Spirit of the Earth presents ‘Rediscover Dal – A Presentation on Dals in India Cuisine by Rushina Munshaw Ghildiyal, Founder of A Perfect Bite Consulting.
The use of dal, the ingredient, and the concept of dal, the dish, 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. Today the sheer variety of dals – the umbrella term for dried legumes, pulses and lentils – consumed in India is considerable. Some are indigenous, others came through culinary exchange, some are used across the country others are local to specific regional cuisines. A go-to food they are an integral part of the cereal-pulse combination that is the mainstay of the contemporary Indian diet.
Over time, many factors are homogenizing dal. The hugely varied spectrum of dals, with specific preparation methods and varied specific tadka have been flattened out. The advent of supermarkets, the gas stove and pressure cookers have had a direct impact on Dal consumption and preparation. And with time as families shrink, lives get busier, more meals are eaten out and less time is allocated to the kitchen, the scope of Dal – the variety of preparations and ways of cooking it are narrowing. We are losing a rich and varied culinary heritage.
Dal is one of the first foods we are fed, it is present in rituals, at feasts and festivals. There are dals for every occasion from birth to marriage to death. Through history dals have been on the plate of pauper and prince, traveler and explorer. Easy to transport, dals have been carried with Indians wherever they have traveled and are found in Indian diaspora cuisines all over the world.
This talk and presentation by Rushina Munshaw Ghildiyal will showcase the evolution of Dal as a primary source of protein, types of Dals eaten in India, how Dal consumption varies as you travel around India based on local availability, season, cuisine, types of dal consumed, and cooking techniques applied. It will also go beyond the ubiquitous Dal- the dish, to explore the various forms of other dal-based options such as; gravies and curries, deep fried vadas and pakodas, dal flour and batter based breads, chutneys, dal based faux vegetable and meat substitutes and dried and preserved supplementary foods.
Date: August 17, 2019
Time: 4:00 pm to 5:30 pm (The presentation is followed by a food tasting)
Spirit of the Earth
Ground Floor, Srinidhi Apartments
No 4, Desika Road, Mylapore, Chennai – 600 004, Tamil Nadu, India
+91442498 7955 / 66 / + 91 9500082142