Easy Indian Cooking (31 page)

4 cups (1 liter) water

½ teaspoon salt, plus more, to taste

½ cup (125 ml) oil

1 teaspoon cumin seeds

1-in (2.5-cm) cinnamon stick

1 cup (150 g) chopped red onion

4 cloves garlic, minced

½ lb (250 g) button mushrooms, cleaned and sliced

1 lb (500 g) ripe tomatoes, blanched and chopped

2 teaspoons ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

¼ teaspoon paprika

2 tablespoons chopped fresh coriander leaves (cilantro)

1
If using dried black-eyed peas, combine the peas, water and the ½ teaspoon of salt in a large saucepan. Bring to a boil, cover, and simmer until the peas are tender, about 45 minutes.

2
Drain the peas, rinse with cold water, drain again and transfer to a large bowl to cool.

3
Heat the oil in a heavy-bottomed skillet or saucepan to medium high heat. Add the cumin seeds and cinnamon stick, and let them sizzle for 10 seconds. Add the onion and garlic and stir over medium heat until soft and starting to brown, about 5 minutes. Add the mushrooms and fry for 2 to 3 minutes. Add the tomatoes, ground coriander, cumin, turmeric and paprika. Cover and cook over low heat for 10 minutes.

4
Add the cooked or canned black-eyed peas to the tomato and mushroom mixture and season with salt, to taste. Stir in the fresh coriander leaves and simmer, uncovered, for 10 minutes.

cannellini dal fry

Serves
6
Preparation
15 minutes, plus 8 hours (dried bean soak time)
Cooking
1 hour

Cannellini beans are very popular in Mediterranean cooking. Here, I use them with Indian spices, which adds a unique dimension to the beans. These beans are low in fat, high in fiber, and contain more iron than red meat! Use canned beans if the dried variety is not available.

1 cup (180 g) dried cannellini beans, washed, soaked overnight and drained, or two 15-oz (425-g) cans cannellini beans, drained

6 cups (1.5 liters) water

Salt, to taste

2 bay leaves

1-in (2.5-cm) stick cinnamon

3 tablespoons oil

1 clove garlic, minced

1½ teaspoons cumin seeds

2 large tomatoes, finely chopped

2 fresh green chili peppers, deseeded and minced

1½ tablespoons peeled and minced fresh ginger

2 tablespoons ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ cup (125 g) nonfat plain yogurt, whisked until smooth

½ cup (20 g) fresh coriander leaves (cilantro), finely chopped

¼ teaspoon garam masala

1
If using dried cannellini beans, combine the beans, water, salt, bay leaves and cinnamon in a large saucepan. Bring to a boil, and then reduce the heat to low and simmer until the beans are tender, about 50 to 60 minutes, drain.

2
In a large saucepan, heat the oil over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the cumin seeds; they should sizzle upon contact with the hot oil. Add the tomatoes, green chili peppers and ginger, and cook, stirring constantly, initially over high and then over medium heat until all the juices evaporate, about 10 minutes.

3
Add the ground coriander, cumin and turmeric, and cook, stirring for 1 minute. Then add the yogurt a little at a time, stirring constantly to prevent it from curdling until it is absorbed. Mix in the cooked beans and fresh coriander and simmer uncovered for another 10 to 15 minutes, adding more water if necessary. Transfer to a serving dish, sprinkle the garam masala, and serve.

spicy red lentils

Serves
6
Preparation
15 minutes
Cooking
25 minutes

Comfort food for many Indians, this preparation is simple to make yet very flavorful. When made a thinner consistency, it can be enjoyed as a soup. This is best had with a spicy relish like Coconut and Red Chili Sambal (page 20) and a helping of hot basmati rice.

1 cup (180 g) red lentils, rinsed and drained

4 cups (1 liter) water

¼ teaspoon ground turmeric

1 bay leaf

½ teaspoon salt, plus more to taste

2 tablespoons oil

1 small onion, finely chopped

½ tablespoon peeled and minced fresh ginger

½ tablespoon minced garlic

1 fresh green chili pepper, deseeded and minced

1 tablespoon ground coriander

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

¼ teaspoon paprika

1 teaspoon sugar

3 tablespoons chopped fresh coriander leaves (cilantro)

3 tablespoons chopped fresh mint leaves

2 tablespoons fresh lemon juice

1
In a saucepan, combine the lentils, water, turmeric, bay leaf and salt. Bring to a boil, and then reduce the heat to medium and cook the lentils, stirring occasionally until they are tender but still firm, 12 to 15 minutes. Drain.

2
Heat the oil in a small skillet over medium heat. Add the onion, ginger, garlic, green chili pepper, ground coriander, cumin, cinnamon, paprika and sugar. Reduce the heat to low and cook until fragrant, about 2 minutes. Remove the pan from the heat.

3
Combine the lentils and spice mixture in a large bowl; toss gently to mix. Stir in fresh coriander and mint, and then the lemon juice. Serve immediately.

madras style lentil and vegetable stew

Serves
6
Preparation
15 minutes
Cooking
50 minutes

The spices and flavors used in this dish have a lot of curative value, and the turmeric in particular has several known benefits. This preparation can be served as a wholesome wellness soup, and it pairs well with any rice dish.

1 cup (180 g) dried lentils, rinsed and drained

6 cups (1.5 liters) water

¼ teaspoon ground turmeric

4 tablespoons oil

2 fresh green chili peppers, split lengthwise and deseeded

1 teaspoon black mustard seeds

¼ cup (25 g) fresh or frozen grated coconut

2 tablespoons minced fresh curry leaves

1 tablespoon peeled and minced fresh ginger

1 clove garlic, minced

4 cups (725 grams) mixed fresh vegetables, such as carrots, eggplant, green beans, and summer squash, cut into 1-in (2.5-cm) pieces

Salt, to taste

¼ cup (10 g) fresh coriander leaves (cilantro), chopped

1
Add the beans, water and turmeric to a large saucepan and bring to a boil. Reduce the heat to low, cover the saucepan, and cook, stirring occasionally until soft and creamy, 25 to 30 minutes. Stir vigorously to mash the beans. Keep warm.

2
Heat 2 tablespoons of the oil in a medium saucepan over medium-high heat and add the green chili peppers, mustard seeds, coconut and curry leaves. Add the ginger and garlic, and cook until softened, about 2 minutes. Pour it into the mashed lentils.