Punjabi Maah Choliyan di Dal Recipe (Langar Wali Dal)

Maah choliyan di dal is pretty much every Punjabi’s favourite dal. When we were kids we used to call it kali (black) dal. A simple mix of maah (whole urad) and chole (split Bengal gram), this dal is my ultimate…

Tadka Recipe (Tarka) – Base for any Dal/Lentils

Do you know what makes or breaks most classic Punjabi dishes? The tadka/tarka. Learning this simple tempering technique, will take your desi dishes from meh to ah-mazing. You can easily recreate restaurant style dal tadka, curry chicken, or even palak…

Baked Tandoori Chicken (Boneless)

Baked tandoori chicken, the name of the recipe really does speak for itself! A traditional tandoori chicken is usually bone-in and made in a tandoor, my version uses boneless chicken breast and the broil setting on the oven for a…

Tadka Cubes – Base Masala for Punjabi Cooking (Make Ahead)

Time starved and out of energy at the end of the day? I’m about to introduce you to your new best friend in the kitchen, tadka cubes. The most common message I get on Instagram is, there isn’t enough time…

Masra di Dal Recipe {Red Lentils}

When I think of home style Punjabi cooking, masra di dal (red lentils) is one of the first dishes that comes to mind. This quick cooking lentil is served frequently in most Punjabi homes with hot phulkas (roti/chappati), or over rice.…


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