A cookBook showcasing the Delicious diversity of dhal in over 55 supremely Comforting Vegan and Vegetarian Recipes from Indian chef Nitisha Patel.
The chapters are divided into Toor Dhal, Masoor Dhal, Channa Dhal, Urad Dhal, Moong Dhal, Rajma Dhal, Chori Dhal, Mixed Dhal, and Sweet Dhal, with helpful tips on types of lentils, layering spices, batch cooking and more..
Whether thin and soupy, thick and saucy or dry and stir-fried, moulded into pakoras, burgers, dosa or even used in desserts.
In this book, Nitisha shares an astonishing array of variations on dhal--using different spices, herbs, and vegetables, in different formats and with different accompaniments.
As a chef with Indian heritage (where most food is naturally Vegan or veggie) creating Delicious meat-free meals is something that comes naturally to author Nitisha Patel.
Lentils are highly nutritious, a good source of protein and great for digestive health.
with the ever-rising prevalence of plant-based diets, so the popularity of dhal has risen globally too.
No longer mainly India\'s culinary secret, its reputation as a divine form of comfort food now traverses many cultures.
It refers to both the ingredient as well as the final cooked dish.
Dhal is the term used in India for dried split lentils, pulses, beans, and peas.
A cookBook showcasing the Delicious diversity of dhal in over 55 supremely Comforting Vegan and Vegetarian Recipes from Indian chef Nitisha Patel
