Weeknight dal in 20 minutes
A one-pot toor dal that tastes slow-cooked but is on the table in 20 minutes — pressure cooker or pan, with a tadka that does the heavy lifting.
A one-pot toor dal that tastes slow-cooked but is on the table in 20 minutes — pressure cooker or pan, with a tadka that does the heavy lifting.
The absorption method for long, separate basmati grains — no gummy clumps, no draining a pot of starch water. Two ratios, one rest, done.