Pulses, lentils, and beans form the bedrock of healthy Indian cooking and plant-based nutrition. This delightful book features inviting pictures of India’s favorite staple pulses, lentils, and legumes, along with recipes to turn them into healthy and nourishing dals, rotis and other breads, salads, soups, desserts, kebabs, and rice dishes like khichdi and pulao. Co-author Husain studied Persian before working on the renowned food program at ITC Hotels in India, and the book draws on her experience with a mix of legend and folklore, and recipes from royal Mughal kitchens as well as the rural areas of Karnataka, Maharashtra, Kumaon, Rishikesh, Rajasthan, Bihar, and Bengal. Don’t wait to dig in.
Learn how beans, legumes, peas, and lentils provide:
- Protein and fiber to our diets
- Essential vitamins and minerals like zinc and folate
- Antioxidant and anti-carcinogenic benefits