Prepare quick weeknight dinners with recipes like Dal Fry or Green Moong Daal with Ginger, impress guests with restaurant style Dal Tadka or Dal Makhani, and cook leisurely Sunday dinners with the Parsi Dhansak, Oriya Dalma or Masala Daal.
30 Days of Daal brings you authentic but simple Daal recipes from the heartland of India. This book is a great introduction to home style every day Indian cooking. The author uses a 'less is more' approach and most recipes are simple allowing a single spice or herb to stand out.
Daal, also spelled Dal or Dhal, refers to pulses which are a dried form of lentils, legumes or beans. 2016 has been declared The International Year of Pulses by the UN. The book comes at the perfect time so people the world over can experience different pulses first hand via the daal recipes in the book.
30 Days of Daal shatters the myth that cooking Indian food is complicated or needs a ton of ingredients. Readers have been pleasantly surprised by the short ingredient lists in the recipes.
The book has 30 vegetarian recipes (20+ vegan recipes) and is studded with beautiful pictures of the prepared daal dishes.
Don't worry if you are new to cooking Indian food. The How to Stock an Indian Pantry section will get you started. The How to Cook Daal on a Stovetop is useful for those who don't use a pressure cooker.
The 30 recipes celebrate Daal, which is a staple food of the people of India. Recipes showcase a variety of pulses like split pigeon peas or toor daal, moong or mung beans, Bengal gram, black gram, brown and red lentils.
Get set to embark on a culinary adventure and explore the robust textures and mouth watering flavors of Indian food with 30 Days of Daal.
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