Dhal
Dhal
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A cookbook showcasing the delicious diversity of dhal in over 55 supremely comforting vegan and vegetarian recipes from Indian chef Nitisha Patel.
Dhal is the term used in India for dried split lentils, legumes, beans, and peas. It refers to both the ingredient as well as the final cooked dish. No longer mainly India’s culinary secret, its reputation as a divine form of comfort food now traverses many cultures. With the ever-rising prevalence of plant-based diets, so the popularity of dhal has risen globally too. Lentils are highly nutritious, a good source of protein, and great for digestive health. 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. 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. Whether thin and soupy, thick and saucy, or dry and stir-fried, molded into pakoras, burgers, dosa, or even used in desserts.
Dhal is the term used in India for dried split lentils, legumes, beans, and peas. It refers to both the ingredient as well as the final cooked dish. No longer mainly India’s culinary secret, its reputation as a divine form of comfort food now traverses many cultures. With the ever-rising prevalence of plant-based diets, so the popularity of dhal has risen globally too. Lentils are highly nutritious, a good source of protein, and great for digestive health. 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. 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. Whether thin and soupy, thick and saucy, or dry and stir-fried, molded into pakoras, burgers, dosa, or even used in desserts.
