Posted on

Rekha Sharma, “The Complete Indian Dal Cookbook: Insanely Delicious & Nutritious Recipes of Beans, Lentils & Peas from India”, 2020.

Scroll down to see more content
 

Madhur Jaffrey, “Vegetarian India: A Journey through the best of Indian Home Cooking”, 2014 was the topic of an earlier blog post.

Jeffrey Alford & Naomi Duguid, “Seductions of Rice: A Cookbook“, 1998 also was the topic of an earlier blog post.

Here I present:  Rekha Sharma, “The Complete Indian Dal Cookbook: Delicious & Nutritious Recipes of Beans, Lentils & Peas from India”, 2020 was a cookbook on dal (bean, pea & lentil). 

Bihar, India is the birthplace of Siddhartha (the Buddha); and, Buddhist vegetarian eating is often called “Bihari cuisine”. 

Above I show in the schematic diagram a “Bihari thali” (meal tin).  

The “Bihari thali” consists of:

1. Central (rice).

2. “Roti” Flatbread.

3. “Achar” Pickles.

4. “Chatni” Chutney.

5. “Dal” (bean, pea, lentil)

6.  “Curds” (paneer, yogurt, tofu).

These six items are served on a meal tin called “thali” in the Hindi language of Bihar, India.

 

Above is an alphabetical listing of “dal” commonly used in Indian cookery.  Since, the meals consist of “beans & rice” the table shows variation on the theme.

Here I presented:  Rekha Sharma, “The Complete Indian Dal Cookbook: Delicious & Nutritious Recipes of Beans, Lentils & Peas from India”, 2020 a cookbook on “dal” (bean, pea & lentil). 

In Japan the meal plan of Buddhist temple monks is similar Indian “Bihari thali” vegetarian cooking.

 

Leave a Reply