Dal Vada has been a part of South Indian cuisine for centuries, particularly in Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh. The dish is believed to have originated as a humble snack made by ...

Dal can be cooked faster by dry-roasting, choosing smaller split dals, blending midway, adding salt late, delaying tomatoes, and using a pinch of baking soda. Avoid common mistakes like not rinsing or ...