Simple, soothing, and deeply nourishing, this classic Indian combo of lentils and rice offers the perfect balance of protein, ...

Heat some oil in a large skillet and sauté the garlic and ginger over medium heat until fragrant. Add the cumin, coriander, curry powder, paprika, and chili, and toast the spices until they are ...

Dal Chawal, an Indian dish comprising lentils and rice, has traditionally occupied the important role of an easy, cheap, and ...

Soaking dal improves digestion, reduces cooking time, and enhances nutrient absorption by lowering antinutrients like phytic acid. Soak skinless dals 30–60 mins, husked dals 3–4 hours, and hard ...

Masoor dal is power-packed with nutrients and has immeasurable benefits. A mere cup of masoor dal has 230 calories, about 15 grams of dietary fibre and about 17 grams of proteins. Here are some other ...

First, as the taste of childhood. Patla mushur dal, or thin masoor dal, turned up scalding hot on our Shillong table, day in ...

In an exclusive interaction with the editorial team of Onlymyhealth, we asked our expert, Pooja Singh, Dietician at ShardaCare, Health City - Nodia, the same and she explained to us the nutritional ...

The gastroenterologist states that dal has some protein, but it's insufficient alone. One must eat multiple bowls to complete daily needs, which is impossible. Dal is an essential part of the Indian ...

Dal is a comforting dish found in many kitchens. Whether you have it with rice or roti, dal adds warmth and flavour to any meal. Though it may seem simple, getting it just right can be tricky. If ...

Dal is a staple in almost every Indian household. It is affordable, easily accessible, and can be turned into various recipes in no time. What adds to its popularity is its rich nutrient profile. A ...

Nutritionist Khushi Chhabra reveals the right way to eat dal - timing, soaking, spices, who should avoid which variety - to boost digestion and overall health. According to nutritionist Khushi Chhabra ...

Dal is a staple part of the Indian diet. The word is used to not only refer to different pulses, but also to the traditional dishes made using them. Common types include toor dal, moong dal, chana dal ...