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Synopsis
Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike., It is high protein and has practically no sugar - in fact it is known as 'poor man's meat' in India - hence doctors now include this as an essential item in a diet for diabetics. Dal is a genuinely impressive dish of infinite variety - there are at least 50 recipes for this humble food. There are multiple ways of cooking it, wide-ranging seasonings are used and there are diverse supplements to serve with it., Over the centuries Indian cooks became innovative and with locally available ingredients they dished out dal to satisfy a regional palate. In the process they also invented new dishes using dal lentils such as kedgeree (khichari - a risotto made with lentil), dosas (pancakes mixed with lentil flower), vadas (lentil cakes), dhokla (baked lentil cakes), papadam (dried lentil snack) and pakoras (fritters dipped in lentil batter).
"synopsis" may belong to another edition of this title.
Review
Krishna's recipes are as exciting as the cover of her book. --Culinaria Libris
Krishna Dutta's book is a lifesaver. The Dal Cookbook is a clever compendium of regional recipes, presented under geographical chapter headings North , South East and West. This allows true puritans to stick to the area they feel most at home, but also enables further exploration. --Zoe Perrett - The Spice Scribe / Foodepedia
If you enjoy Indian cuisine you will certainly enjoy this delightful book which brings dal to life. --The Oxford Times
Grub Street always publishes thoughtfully selected books that are great value for money, and this one costs less than £17.00. The Dal Cookbook is a winner. --MostlyAsianFood.com
Krishna Dutta has brought together a collection of recipes for dal from all over India. These are authentic recipes, each with its own flavour and history, but dishes that are easily reproduced in the British home kitchen --The Weekend, Bristol
Grub Street always publishes thoughtfully selected books that are great value for money, and this one costs less than £17.00. The Dal Cookbook is a winner. --MostlyAsianFood.com
A charming compendious celebration of dahl. --Bee Wilson - Stella magazine
Grub Street always publishes thoughtfully selected books that are great value for money, and this one costs less than £17.00. The Dal Cookbook is a winner. --MostlyAsianFood.com
About the Author
Krishna Dutta, who was born in Calcutta, has lived for many years in London, where she works as a teacher.
"About this title" may belong to another edition of this title.
- PublisherGrub Street
- Publication date2013
- ISBN 10 1909166057
- ISBN 13 9781909166059
- BindingHardcover
- LanguageEnglish
- Number of pages141
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Hardcover. Condition: Good. 2015 Gourmand Awards WINNER BEST INDIAN CUISINEDal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar - in fact it is known as poor mans meat in India - hence doctors now include this as an essential item in a diet for diabetics. Dal is a genuinely impressive dish of infinite variety - there are at least 50 recipes for this humble food. There are multiple ways of cooking it, wide-ranging seasonings are used and there are diverse supplements to serve with it. Over the centuries Indian cooks became innovative and with locally available ingredients they dished out dal to satisfy a regional palate. In the process they also invented new dishes using dal lentils such as kedgeree (khichari - a risotto made with lentil), dosas (pancakes mixed with lentil flower), vadas (lentil cakes), dhokla (baked lentil cakes), papadam (dried lentil snack) and pakoras (fritters dipped in lentil batter). Seller Inventory # SONG1909166057
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