The Delicious Book of Dhal: Comforting Vegan and Vegetarian Recipes Made with Lentils, Peas and Beans by Nitisha Patel

  • Coconut chutney (page 13)

    from The Delicious Book of Dhal: Comforting Vegan and Vegetarian Recipes Made with Lentils, Peas and Beans The Delicious Book of Dhal by Nitisha Patel

    • Categories: Chutneys, pickles & relishes; Indian; Vegan; Vegetarian
    • Ingredients: grated fresh coconut; dessicated coconut; roasted channa dhal; green chilli; fresh ginger; vegetable oil; urad dhal; mustard seeds; cumin seeds; Kashmiri chilli powder; fresh curry leaves; asafoetida powder; lime juice
    • Accompaniments: Channa dhal fritters
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Notes about this book

  • Victoria_from_London on May 28, 2022

    All the recipes work brilliantly, super tasty and are sufficiently different from each other to be all worth trying. Unusually, she gives the full details in each recipe for pressure cooking the dal as well as for using a regular pan. Very good range of recipes with a few for each different lentil/bean. Exceptionally good descriptions of the flavours of individual spices and key ingredients in the general notes at the front. I have a large collection of Indian recipe books and have used other dal books; this book beats most of them hands down.

Notes about Recipes in this book

  • Moong dhal with spiced roasted cauliflower

    • Maxineanna on November 01, 2023

      Delicious! I'd definitely do this again. I boiled the cauliflower for just a couple of minutes then finished it in the air fryer. The recipe was to serve 4-5 so I halved it for my husband and myself. However, there was barely enough and it was lucky I'd made rotis to go with it.

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  • ISBN 10 1788791509
  • ISBN 13 9781788791502
  • Linked ISBNs
  • Published Sep 10 2019
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United Kingdom
  • Publisher Ryland Peters & Small

Publishers Text

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, pulses, 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, moulded into pakoras, burgers, dosa or even used in desserts. The chapters are divided into Toor Dhal, Masoor Dhal, Channa Dhal, Urad Dhal, Moong Dhal, Rajma Dhal, Chori Dhal, Mixed Dhal, and Sweet Dhal, with helpful tips on types of lentils, layering spices, batch cooking and more.

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