Tag: Dal

Most regional dals pick a lane. Spicy. Tangy. Mild. Gujarati dal refuses to. It's sweet sour and spiced. It somehow ...

Urad dal, also known as black gram, is one of the most integral and revered pulses in Indian cuisine. Despite ...

Chana dal, the split and polished baby chickpea, is the culinary equivalent of a well-tailored suit: unassuming and versatile. With ...