1 hr 40 minVegetarianDal Tadka Without a Pressure Cooker (Dhaba Style)
1 hr 40 min · Easy
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Indian cooking, made simple & seriously good.
On the cover: Punjabi Chole: Dark and Tangy Without Tea Bags
36 recipes · 3 guides · 5 cuisines
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9 hr 35 minVegetarianPunjabi Chole: Dark and Tangy Without Tea Bags
9 hr 35 min · Medium
1 hr 40 minVegetarianDal Tadka Without a Pressure Cooker (Dhaba Style)
1 hr 40 min · Easy
1 hr 5 minVegetarianFluffy Jeera Rice (Cumin Rice with Separate Grains)
1 hr 5 min · Easy
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1 hr 10 minPhoto coming soonVegetarianRajma Masala with Canned or Dried Kidney Beans
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Ready in 30 minutes
Technique
The Indian Pantry: 25 Essentials
A working Indian pantry fits on two shelves. Stock six spices, seven dals and flours, two rices, two fats, three fresh aromatics, three souring agents, plus paneer and yoghurt, and you can cook everything on this site. Buy small amounts of spices and flours, keep rice and dals airtight, and start with the twelve-item list at the end.
Read the guide →“Brown the onions slowly until they are evenly dark, about 12 to 15 minutes. Dark onions and toasted spices carry as much of the colour as the amla; with pale onions the chole stays pale whatever else goes in.”
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From the journal
Dry-Roasting vs Tadka: How to Cook Indian Spices
When to dry-roast spices and when to temper them in hot ghee or oil, the order they go into the pan, how to stop them burning, and how to store and grind them.
Indian Millets: Bajra, Jowar, Ragi and How to Cook Them
A practical guide to bajra, jowar, ragi and the small millets: their regional names, typical soak times and water ratios, how millet atta behaves in rotis, and storage.