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Top 5 Indian recipes – dals rock and rule!

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One very important part played in Indian diets is by the dried version of peas and beans called pulses. Pulses as well as lentils, legumes, beans and peas have been part of daily diet for times immemorial. The traditional Indian diet is healthy and nutritious and revolves around dal, bhaat (rice), sabzi (vegetables) and chapati. Moong ki Dal and Kali Dal are popular fare in homes in North India.

Pulses, as we all know, are the edible seeds of the legume family. Pulses include peas, beans and lentils. Some, as green French beans, papdi, green peas and broad beans are eaten fresh. Others, like moong, urad, chana and masoor are eaten dried or sprouted. Regardless of their place of origin, most of the pulses are available world-wide and have become widely naturalized outside their native regions. But greens combined with dal are also healthy preparations. Something like Methiwali Dal.

Beans are dried as quickly as possible after picking to preserve their flavour and texture. There used to be a time when most of the pulses were sundried, but now in the present days of automation, most of it is artificially dried. Most pulses are widely available and the lesser known can usually be found in specialized stores in wholesale grain market. Pulses keep well and are easily reconstituted but should be stored in a cool and dry place. The normal shelf life of dried beans and pulses is six to nine months, then they begin to harden and shrivel.

All types of beans and lentils are high in protein and 30 per cent more is released if they are eaten with a cereal. That is why, in India, dal is eaten mostly with rice or roti. Most pulses need soaking and cooking, the exact time depends on the particular type and quality of the bean. Beans and lentils should be picked over before washing and soaking to remove any stones or pieces of grit.

Recommended recipes; Turai Aur Moong Ki DalMixed Kali DalKali DalMethiwali DalMaa Cholian Di DalChana Dal PadwalChole Chana DalSookhi Urad Dal AmritsariRajasthani Panchmel Dal, Ambe Dal

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.