Dals have been an essential part of the human diet for centuries and they are an integral part of Indian cuisine. There are many enticing varieties of dals to choose from. The Book of Dals takes you on an incredible journey to different regions of the country and shows how locally available spices and herbs, vegetables and fruit impact the food of that region. This book offers many varieties of beautiful, fragrant and beguiling dals that will have anyone savouring them in raptures. From the southern India, you will find Telangana Sambar, Khatti Dal and Dalcha with Vegetables and Meat. They are made using delicious combinations of chillies, tamarind, cloves, cardamom, pepper, coconut, curry leaves and drumsticks. It also has recipes such as Kootu from Tamil Nadu and the famous Bisi Bele Huliyana from Karnataka. It includes exotic dal recipes from the neighbouring countries like Nepal and Sri Lanka, and some delicious and wholesome dal-based soups too.