{"id":3510,"date":"2009-06-08T12:31:42","date_gmt":"2009-06-08T11:31:42","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3510"},"modified":"2018-02-28T10:28:52","modified_gmt":"2018-02-28T10:28:52","slug":"dal-and-kadhi","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/dal-and-kadhi\/","title":{"rendered":"Dal and Kadhi by Sanjeev Kapoor – review"},"content":{"rendered":"

\"cookbook Sanjeev Kapoor is the Indian chef with the golden touch. His acclaimed TV series, Khana Khazana, has enjoyed a 15-year run, has won the Indian Television Academy \u201cBest Cookery Show\u201d and the \u201cIndian Telly\u201d awards year after year, such is the popularity of this man.<\/span><\/p>\n

Dal and Kadhi presents regional comfort food at its best and the book is as delightful as the food. Each recipe is accompanied by a photograph by Bharat Bhirangi who has a talent for showing these dishes in a mouth-watering fashion. You\u2019ll be planning your next meal before you leave the bookshop.<\/p>\n

What could be better than a flavourful dal or kadhi to eat with rice or roti? Your meal might be humble or you could add a dal to an array of other dishes to make a sumptuous and satisfying spread. They range in texture from the rich and substantial to the light and refreshing to suit the season or the occasion. These are the dishes that people miss when they leave home and crave when they are in far-off countries.<\/p>\n

This book offers 45 recipes that you will want to add to your culinary repertoire no matter what your home region. They are a broad-based selection of recipes so there is sure to be something to please every palate. Dal Makhni is perhaps the most celebrated both in India and overseas where it has become a restaurant speciality, although seldom cooked in an authentic style. Maharashtrian Kadhi is a traditional dish and represents India\u2019s culinary diversity in a most delicious way.<\/p>\n

All these dals and kadhis are tempting but as with life in general there are firsts among equals and I have picked a few that are particularly tempting. Rajasthani Baati ki Dal is made with split green gram (dhuli moong dal) and Bengal gram (chana dal) and the resulting dal is served with traditional baked balls of dough.<\/p>\n

Bhindi ni Kadhi is bound to be on my list as I love ladies\u2019 fingers (bhinda\/ bhindi). This is a soupy combination of yogurt and gram flour (besan) flavoured with spices. The vegetables remain a little crisp giving the kadhi an interesting texture.<\/p>\n

Dal Hari Bhari contains spinach and fenugreek leaves, onions and spices, and Sanjeev uses it to tempt those who would not normally enjoy green vegetables. This would be an easy meal when served just with rice.<\/p>\n

Dal and Kadhi is an Aladdin\u2019s cave of ideas for quick, tasty and healthy dishes. One expects lovely books from Sanjeev Kapoor and this is another in that collection that never disappoints. You don\u2019t have to spend a lot of money to enjoy good food. This book will show you the way in fine flavourful fashion.<\/p>\n

Dal and Kadhi
\nAuthor: Sanjeev Kapoor
\nPublished by: Popular Prakashan
\nPrice: Rs.250.00
\nISBN 978-81-7991-415-1<\/p>\n

 <\/p>\n

Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n

See my reviews of other books by Sanjeev Kapoor here<\/a><\/strong>.<\/p>\n

 <\/p>\n

Read reviews of more Indian cookbooks here<\/strong><\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Sanjeev Kapoor is the Indian chef with the golden touch. His acclaimed TV series, Khana Khazana, has enjoyed a 15-year run, has won the Indian Television Academy \u201cBest Cookery Show\u201d […]<\/p>\n","protected":false},"author":2,"featured_media":3648,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[162,58,1104,73,680],"class_list":["post-3510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-celebrity-chefs","tag-curry","tag-dal-and-kadhi","tag-indian","tag-sanjeev-kapoor"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=3510"}],"version-history":[{"count":7,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3510\/revisions"}],"predecessor-version":[{"id":26165,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3510\/revisions\/26165"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/3648"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=3510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=3510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=3510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}