Grains, Daals & Pulses
Atta, rice, millets, oats and every daal: how to buy, store, soak, cook and portion them, with honest nutrition.
6 posts in this series
Is Dal Good for Kidney Patients? Which Daal, How Much, Leaching
Is dal good for kidney patients? Which daals run heavier in potassium, soak-and-discard boiling, katori portions, and the salt-substitute danger.
Matar Dal and White Peas (Safed Matar): Soaking, Ragda, Chaat
What matar dal is, how to tell it from chana daal, how long to soak white peas, whistles for pani puri and…
Moth Beans (Matki): How Long to Soak, Sprouting and Matki Usal
How long to soak moth beans, how to sprout matki in a day, cooker and stove times, matki usal and Punjabi moth…
Toor Daal (Arhar): Oily vs Unpolished, Whistles and Daal Fry
Toor dal cooking time in a pressure cooker, how to wash oily arhar, a plain daal fry, arhar vs chana daal, gas,…
Green Moong (Sabut Moong) and Chilka Moong: Soak, Cook, Digest
Green moong dal soaking time, whistles and stove time, a Pakistani sabut moong salan, a dry version, and why the skin causes…
Yellow Moong Dal (Dhuli Moong): Soaking, Whistles and Tarka
How to cook yellow moong dal: no soak needed, 2 whistles or 25 minutes in a pot, water ratios for thin or…
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Sugar and BP on desi food: readings explained, habits that help, and when the doctor must decide.
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Skin care for desi skin and desi weather: what works, what irritates, what is a waste of money.
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Hair fall, dandruff, oils and greying, with honest answers on what helps and what does not.
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Screens, dry eyes, children's eyesight and the eye signs that mean a doctor today.