Indian Ban leads to Lentil ShortageBy vijaysree venkatraman | September 6th, 2006 | Category: Boston Globe Food |
In the hands of an Indian cook, lentils – also called dals or pulses – might be made into spinach dal or sambar. Whatever dish they go into, they feature prominently on the daily menu of most Indian-American families. Open a kitchen cabinet in a typical home and you can probably find a dozen dals of myriad shapes and hues: red masoor dal, green moong beans, or yellow toor dal. The pulses are so integral to the cooking, and such an important source of protein, that many families have a few pounds of these staples on hand.
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