Culinary Expert, Writer & Corporate Food Consultant

Rushina Munshaw-Ghildiyal is a Culinary Expert, Writer & Corporate Food Consultant from India with over 15 years of experience in the Indian food industry.

One of India’s pioneering food bloggers, today, she heads of A Perfect Bite® Consulting, a premier food consulting firm and APB Cook Studio®.

An expert in Ingredients & Cuisines, Food History & Stories, Knowledge Solutions and Culinary Experience Curation, she is also Brand Advisor to International Culinary Entities.

Book cover of 'A Pinch of This, A Handful of That' by Rushina Munshaw-Ghildiyal

About ‘A Pinch of This, A Handful of That’

A celebration of Rushina's coming of age in the kitchen and the many culinary influences that have moulded her, the book begins with a memoir of her growing years and the early influences on her palate, and goes on to explore recipes she encountered from the various people she’s met. The book is a food diary with lots of fabulous recipes and the stories behind them.

More from Rushina Munshaw-Ghildiyal

Rushina Munshaw-Ghildiyal

Dal Soup (Tempered Lentil Soup)

Dal Soup (Tempered Lentil Soup)

A bowl of Rushina Munshaw-Ghildiyal's mother’s patented dal soup was always the perfect antidote for whatever ailed her. It was associated with the aromas of clove, cinnamon and bay leaf wafting from the kitchen and it meant that her mom was around and all was well with the world.

4 Person(s)
Preparation time
0 min
Cooking time

Super easy


  • 1 cup husked, split Egyptian lentils (masoor dal)
  • 3-4 medium-sized onions, quartered
  • 6 large tomatoes, blanched, peeled and quartered
  • 5-6 garlic cloves, halved
  • 1 inch piece of fresh ginger, coarsely chopped
  • 1/2 tsp red chilli powder (optional)
  • Salt to taste
  • 1 litre water or vegetable stock


  • 1 tbsp ghee
  • 2 bay leaves
  • 1/2 inch cinnamon stick
  • 3-4 cloves
  • 1/2 tsp curry powder (commercial)


  1. Wash the dal thoroughly under cold running water.
  2. Combine the dal, onions, tomatoes, garlic, ginger, chilli powder (if using), salt and water or stock in a pressure cooker and pressure-cook for 3–4 minutes on low heat, after the cooker reaches full pressure.
  3. Alternatively, cook in a pan on medium heat for 7–10 minutes, till the dal is tender.
  4. Remove from heat and let it cool a little.
  5. Process the dal in a blender and strain into a large pan.
  6. Temper just before you serve. If the soup has cooled down please reheat and bring to a boil before you start the tempering.
  7. Put the ghee in a small pan on medium heat. When hot, add the whole spices and stir, till the aromas are released.
  8. Add the curry powder and give it a quick stir.
  9. Quickly pour the tempering over the boiling soup. Stir and cover.
  10. Uncover at the table, else the aroma will quickly fade away.

Recipe notes

Serves: 4 as a soup, 3 as an entrée

Serving suggestions

  • Serve as a soup with chopped onions, lime wedges and buttered fresh pao on the side.
  • Serve accompanied by steamed white rice and a salad of finely chopped onion, tomato and cucumber. This makes a quick, wholesome and supremely satisfying meal.

This recipe is courtesy of Rushina Munshaw-Ghildiyal