Krishna Dutta's book is the perfect guide to the dals of the Indian sub-continent, presenting over 50 recipes for classic dals and other regional pulse dishes, from Tamil toor dal and coconut gram dal to sambar and paruppu thogayal.
Krishna Dutta made a guest appearance at the first British Dal Festival in 2018, where she spoke about her life-long love of dal and cooked up a simple but sublime everyday chana dal.
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).
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The culmination of the RSA Food, Farming and Countryside Commission's investigation into where our food comes from and how our food and farming system can be transformed for the benefit of people and the planet.
Don't miss the accompanying Field Guide for the Future.View full product details
Free pdf download.
Accompanying the RSA report Our Future in the Land, The Field Guide for the Future is a practical guide, with interviews and stories from the RSA Food, Farming and Countryside Commission's work across the UK, including findings from their devolved and locally led inquires in Scotland, Wales, Northern Ireland, Devon, Cumbria and Lincolnshire.
The case studies of good practice and stories of change within the field guide hint at a better future.
With space to make your own notes and a discussion kit, the guide includes interviews and stories on:
A superb and beautiful book that serves as both a guide to the pulses of the world and their many benefits with an inspiring cookbook with recipes contributed by chefs from across the globe.
Published by the United Nations Food & Agriculture Organisation (UN FAO) to mark the 2016 International Year of Pulses this book is a must for all lovers of pulses.View full product details