APB Cook Studio customized a special workshop for a group of guests from overseas to give them an insight into Indian cuisine.
Dals are a go-to food and find their place in the kitchens of every Indian household. Today globally plant-based diets with plant protein based foods, are a hot food trend – a solution to future global hunger problems. Whereas in India Dals evolved to solve this problem eons ago. The sheer variety of Dals – the umbrella term for dried legumes, pulses and lentils and ways in which they are consumed in India is formidable.
From being one of the first foods we are fed to being present in rituals, feasts and festivals throughout life, the role of Dal in Indian cuisine goes beyond mere sustenance. A primary source of culinary identity in the India of today Dal means a square meal at days end, coming home, and comfort in a bowl and more.
The use of Dals and the concept of Dal is rooted in the beginnings of Indian cuisine and evolved with Indian Cuisine as it spread and diversified, adapting to locally available ingredients. Culinary exchanges through travel and trade expanded the repertoire of Dals we eat. Dals have been cultivated in India since millennia. An integral half of the cereal-pulse combination that is the mainstay of the contemporary Indian diet, Dal is eaten in various ways as you travel around India based on local availability, season, cuisine, types of dal consumed, form the dals take and cooking techniques applied.