Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice by Sapna Punjabi, Hardie Grant, 254 Pages, $35.00
Dal-Chawal, a harmonious and flavorful blend of pulses and rice, also called Dal-Bhat in some parts of India, can best be described as down-home cooking. Part of the daily diet in some form throughout India, this comfort food is composed of two simple ingredients, dal—beans, peas or lentils, whole or split, which are sources of protein, vitamins, and complex carbohydrates—and chawal or rice, a rich source of additional protein and minerals. The combination provides balanced protein, supplying all the essential amino acids for the body, and is considered a sustainable diet. Besides, with its taste lingering on the palate, dal-chawal brings back memories of childhood. Indeed, many Indian expatriates crave it throughout their lives.
Now we have a cookbook that focuses solely on dal-chawal, exploring different methods of cooking these two ingredients, as practiced in different parts of India, while also taking into consideration Ayurvedic principles. It is to be noted that Ayurveda is an Indian holistic approach to health and wellbeing that has been practiced over thousands of years. Indian cooking merges Ayurvedic principles by its use of various spices and methods of preparation.
Says author Punjabi, a registered dietitian and an Ayurvedic Practitioner, in the Introduction: Cooking My Way from Mumbai to Dallas: “These flavor-packed recipes check off my dietitian-focused, science-based, nutritional benchmarks, balancing the traditional, Eastern Ayurvedic perspectives with anyone’s busy lifestyle.”
How important are spices? In an early chapter of the book dealing with that subject, Punjabi says, “They hold the power to elevate, mesmerize, and heal when added to food in the right amount at the right time in the right way.”
Recipe chapters follow. Unlike many cookbooks, which arrange chapters by courses, Punjabi’s book is categorized by ingredients such as Moong, Chana, Toor and Rice/Chawal. Exceptions are the last two chapters: Chutney + Achaar and Digestive Drinks. The accompanying photography familiarizes the readers with the plethora of ingredients and the final appearance of the finished dishes.
Recipe examples are: Saag Chana (Chickpea Curry with Seasoned Greens), Madu Vada (Crispy Urad Fritters), and Haldi Wale Chawal- (Turmeric Lemon Rice). She also offers a chapter in which the two major ingredients are prepared together, with recipes such as Dheeli Khichdi (An Ayurvedic Gut Reset Meal), Chakkara Pongal (Sweet Rice-and-Dal Porridge with Jaggery and Spices). All recipes are accompanied by Ayurvedic Notes and, frequently, preparation tips.
Note that some recipes require a long list of ingredients. But many of these are Indian spices and in a well-stocked kitchen, should not present any problem.
For those new to these culinary concepts, there are recipes that require fewer ingredients and involve simpler preparation methods. Examples are Aloo Tuk (Double-Fried Smashed Potatoes), Khajur Ki Kheer (Date and Rice Pudding), and Jeera Rice (Cumin-Spiced Rice).
Throughout the pages, Punjabi’s love of cooking and her generosity toward her readers are evident, making this book stand out from the profusion of Indian cookbooks available in the market.
Bharti Kirchner is the author of nine novels and four cookbooks, her latest being Murder at Jaipur: A Maya Mallick Mystery.
