Copyright © 2026 BBC. The BBC is not responsible for the content of external sites. Read about our approach to external linking.

At Four Seasons Maldives at Kuda Huraa, a torch-lit deck over the lagoon is home to one of the most ambitious collaborations ...

Dal, which encompasses legumes such as lentils, peas, and beans, is a category in South Asian cuisine almost as broad as ...

This recipe appears in the most popular recipes of March 2026. See all stories. When cookbook author Catie Gett posted her “not so dal” recipe on Instagram, she woke up to an unexpected endorsement ...

What Can Be Cooked Without Oil? Nowadays, due to poor lifestyle choices and unhealthy dietary habits, health issues such as ...

What does this Advisor Specialize in? Find a financial advisor who specializes in the area of expertise you require. It's important to find an advisor who can help you approach your personal and ...

A three-course, south Asian feast: spicy coconut dal, a cheesy toastie with a knockout pickle, and a fudgy, spicy halva cake to finish Public institutions, from hospitals to museums, are the most ...

Dal is one of the most important foods in Indian cuisine and is consumed daily in many households. Different regions in India prepare dal using unique recipes and ingredients. It is prepared using ...

Rinse the green moong dal thoroughly, then place into a large bowl and cover with water. Soak for 30 minutes, then transfer to a large saucepan with 3 cups of water, half the turmeric and a generous ...

Uttapam is a popular South Indian dish that is soft, light, and full of flavour. Uttapam traditionally made with fermented rice and urad dal batter. Nutritious and easy to digest, ideal for breakfast.

As soon as the scorching summer heat settles in Bengal, your body naturally craves cooling relief, and nothing but aamer dal or tok dal becomes a staple for every household. This aamer dal recipe ...

Maa ki dal is one of the dishes that often appears on Punjabi tables during Baisakhi. Maa ki dal is made with whole black urad dal and a small amount of rajma. The dal cooks slowly until it becomes ...