Bidkar - 30 Days of Daal: Simple, Healthy Daal Recipes from India
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- Book:30 Days of Daal: Simple, Healthy Daal Recipes from India
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Copyright 2015 by Pragati Bidkar All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed Attention: Permissions Coordinator, at the address below. www.kamalkitchen.com First Published November 25, 2015 Edition 2 January 9, 2016 Edition 2 Notes Added chapter on how to cook Daal on stovetop, moved pantry section to the front, revised Introduction
Introduction
If you are reading this book, you either love Indian food or are curious about it. I am here to introduce you to one of the most basic and staple components of an Indian meal, and I am going to try and make it as easy as possible for you to learn about it and cook it, even if you are relatively new to Indian food. If you are of Indian origin or frequently cook Indian food, you may be familiar with the information given in the first few chapters. Please feel free to skip ahead to the recipes and start cooking. If you have indulged in Indian food only occasionally at restaurants, but want to try your hand at cooking some at home, I am going to try and provide more background for you.
The United Nations has declared 2016 as the International Year of Pulses. You can read all about it here . Daal refers to the grain itself and also to the cooked dish. It is a significant source of protein and fiber for vegetarians and is a staple in India and on the Indian subcontinent. A typical Indian meal consists of Roti or Chapati, a vegetable, daal, rice and some salad. No meal is complete without it.
Daal, the prepared dish, varies in consistency from a broth to soup to stew. With growing inflation, Daal is a highly priced ingredient which is often not available to the common man. Serving a thick Daal is considered a sign of prosperity. Daal, then, is the very soul of India. I couldnt choose a component or ingredient that better represents India for my first cookbook featuring Indian food.
These are often laden with spices and oil or ghee and I feel they cannot be a true representation of traditional home cooked food, the kind locals actually eat in India. With the growing thrust on healthy cooking, everyone wants to minimize processed foods, white sugar, saturated fats and all the bad stuff. With this book, I aim to bring you simple Daal recipes that use very few ingredients. These are the recipes that are cooked in Indian kitchens every day. India is well known for its diversity and I am sure 30 recipes are not enough to cover the whole gamut. But I hope to at least provide a sampling of the different regions.
I have taken traditional recipes and tried to make them as simple as possible. I firmly believe less is more with respect to Indian cooking. You will be pleasantly surprised at how simple most of the recipes in this book are. Many of the recipes like the Maharashtrian Plain Daal or the Green Moon Daal with Ginger, allow only one herb or spice to shine. Recipes like the Parsi Dhansak or Daal Makhani are slightly more complicated, but I have simplified them as much as possible. Whether it is a quick and easy recipe for a weekday meal, something elaborate to impress party guests, or a decadent Sunday meal, you will find a recipe here to cover all these occasions.
With these 30 recipes, I have tried to introduce you to different kinds of Daals or pulses, and also different ways of preparing them. All recipes are vegetarian and made with real food. Over 20 recipes are vegan.
A certain type of daal may thicken more when it cools. In general, every recipe in this book will easily be enough for two people. Daal is best served with steamed rice or breads like Roti, Naan, or even pita bread. The spice levels in the recipes are not very high, but everyones taste varies. You can add or reduce based on your preferences once you have tried a recipe.
Most of these ingredients are available in Indian grocery stores in the US and the UK. Amazon has many online sellers who sell these items. You can find more specific detail about this in the pantry section. Indians generally use a pressure cooker to cook daal. This cooker is a bit different from the pressure cooker you get in the US. And many of you may not own or want to own a pressure cooker.
So I am adding a section on how to cook Daal on the stove top. You will find a glossary of different terms and translations of common ingredients. You will also be easily able to find many ingredients by their ethnic names on Amazon. If you have never cooked Indian food before, you may find all this a bit too alien. But I urge you to give in to your adventurous spirit and take the plunge. With 30 Days of Daal , you can now eat a different daal every day of the month without being bored of eating the same stuff.
These recipes are so wholesome and flavorful, you will want to make them again and again. Without further ado, I invite you into my kitchen and share these recipes with you. Happy Cooking and Happier Eating!
How to Stock a Pantry for Indian Food
I suggest buying one or two types initially and trying the recipes that use them. You should be able to use a 2 LB packet for 4-5 cooking instances at least. I am mentioning the number of recipes in which a particular type of Daal or lentil is used, just so you have a quick reference at a glance. Here are the types of Daal with their English names or translations Yellow Split Pigeon Peas Toor, Tuvar or Arhar Daal (15+ recipes) Split Dehusked Moong Beans Yellow Moong Daal (5 recipes) also spelled mung Split Bengal Gram Chana Daal (4-5 recipes) Whole Brown Lentils Whole Masoor ( 2 recipes) Split Red Lentils Red Masoor Daal (4 recipes) Split Green Moong Beans Split Green Moong Daal or Chilka Moong Daal (3 recipes) Split Black Gram or Split Black Urad Lentils Black Urad Daal (2 recipes) Split Black Gram Dehusked- White Urad Daal (1 recipe) In the US, typical brands stocked by Indian grocery stores are Deep Foods, Laxmi, Swad, Nirav etc. I have used all of these at some point. Bobs Red Mill also sells these varieties of Daal.
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