Heat the oil in a small skillet over medium heat. Add the cumin seeds and sizzle until the cumin seeds turn brown, 5–6 minutes. Pour the hot oil and cumin seeds over the onion on top of the ...

Years ago, I made a lentil recipe for dhal — from Bill Granger’s 2005 “Simply Bill” cookbook — several times before realizing it was vegan. I’ve added my own spin to this simple, quick ...

Dal is not just a staple in Indian homes. It is an emotion, a memory, and in many ways, a reflection of regional habits. This ...

Six timeless recipes from Madhur Jaffrey, the doyenne of Indian cooking, whose first cookbook, “An Invitation to Indian Cooking,” was published 50 years ago.

Ingredients For the dhal 1 tsp turmeric 1 tsp chilli powder 2 tsp ground cumin 1 tbsp coconut oil 1 red onion, roughly chopped 2 cloves garlic 3cm fresh grated ginger 1 x 400ml can coconut milk 1 ...

Ingredients Dhal 2 brown onions, thinly sliced 1 tsp brown mustard seeds 1 tsp fenugreek seeds 1 tsp ground coriander 1 tsp ground turmeric 1 tsp sweet cayenne pepper 1 tsp paprika 1 ½ tbsp garam ...

Dhal 2 brown onions, thinly sliced 1 tsp brown mustard seeds 1 tsp fenugreek seeds 1 tsp ground coriander 1 tsp ground turmeric 1 tsp sweet cayenne pepper 1 tsp paprika 1 ½ tbsp garam masala 1 ...