“The Ultimate Guide to Cooking Lentils the Indian Way” Cookbook Going FREE only from 16-20 August

DELHI, India - Aug. 16, 2014 - PRLog -- “The Ultimate Guide to Cooking Lentils the Indian Way” by Prasenjeet Kumar, is now ABSOLUTELY FREE (regular price on Amazon $12.99) on the Author’s blog, for only 5 days from 16-20 August 2014.

Here’s the link: http://www.cookinginajiffy.com/cookbook-giveaway/

58 Tastiest Ways to Cook Lentils as Soups, Curries, Snacks, Full Meals and hold your breath, Desserts! As only Indians can.

From the author of # 1 Amazon Best seller “Home Style Indian Cooking In A Jiffy” comes another  196 page book “The Ultimate Guide to Cooking Lentils the Indian Way” that focuses exclusively on lentils, the way Indians cook them. So say bye to boring lentil salads or sickening canned baked beans, and open your mind to the bewildering ways that Indians employ to let lentils form a part of every meal that they have, as dal (soup), curry, snack or dessert.

It is said that without carrying Sattu or roasted chickpea flour with them, for sustenance on those long and arduous treks, Buddhist monks from Bihar could NOT have spread Buddhism to far off places from Afghanistan and Tibet to Japan and Korea!

So lentils have had a hoary history. As the cheapest and most versatile sources of protein available to mankind, lentils have been cultivated and consumed from the time immemorial.

Lentils are mentioned in religious books such as the Bible, Quran and the Vedas.

Lentils were so important for those long sea voyages that the Romans named their emperors after the most common legumes: Lentulus (lentil), Fabius (fava), Piso (pea), and Cicero (chickpea).

And yet, lentils came to be almost forgotten in the modern post-20^th century world with easy availability of red meat and the rise of fast food joints.

Now thanks to scientists and expert bodies like the Mayo Clinic, we know that lentils are not only high in proteins, like meats, but are actually better than meat with more dietary fibre and lower fat content.

Lentils are actually the “Healthiest Food” in the World because:

Lentils are good for a Healthy Heart: Lentils contain significant amount of folate and magnesium, both doing wonders for your heart.

Lentils replenish Iron Needed for Energy: Lentils are rich in Iron, which is a vital component of energy production and metabolism in the body.

Lentils are low in cholesterol: Lentils, unlike red meat, are low in fat, calories and cholesterol. They are also somewhat lower in oxalic acid and similar chemicals which cause stone formation in kidneys and result in gout, a painful affliction of joints caused by the deposition of crystals.

Lentils are rich in fibre: If you are looking for ways to reduce constipation, try Lentils as they contain a high amount of dietary fibre, both soluble and insoluble.

The way Indians cook lentils is unmatched by any other cuisine on Planet Earth.

If you are an Indian, you need no introduction to this topic.

But if you are not, the diversity of Lentil recipes catalogued in the “The Ultimate Guide to Cooking Lentils the Indian Way” willsimply take your breath away. You have:

Lentils cooked with rice: Recipes include Pea Pulao (or rice stir fried with peas), Khichdi (a very common dish consumed during various Hindu festivals), Khichdi’s South Indian variation  Pongal, and its sweet version Sweet Pongal, as also the famous Dosas (rice and lentil pancakes) and Idlis (steamed rice and lentil cakes) that no South Indian anywhere in the world can do without.

Lentils as snacks and accompaniments: These include Pakoras, Vadas, Madhur Vadas and Dahi Vadas. These are all different kinds of dumplings and fritters, some sweet and others savoury.

Lentils as Kebabs: If you are a vegetarian and have perhaps never tried Kebabs that your non-vegetarian friends relish with such obvious joy, just try making these exotic lentil Kebab dishes like the Hara Bhara Kebab.

Lentils stuffed in breads: Again, you may have heard about the famous Indian Paratha. But did you know that you could stuff these with peas, or roasted chickpea flour (also known as Sattu), or split chick peas (Chana Dal) to increase their protein content.

Lentils as desserts: Yuck! How can anyone possibly think of having lentils as desserts?

If you think that way, let Indian cuisine disabuse your mind.

Just try besan (chick pea flour) or moong dal (Bengal Gram) halwa or the famous motichoor laddoos, and you would  know what I’m talking about.

Still don’t believe about India’s robust lentil tradition?

Then go to Amazon (or your nearest bookseller) and order your own copy of “The Ultimate Guide to Cooking Lentils the Indian Way”. This 196 page tome will let you savour twenty most popular “Home Style” dal  recipes, using Arhar/Toor Dal (Split Pigeon Peas), Chana Dal (Split Chick Pea), Masoor Dal (Red Lentils), Moong Dal (Bengal Gram), Urad Dal (split Black Lentils),  and Mattar (Green Peas), ten curries using Chhola (Whole Chick Pea), Soya chunks, and Rajma (Red Kidney Beans); six lentil dishes cooked with rice; eleven snacks; three kebabs; three lentil stuffed parathas; and five desserts.

Or go the author’s blog and download your FREE copy.

Hurry, the offer expires on 20 August 2014.