RecipeMuncher

For the longest time, I cooked with only Toor Dal. At best, I’d make this moong dal preparation. I have tried very often to cook with other dals and I find that mixing them up is the way that works well with me. The flavours are part known and part unknown. So, I know for a fact that I won’t be completely repulsed by a new flavour. This is one such mixed dal. I got the idea from one of Tarla Dalal’s books (yet again!), but have modified it and made it many times. It is (...)