

1.Rinse the chana dal in a fine-mesh sieve under cold running water until the water runs clear, about a minute. Transfer to a medium bowl, add water to cover by 2 inches (5 cm), and soak for 2 to 3 ...

Across India, dal transforms, reflecting regional flavors and traditions. From Bihar's light, soupy arhar dal to Punjab's rich dal makhani, each variation offers a unique culinary experience. Bengal's ...

What starts as a food tour through Amritsar quickly turns into a nonstop assault of butter, cream, fried bread, and desi ghee ...

Dal is one of those dishes that’s everywhere and yet never the same. It’s in our lunchboxes, our thalis, our sick-day bowls, and our comfort food memories. But the way it looks, smells, and tastes can ...