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    30 Days of Daal: Simple, Healthy Daal Recipes from India
    30 Days of Daal: Simple, Healthy Daal Recipes from India
    30 Days of Daal: Simple, Healthy Daal Recipes from India
    Ebook129 pages44 minutes

    30 Days of Daal: Simple, Healthy Daal Recipes from India

    By Pragati Bidkar

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    About this ebook

    Looking for quick and healthy dinner ideas?

    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 for non Indians. 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 60 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.

    Here is what readers are saying about “30 Days of Daal” –

    "The pictures accompanying the recipes are "mouth-watering". The instructions for the recipes short and easy to follow. I also like that the spices that you need are the same for most recipes and that the list of ingredients is short."

    "Unique and very very informative. Yummy, sumptuous and packed with nutrition, thanks for so many Daal recipes from almost every state in India. "

    “I do like pretty cookbooks, and this one is beautiful.”

    "Whichever Daal recipe I cooked from this came out very well. I feel very happy by the fact that it is very easy to understand and simple to cook."

    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.

    LanguageEnglish
    PublisherPragati Bidkar
    Release dateNov 18, 2015
    ISBN9781311654526
    30 Days of Daal: Simple, Healthy Daal Recipes from India
    Author

    Pragati Bidkar

    Pragati Bidkar is the founder and creator of the immensely popular vegetarian food blog KamalKitchen.com. ‘Kamal’ means wonderful or magical in the Hindi language, and it is everything she wants her blog and recipes to be.Pragati started experimenting in the kitchen since a young age and has been dishing out yummy food for friends and family for 25 years. She studied and worked in the United States for many years, and absorbed regional cuisines and influences. Today, she focuses on using locally available produce and selective herbs and spices in her cooking.In her books, you will find a Less is More approach to Indian cooking. Her recipes are bold, flavorful and tailored for global food lovers and culinary adventurers.

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      Book preview

      30 Days of Daal - Pragati Bidkar

      Sneak Peek of the Delicious Daal Recipes Coming Up

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      Introduction

      Hello, Hello and Namaste!! Derived from the Sanskrit ‘namaha’, Namaste literally means I bow to you and welcome you. Namaste is the most traditional and common greeting in India, and I think it is perfect to welcome you, my dear readers, to this book. Thank you for choosing my book out of the many available.

      If you are reading this book, you either love Indian food or are curious about it. I am here to introduce you to one of the most basic and staple components of an Indian meal, and I am going to try and make it as easy as possible for you to learn about it and cook it, even if you are relatively new to Indian food.

      If you are of Indian origin or frequently cook Indian food, you may be familiar with the information given in the first few chapters. Please feel free to skip ahead to the recipes and start cooking.

      If you have indulged in Indian food only occasionally at restaurants, but want to try your hand at cooking some at home, I am going to try and provide more background for you.

      Daal? Er, what is that?

      Daal is also frequently spelled as Dal or Dahl, and is a kind of pulse, which is a dried form of lentils or legumes, simply put. The United Nations has declared 2016 as the International Year of Pulses. You can read all about it here.

      Daal refers to the grain itself and also to the cooked dish. It is a significant source of protein and fiber for vegetarians and is a staple in India and on the Indian subcontinent. A typical Indian meal consists of Roti or Chapati, a vegetable, daal, rice and some salad. No meal is complete without it.

      Daal, the prepared dish, varies in consistency from a broth to soup to stew. With growing inflation, Daal is a highly priced ingredient which is often not available to the common man. Serving a thick Daal is considered a sign of prosperity.

      Daal, then, is the very soul of India. I couldn’t choose a component or ingredient that better represents India for my first cookbook featuring Indian food.

      Concept of this book

      Restaurant menus, especially in the US, feature only two or three kinds of Daal. These are often laden with spices and oil or ghee and I feel they cannot be a true representation of traditional home cooked food, the kind locals actually eat in India. With the growing thrust on healthy cooking, everyone wants to minimize processed foods, white sugar, saturated fats and all the bad stuff.

      With this book, I aim to bring you simple Daal recipes that use very few ingredients. These are the recipes that are cooked in Indian kitchens every day. India is well known for its diversity and I am sure 30 recipes are not enough to cover the whole gamut. But I hope to at least provide a sampling of the different regions. I have taken traditional recipes and tried to make them as simple as possible.

      I firmly believe ‘less is more’ with respect to Indian cooking. You will be pleasantly surprised at how simple most of the recipes in this book are.

      Many of the recipes

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