The Ultimate Guide to Cooking Lentils the Indian Way

Presenting 58 Tastiest Ways to Cook Lentils as Soups, Curries, Snacks, Full Meals and hold your breath, Desserts! As only Indians can.

This is simply the ultimate vegetarian protein cookbook. We all know that as the cheapest and most versatile sources of protein available to mankind, lentils have been cultivated and consumed from the time immemorial.

Lentils are mentioned in religious books such as the Bible, Quran and the Vedas.

Lentils were so important for those long sea voyages that the Romans named their emperors after the most common legumes: Lentulus (lentil), Fabius (fava), Piso (pea), and Cicero (chickpea).

And yet, lentils came to be almost forgotten in the modern post-20th century world with easy availability of red meat and the rise of fast food joints.

Now thanks to scientists and expert bodies like the Mayo Clinic, we know that lentils are actually better than meat.

Lentils are actually the “Healthiest Food” in the World.

Lentils are good for a Healthy Heart: Lentils contain significant amount of folate and magnesium, both doing wonders for your heart.
Lentils replenish Iron Needed for Energy: Lentils are rich in Iron, which is a vital component of energy production and metabolism in the body.
Lentils are low in cholesterol: Lentils, unlike red meat, are low in fat, calories and cholesterol. They are also somewhat lower in oxalic acid and similar chemicals which cause stone formation in kidneys and result in gout, a painful affliction of joints caused by the deposition of crystals.
Lentils are rich in fibre: If you are looking for ways to reduce constipation, try Lentils as they contain a high amount of dietary fibre, both soluble and insoluble.

The way Indians cook lentils is unmatched by any other cuisine on Planet Earth.

No one can cook lentils the way Indians do.

This is because almost every Indian meal has to have a lentil dish, as dal (soup), curry, snack or dessert. So they have centuries of expertise in turning lentils in whichever way you want.

On the other hand, most western cook books would, at the most, recommend baking lentils with cheese, putting them in hamburgers, having them with sausages and casseroles or making lentils stew.

One is, of course, not counting the lentils sprouts salad or the famous students’ dorm dish of baked beans (straight from the can) as well as the West Asian “sauce” hummus, without which no Lebanese meal can be termed complete.

There is nothing wrong if you want to have your lentils this way.

But if you want to experiment, and wish to embark upon a roller coaster culinary adventure, you must look at Indian cuisine.

The Ultimate Guide to Cooking Lentils the Indian Way” lets you savour, in this background, as many as twenty most popular “Home Style” dal recipes; ten curries; six lentil dishes cooked with rice; eleven snacks; three kebabs; three lentil stuffed parathas; and five desserts.

It is said that without carrying Sattu or roasted chickpea flour with them, for sustenance on those long and arduous treks, Buddhist monks from Bihar could NOT have spread Buddhism to far off places from Afghanistan and Tibet to Korea!

Still don’t believe about India’s robust lentil tradition?