The nutty flavour of moong dal with sweet and woody notes of cardamom, not to forget, the distinct aroma of ghee, can take the quality of any dessert a notch higher. Read Time: 2 min Let's face it, ...

Lohri is the annual harvest festival, which is the most important festival in Punjab. It falls on January 13 every year and it marks the beginning of the financial year for Punjabi farmers. Lohri is ...

Chef Varun Inamdar takes the classic Dal Makhani, which is a combination of whole black urad dal and rajma, and gives it an earthy flavour with the addition of walnuts. Photograph: Kind courtesy ...

To start with, cook this dal along with turmeric powder, onions, tomatoes, ginger and salt along with 2 cups of water in a pressure cooker or sauce pan till the dal becomes completely soft. See video ...

Half a teaspoon of channa dal, urad dal, one cup of moong dal, one-fourth teaspoon of turmeric powder, two tablespoons of oil, 2-3 slices of ginger, one teaspoon of mustard seeds, one cup of rava, a ...

Dev Anand, the legendary Bollywood actor, accepted an invitation to have dinner with Master Chef Gunjan Goela. Dev Anand expressed his love for Punjabi food and shared memories of his mother's cooking ...

I speak to Sapna Punjabi as the clock ticks way past midnight in her Texas home. After donning the hats of a dietitian, Ayurvedic practitioner, and founder of culinary wellness-spice brand beSPICED, ...