I am always interested in reading cook books and trying the recipes. Recently, I was going through an ebook called 30 Days of Daal. This book contains 30 vegetarian and vegan recipes featuring different type of daals like moong, masoor, toor, urad etc. The recipes in this book are very simple and easy to make at home.
Daal is the very soul of India, and an essential part of most Indian meals. It is a highly priced ingredient and a big source of protein for the largely vegetarian Indians.
30 Days of Daal contains authentic Indian daal recipes that have been made simple for new cooks and people new to Indian cooking. Daal is such an integral part of the Indian meal, whether you go north, south, east or west.
As I was going through the book, I got interested as there were many different daal recipes which I do not prepare at home. Then I thought of trying those recipes and tried some of them. It came out very well. Everyone at my home appreciated the dishes I made from that book.
First of all, I tried Tomato Daal recipe from that book. This is a popular south Indian type of daal with simple ingredients. I cooked tomato daal according to the instruction given. The taste of tomatoes and cumin seeds and with less spices, the daal was very nice with rice and even dosas. The secret of making Tomato Daal is that you should cook them in slow fire. Only when you cook Tomato Daal in slow fire, you will get a good taste of it. Tomato daal is vegan and low calorie dish, and it is high in protein.
The next recipe I tried was Daal Bukhara. Daal Bukhara was first created at the ITC Maurya Hotel in New Delhi, and it is world famous. This recipe provides a creamy slow cooked taste in less time and less calories. With the use of Black ured dhal, ginger, garlic and fresh cream, the dish is quite smple to make and tastes so good. Daal Bukhara is very similar to Daal Makhani but there are slight variations in making this dish. Daal Bukhara is a simpler version as compared to Daal Makhani. There is no seasonings or tempering here, which is a big difference from the other daal recipes. The cooked daal is simmered with finely chopped onions and tomatoes, a hint of ginger and garlic, a dash of green chili and a pinch of garam masala until it becomes creamy and nicely cooked.
Whichever Daal recipe I cooked from this came out very well. I feel very happy by the fact that it is very easy to understand and simple to cook.
If you want to find a cook book which is simple and easy to make you can purchase the ebook at – http://kamalkitchen.com/30daysofdaal