We celebrate a plethora of festivals continuously between August & November every year. Every festival is celebrated distinctively in various regions across India. It is quite astonishing to find how the cuisine, culture, and customs vary from one region to other. Kosambari is a traditional lentil salad popular in South India (particularly in Andhra, Karnataka and some parts of Tamilnadu) with little variations. This salad is offered to deities in this festive season and also served to guests at the wedding banquets or festive gatherings.
Dal Tadka is a simple but a hearty lentil curry flavored with fried cumin seeds & red chillies. It is the most popular dish served with roti, naan, or pulav, and it can be prepared easily with commonly available ingredients in no time. Dal can be made spicy by adding the tadka (tempering) or rich by preparing the tadka in ghee. Without tadka this dal can be devoured as a hot lentil soup on a cold winter night.