Label
All
0
Clear all filters

Lentils/Dal/Legume

Appears in
Chilli & Mint: Indian Home Cooking from A British Kitchen
Chilli & Mint

By Torie True

Published 2021

  • About

Lentils — also referred to as dal or legume — are a mainstay in the Indian diet. When I am in India, I eat them every day in some form. Back in the UK I eat them on average three times a week. High in protein and fibre, they are low in fat and are essentially a superfood. There are so many ways to eat them, as you will see in my chapter dedicated to Dals and Soups.

How watery or not you like your dal is completely up to you. I never measure out the water, instead relying on the Indian art of approximation, known as andaaz. However, in these recipes I do give you guidance on how much water to add. As you become conversant with dals, feel free to alter the amount of water you add to suit your preferences.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title