Dals are a staple of Indian cuisine and have long been a necessary component of the human diet. There are numerous delicious dal variations to pick from. In The Book of Dals, Pratibha Karan takes you on a fantastic tour to various parts of the nation and demonstrates how locally grown vegetables, fruit, and spices have an impact on the cuisine of that area. These can be used to make an incredible and mind-boggling array of dals and dal-based cuisines. Anyone savouring the various variety of lovely, fragrant, and seductive dals in this book will be in awe. You may obtain Telangana Sambar, Khatti Dal, and Dalcha with Vegetables and Meat from southern India. They are created with delectable 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. You will also find Lentils in Coconut Milk, Katachi Amti and Moong Sprouts from Maharashtra, and Dhansak, a Parsi dish, from Gujarat in western India. Dals from eastern India such as Chana Dal Bengali-style and Assamese Mati Maa are included. From the northern India, Delhi Rajma and Punjabi Dal Makhani find a place in the book. This book is not limited by borders. It includes exotic dal recipes from the neighbouring countries like Nepal and Sri Lanka, and some delicious and wholesome dal-based soups too.