Food writer Priya Krishna is stopping by the TODAY kitchen to share a few of her favorite Indian-inspired recipes from her new cookbook "Indian-ish: Recipes and Antics from a Modern American Family." ...

Kurthi dal, with its mildly astringent and indigenous flavor, has been a staple of simple yet energizing village meals. In ancient times, farmers ate it to boost their energy after strenuous work.

This story originally published on Saveur. Indian food is my everyday food. Dal, rice, and sabzi are the staples my mom used to make for our family when she came home from busy days at work and had to ...

Indian households enjoy dal daily. However, some dals are easier to digest than others. Moong dal, especially split yellow moong dal dhuli, is the lightest and quickest for the stomach to process. Red ...

Winter dal can be enhanced by adding vegetables, warming spices, millets, or multiple dals for nutrition and flavor. Cooking in vegetable stock, finishing with ghee, and proper storage and reheating ...

Dal makhani is slow-cooked and indulgent, often linked with restaurant-style luxury. Dal dhaba, on the other hand, is bold ...