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The Book of Dals

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Specifications

	Publisher: Penguin Books India Pvt. Ltd.
	Author Pratibha Karan
	Language: English
	Pages: 197 (Color Illustrations)
	Cover: HARDCOVER
	10x8 inch
	Weight 810 gm
	Edition: 2022
	ISBN: 9780670092178
	HBR302

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	Usually ships in 7 days
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Return within 7 days of
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Book Description

About the Book Dals have been an essential part of the human diet for centuries and they are an integral part of Indian cuisine. There are many enticing varieties of dals to choose from. Pratibha Karan, in The Book of Dals, takes you on an incredible journey to different regions of the country and shows how locally available spices and herbs, vegetables and fruit impact the food of that region. The variety of dals and dal-based dishes that you can make with these are phenomenal and mind-boggling. This book offers many varieties of beautiful, fragrant and beguiling dals that will have anyone savouring them in raptures. From southern India, you will find Telangana Sambar, Khatti Dal and Dalcha with Vegetables and Meat. They are made using delicious combinations of chillies, tamarind, cloves, cardamom, pepper, coconut, curry leaves and drumsticks. It also has recipes such as Kootu from Tamil Nadu and the famous Bisi Bele Huliyana from Karnataka. You will also find Lentils in Coconut Milk, Katachi Amti and Moong Sprouts from Maharashtra, and Dhansak, a Parsi dish, from Gujarat in western India. Dals from eastern India such as Chana Dal Bengali-style and Assamese Mati Maa are included. From northern India, Delhi Rajma and Punjabi Dal Makhani find a place in the book. This book is not limited by borders. It includes exotic dal recipes from neighbouring countries such as Nepal, Sindh (now in Pakistan) and Sri Lanka, and some delicious and wholesome dal-based soups too.

About the Author PRATIBHA KARAN did her MA in economics from Lady Shri Ram College, Delhi University, and then joined the IAS in 1967. She held several key positions in the government and retired as Secretary, Ministry of Food and Processing Industries, Government of India, in 2003. She is married to Vijay Karan, former Commissioner of Police, Delhi, and former Director, CBI. She has three children and lives in New Delhi. She has authored two books-A Princely Legacy: Hyderabadi Cuisine, published by HarperCollins Publishers India in 1998, and Biryani, published by Random House India in 2009. Both these books were bestsellers.

Foreword I first met Pratibha Karan and her husband, Vijay Karan, in 2009 when I was posted to New Delhi as the interim American ambassador, awaiting the arrival of President Obama's naminee. And again in 2011-12, when I was in Delhi on another, much longer, assignment. I should be embarrassed to confess that I met Pratibha Karan when, as a result of reading and using her extraordinary cookbook, A Princely legacy: Hyderabadi Cuisine I called her out of the blue and more or less invited myself to dinner. She, being incredibly courteous, replied with an invitation and made me feel that she had actually initiated the gesture, and not the opposite. On the night of the dinner, there was some confusion in my embassy's office and we thought I was invited for 7 p.m., though that seemed remarkably early for an Indian dinner. Being an American, I arrived on time and found no one was expecting me. In fact, my shouting at the entryway to the house panicked the Karans two daughters, Gauri and Nainika, who shrieked and fled to their rooms! Pratibha Karan appeared, obviously not ready to be hosting a dinner, but greeted me with aplomb anyway and ushered me into the cosy living room. In a few moments, Vijay Karan appeared and Pratibha excused herself to prepare for the dinner. As the lively conversation with Vijay gathered momentum, gradually, Gauri, Nainika and Karans' son, Gaurav, appeared, joining in and enabling their father to excuse himself to also get ready to host the evening.

Introduction Dals are an integral part of Indian cuisine. They are prepared in most homes, every day, as just a simple dish or a part of a more elaborate meal. And each region, according to its taste and availability of ingredients, embellishes dals by adding fish, meat, coconut milk, cream, vegetables and a host of aromatic spices. Craving for a heart-warming dal, if you are away from home, is simply natural. In Hyderabad, when people return from travels and are asked what they would like to eat, the answer is, 'Khatti dal and chawal. To quote Vir Sanghvi, a noted journalist and a renowned food critic: Dal is the great unifier of all Indian cuisines. Nearly everywhere you go in India, you will find dal on the thali or the plate. It could be the dal fry, so popular at dhabas in north India. It could be the slightly sweet cholar dal [Bengal gram lentils, split and skinned] that is so distinctively Bengali. It could be the many complex sambars of the South Indian states. Or it could be the amazing sweet-sour tuvar dal [red gram lentils) that is at the heart of Gujarati cuisine. So dal is not just an important part of Indian food. In many ways, it is Indian food. It is the defining dish of Indian cuisine.

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