My introduction to serious dhal dishes came while living in Malaysia, where many varieties of lentils, or "pulses," were staples among that country's ethnic Indian communities. Lentils, called "dhal" ...

We recommend: “The Indian Family Kitchen” by Anjali Pathak (Clarkson Potter, $27.50). What’s special: Some classic Indian dishes and some others updated with global accents and new ingredient choices.

Dahl refers to a variety of dried lentils, peas, or beans that have been split and husked, commonly used in South Asian and Indian cuisine. This version features red lentils, which cook quickly ...

Part way through a bite of tangy chicken tikka scooped up with a torn piece of chewy nan came a surprising announcement. As it was the fourth Sunday of the month, my family and I learned that we'd ...