Soak 200g chana dal for an hour in water that you’ve just boiled. Drain and rinse.

In this edition of The Morning Advertiser's (MA) Dish Deconstructed series, The Pig's Head pub in south-west London reveals how to make its Tarka Dal hummus with home grown vegetable crudités.

What if you met someone who’d never heard of, say, french fries? Or salad? Or... gulp, pizza? Can you imagine? Well, that might be just the reaction you’d get from the nearly 2 billion residents of ...

Her Restaurant: Garland, in Raleigh, N.C. What She’s Known For: Vibrantly spiced dishes that draw on her Indian heritage. Making waves as a rock guitarist as well as a Southern chef. AT AGE 9 Cheetie ...

First, as the taste of childhood. Patla mushur dal, or thin masoor dal, turned up scalding hot on our Shillong table, day in ...