Tempering in oil / ghee is considered to be an important aspect of cooking dals and kadhis. Yes, tempering very much perks up its flavor. However in this section we have made these accompaniments without oil or ghee. The trick is to allow the pan to heat till red hot and then add the spices for tempering and allow them to crackle, finally followed by adding the cooked dal.
In this section we have used dals innovatively to make a variety of delicacies from various cuisines such as Maharashtrian, Punjabi, Gujarati, South Indian etc.
Try your hand on recipes like Darbari Dal, Dhan-Saak Dal, Khatti Urad Dal and many more… Adding vegetables to the dal as done in the recipe of Palak Chana Dal, Suva Masoor Dal etc. adds to its nutritional content and flavour. And, also included are variations in Kadhis like Palak Kadhi and Subzi Kadhi.
