Dal tadka is a popular Indian vegetarian dish flavored with tempered spices. It is prepared with lentil and is best served with rice and rot

Vengaya Sambar, a flavorful south indian lentil stew made from toor dal and pearl onions. It tastes so good with rice and tiffins.

Simple & one pot arisi paruppu sadam or coimbatore style arisium paruppum sadam is very easy to make, everyone including kids will love this

Chayote dal – in which the juicy pear-like squash softens and melds into dal, adding an interesting counterpoint to the legume’s mealiness.

Avarakkai Kootu, a delicious and healthy accompaniment made from dal/lentil and board beans.

Methi toor dal dry, with slowly caramelized onions [vegan]

Vegetarian dhansak- in which legumes, vegetables and aromatic spices come together in a celebration of Persian and Gujarati flavors.

Malabar spinach / basale leaves cooked with toor dal, tempered with a garlic-chili tadka.

Indian dal with wolfberries. With a tadka of cumin and onions fried in ghee, this makes for a sensory delight!

This tiffin sambar has been prepared using carrot and potato but it can be made plain with shallots alone, it tastes divine in its own way.

A simple, yet flavorful Dal Tadka or Yellow Lentil soup made in Pressure Cooker. Make this along with pot-in-pot basmati rice. V+GF

Thogayal takes an important place in Tamilnadu cuisine, it pairs well with lemon rice, tamarind rice & believe me it tastes tongue smacking.

Idi Sambar / Nellai Idi Sambar, one of the signature sambars from the Tirunelveli area with freshly made spices.

Lunch Sambar made from toor dal and mixed vegetables.

A simple and comforting homestyle lentil curry with minimal spices and loads of warm flavors to pair with steamed rice or rotis.

Simple and comforting lentil recipe with ghee flavored tempering!

Tasty and healthy spinach cooked with lentils and tempered mildly with Indian spices.

Indian vegetarian thali meal – toor dal tadka with spinach, aloo stir-fry, garlic chutney, brown rice and dahi.

Tangy yellow dal – in which raw mango slivers, with help from garlic and ghee, elevate workaday yellow lentils to exotic status.

Mixed legume dal (toor and green gram) with hot ghee tempering. Serve with chapatis and mangoes for a delicious summer meal.

Lentils with Moringa leaves are super delicious to relish with rice or roti. Moringa Leaves can be eaten fresh, cooked, or stored as dried.

Tangy gooseberry dal with potato bean curry, raita, and chapatis – a comforting Indian vegetarian meal.