Forgotten Flavours Blog

There's a reason every Indian grandmother insists on making dal the day before. It's not just about convenience — though that's certainly part of ...

You've spent an hour at the stove, tending to your dal. The lentils are soft, the tadka is sizzling, the spices have melted into the broth. You ta...

You've experienced this yourself: you cook a pot of dal on Sunday, and it tastes good. But Monday's dal—reheated, sometimes with a little extra wa...

You know the feeling. You make a pot of dal for dinner, and it's good — warming, familiar, nourishing. But the next morning, when you heat up the ...