Krishna Dutta The Dal Cookbook

ISBN 13 : 9781909166059

The Dal Cookbook

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9781909166059: The Dal Cookbook

2015 Gourmand Awards WINNER BEST INDIAN CUISINE
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).

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

About the Author :

Krishna Dutta, who was born in Calcutta, has lived for many years in London, where she works as a teacher.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

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Krishna Dutta
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ISBN 10 : 1909166057 ISBN 13 : 9781909166059
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Description du livre Grub Street, 2013. Hardcover. État : New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. N° de réf. du libraire mon0001218576

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Krishna Dutta
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ISBN 10 : 1909166057 ISBN 13 : 9781909166059
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Description du livre GRUB STREET, United Kingdom, 2014. Hardback. État : New. Language: English . Brand New Book. 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). N° de réf. du libraire AAZ9781909166059

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Krishna Dutta
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ISBN 10 : 1909166057 ISBN 13 : 9781909166059
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Description du livre GRUB STREET, United Kingdom, 2014. Hardback. État : New. Language: English . Brand New Book. 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). N° de réf. du libraire AAZ9781909166059

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ISBN 10 : 1909166057 ISBN 13 : 9781909166059
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Description du livre Grub Street 2013-09-02, 2013. État : New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. N° de réf. du libraire NU-GRD-05025155

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Description du livre Grub Street. Hardback. État : new. BRAND NEW, The Dal Cookbook, Krishna Dutta, 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). N° de réf. du libraire B9781909166059

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