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Cooking Up Masoor Dal: From Masoor Musallam to Sabut Masoor Khichdi

“Can you tell me the origin of, Yeh mooh aur masoor ki dal?” pings my friend Gautam Babbar from Vienna, one fine evening. It’s a muhavra that has been bothering him for a while. Now, it’s bothering me as well. Hence, this piece. The idiom obviously suggests that “Masoor ki Dal” must have been held in rather high esteem at some point so that a lowly creature aspiring to the lentil could be derided thus. Some accounts suggest that it was once dubbed “mallika masoor”, the queen of lentils, because it was favoured by…

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Dal Makhani History: Punjabi Recipe That Revolutionized The Face Of Black Lentils Forever

The non-vegetarians across the country can’t thank the inventor of the Butter Chicken enough, for bestowing upon mankind the ever-so creamy and sumptuous delight. The vegetarians on the other hand, echo similar sentiments about Dal Makkhani. Now for those who are a fan of both the delicacies, we’ll make the job easier for you. Did you know that both the dishes were the brainchild of a single man, who came up with the lip-smacking recipe(s) in a bid to make his ingredients last longer. It is said that Kundan Lal…

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Chana Dal, Keema, Curry Leaf Among Indian Words to Enter The Oxford English Dictionary: Twitter Is More Than Happy

The ninth edition of the Oxford Advanced Learner’s Dictionary has over 900 news words and includes close to 240 words from Indian English. Interestingly, the cause of joy for India is the fact that a host of culinary terms and Hindi names of food items have also secured a place in the dictionary reflecting the popularity of Indian cuisine and a global understanding of indigenous cooking techniques and ingredients. Some of the words to have found a place in the mega-word bank includes items like Chana dal, curry leaf, keema…

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10 Best Chana Dal Recipes

While we were busy gorging on to our favourite dal-chawal at home, chana dal has entered amongst the many new entries into the Oxford English Dictionary (OED) and we couldn’t be more excited. Chana and chana dalare considered to be staples in India, which can be used in interesting ways to make a range of regional delicacies. Chana dal is particularly popular in Eastern India, being a much-loved ingredient in Bengali cuisine. Chana dal and luchi are often relished as breakfast, or during puja functions. Chana dal is not only tasty, but also a super healthy way of adding proteins in your diet. Let…

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