Close the lid and let it cook for 20 mins. 4. Once the pressure is fully released, open the lid and stir the dal. Then add some lime juice along with some fresh cilantro leaves and give a gentle stir.

Pour water to adjust consistency. Let the dal cook for 15 minutes on low heat. Heat one spoon of ghee and add mustard seeds. Once they splutter, add red chillies, hing, and curry leaves. Add this over ...

Discover how to make Pigeon Pea and Fenugreek Curry (Methi Tadka Dal) with this easy recipe. Perfect as a side dish for any ...

Heat 1 tsp oil in a small pan. Add mustard seeds, dried red chili, curry leaves and a pinch of hing. Let the mustard seeds ...

curry leaves, cumin and coriander seeds tempered in ghee. Tarka is like rocket fuel for dal and is poured over at the end to add extra aromatic flavour. To make the dal, wash the lentils in 2–3 ...