We do thorka to most sabjis/daals, but don’t use butter, but oil instead and don’t put in all the masalas, etc. Just keep it simple, jeera, ginger, salt n sometimes garlic, tomatoes, tumeric, that’s it. Add some chillies if you want. Yellow daal, don’t do thorka to it and it’s so much healthier and better since we stopped the thorka. Simple is how to keep the nutrients in too.
Thats a very good website. I recently tried to make pinni from watching the youtube videos. Glad to say - it turned out good. I will defintely be using their recipes for more types of pinnis - the besan, atta and mung dhaal one. I thought mung dhaal one was very hard to make but was surprised that the ready made mung dhaal flour takes just about ten minutes to get roasted. It tastes so good and is healthy as well. Will definitely make mung dhaal halva as well, in the future.
try the veggie recipes and videos on vahrehvah.com Sanjay explains it in english , all authentic Indian recipes and techniques given with really animated enthusiasm ....e.g. his site breaks down Indian cusine by region and also by ingredient so if you are stuck with some veg in the fridge there's help out there...
here's a starter: