Author: Nita Mehta
Publisher: SNAB
Year: 2008
Language: English
Pages: 114
ISBN/UPC (if available): 9788186004067
Description
In every Indian home, dal is eaten at least once a day. For the vegetarians, it’s the main source of proteins. The nutritive value of dals can be greatly enhanced by the addition of vegetables like spinach, mushrooms, ghiya, carrots, raw mango or chopped coconut.
Besides increasing the nutritive value, these vegetables give variety to the dals. Sprouting of dals, increases their digestibility and nutritive value. There is an appreciable increase in the B vitamins and 80-100 fold increase in the vitamin C content.
Indian names for various ingredients have been used for convenience. However, their English equivalents are also given in brackets along with the Indian names.
Here’s to healthy cooking with dals and rotis!
Contents
Introduction
Indian Names – English Names
Cooking Tips for Dals
BAGHAR OR TEMPERING
Jeera-Dhania Baghar
Tomato-Onion Baghar
Hing-Sarson Baghar
DAL
Arhar with Palak
Moong Dal with Wadi
Masoor Dal with Vegetables
Channe ki Dal with Ghiya
Khatti Dal
Moth
Five Spice Arhar
Channe ki Dal with Coconut
Muglai Dal
Panchratni Dal
Sambhar
Rasam
Dal Palak
Dal Maharani
Dal Makhani
Quick Rajmah Curry
Punjabi Chhole
Dal with Capsicum-Mushroom
Sweet & Sour Moth
Masala Masoor
Shahjahani Dal
Sukhi Dal
Dal with Kasoori Methi
ROTI
COOKING TIPS FOR ROTI
Chapati or Phulka
Missi Roti
Gobhi Parantha
Tandoori Roti
Aloo wali Tandoori Roti
Ordinary Parantha
Besan Parantha
Lachha Poodina Parantha
Poories
Dal Stuffed Poori
Besan, Beetroot & Pea Poori
Methi wali Poori or Parantha
Poodina Kulcha
Bhature
Nan
Makai ki Roti
Methi wali Makai ki Roti
THE SWEET TOUCH – MITHI ROTI