All recipes are from the kitchen of Gita Saxena. Dry Moong Dal (Yellow Lentils) Makes 6 servings 2 cups moong dal (yellow lentils) 5 cups water 2 tablespoons vegetable or canola oil 1 teaspoon cumin ...

Ginger, turmeric, and curry leaves give this simple dish complex flavors. The name "dal" comes from the Sanskrit word that means “to split,” and has come to be used for dried legumes — peas, lentils, ...

First came the onions. I peeled, sliced and fried them all morning long--mounds of onions filling three large aluminum stockpots. I sprinkled in some spices--sparsely--and stirred. Then I took three ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

2. In a heavy-bottomed pan with a lid, heat 2 tablespoons of oil or ghee over medium-high heat. Add 3 dried red chiles to the ...