Buying good quality urad dal is only half the job. The other half is storing it correctly once it comes home. Most people do not think about this until they notice their batter is not fermenting the way it used to, or the dal smells faintly off, or idlis that were consistently soft a month […]

Most people who eat urad dal regularly have no idea how nutritionally dense it actually is. It shows up at breakfast as idli and dosa, at lunch as a side dish, and at dinner as dal makhani, but rarely does anyone stop to ask what is actually in it. The answer is impressive. Urad dal […]

Every South Indian has had that moment. You bite into a hotel idli and it practically dissolves on your tongue. Then you go home, follow the same recipe you have always used, and end up with something dense, flat, or faintly rubbery. What is going on? The difference is almost never the recipe. It is […]