Moong Dal with Spring Onion ~ Entry to MLLA

The use of lentils or the ones broadly referred to as ‘Dals' in my mother’s kitchen was not limited to sambhar(as is the common misconception). Lentils were cooked in various amounts of moisture, resulting in dishes that would range from very watery to dry. We ate almost equal amounts of all forms of dal, tur … Continue reading Moong Dal with Spring Onion ~ Entry to MLLA