Author: Sharad Pawar
Publication: Rajhans Prakashan
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Author: Priya Sanjay Naik
Publication: Indrayani Sahitya Prakashan
Category: पाककला
Qty:
कडधान्यांचे पौष्टिक पदार्थ (Kadadhanyache Paustik Padarth) is a Marathi book written by Priya Sanjay Naik and published by Indrayani Sahitya Prakashan. The book discusses the nutritional value of various types of pulses and legumes, and provides recipes for using them in everyday cooking. It also includes information on the health benefits of eating pulses and legumes, and how to store them properly. The book is divided into four chapters: * Chapter 1: The Nutritional Value of Pulses and Legumes * Chapter 2: Recipes for Using Pulses and Legumes * Chapter 3: The Health Benefits of Eating Pulses and Legumes * Chapter 4: How to Store Pulses and Legumes The book is an excellent resource for anyone who wants to learn more about the nutritional value of pulses and legumes, and how to use them in their everyday cooking. It is also a valuable resource for anyone who is interested in improving their health by eating more pulses and legumes. Here is a sample recipe from the book: **Kadahi Bhindi** Ingredients: * 1/2 cup of chana dal (split chickpeas) * 1/2 cup of moong dal (split green gram) * 1/2 cup of toor dal (split pigeon peas) * 1/2 cup of urad dal (split black gram) * 1/2 cup of masoor dal (split red lentils) * 1/2 cup of arhar dal (split pigeon peas) * 1/2 cup of chana masala * 1/2 cup of oil * 1 large onion, chopped * 2 tomatoes, chopped * 2 green chillies, chopped * 1/2 cup of coriander leaves, chopped * Salt to taste Instructions: 1. Soak the dals in water for 4-5 hours. 2. Drain the dals and add them to a pressure cooker. 3. Add 2 cups of water and bring to a boil. 4. Reduce the heat and simmer for 20 minutes, or until the dals are cooked. 5. Heat the oil in a large skillet or kadai. 6. Add the onions and fry until they are golden brown. 7. Add the tomatoes and fry until they are soft. 8. Add the green chillies and fry for a few seconds. 9. Add the dals and fry for a few minutes. 10. Add the chana masala and salt to taste. 11. Stir well and cook for a few minutes, or until the dals are heated through. 12. Garnish with coriander leaves and serve hot.
