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Dal Chawal
85 Vegetarian Indian Recipes Combining the Power of Dal and Rice
Brief Description
2026 James Beard Award Nominee: Vegetable-Focused Cooking Dal Chawal invites you to discover authentic Indian comfort food through the timeless combination of dal and rice, with Ayurvedic wisdom woven throughout. Dal and rice together form the foundation of a homestyle Indian vegetarian diet. Dal is a...
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See moreA celebration of the two food categoriesβΒ pulses and riceβΒ that form the foundation of a traditional, homestyle Indian vegetarian diet.
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Description
2026 James Beard Award Nominee: Vegetable-Focused Cooking
Dal Chawal invites you to discover authentic Indian comfort food through the timeless combination of dal and rice, with Ayurvedic wisdom woven throughout.
Dal and rice together form the foundation of a homestyle Indian vegetarian diet. Dal is a Hindi word commonly used to describe all forms of pulses, including dried beans, lentils, peas, and whole and split legumes. Chawal, the Hindi word for rice, is the perfect soulmate for dal. Not only a delicious harmony, together they form a completely balanced and nutritious meal. This comprehensive vegetarian Indian cookbook features 85 recipes that form the foundation of traditional Indian home cooking.
Sapna Punjabi combines a lifelong vegetarian practice, Ayurvedic training, and expertise as a registered dietitian and nutritionist to create plant-based recipes that address many common dietary issues, including gut health and inflammation, whilst promoting a holistic lifestyle. This is Indian comfort food at its finest: economical, healthy, and delicious.
Book Details
INFORMATION
ISBN: 9781958417232
Publisher: Hardie Grant US
Format: Hardback
Date Published: 17 April 2025
Country: United States
Imprint: Hardie Grant US
Illustration: Full color throughout
Audience: General / adult
DIMENSIONS
Spine width: 30.0mm
Width: 187.0mm
Height: 248.0mm
Weight: 1070g
Pages: 256
About the Author
Sapna Punjabi is a registered dietitian, cooking instructor, Ayurvedic practitioner, and founder of beSPICED. She has led more than 75 in-person cooking classes at home and as a guest cooking instructor at HEBβs Central Market cooking schools in Dallas Fort Worth.
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