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 Last Updated : Jul 18,2017




Dals and Kadhis are side-dishes without which an Indian meal never seems complete! They balance a cereal-based meal in terms of nutrition and flavour, making it more satisfying in all respects. Be it a Sambhar or More Kuzhambu from south India or a Panchmel Dal or Pakoda Kadhi from the north, these are indispensable parts of a traditional meal! Dals are made of pulses or lentils while Kadhi is made of curds. Both rely on tempering for their exquisite flavour, and both categories can be enhanced by adding vegetables and spices. Here we show you some exciting ways in which Dals and Kadhis can be prepared…


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Dal makhani, a flavourful robust lentil preparation, is a celebrated delicacy from punjab. Rajma and ....

From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite ....

Like idlis and dosas, Sambhar is also an all-time favourite that is almost synonymous with

The Dal tadka is a regular feature for most of us while eating out at a

Kadhi is a traditional gujarati preparation of a wonderful sweet and spicy curd mixture thickened wi ....

The highlight of the Rajasthani Pakoda Kadhi is the addition of crisp and fresh besan pakodas! This ....

Sambhar is a definite part of South Indian meals. Sometime ....

With a characteristic sweet and sour taste, this traditional dal recipe is quite reflective of gujar ....

Toovar dal has a knack of combining well with greens, providing the right mushiness without becoming ....

Rajma curry and rice… no meal can be more satiating. Rajma is filling and nutritious and turns out b ....

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