Burnt flowers, empty bowls: How heat above 32°C makes your favourite dal costly
Climate on My Plate is India Today Science’s new series on how the climate crisis is reshaping the everyday things you eat, drink, buy and own. This week, it is your favourite dal, and how heat is emptying your bowl.
Every time you pressure-cook a handful of toor dal, you are holding the product of a delicate biological process that heat is quietly destroying.
India is the world’s largest producer and consumer of toor dal, also called pigeon pea, growing over 4.5... [3775 chars]
