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Reviewed by Carla Trueheart for Readers' Favorite
As a vegetarian, it’s difficult to plan unique meals and provide something different for my family every day of the week. But 30 Days of Daal: Simple, Healthy Daal Recipes from India has a remedy for that. Opening with an index of recipes and an introduction that explains the history of daal, the cookbook is an invaluable go-to source for unique Indian meals. Some of the recipes include Simple Indian Daal, Black Masoor Daal with Coconut, Lentil Vegetable Stew, Moong Daal with Yogurt, and an easy to prepare Everyday Daal. While many of the recipe ingredients are on hand pantry or supermarket items such as cayenne pepper, tomato, brown sugar, peanuts, or ginger, some ingredients are most likely found in specialty Indian markets, such as the green moong daal, Asafetida, and red masoor lentils. In case you’re not sure where to find any of these specialty items or want to know more about them, the back of the book has a section that simplifies the process. Here, cookbook author Pragati Bidkar lists the different types of daal, varieties of rice, spices, oils, and ghee.
Overall, 30 Days of Daal has beautiful photographs and unique recipes I’m ready to try that look appetizing and don’t require too much work. Especially appealing is the Dry Chana Daal with Onions (Chana Daal is a garbanzo bean) and the Lentil Vegetable Stew with potato, pumpkin, and eggplant. I would definitely recommend the book to not only vegetarians looking for unique meal options, but also to anyone interested in Indian dishes or experimenting with different flavor profiles and ingredients.