An easy sambar if you may call it, the Shevga Dal masala is enhanced with a sizzling tadka of ghee and curry leaves. Pressure cook, temper, and serve, that’s how easy it is to enjoy this wholesome ...

Cook for another 5 minutes, or until the shallots start to brown, then add ½ tsp turmeric and 1 tsp garam masala. Tip into the dal and then stir, before adding 1½ tsp salt. You might need to add ...

Bringing the smoky, charred magic of tandoori kebabs right into your kitchen is easier than you might think and it all begins ...

Add the methi and garam masala to the paste, remove from the heat and set aside. Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen.

Papad is an important part of Indian cuisine. Known by many names including papadum and appalam, among others, is a cherished ...

Uttapam is a South Indian dish prepared with a batter of rice and urad dal. This masala uttapam is topped with a layer of spicy potatoes. It tastes best when paired with coconut chutney. Add ...

Creamy little coconut chana dal pies with a scrunchy, crunchy filo pastry crust and aromatic flavours like garam masala and fresh curry leaves. These are a great make-ahead meal for the freezer, too.