2. Add the lentils, chopped tomatoes and turmeric, then cover with 750ml cold water and stir together. Bring up to the boil, then reduce the heat to low, cover and simmer gently for 25-30 minutes, ...

Pachadi is a popular South Indian-style chutney, with different variations across each state. Some are made with vegetables, ...

Boil moong dal along with tomatoes and green chillies. 2. Heat oil in a pan. Add mustard seeds, urad dal, cumin seeds, red chillies and garlic. Saute for 5 minutes. 3. Mix the cooked dal with the ...

Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas ...

Stir in the spinach then ... Stir the dal and season with salt and pepper. Spoon over the spiced oil and serve with lemon wedges for squeezing. This recipe was tested using a 800W microwave ...

Remove the pan from the heat and just before you are ready to serve, stir in the spinach ... of your dhal and pour the oil and tempered spices over the yoghurt. Feast on delicious recipes and ...

Simply add them to the dhal while cooking (making sure you extend ... then stir in the lentils, frozen spinach, the blitzed sweetcorn stock and the remaining tin of sweetcorn and its liquid.