"Dals have been a part of the human diet for centuries and they are a substitute for more expensive animal-based proteins, and they are also very diverse and versatile. Dals are actually used all over the world. After my book on biryanis, my family urged me to work on another book and we decided on this because dals are an intrinsic part of everyday cooking in every Indian home" - Pratibha Karan, author, The Book of Dals, talks to Manjula Narayan about everything from Telangana sambar and Maharashtrian amti to puran poli, papads, payasams, Kashmiri dals and rajma chawal, among many other fantastic preparations made from lentils.
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