In a thick-bottomed kadhai, dry roast the chana dal on low to medium flame ... add the atta, haldi, hing, chilli powder, methi seeds, cumin seeds, coriander seeds, mustard seeds and sonth. Also add ...

Soak the chana dal for 4-5 hours. Drain the water and grind the dal to form a coarse paste. 2. In a large bowl, combine the paste with the cabbage, carrot, green chillies, chilli powder, chaat masala ...

Drain the chana dal and put it into a large saucepan with the garlic, red chilli powder, turmeric, cinnamon stick and salt. Pour in 350ml/12fl oz water, or enough to cover the dal and bring it to ...

Check out my aloo gobi, dal tadka ... the secret to my authentic chana masala recipe is the spice mix, which consists of coriander, cumin, turmeric, and red chilli powder! If using whole coriander ...

When traveling, it’s essential to carry food that is tasty, filling, and doesn’t spoil quickly. In such cases, Rajasthani ...

The classic Maharashtrian dessert is relished by people every Gudi Padwa due to its cultural significance and delicious ...