Synopsis Gone are the days when dals and pulses were considered a poor man's diet. Today, they have become not just trendy but core to Indian cuisine. Much of the newfound excitement with regard to vegetarian cooking is fuelled by the imaginative use of dals and pulses. But we take these wholesome ingredients so much for granted that very few of us would actually be able to differentiate toovar dal from arhar and red chana from kalachana. Well, they are the same, aren't they? We look only at the end-product and think al dals and pulses look and taste similar, what is there in it" But the surprising fact is that in the raw form dals and pulses come in different colors, flavors and with varying degrees of nutrient-content. And it is not all difficult to understand them; all it takes is a little time and inclination. This book is an effort to introduce you to the world of dals and pulses and to demystify that many varieties so that the next you to a shop you can tell the difference between Urad dal and moon gal, and certainly they are two different dals. Not to forget the bounty of recipes including spicy Urad Dal Puri, Masoor Bviryani, Methi Dal Dholki and Vaal ki Usal.