Book review
No Indian meal is complete without dal. It may be the dal tadka so popular in the north or the fiery sambhar of the south. It may be served as main course or side relish, soup or salad or even sweet, but breakfast, lunch, teatime or dinner, dal in some form or the other is almost an imperative. Which is why this book is a must-have for every cook and lover of good food. In it are recipes that will help you serve up dals of every sort: everyday ones to accompany your usual rice and roti diet, unusual one-dish meals made of a sumptuous mix of dal and vegetables, rich meat and lentil combinations to spice up your non-vegetarian table and lots of snacks and sweets made from different kinds of dal to round off a meal or just add zest to your child’s lunch or picnic box.
Recipes include
• Mixed sprout salad with mango and honey
• Moong aur chana dal samosé (Lentil-filled pastries)
• Chana dal aur tamatar ki bhel (Tangy Bengal gram with tomatoes)
• Ankurit moong kadhi (Sprouted green beans with curd curry)
• Rasedar lobia tari (Cowpea curry)
• Dal kofté palak ke saath (Mixed lentil kofta with spinach)
• Dal andé aur palak ki tikki (Mixed lentils, egg and spinach cutlets)
• Moong dal poori (Poori with green bean filling)
• Bhuné chané ke ladoo (Roasted Bengal gram sweet)
• Chana aur tuvar dal puranpoli (Bengal gram and pigeon pea cake)

Edition: Flexiback
Format: 7" x 9" | 104 pages
Classification: Cookery



About the author The author has set up her own successful cookery courses in Mumbai, where she lives with her husband and two children.