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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…


Top Recipes

From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite ....
As the ‘trevti’ in the title suggests, this is a combination of three dals simmered with spices. The ....
Rajasthani delicacies are traditionally laden with ghee but not to worry, for here is a healthier ve ....
Mixed kathol features a wonderful combo of pulses cooked and presented the gujarati way. Kathol is p ....
Sometimes, it is the really simple foods that satiate you! Masoor Dal with Mixed Vegetables in a per ....
Osaman is a hot, liquid recipe akin to rasam, but not so spicy! the use of toovar dal water imparts ....
Kadhi lovers will enjoy this one - a yummy combination of non-fried moong dal dumplings and the trad ....
Subzi kadhi, in my variation of the gujarati kadhi, veggies add loads of vitamins, while the low amo ....
Does kadhi always have to be curd-based? not really. Experiment with this tamatar ki kadhi. The tang ....

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