Soak in water, 1 cup of whole gram + 1/2 cup of idly rice, and I cup of urad dal separately for 4 hours.
Grind into a thick and smooth batter and leave to ferment for 1 or 2 hours. 15 more words
Dal Makhani (literally buttery lentils) and Mah di Dal (literally black lentils and sometimes translated as Mother’s lentils) are Punjabi dishes. Many equate them as the same dish, but technically they are different dishes. 446 more words