Pull of Pulses Full of Beans

While legumes, pulses, and lentils are used in many parts of the world – including North Africa, southern Europe, West Asia, China, and the countries of Latin America – it is in the Indian subcontinent that they are cooked not just on a broad scale but also with unmatched culinary skills and imagination. The daal is a staple food of this region, consumed by all economic brackets at all times of the year. This book is a tribute to the rich and diverse culinary traditions of India. The recipes in the book – that include not only daal curries but also daal-based snacks, savouries and sweets – cover most regions and communities of India. It also includes several international lentil recipes. A deep knowledge of world cuisine and a nuanced understanding of flavours have immensely helped in raising the bar of one of the simplest fares of the world.