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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…


Most households routinely prepare dal as part of their everyday meal. Different states have different homely w ....
Kadhis are made using curds, often enhanced with vegetables or pakode. From simple everyday kadhis to mouth-w ....
People are very health-conscious these days, and keep a constant tab of what they eat. They are especially kee ....

Top Recipes

From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite Dal Fry. A mixture of moong and masoor dal cooked to perfection and perked up with an aromatic tempering along with fried onions and tomatoes, this dal has a very pleasing texture and irresistible flavour too. The addition of nigella seeds to the tempering is a special touch, which leaves a lingering flavour on your taste buds even after you finish your meal. Enjoy the Dal Fry hot and fresh with your favourite Rotis / Puris / Parathas .
As the ‘trevti’ in the title suggests, this is a combination of three dals simmered with spices. The use of three dals imparts a special feel to this otherwise simple day-to-day dal, which goes very well with bajra rotla and lehsun ki chutney. As a variation, you can use urad dal instead of yellow moong dal.
Rajasthani delicacies are traditionally laden with ghee but not to worry, for here is a healthier version! chana dal helps to thicken the dal and imparts body to the dish. Add amchur as per your taste, more if you like it sour, else just a little.
Mixed kathol features a wonderful combo of pulses cooked and presented the gujarati way. Kathol is part of the ‘jaman’ served during the festive seasons, but it is also made regularly in gujarati households throughout the year.
Sometimes, it is the really simple foods that satiate you! Masoor Dal with Mixed Vegetables in a perfect example. A simple procedure transforms dal, vegetables and everyday spices and ingredients, into a sumptuous dal that tastes heavenly with Roti ,puri or even just plain Rice ( Cooked Rice) Since this dal is quite self-contained with exciting flavours, crunchy vegetables and satiating dal, you do not have to think of other accompaniments for the meal – just this will do.
Osaman is a hot, liquid recipe akin to rasam, but not so spicy! the use of toovar dal water imparts a very comforting feel to this recipe. The dal used to make this recipe can later be utilised in other recipes like lachko dal. Enjoy osaman hot, with rice and lachko.
Kadhi lovers will enjoy this one - a yummy combination of non-fried moong dal dumplings and the traditional gujarati kadhi, this dish is rich in protein – an essential aid to losing weight. Have with pulao or khichadi as a great way to increase the protein in your diet.
Subzi kadhi, in my variation of the gujarati kadhi, veggies add loads of vitamins, while the low amount of ghee keeps the calorie count down. Having it with khichdi or steaming hot rice makes this a complete meal. Avoid sour curds which may not suit the new mother.
Does kadhi always have to be curd-based? not really. Experiment with this tamatar ki kadhi. The tanginess of tomatoes replaces the flavour of curds quite smoothly in this smart variant.

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