These creamy gochujang chickpeas and lentils with poblano pepper are a quick and easy recipe made in under 30 minutes.

The Vishu sadya follows the Ayurvedic idea of balance, combining sweet, sour, salty, bitter, spicy, and tangy flavours in one meal.

From adding flavor to bringing texture, coconut milk can work wonders in various dishes. Extracted from the grated pulp of mature coconuts, this ingredient is used in a number of cuisines globally.

Curried lentil stew is packed with flavor with fragrant spices such as curry powder and garam masala along with creamy coconut milk, making an irresistible combination of flavors. Lentil stuffed ...

But how about quenching your thirst with something different this time? Introducing Coconut Kulukki - a South Indian-style sherbet that is super refreshing and packed with tantalising flavours. The ...

Moong dal can be consumed as a soup, curry or even as an inner filling within parathas. Masoor Dal (Red Lentils) Masoor Dal or red lentils are employed fairly widely in all forms of cuisine.

For this curry she adds natural yoghurt and creamy coconut milk which helps to cut through the spice meaning children and toddlers are sure to clear their plates. She also adds spinach ...

This fragrant coconut milk soup from recipe developer Hetty McKinnon is made with a ginger and turmeric curry paste and filled with thick ... is made with red lentils that cook down into a purée-like ...

This fragrant coconut milk soup from recipe developer Hetty McKinnon is made with a ginger and turmeric curry paste and filled ... is made with red lentils that cook down into a purée-like ...