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Books > History > Dal-Roti
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Dal-Roti
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Dal-Roti
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Author’s Note

 

A bowl of dal, a couple of rotis and a dollop of pickle on the side - comfort food for maharaja and man-in-the street alike! While people may fantasise about the food of their dreams featuring rich curries and biryanis and exotic vegetables from faraway places, when it comes to the crunch, nothing satisfies the palate and soothes the soul like a simple just-like-mother- made-it dal scooped up with a melt-in-the- mouth piece of roti.

 

Our mothers and grandmothers knew something that dietitians are now propounding - that legumes and pulses accompanied by whole grains should form the nutritional base of our meals. Legumes, which include lentils, beans and peas, are a good source of calcium, phosphorous, Vitamin B and iron. They are also rich in dietary fibre, which helps lower cholestrol. For vegetarians, legumes are the most important source of protein as they contain more protein than any other plant food. While detractors may claim that the quality of protein is not as good as that provided by fish, chicken and other meats, combined with the proteins in grains they provide a protein which is as good as that provided by any non-vegetarian food.

 

Which brings us to the importance of rotis in our diets. Especially those made of whole grains, which provide us with dietary fibre, minerals and proteins. They take longer to digest, leaving one with a feeling of fullness which prevents us from overeating. High-fibre foods are believed to decrease the risk of colon cancer and other diseases affecting the gastrointestinal tract.

 

Contents

 

Dal

 

Char Dal ka Dalcha

8

Dahi Lal Masoor

11

Kale Vatanyachi Amti

12

Dhuli Urad Dal

15

Dal Dhokli

16

Dal Makhani

19

Mixed Kali Dal

22

Sookhi Dal Amritsari

24

Sprouted Moong Kadhi

27

Gujarati Kadhi

28

Varan

30

Cholar Dal

31

Tomato Paruppu Rasam

34

Paruppu Urundai Kozhambu

36

Punjabi Kadhi

39

Sultani Dal

42

Rajasthani Panchmel Dal

44

Rajma Masala

47

Ras no Fajeto

50

Sambhar

51

Tur Dal Ross

54

Sindhi Kadhi

55

Roti

 

Amritsari Aloo Kulcha

58

Bajre ki Roti with Banana Stuffing

62

Makki di Roti

64

]awari Bhakri

66

Luchi

67

Baby Bajra Roti

68

Bhature

69

Chawal Ka Paranrha

70

Rice Wade

72

Koki

75

Missi Rori

76

Mughlai Parantha

79

Varqi Parantha

80

Methi Parantha

83

Naan

84

Sheermal

87

Peethiwali Poori

90

Rajasthani Baati

92

Aam ka Parantha with

 

Chhunda Stuffing

94

Tandoori Roti

95

Rice Bhakri

96

 

Sample Pages









Dal-Roti

Item Code:
NAJ274
Cover:
Paperback
Edition:
2012
ISBN:
9788179915684
Language:
English
Size:
4.5 inch X 6.5 inch
Pages:
92 (Throughout B/W Illustrations)
Other Details:
Weight of the Book: 130 gms
Price:
$15.00   Shipping Free
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Author’s Note

 

A bowl of dal, a couple of rotis and a dollop of pickle on the side - comfort food for maharaja and man-in-the street alike! While people may fantasise about the food of their dreams featuring rich curries and biryanis and exotic vegetables from faraway places, when it comes to the crunch, nothing satisfies the palate and soothes the soul like a simple just-like-mother- made-it dal scooped up with a melt-in-the- mouth piece of roti.

 

Our mothers and grandmothers knew something that dietitians are now propounding - that legumes and pulses accompanied by whole grains should form the nutritional base of our meals. Legumes, which include lentils, beans and peas, are a good source of calcium, phosphorous, Vitamin B and iron. They are also rich in dietary fibre, which helps lower cholestrol. For vegetarians, legumes are the most important source of protein as they contain more protein than any other plant food. While detractors may claim that the quality of protein is not as good as that provided by fish, chicken and other meats, combined with the proteins in grains they provide a protein which is as good as that provided by any non-vegetarian food.

 

Which brings us to the importance of rotis in our diets. Especially those made of whole grains, which provide us with dietary fibre, minerals and proteins. They take longer to digest, leaving one with a feeling of fullness which prevents us from overeating. High-fibre foods are believed to decrease the risk of colon cancer and other diseases affecting the gastrointestinal tract.

 

Contents

 

Dal

 

Char Dal ka Dalcha

8

Dahi Lal Masoor

11

Kale Vatanyachi Amti

12

Dhuli Urad Dal

15

Dal Dhokli

16

Dal Makhani

19

Mixed Kali Dal

22

Sookhi Dal Amritsari

24

Sprouted Moong Kadhi

27

Gujarati Kadhi

28

Varan

30

Cholar Dal

31

Tomato Paruppu Rasam

34

Paruppu Urundai Kozhambu

36

Punjabi Kadhi

39

Sultani Dal

42

Rajasthani Panchmel Dal

44

Rajma Masala

47

Ras no Fajeto

50

Sambhar

51

Tur Dal Ross

54

Sindhi Kadhi

55

Roti

 

Amritsari Aloo Kulcha

58

Bajre ki Roti with Banana Stuffing

62

Makki di Roti

64

]awari Bhakri

66

Luchi

67

Baby Bajra Roti

68

Bhature

69

Chawal Ka Paranrha

70

Rice Wade

72

Koki

75

Missi Rori

76

Mughlai Parantha

79

Varqi Parantha

80

Methi Parantha

83

Naan

84

Sheermal

87

Peethiwali Poori

90

Rajasthani Baati

92

Aam ka Parantha with

 

Chhunda Stuffing

94

Tandoori Roti

95

Rice Bhakri

96

 

Sample Pages









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