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Indian Lentil Recipes - Low Calorie & Delightful 'Dals' Of India [Kindle Edition]

Raji S
2.0 out of 5 stars  See all reviews (3 customer reviews)

Kindle Price: $3.30
 
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Book Description

The core of the Indian meal is the 'Dal'. Whether you are in the plains of Punjab, Hills of Kumaon, in the coast of Mumbai or the sultry Chennai in the south of India, 'Dal' is truly a dish which every Indian worth his salt loves and can hardly do without in any of the meal. 'Dal' or a preparation of lentils are a versatile dish and natures best food. This book answers your questions on

How do I cook lentils?
How to cook lentils as a side dish?
How much water do I use to cook lentils?
How long does it take to cook lentils?
How do I cook really tasty INDIAN STYLE lentils?
How easy is it to cook lentil recipes

Not all the foods have transcended their borders and become international favorites. But the Indian Lentil 'Dals' have become the international favourites and being served in some of the finest restaurants the world over.

The sharp tangy spices, the freshness of the taste hot from the oven, the wonderful herbs and above all the healthy proteins, vitamins, micro nutrients and fibers make lentils a truly wonderful low calorie food for all.


Product Details

  • File Size: 192 KB
  • Print Length: 43 pages
  • Simultaneous Device Usage: Unlimited
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B0070WW3Y2
  • Text-to-Speech: Enabled
  • X-Ray:
  • Lending: Enabled
  • Amazon Best Sellers Rank: #808,898 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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4 of 4 people found the following review helpful
3.0 out of 5 stars Hearty & Healthy May 26, 2012
Format:Kindle Edition|Verified Purchase
This book has 12 vegetarian recipes that use legumes. Not all are "lentil" recipes as the title implied to me. I was thinking of the lentil like those in American lentil soup. Actually, the recipes cover different types of lentils, black eyed beans and kidney beans. Is it a short book? Yes, but then again, how many dal recipes do you really need? The measurements in the first couple of recipes are sometimes quirky and have grams or mililiters that I had to convert to cups and ounces. This made me think it was really a collection of recipes instead of one author who wrote it. For that reason I would not recommend this book to the beginning cook.
However, the process described in the recipes were simple, and the ingredient lists were not too long like some Indian cookbooks. Everything I made, turned out pretty good. I think if you like trying new flavors, would like to eat lowfat food, and know how to improvise as you cook, you would enjoy this book.
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3 of 4 people found the following review helpful
1.0 out of 5 stars A Waste of Money November 2, 2012
Format:Kindle Edition|Verified Purchase
Don't waste your money on this small ebook. There is not mush to it and the recipes are confusing - ingredients are sometimes listed in grams, sometimes in cups, tablespoons and teaspoons, and even in liters, so you will have to find a conversion chart if you're and American cook. Several recipes have listed spice mixtures without telling you the proportions of each spice. If you are looking for a good Indian cookbook with many good dal recipes I recommend "Complete Cookbook of Indian Cooking" by Suneeta Vaswani.
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2.0 out of 5 stars Repetitive and Boring. April 8, 2014
By 4Nbahu
Format:Kindle Edition|Verified Purchase
After living in India, I'm always on the look out for a good Indian Cookbook that I can tell my friends about. I will not be telling anyone to purchase this. Unlike other reviewers it is not the length of the book. It is that the author used basically the same spices with very little variation.

And like the other reviewers I found the mixture of standard measurements and metric measurements daunting. There is a conversion table included, but i believe that the author should have followed one style or included both styles for each ingredient.

In addition I found the heavy use of powdered spices to be unusual. Most dals I've eaten have used predominantly whole spices, excluding turmeric and garam masala which are always powdered.

Speaking of garam masala, I always detest a cookbook that calls for the use of garam masala, without including at least one recipe for it, after all not everyone has easy access to an Indian store.

As for the directions I found several confusing and a couple down right strange in the wording. Worse, I found the method in cooking a couple of them wrong, (1. in my experience, the cook should skim any scum created while cooking dal, not stir it back in. 2. when making dal makhani , chana ki dal is usually added to give a "creamier" consistancy)

Another issue I have is when an author says, "this is great with roti, etc", without giving at least one basic bread recipe. I realize that this book is called Lentil Recipes, but if you mention a food item with nearly every recipe saying that this is good with roti, then I believe a roti recipe should be included. Others may not feel this way.
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More About the Author

Raji Srinivasan is the best selling author of "Indian Lentil Recipes - Low Calorie & Delightful 'Dals' Of India" and "Nutty Chocolate Delights - Recipes for All Nutty Chocolate Bars Cookies Truffles Desserts Brownies Biscuits & More".

Raji Srinivasan is full time independent jewelry designer and mother of two adolescent children who are always clamoring for and love to eat different types of exotic dishes. She is well versed in cooking most Indian dishes from an unending repertoire of recipes.

She is also adept in cooking many western dishes and expert in whipping up imaginative and delightful Salads.

She is married to Srinivasan Gopal, himself an author and a management professional in the automobile sector.

Taking time out from her busy schedule as a jewelry designer she loves to experiment with different culinary styles of the world.

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