Whatthey’resayingaboutVeganRicha’sIndianKitchenRichaHingle’sfirstcookbookisnothingshortofphenomenal.Thesoftwaredeveloper-turned-bloggersensationbringsIndiancookingtothe

modernkitchenbysimplifyingtraditionalrecipes,demystifyingspicesandpantrystaples,andcreatinghealthyversionsofclassicdishes.WhetheryouhavealoveaffairwithIndianfoodorarenewtotheflavorsofoneoftheworld’sgreatcuisines,youwillbe

dazzledbyRicha’srecipesandaccessiblestyle.HerMangoCurryTofu,StreetStyleTempehWraps,andSweetandSourPumpkinhaveallbecomeinstanthitsinmyhome—andIcan’twaittokeepcookingfromoneofthebestcookbooksonIndianfood(veganornot)I’veeverseen.—ColleenHolland,co-founderof

VegNewsMagazine

Richa’srecipesforthevegandietarylifestylearerichandcomforting.Lovetherefreshingtakeonsomeoftheclassicsthatoftenrelyheavilyondairy.Ican’twaittosamplethem!—RaghavanIyer,authorof660Curries

Inthisextraordinarycookbook,RichaHinglemasterfullycombinesthetraditionalflavorsandtechniquesofIndiancuisinewithstreamlinedcookingmethodsandhealthieringredients,resultinginthebestcollectionofveganIndianrecipesanywhere.Fromsensuouscurriesanddals,todecadentdairy-freedesserts,thebeautifullyphotographedrecipesareafeastforallthesenses.—RobinRobertson,authorofVeganWithoutBorders,VeganPlanet,andothersRichamakesIndiancookingeasyanddelicious.SheteachesyouallthebasicsofIndianvegancookingfrombreakfastthroughdessert.Therearefourhomemadenaanrecipes,plusyoucanwowyourguestswithhomemadechutneys.Thisbookisfullofvegetablecurries,likeOkrainSesameCoconutSauce,andmorethan

adozendeliciousdals.TherearesomanyrecipesthatIhaveonmylisttomake—thisbookwillspiceupyourmealseveryday!—KathyHester,authorofTheGreatVeganBeanBookandOATrageousOatmeals

Withsuperblyspicedrecipes,eye-catchingphotographsandmouthwateringdescriptions,thisbookwillfindapermanentplaceinyourkitchen.Richa’srecipeforQuinoaCauliflowerbiryanialoneisworththepriceofthebook.—MonicaBhide,authorModernSpiceandALifeofSpice

Ifyou’rehungryforaculinaryadventure,letRichaHingleguideyoueffortlesslythroughawholenewworldofflavor.PresentingtraditionalIndiandisheswithherownuniqueflair,thesebeautifullyillustratedrecipesareinformedbyhermother’ssoulfulhomecookingandfinelyhonedbyyearsofkitchenexperimentation.Althoughthedishesmaybefamiliarforthosewithanappetiteforspice,eachbold,piquantbiteisunparalleled.—HannahKaminsky,authorofMySweetVegan,VeganDesserts,andothers

GobiMutterMasala(here)

Dedication

TomyhusbandVivek,becauseyoutakeeverythingthatlifeandIthrowatyouandmakeitbeautiful.

RichawithherhusbandVivek

Contents

PrefaceIntroduction

One:MyVeganIndianKitchenWheretoBeginTheSpicesofIndianCookingDals:Lentils,Peas,BeansGrainsandFloursFreshIngredientsGroceryListToolsoftheTradeCookingIndianFoodTemperingSpicesinOilSoakingandCookingTimesforDalsandBeansRecipeCookingTimeNotationsRecipeSymbolsforDietaryNeeds

Two:Breakfast

SavoryPan-FriedFrenchToastBREADPAKORASpicySouthIndianTofuScrambleMom’sChickpeaFlourPancakesCHILLA/PUDLASavoryOatsHashKANDAPOHAIndianSpicedMilkTeaMASALACHAI

Three:SmallPlatesandSnacksSpicyBakedCauliflowerFloretsGOBI65BakedPotatoSamosasStreet-StyleTempehWrapsTIRKAKATHIROLLSMashedPotatoFrittersALOOBONDAPotatoQuinoaPattiesALOOTIRRISavorySplitPeaandRiceZucchiniCakesGUJARATIHANDVOSweetandSpicyBakedCauliflowerGOBIMANCHURIAN

SavoryLentilPastriesBAREDDALKACHORISpicedRoastedTofuandVegetablesTANDOORITIRKAOnionChileFrittersPAKORAMom’sVeggiePotatoCutletsVEGETABLETIRRIMashedSpicedVegetableswithDinnerRollsPAVBHAJIBlackGramFrittersMEDUVADA

Biscuits

Four:SidesandDryVegetableCurries

Dad’sFavoriteCauliflowerPotatoesGOBIALOOEggplantwithCuminandNigellaSeedsBAIGANPATIALARoastedCauliflowerandRadishMom’sOkraandOnionStir-FryPYAAZWAALIBHINDI

PotatoesandGreensStir-FryALOOSAAGCauliflowerandPotatoeswithPickleSpicesACHARIGOBIALOOSweetandSourPumpkinKHATTAMEETHARADDU

CauliflowerandCarrotswithMustardSeedsGOBIGAJARPORIYALSpicedCabbagePotatoesPATTA-GOBIALOOSUBZICauliflowerandPeasinSpicyCurryGOBIMUTTERMASALA

OkrainSesameCoconutSauceBHINDIMASALA

Cauliflower,Carrots,andPeasinCoconutPoppySeedCurryGOBIGAJARMUTTERKURMA

BellPeppersandPeaswithChickpeaFlourSHIMLAMIRCHMUTTERZUNRA

MashedSpicedEggplantMYWEERDAYBAIGANBHARTA

AssameseGreensandPotatoesXAARBHAJICauliflowerandYellowLentilsinMintCilantroSauceHYDERABADIGOBIMUNG

Maasi’sNepaliPotatoesNEPALIALOOMushroomsandGreensKADHAIKUMBHPALAK

CauliflowerandPeasinCilantroOnionSauceGOBIMUTTERREEMA

MildPeppersinPeanutCoconutSauceMIRCHRASALAN

MasalaPotatoesforDosasMASALAALOO

EasyCurriedGreenBeansCabbagewithMustardSeedsandCoconutCABBAGETHORANPotatoTomatoCurryALOOTAMATARSUBZI

Cumin-ScentedRicewithPeasandOnionsMOM’SPEAPULAO

RicewithVegetables,Tomato,andSpicesTAVAPULAO

Five:Dals–LentilsandBeans

RedLentilSoupRESTAURANT-STYLEMASOORDALTADKA

YellowLentilswithSpinachSOOKHIMUNGPALAK

SplitPeaSoupwithSpicesandCoconutBENGALICHOLARDALBrownChickpeaCurryKALACHANAMASALA

MasalaLentilsSABUTMASOOR

AnyBeanCurrySplitPeaSoupwithPotatoesODIABUTADALIALUTARKARISweetandSourSplitPeaSoupGUJARATISURATIDALChickpeaCurryCHANAMASALA

BlackGramLentilsinTomatoSauceDALBUKHARAWinterSplitPeaSoupwithGingerKASHMIRIDAL

SplitPeaandBeanSoupMIXEDDALFRY

BengaliRedLentilSoupMASOORSEDDHO

CurriedMungBeansSABUTMUNG

YellowLentilswithCuminSINDHIMUNGDAL

SplitPeaswithCoconut,Sesame,andTamarindMAHARASHTRIANAMTI

PeasinCoconutCurrySproutedMungBeanCurrywithDinnerRollsMISALPAV

SouthIndianSplitPeaStewwithVeggiesSAMBHAR

CreamyBlackGramandKidneyBeanCurryDALMAKHANI

ButternutCoconutRedLentilCurryMASOORAURKADDUKIDAL

SouthIndianChickpeaEggplantStewLentilsandGreenBeansBARBATTIWAALISABUTMASOOR

KidneyBeanCurryRAJMA

Six:One-PotMealsandCasserolesChickpeaSpinachStewwithLentilsandQuinoaLightlySpicedYellowLentilsandRiceMUNGDALKHICHDI(KITCHARl)

MakhaniVegetablePotPieSpinachRiceandBlack-EyedPeasLOBHIAPALAKPULAORedLentilTomatoPulaoSpicyRedLentilCauliflowerPotatoCasseroleYellowLentilRiceandChardMUNGDALCHAWALBIRYANI

QuinoaCauliflowerBiryani

Seven:MainDishes

TofuinVelvettyPepitaPoppySeedSauceTOFUPASANDARoyalTofuandCashewsSHAHI“PANEER”MangoCurryTofuGoanTempehCurryPotatoVeggieBallsinGarlicFenugreekSauceLASOONIMETHIKOFTE

ButterSeitanCurrySEITANMAKHANI

RainbowChardandPeasinCreamySauceCHARDMALAIMUTTER

TofuinSpinachCurryPALAKTOFUVegetablesinLuxuriousRoyalSauceRESTAURANT-STYLENAVRATANKORMA

VegetablesandNutsinLuxuriousWhiteSauceNAVRATANKORMA

TempehTikkaMasalaWholeRoastedCauliflowerwithMakhaniGravyGOBIMUSALLAM

ChickpeaTofuinSpicyMadrasSauceTOFUMADRASCHILEMASALA

VegetablesinSmokyTomatoSauceVEGETABLEJALFREZIKoftaBallsinNut-FreeCreamSauceMALAIKOFTA

Chicken-FreeBaltiTempehandCauliflowerinSpicyPaprikaYogurtSauceKASHMIRIROGANJOSH

VeganPaneerandSpinachinTomatoSauceKADHAIVEGANPANEERPALAKMushroomsandPeasinSpicyCoconutSauceMUSHROOMMUTTERCHETTINAD

Andhra-StyleTempehCurryBroccoliOnionFrittersinSpicedYogurtBROCCOLIPAKORAKADHIVegetablesinVindalooSauceChickpeasinSpicySorghumSauceSAVJICHICKPEASTempehinOnionSauceTEMPEHDOPYAAZA

CabbageKoftainCreamyTomatoSaucePATTA-GOBIKEKOFTEVeggieBallsinManchurianSauceVEGETABLEMANCHURIAN

Eight:FlatbreadsPuffyRestaurant-StyleNaanAvocadoNaanBakedChickpeaFlourNaanGluten-FreeOatNaanWheatFlatbreadsROTI,CHAPATI,ANDPHULKAGluten-FreeChiaFlatbreadsPHULKAS,ROTIS

Vegetable-StuffedParathasSpicyChickpeaFlourFlatbreadMISSIROTI

30-MinuteRiceDosasSouthIndianLentilandRiceDosas

Nine:Desserts

SweetChickpeaFlourBallsBESANLADOOCashewFudgeKAJUKATLIPistachioCardamomCookiesNANKHATAISaffronCreamPopsiclesKESARKULFIPistachioAlmondIceCreamPISTAKULFIDoughnutsSoakedinSugarSyrupGULABJAMUN

Gluten-FreeGulabJamunFudgyCoconutBallsNARIYALLADOOSouthIndianChickpeaFlourFudgeMYSOREPAK

Grain-FlourSpoonFudgeATTEKAHALWA

FudgyCardamomSquaresVEGANKALAKANDCarrotHalwaGAJARKAHALWA

Saffron-InfusedCreamyPuddingKESARPHIRNISteamedYogurtDessertBHAPADOIPistachioSpoonFudgePISTACHIOHALWA

SaffronCreamFudgeMALAIPEDA

BengaliSaffronCheeseDessertSANDESHSpongyBallsinSaffronCreamRASMALAI

Ten:Chutneys,SpiceBlends,andBasicsSouthIndianCoconutChutneyChileGarlicCoconutChutneyMintCilantroChileChutneyQuickTamarindDateChutneyGaramMasalaTandooriMasalaSambharPowderChaatMasalaBengaliFive-SpiceBlendPANCHPHORONIndianChaiSpiceCHAIMASALA

PavBhajiMasalaChickpeaTofuNon-DairyYogurtRaitaSteamedTempehCashewCreamVeganPaneer3GPaste

Resources

CuisinesofIndiaRecipesbyRegionWheretoBuyIngredientsAcknowledgementsAuthorBio

Index

Preface

IamRichaHingle,therecipedeveloperandfoodbloggeratVeganRicha.com,andtheauthorandphotographerofthisbook.Namaste!

Igrewupeatingseasonal,local,andfreshlymadefoodthatemphasizedlentils,beans,vegetables,andfreshfruits.Momwasamazingatalwayshavingsomethingforeveryoneatmealandsnacktimes.Myfamilywasmostlyvegetarianandtherewasminimaluseofstoreboughtorprocessedsnacks.WewerenotveryadventurousoutsidetheusualIndianfoodwhilegrowingup.Dadlikedthesamesetofdishes,whilewekidswereallpickyeaters.IdidnotreallycookmuchexcepttohelpMominthekitchensometimes,butwhenIdidcook,itwouldalwaysbesomethingtoocreativeformostofthefamilytohandle.Mom,mybrother,andIwouldhavetofinisheatingit.ThiswasprobablythefirsthintthatIwouldeventuallybeusingmycreativeabilitiesinthekitchensomeday.

Momhadherhandsfullwiththreechildrenandahusbandwhoworkedlonghours,butshealwayshadfreshlymademealsavailableforeveryone.DadlikedafullspreadoftraditionalIndiandishesateverymealandmybrother,sister,andIallhadourpreferences.Momeventuallycameupwithaparticularsetofdishestoserveinrotation.

Iwasalwaysacompassionateperson.MyhusbandremembersmefromcollegetalkingaboutnotusingleatherandwhyIhadbecomevegetarian.Youwouldthinkthatwouldbeindicationenoughforhimaboutthingstocome.Butafewyearslater,weweredating.

IlefthomeforgraduatestudiesandcametotheUnitedStates.Thelackofvegetarianoptionsinrestaurants,andlivingwithoutMom,gotmeintothekitchen.Iremembergettinghomeatthreea.m.afterworkinginthelabandwhippingupabigIndianmeal.Thearomafromthespicesandsaucesandsometimesthesneeze-inducingspicytemperingwouldfillupthehouse.Iworkedasasoftwaredeveloper,gotmarried,andmovedtoSeattle.Afewyearslater,everythingchangedformebecauseofaseverehealthproblem.Itwasameningioma,andafterthesubsequentsurgery,Iwasnotabletogobacktomysoftwarecareer.Afteryearsofrecoveryandacceptingcertainlimitedabilities,Istartedcookingandexperimentinginthekitchen.Ibeganmyfoodblogandbeganbakingyeastbreads.

Aroundthesametime,weadoptedourPomeraniannamedChewieandstartedfosteringotherdogs.FoodbloggingandrescueworkcametogetherwhenIstartedreadingveganblogs.Imadetheconnectionofloveforallanimals.Icouldn’teatoneanimalwhileIwascaringforanotherasamemberofmyfamily.Ialsofoundoutaboutthecrueltiesinthedairyindustry.Theincessant

memberofmyfamily.Ialsofoundoutaboutthecrueltiesinthedairyindustry.Theincessantexploitationofthebondofmotherhoodbetweencowsandcalvesmademyheartache.Iwentvegangradually,andmyhusbandfollowed.

Thetransitionwasnotdifficult,becauseeverydayIndianfoodisalreadyvegetable-richvegetarian,andnottoocheese-ormeat-dependent.Aftertheinitialtransition,Istartedworkingonveganversionsofrestaurant-styleIndianfood,andcheese-anddairy-dependentdesserts,toreplacethememoriesandtastesIlovedwithplant-basedversions.Mygoalwasandistonotgiveupanyfoodswelike,butrathertoreplacethemwithnon-animal-basedversions.

Idonothaveanyculinarytraining.MostofwhatIcookcomesfromlearningfromMom,cookingafterImovedoutofmyparents’home,creativetasteandtexturecombinations,andinspirationfromothercookbookauthorsandbloggers.Iamalsostillapickyeater,whichIguesshelpsmecomeupwiththerighttastesandtextures.Thankfully,myblogreaderslovethem,too.

Andsobeganmyjourneyintoregularblogging,learning,andexperimenting.ThefactthatIlearnedmostofmycookingoutsideofthetraditionalmethodshelpedmeapplymytechniquesacrossvariouscuisinesandtypesoffood.This,andthefactthatmostdaysImyselfcannotspendmorethanfifteenminutesstandinginthekitchen,makemyrecipessimplerandmoreapproachablethantraditional,formalIndiancooking.

Therelativesimplicityofmydishessometimescomesattheexpenseofauthenticity.Someoftherecipesmightnottasteexactlyliketheauthenticrecipeshould,butthisishowmytasteshaveevolved.Momapproves,thoughshebelievesintraditions,butshealsobelievesinexperimentingandchangethatisgoodforthebodyandforeveryone.

Indianfoodmadewithloveandagoodbalanceofthespicesandflavorsismyfavorite.Chefsaroundtheworldappreciatetheplant-basedfocusofthecuisine.EveryonelovesvegetablesandbeansmadetheIndianway.

Thisbookisalaborofloveineveryway.Itisalsoanextensionofmyveganlifestyle,whichcombinesmyloveofIndianfood,simplicity,andcompassion.WelcometomyIndiankitchen!

Richa’sparents,TriptiandTribhuvanHingle

Introduction

YoumayalreadyloveIndianfood.Nowimaginebeingabletocookyourfavoriterecipesinyourownkitchen.Fromdeliciousdalstorestaurant-stylesauces,flatbreads,savorybreakfasts,snacks,andmuchmore.HowaboutsomeuniqueIndiandesserts?Whowouldhavethoughtyoucouldonedayenjoydairy-freerasmalai,sandesh,orgulabjamun?Nowyoucan.Thisbookisacollectionof150recipesinspiredbyIndianregionalcuisines,culture,localfoods,andprovencookingmethods.WhetheryouwanttoaddabitofIndianflavortoyourcooking,trysomenewspices,oraddmoreproteinusinglegumesandlentilstoeverydaymeals,thisbookhasgotitcovered.LetmetakeyouonajourneywhereyoucanexplorebothfamiliarandnewIndianflavorsthatareeasytomakeinyourownkitchen.Discoverhealthymealswherenutrition-richlegumes,pulses,andvegetablesarethestars.LetmehelpyoufallinlovewithIndianfoodalloveragain.

Iremembereatingfreshandwholesomefoodsasawayoflife.Bulk-buyingwholegrainsandhavingthemmilledatourlocalmillhadahugeinfluenceonthefoodIcooktoday.MyrecipesreflectmyknowledgeofIndianspicesandtraditions,aswellasworldlyinfluences.Istrivehardtomakemyfoodaccessibletoeveryone,veganornot,andIstronglybelievethatveganfoodcantastesogoodthateveryonecanenjoyit.

Typically,authenticIndiantechniquesneedmultiplesteps,pans,andcookingmethods,butIhavedesignedmyrecipestobesimplerandeasierwithworkflowsthatreducecookingtimeandstepsthatusemodernappliancesandtechniquesfromothercuisines.Usually,IndianrecipescallforspicesthatmaynotbereadilyavailableinAmericansupermarkets;however,Ihavereplacedthosewithavailableingredientswhereverpossible.Ialsoprovidevariationsthatwillallowyoutobecreativewiththespicescalledfor.Iloveitwhenmyreaderscreatetheirownversionsofmyrecipes.

ThisbookhasbeenwrittenforawiderangeofpeoplewhoeitheralreadyloveIndiancookingordon’tknowityet.It’sfornewvegansandnon-veganswhowanttoeatflavorfulwholefoodsandgainaperspectivebeyondsoy-basedfoodsorsalads.It’salsoforseasonedveganswhowanttoincludenewIndianflavorsineverydaymeals,learnaboutsomenewspices,oruseupfamiliarspicesininterestingways.Myrecipetestersandblogreadersoftenmentionhowthenon-vegansintheirfamiliesenjoyedthesedishes,andhowoftentheyasked,“Areyousurethisisvegan?”Thisbookisalsoforanyoneseekingrecipesconducivetodietaryrestrictions,suchasallergiestodairy,eggs,soy,gluten,orgrains.Thereareevengluten-freeflatbreadrecipesinthebookthatwillworkwithanycuisine.

ForloversofIndianrestaurantfood,theMainDishchapterwillhelpyouappreciatecomplexflavorsandalsoshowyouhowtomakehealthier,easier,crowd-pleasingoptions.Youwillbeabletomakerichrestaurant-stylesaucesrightinyourkitchen.Thecreamysaucesmakegreatweekendorentertainmentoptions.Additionally,manyoftherecipescanbeeitherbakedorfried.

Ipromiseyouthattheserecipesaresodelicious,you’llwanttomakethemoftenforyourself,foryourfamily,andforyourguests.So,goahead,cookupanIndianfeastforyouandyours.IhopeyouwillenjoyusingmyIndiankitchencookbookasmuchasIhaveenjoyedwritingitforyou.

One

MyVeganIndianKitchen

Mykitchenhasbecomeacombinationofawell-stockedIndiankitchenandanelaboratevegankitchenovertheyearssincewewentvegan.Therearesomeingredientsthatvegansusemorethanomnivores.Thefirstfewyears,Iwouldaddanewingredienttothekitchenifweneededitasasubstituteforthenon-veganingredient.Afterwe’dsettledintothevegandietandlifestyle,Ibeganexperimentingwithotheringredients.Allthishashelpedmeunderstandcomplexflavorsandtexturesandhashelpedcreateawonderfulvarietyofdishesinthebook.

WHERETOBEGINWhetheryouarenewtoIndiancookingoralreadyfamiliar,youwillfindlotsofdishestomakefromthisbook.LookthroughtheGroceryListheretoensurethatyouhavethebasicspicesandpantryitemsonhand,andtogetanunderstandingoftheingredientsused.AlsocheckoutthesectioncalledToolsoftheTrade(here)whereIdiscussequipment.

Ifyouareabeginner,startwiththepredictabletastesandtexturesthatyoualreadyknow.TrytheGobiMutterMasala,MasoorDalTadka,PalakTofu,ChanaMasala,Restaurant-StylePuffyNaan,Samosa,andCoconutandBesanLadoos.

ThenimpresswithMasalaLentils,ChickpeaflourPudla,CurriedGreenbeans,NavratanKorma,OnionBhajji,andGajarHalwa,andGulabJamuns.

IfyouareanintermediatecookoraregenerallyfamiliarwithIndianfood—whichyouwillbeaftertryingafewoftheabove—youcangetmoreadventurouswithDalMakhani,KathiRolls,GobiMusallam,MadrasChileMasala,CholarDal,Sandesh,andRasmalai.

QuiteafewIndianrecipesgenerallystartwithalonglistofspices,sothatseemslikeagoodplacetobegin.Thecombinationofspices,herbs,andingredientsusedinIndiancookingiswhatmakeseachdishunique.Theextensivesetofingredientsalsomakestherecipesflexibleforsubstitutionsandomissions.

Ethnicfoodsaregettingmorereadilyavailableinmainstreamgrocerystores.Somuchso,thatfor

mostofthebook,youmightnotneedtomakeatriptoanIndianstore.Theavailabilityofdalsandbeanshasalsobeenincreasing.ThespicesorpantryitemsthatarenoteasilyavailablecanbeorderedonlineorbroughtfromanIndianstore.Ihavetriedtoprovidesubstituteswhereverpossible.Ifarecipeneedsaspecialspiceorlegume,youcaneitheruseasubstituteorleaveitout.Somerecipes,however,needthespicesorpantryitemstogivethedishitsidentity;inthatcase,Irecommendthatyoudotrythespicesmentionedintherecipe.AlotofthelistedspicesarealsousedinothercuisinessuchasEthiopianandMediterranean,sotheyareagoodinvestment.

THESPICESOFINDIANCOOKINGIndianspicesandspiceblendsmightseemintimidatingatfirst.Afterall,wedouseamultitudeofspices,andeachspiceisusedinmorethanoneform.Forexample,weusewholecuminseeds,groundcuminseeds,dry-roastedgroundcuminseeds,grounddry-roastedcuminseeds,oil-roastedcuminseeds,andsoon.Eachwayaddsadifferentflavortothedish.

aspicetiffin

InIndiancooking,spicesdon’talwaysmeanaddedheat.Spicesmostlyaddflavor,whetherusedaloneorincombinationwithotherspices.Tostartoff,youneedsomebasicspicessuchascuminseeds,mustardseeds,turmeric,cayenne,coriander,andagarammasalaspiceblend.(AlistofResourceswhereyoucanbuyingredientscanbefoundhere.)

Wholespicesstayfreshforyears,whilegroundspicesgostaleandrancidafterafewmonths.Agoodoptionforsettingupyourpantryistoinvestinwholespices.Wholespiceslastmuchlongerthangroundspices,soyoudonothavetohurrytousethemuporworryabouthavingtodiscardthembeforetheygetstale.However,therecipesmightincludewholeorgroundspicesorevenblendsofgroundspices.Fromthewholespices,youcangrindsmallquantitiestouseforthemonthorjustfortherecipe.Alwaysstoreyourspicesinacool,dryareainairtightcontainers.Iuseglassorsteelcontainerstostoremyever-growingspicepantry.Aspicetiffinormasaladabba(pictured)isoftenusedinIndianhouseholdstoreducepreptime.Youdon’tparticularlyneedoneoftheseifyourspicesaregenerallystoredwithinreach.

InthefollowingdescriptionofthemostcommonlyusedspicesinIndiancuisine,IprovidetheWesternnamefollowedbytheIndiannameinparentheses.

Asafetida(hing)Asafetidaisthepowderedresinofalarge,fennel-likeplant.Asthenamesuggests,ithasafetidfragrance,butincookeddishesitdeliversaflavorreminiscentofleeksandgarlic.Alwaysstoreasafetidainanairtightcontainer.Iuseitinsmallamountsinstewsandvegetables.Asafetidaisgreattoaddtotempering(seebelow)forbeansanddalstohelpwithdigestion.Asafetidaitselfisgluten-free,butitisusuallygroundalongwithastarch.Groundasafetidacancontainwheatorotherstarches.Alwayscheckthelabel.Getthewholeasafetidacrystalstoavoidglutencontamination.Thereisnogoodsubstituteforasafetida.Mostrecipesdonotdependonitforflavor,soitcanbeomitted.

Bayleaves(tejpatta)IndianbayleafisdifferentfromthebaylaurelleafavailableintheUnitedStates.Baylaurelleavesareshorterandlighttomediumgreenincolor,withonelargeveindownthelengthoftheleaf;whiletejpattaleavesareabouttwiceaslongandwider,usuallyolivegreenincolor,andwiththreeveinsdownthelengthoftheleaf.Truetejpatleavesimpartastrongcassia-orcinnamon-likearomatodishes,whilethebaylaurelleaf’saromaismorereminiscentofpineandlemon.YoucanfindIndianbayleavesinIndianstoresoronline.Oryoucanjustsubstitutethebaylaurelleaves.

Blackmustardseeds(raee)Mustardseedshaveabitterflavorprofile.Theyaremostlyaddedasatempering.Theylendaninterestingbite,flavor,andanappetizingaromatoadish.Mustardseedsarefromthemustardplant,whichisacruciferousvegetablerelatedtobroccoli,Brusselssprouts,andcabbage.Theseedsarealsoplantedtogrowsaag(greens)whicharestir-friedandeatenlikeanyothergreens.

White/yellowmustardseedsaremild;brownaresomewhatpungent;andthesmallblackmustardseedshaveastrongflavor.SmallblackmustardseedshavethebestflavorprofileforIndianrecipes.

Blackpepper(kalimirch)Blackpepperisthemostcommonlytradedspiceintheworld.Blackpeppercornscanbeusedwholeorinpowderedform.Wholeblackpeppercornstemperedinoilbringabeautifulflavortobiryanis,pulaos,dals,andcurries.Wholepeppercorns,roastedandgroundwithspices,addadepthtospiceblendsandsauces.

Blacksalt,Indian(kalanamak)KalanamakisusedextensivelyintheSouthAsiancuisinesofBangladesh,India,andPakistan.It’susedasacondimentoraddedtochaats,chutneys,salads,fruits,raitas,andmanyothersavoryIndiansnacks.Chaatmasala,anIndianspiceblend,isdependentuponblacksaltforitscharacteristicsulfurousaroma.Thosewhoarenotaccustomedtoblacksaltoftendescribethesmellassimilartorotteneggs.Kalanamakisaddedtodishestomakethemtastelikeeggs.Itisused,forexample,toseasontofutomimicaneggsalad.Inthisbook,kalanamakisusedinsaucesforitssourprofile.

Cardamompods,green(harielaichi)Cardamomisoneofthemostcommonlyfoundspicesaroundtheworld.Ithasastronguniquetastewithanintensefragrance,soalittlebitdoeswonders.Itisusedasaflavoringagentinsweetdishesandasaspiceinsavorysaucesorricedishes.Wholecardamompodsretainfreshnessforalongtime.Thepodscanbeusedwhole,ortheseedsfromthepodscanberemovedandusedwholeorground.

Cardamompods,black(kalielaichi)Theseseedpodshaveastrongcamphor-likeflavor,withasmokycharacterderivedfromthemethodofdrying.Blackcardamompodsaremuchlargerthangreencardamompodsandarethereforeoftencalled“badi”(big)elaichi.Blackcardamomenhancestheflavorprofilesofheavilyspicedsaucesandcurries.

Caromseeds(ajwain,ajwan)Caromseeds,ajwain,bishop’sweed,thymolseeds,ajma,orajmodikabelongtothecuminandparsleyfamily.Caromseedshaveasharpandpenetratingflavor.Theyhavebeenusedsinceancienttimesfortheirculinary,aromatic,andmedicinalproperties.Caromseedsaremostlyusedinwhole

timesfortheirculinary,aromatic,andmedicinalproperties.Caromseedsaremostlyusedinwholeformandonlyveryrarelyasapowder.Theseedsareoftenpartofatadkaorbagharmixtureofspicesfriedinoil,whichisusedtoflavorlentildishes.Theycanbeusedinbreadsandcrackers.ItispopularinIndiatochewontheseedswithhotwatertofixanupsetstomach.Caromseedsorasafetidaaregenerallyaddedtochickpeaflour/besanorbeanstomakethemmoredigestible.

Cayenne(redchilepowder),wholechiles,andredpepperflakes(lalmirch)Cayenne,orredchilepowderismerelygroundcayennechilesandnootheringredients.Indianredchilepowderiseithergroundcayenneorachileclosesttocayenneintermsofheat.WholedriedredchilesarealsousedfrequentlyintemperingIndiandishes.UsedriedCaliforniaredforlessheatandThai,cayenne,orarbolforaspicyresult.Wholeredchilesinadishslowlyaddflavor.Ifwholechilesaretheonlysourceofheat,breakthemintwobeforeusing.Substitutewithredpepperflakestotaste.Redpepperflakesarecrushed(notground)driedredchiles.Usuallymorethanonechileisusedandtheflakescanincludecayenne,ancho,bell,andotherdriedchiles.

Cinnamon,sticksandground(daalchini)Cinnamonistheinnerbarkofatropicalevergreentree.Itisharvestedasstripsofbarkrolledoneinsideanother,andthebestvarietiesarepaleandparchment-likeinappearance.Thedriedbarkishighlyaromaticwithawarm,sweetfragrance.Thepleasantsmellofcinnamonstimulatesthesensesandcalmsthenerves,sinceithasanumbingandantisepticeffect.Itcanbeusedinbrokenpiecestoflavorrice,sauces,andlentils.Itcanbegroundroastedorunroastedtomakeupspiceblendsorflavorsaucesandcurries.

Cloves,wholeandground(laung)Clovesaretheimmatureunopenedflowerbudsofatropicaltree.ClovesformanimportantpartofseveraldrymasalablendsusedinIndiancooking,suchasgarammasala.Theyareusedwholeincurriesandalsofriedwithotherwholespicessuchaspeppercorns,cardamom,andcinnamonandaddedtodishessuchaspulaosandbiryanis.

Corianderseeds(sukhadhania)Theseseedshaveaflavorsimilartoorangepeelandhoney.Itisoneofthemoreoftenusedspicesinmykitchenalongwithmustardseedsandcuminpowder.Wholecorianderaddsaburstofflavortopotatoes.Groundcorianderisfrequentlyusedinsaucesandtadkafordals.Corianderleaves—alsocalledcilantroleaves—andthestemofthecoriander/cilantroplantarewidelyusedasgarnishintheIndiansubcontinent.

Cuminseeds(jeera)Cuminseedsbelongtotheparsleyanddillfamily.Theyhaveadistinctivearomaandanutty,

Cuminseedsbelongtotheparsleyanddillfamily.Theyhaveadistinctivearomaandanutty,warmlybitterflavor.Theycanbeusedrawbutaregenerallyroastedorfriedtoenhancetheirflavor.Cuminismostcommonlyusedintemperingfordals,beans,andrice.Mostgroundcuminisuntoasted.Groundtoastedcuminhasastronger,earthierflavorandisusedtogarnishyogurtdishes,curries,andchaat.

Curryleaves,freshordried(kadipatta)Kadipatta,alsocalledkadipatta,karivepallai,orsweetneemleaves,comefromasubtropicaltreenativetoIndia.Thegreenmidsizedleavesarejoinedtoamainstemandhaveafaintaromathatcanbeexperiencedwhilecooking.Theleavesarehighlyvaluedasaseasoninginsouthernandwest-coastIndianandSriLankancooking,andareusuallyfriedalongwiththechoppedonioninthefirststageofthepreparation.Intheirfreshform,theyhaveashortshelflifeanddonotkeepwellintherefrigerator.Youcanfreezethefreshleavesverylooselypackedinanairtightcontainerforafewmonths.Theyarealsoavailabledried,thoughthearomaislargelyinferior.Youcanaddthemtofoodwholeorchopped.Thecurryleavescanbeeatenalongwiththefoodorremovedduringeating.Thereisnogoodsubstituteforcurryleaves.

Driedmangopowder(amchur)Driedmangopowderismadebygrindingdriedmangoes.Thepowderpreservestheacidic,tart,andspicyflavorofunripemangoes.Amchuriscommonlyusedforflavoringcurries,chutneys,soups,andmarinades.Itisasouringagentliketamarindandhastenderizingqualitieslikelimejuice.Amchurcanbeusedinsteadoftamarindtopreparesweet-sourdalorsambhar.

Fennelseeds(saunf)Fennelseedhasasweet,licoricetaste.Itcanbeusedtoflavoroiloritcanbegroundandusedinspiceblendsorsauces.Fennelseedisalsoroastedwithfenugreekandusedinstuffedvegetables.InmanypartsofIndiaandPakistan,roastedfennelseedsareconsumedasanafter-mealdigestiveandbreathfreshener.

Fenugreekseeds(methidana)Theyellow-ambercoloredseedsareaddedinthepreparationofpickles,vegetables,andspiceblendssuchassambharpowder.Fenugreekseedsareavailablebothinwholeandgroundform.Theseedsareroastedtoreducethebitternessandenhancethearomaticflavor.Theseedscanbesproutedandaddedtosaladsorsandwiches.

Indianspices

Fenugreekleaves,dried(kasoorimethi)FreshgreenfenugreekleavesareavailablewheninseasoninIndia.Theyareusedasgreensindisheswithpotatoesandinsalads.Driedfenugreekleavescombinewellwithstarchyorrootvegetableslikecarrots,yams,andpotatoes.Theycanalsobeaddedtoflatbreads,rotis,andparathas.Groundfenugreekseedscanbesubstitutedforthedriedleaves.Use1/4teaspoongroundfenugreekseedsforevery1teaspoondriedleaves.

Nigellaseeds(kalonji)Thesesmallblackseedsarepickedfromkalonjibushes,whicharegrownthroughoutIndia.Theseedsareaboutthesamesizeassesameseeds,thoughtheyhaveamoretriangularinsteadofovalshape.Thecolorandflavoroftheseedsmakethemapopularspicetoflavorbreads(suchasnaan),savorybiscuitsorpastries,andsalads.Nigellaisalsocalledblackcumin,butitisnotthesameaskalajeera(whichalsotranslatestoblackcumin).LookfornigellaseedsorkalonjiinIndianstores,worldspicestores,oronline.Thereisnogoodsubstitutefornigellaseedsexceptwhenusedasaflatbreadgarnish,whenyoumaysubstituteacombinationofblacksesameseedsanddriedonionflakes.

Nutmeg(jaiphal)Nutmegandmacehavesimilarsensoryqualities,withnutmeghavingaslightlysweeterandmaceamoredelicateflavor.Maceisoftenpreferredinlightdishesforthebrightorange,saffron-likehueitimparts.Nutmegisusedforflavoringmanydishes,usuallyingroundorgratedform,andisbestgratedfreshinanutmeggrater.Nutmegisusedinmanysweet,aswellassavory,dishes(predominantlyinMughlaicuisine).

Poppyseeds,blackorwhite(khuskhus)Indianpoppyseedsarewhite.Poppyseedsareaddedforthicknessandtexture,andalsotogiveaddedflavortotherecipe.Poppyseeds,whiteorblack,arebothhardseedsandnoteasilygroundwithamortarandpestle.Toastthemtomakethemeasiertogrindanduseaspicegrinder.Theycanalsobesoakedinhotwaterandblendedtomakeapaste.Poppyseedscanbereplacedwithsesameseeds.

Saffron(kesar)Saffronisrareandhardtofind.Itisamongtheworld’smostcostlyspicesbyweightbecauseittakesthousandsofhand-pickedflowerstomakeasingleounce.Justafewstrandsareenoughtoaffecttheentiredishsoasmallboxwilllastforalongtime.Itisusedinsweetandsavorypreparation.Saffronisusuallysoakedinwarmdairyornondairymilktohelpreleaseitscolorandaroma.

isusuallysoakedinwarmdairyornondairymilktohelpreleaseitscolorandaroma.

Turmericpowder(haldi)Turmericisusedinmostsaucesandcurriestolendthemthecharacteristicyellowhue.Turmericismostlyusedinsavorydishes.Toomuchturmericinadishcanmakeittastebitter.Turmerichasaslightlypepperyandwarmflavor.Ithasavibrantcolorandpreservativeandanti-inflammatoryproperties.

GaramMasalaGarammasala is a blendmadewith ground spices that is used to season Indian food. It is like anallpurposeseasoning.Garammeans“hot,”masalameans“spices,”sothespiceblendissupposedtoheatupthebody.Inthisbook,garammasalaisusedextensively.SomeregionsinIndiahavetheirownspecial seasoning blends that may be similar or very different from garam masala. Garam masalarecipescanalsodifferslightlywithregionsandfamilyrecipes.

Garammasala can be bought in ground or whole form from Indian stores, world spice stores, oronline.Buywholespicegarammasalaasthewholespicesstayfreshlonger.Thereisalsoarecipeforithere.

Note:CurrypowderisnotgarammasalaandisneverusedinIndia.Currypowderislessflavorfulandhas turmeric and other additions that are usually not present in garammasala. Curry powder is aBritishorWesternspiceblendapproximatingthemasalaspiceblendsfromnorthandsouthIndia.

DALS:LENTILS,PEAS,ANDBEANSTheterm“dal”referstodriedlegumes(lentils,peas,andbeans)andalsotothedishesmadewiththem,usuallysimmered,pureed,andspiced.Thereareseveralvarietiesoflegumesusedtomakesoupsandstews.Manyarelocalandseasonalandmightnotbeeasilyfoundinallcountries.Lentilsandpeasareoftenavailableinfourdifferentforms:wholewithandwithouttheskin,andsplitwithandwithouttheskin.Thesplitformwithouttheskinscooksthefastest.(Seephotosofthedrieddalsandbeanshere.)

Beansareavailablefreshorprecookedincans.Generally,inIndiancooking,lentilsandbeansarecookedfreshwiththedish.Cannedbeansorprecookedandstoredbeansarenotused.However,usingfreshbeansincreasesthecookingandpreptime,asmostbeansneedafewhoursofsoakingandcooking.Mostoftherecipesinthisbookprovideinstructionsforbothmethods.Ihavetriedtousecommonlyavailablelentilsandbeanswhereverpossibleandprovidesubstitutionoptionsaswell.Exceptforurad,toor,andchanadal,IusuallybuymyentirestashatWholeFoods.

PeoplewhoarenewtoIndiancookingareoftenastonishedbythevarietyoflentils,peas,andbeansthatarecommonlyused.ThefollowinglistprovidesEnglishnamesalongwithapplicableIndiannames.

Black-eyedpeas(raungi,chawli,lobhia):Theblack-eyedpeaisasubspeciesofcowpeaandisavailableinmostgrocerystores,Indianstores,andonline.

Chickpeas,brown,whole(Bengalgram,kalachana):Brownchickpeasaresmaller,nuttier,earthier

andsturdierthanwhitechickpeas.Theytakelongertocookbutholdtheirshapewell.BrownchickpeasareavailableinIndianstores,WholeFoodsstores,otherspecialtystores,andonline.Theycanbesubstitutedwithwhitechickpeas.

Chickpeas,brown,splitandskinned(Bengalgram,chanadal):Brownchickpeasaresplitandskinnedtomakechanadal.ChanadalisavailableinIndianstoresandonline.Itcanbesubstitutedwithsplityellowpeas.

Chickpeas,white(kabulichana,garbanzobeans,chole):Whitechickpeasorgarbanzobeanarethemorepopularchickpeas.Theyareeasilyavailableinmostgrocerystores,Indianstoresandonline.

Kidneybeans,red(rajma):Redkidneybeansaredark-redcoloredwholebeanscommonlyusedinchilisandstews.RajmaarealsousedtomakeanorthIndiandishofthesamename.Theyareavailableinmostgrocerystores,Indianstoresandonline.

Lentils,black,splitandskinned(gram,uraddal):Wholeuradbeanissplittomakeuraddal.Uraddalisavailableskinned(whiteuraddal)orunskinned(blackandwhiteuraddal).UraddalisavailableinIndianstoresandonline.

Lentils,black,whole(gram,sabuturad):Wholeuradisblackandlookslikegreenmungbeans.UradisavailableinIndianstoresandonline.Itcanbesubstitutedinsoupswithwholegreenmungbeans.Theyarenotthesameasbelugalentils.

Lentils,brown,whole(Indianbrown,sabutmasoor):Brownlentilsareeasilyavailableinmostgrocerystores,Indianstores,andonline.Thelentilsmightvaryslightlyinsizeandcookingtimes,dependingonthetypeoflentils:Spanishbrown,Germanbrown,orIndianbrown.

Lentils,petiteyellow,splitandskinned(greengram,mungdal):Splitandskinnedwholegreenmungbeanareusedtomakeyelloworpaleyellowmungdal.Petiteyellowlentils,ormungdal,areavailableatWholeFoodsstores,Asianstores,Indianstores,andonline.

Lentils,red,split(masoordal):WhenwholeIndianbrownlentilsaresplitandskinned,theyarecalledredlentilsorsometimespinkororangelentils.Redlentilsareavailableinmostgrocerystores,Indianstores,andonline.

Mungbeans,whole(greengram,haremoong):Wholemungbeansarealsoknownasmoongbeansorgreengram,andareavailableinWholeFoodsstores,Asianstores,Indianstores,andonline.WholemungbeansproutsareusuallyavailableinAsianstores.

Pigeonpeas,split(arhar,tuvar,toor):Pigeonpeasarealsoknownaskardis,gandulebeans,tropicalgreenpeas,no-eyepeas,toordal,andarhardal.Wholepigeonpeasaresplittomaketoordal.ToordalisavailableinIndianstoresandonline.Itcanbesubstitutedwithsplityellowpeas.

Splitpeas,yellow:Splitpeasarethedried,peeled,andsplitseedsofthePisumsativumplant.Thesplittingprocessremovesthedull-coloredouterskinofthepea.Splitpeasareavailableinmostgrocerystoresoronline.Cookingtimeforsplitpeas(yellowpea,pigeonpea)ishighlydependentonhowoldtheyare.Iprefertopressure-cookthesplitpeasbecausesaucepancookingtimecanbeanywherefrom25minutesto2hours.

GRAINSANDFLOURSWholegrainsandfloursusedinthebookaregenerallyavailableinmainstreamgrocerystores.AtypicalIndianpantrymightnotincludeoatorcoconutflour,buttheyplayanimportantroleincertainrecipesinthisbookthathavebeenveganizedtoeliminateanimalproducts.IgetallmygrainsandfloursfromBob’sRedMill.

Basmatirice,whiteorbrown:Long-grainbasmatiriceworksgreatasasidewithIndianfood.Itiseasilyavailableatmostgrocerystores,Indianstores,oronline.

Chickpeaflour:Chickpeaflourisgroundupgarbanzobeans,usuallywhitegarbanzobeansintheUnitedStates.Besan(gramflour)isflourofskinnedbrownchickpeas.Besanisalsomorefinelygroundthanchickpeaflour.Inmostrecipes,chickpeaflourandbesancanbeusedinterchangeably,astheflavorsaresimilar,however,chickpeaflourworksbetterthanbesaninbaking.Therecipesspecifywhichtypeofflourworksbest.Chickpeaflourismorereadilyavailablethanbesaningrocerystoresandonline.Chickpeaflourneedsmorewaterthanbesantogivethebatterasimilarconsistency.Tosubstitutebesanwithchickpeaflourinarecipe,usemorewaterthanmentioned.Tosubstitutechickpeaflourwithbesaninarecipe,uselesswater(ormorebesan)forthesameconsistencyandresult.

Coconutflour:Coconutflourisnotmadeofregularshreddedcoconut,butgroundfromdried,defattedcoconutmeat.Itisusedinthebookinsomeplacestoabsorbanexcessofmoisture.Coconutflourproducesamilk-powderfeelwhenusedinIndiansweets.Itcanbefoundonlineorinspecialtygrocerystores.

Coconut,dried,shredded:Driedshreddedcoconutisavailableinmostgrocerystoresandonline.Bothlargeandmediumflakesareusedinthebook,buttheyareinterchangeableinrecipes.Lookforunsweetenedshreddedcoconut.

Cornstarch:Cornstarchisusedasathickenerorbinderinsomeoftherecipes.Itcanbesubstitutedforarrowrootstarch.

Besan(gramflour):Besanisflourmadefromskinnedbrownchickpeasorchanadal.BesanhasanuttierflavorthanwhitechickpeaflourandisavailableinIndianstoresandonline.Ifyouarehighlysensitivetogluten,besuretogetbesanthatismarkedgluten-free.

Oats(wholeandflour):Iuseoatsinrolledandgroundforminthebook.Theyareeasilyavailableingrocerystores.

Unbleachedwhiteflour(maida):Thisandotherallpurposewhiteflourscanbeusedinterchangeably.

Whole-wheatflour(gehunoratta):Fortherecipesinthisbook,youwillneedthestandardwhole-wheatflourthatisavailableinmostgrocerystores.It’softenusedformakingflatbreads,soreadmoreaboutwhole-wheatflourinthesidebarhere.

AreCoconutsNuts?Coconutisnotbotanicallyanut,eventhouththeFDAlistscoconutasatreenut.Whilemostpeoplewith treenut allergies can safely eat coconut, if youhavea treenut allergy, talk to yourdoctororallergistbeforeeatingcoconut.Forthisbook,recipescontainingcoconut(flakes,flour,ormilk)havebeencategorizedasnut-free.Useseedsandseedmilkifyouneedtoeliminatecoconut.

FRESHINGREDIENTSManyofthesavoryrecipesinthisbookcallforgarlic,ginger,onions,tomatoes,andgreenchiles.Ifyouhaveavegetablegarden,plantsomeoftheseingredientstogetthemostofoutofthesedeliciousrecipes.Otherfreshingredientsusedinthebookincludefreshherbssuchascilantroandmintandgreenssuchasspinach,kale,rainbowchard,Swisschard,mustardgreens,andamaranthgreens.Someoftheothervegetablesarepotatoes,sweetpotatoes,cauliflower,cabbage,broccoli,eggplant,zucchini,greenandredbellpeppers,greenbeans,buttonmushrooms,carrots,cucumbers,pumpkin,andbutternutsquash.Manyoftherecipesgettheirtangfromtamarind,vinegars,lemonjuice,orlimejuice.Herearesomespecificfactsaboutthesefreshingredients:

Cilantro:Cilantro,ofcourse,istheplantanditsleaves,andcorianderistheseedsfromthatplant.Iusecilantromostlyasagarnishinthisbook.Sometimesitisanessentialgarnish,asthefreshtasteburstbalancesoutthespicesandheatandaddscolorandtexturetothefinaldish.Usefreshcilantro

leavesandtenderstems.

Coconut,fresh,shredded:FreshcoconutisextensivelyusedinSouthIndiancuisinetomakechutneys,sauces,andcurries.ShreddedfreshcoconutcanbefoundinthefrozensectionatanIndianstore.MaturewholecoconutscanbefoundatIndianstoresaswell.Ifyouwanttousefreshcoconut,crackitopen,scrapeoutthemeat,andgrateit.Youcanpackagethegratedcoconutkeepitfrozenformonths.Iusuallyusedriedshreddedcoconutinsteadoffreshcoconut.

Garliccloves:GarlicisusedinmanywaysinIndianfood.Useageneralmedium-sizeclove.Iftheclovesaresmall,use2foreachsingleclovelistedintherecipe.Iftoobig,thenreducethequantityaccordingly.Garlicisgenerallycookedtogoldenwithonions.Minceitfinelyenoughtohaveevensizepieces,butnotsofinethatitreleasesitsjuice.Thereleasedjuicewillcausethegarlictostick.

Ginger:Thesizeofgingerrootvariesdrastically.Somerootscanbelargeandfatandsomethinandskinny.Whenarecipecallsfora1-inchknobofginger,usea1inchcubeingeneral.Ifitisaskinnyknob,addsomemoreginger.Iftoofat,thenusea1/2-inchknob.A1-inchknobwillgiveyouabout1tablespoonofchoppedginger.Gingerrootcanrangefromyoung,juicy,andfreshtofibrousandmatureortoosharp.Iliketofindthejuiciestandleastfibrousroots,astheyblendupwellinthesauces,whetherchoppedorminced.Youcanpeeltherootfirstoruseitunpeeled.

Greenchiles:Ahotgreenchileissometimestheonlyheatinarecipe,thoughgreenchilesmayvaryinheat.Usebird’seyeorSerranoforIndianfood.Addcayennetothedishlaterifthechilesturnouttobelessspicy.Becauseoftheirheat,Iusebird’seyechilessparingly.

Mintleaves:Freshmintisusedtomakechutneys,whicharegreatcondimentstoservewithsnacksormeals.Mintisavailableinmostgrocerystores.

Nondairymilks:Almondmilkandcannedfull-fatcoconutmilkaremynondairymilksofchoice.However,othernondairymilks,suchassoymilk,hempmilk,andcashewmilk,canalsobeused.

Nondairyyogurt:Soy,coconut,oralmondmilkyogurtarewidelyavailableinsupermarkets.IuseSoDeliciousbrandcoconutandalmondmilkyogurt.Youcanmakeyourownusingtherecipehere.

Nutritionalyeast:Nutritionalyeastisahighlynutritiousinactiveyeastthatisusedinvegancookingtoaddacheese-likeflavor.Itcomesinflakeorpowderform,whichareinterchangeableintheserecipes.

Onions:RedonionsworkbestinIndianfood.Youcanalsousewhiteoryellowonions,butavoidthesweetervarietylikeVidalia.Onionsusedrawinarecipearegenerallyfirstsoakedinwaterfor

15minutestoreducetheirsharpflavor.Dependingonthewatercontentoftheonion,thetimerequiredtocookuntiltranslucentintherecipesmayvary.

Sugar:Refinedwhitesugarmayormaynotbevegandependingontherefinementmethodused.Thefinalpurificationprocesscanincludebonechar.Iuseunrefinedrawgranulatedsugarinthebook.Useothergranulatedsugar(evaporatedcanejuice)orcertifiedvegansugarwhereverrequired.Ialsogrindthegranulatedsugarintopowderform.Usecertifiedveganpowderedsugarorconfectioner’ssugar.

Tamarind(freshpodsorconcentrate):Tamarindtreesproducesoft,darkbrownseedpods,whichareusedincooking.ThestickypodsgiveasourandsweetprofiletoadishandareusedinmakingexcellentchutneysandSouthIndianstews.Tamarindpods,aswellaspasteorconcentrate,canbefoundonlineandinsupermarkets,Asianstores,andIndianstores.Workingwithtamarindpodscanaddafewhoursofpreptimetorecipesbecausethepodsneedtobesoakedandandthepulpsqueezedout.Forconvenience,Igenerallyuseready-madetamarindpaste.Tamarindcanbeusedinplaceofdrymangopowderinrecipescallingforit.

Tempeh:Tempehisacakemadeoffermentedsoybeansthatmakesagreatproteinsubstituteinmeat-orientedcurries.Tempehisfoundintherefrigeratedsectionofmostsupermarkets

Tofu:FirmtofumakesagreatsubstituteforpaneercheeseinIndiandishes,andisreadilyavailableinsupermarkets.Goodsubstitutesfortofuaretempeh,andmyChickpeaTofu(here)andVeganPaneer(here).

Tomatoes:Iusuallyusefresh,just-ripeRomatomatoes.Theyarefirm,nottoosweet,andjusttartenough.Irarelyusecannedorcrushedtomatoesastheyaresweeterandaddsomuchtomatoflavortothesaucethattheymaskthecomplexmagicofthespicesandherbs.

GroceryListYoudonotneedtopurchasetheentiregrocerylisttousethisbook.Fortheserecipes,ItriedtolimitmyIndianstore

trips,sothatIwouldmakerecipesthataregrocery-storefriendly.Ingeneralthough,thespices,pantry,lentils,beansaremuchcheaperinanIndianstore.Domakeagrocerylistofyourown

andmakeatriptothenearestone.

Thefollowingitemsareingredientsthatareusedfrequentlytomaketherecipesinthisbook.Manycanbefoundinwell-stockedsupermarkets,dependingonwhereyoulive.Thespicesmarkedwith*canbefoundinIndianorAsianmarketsoronline.(Onlinesourcesarelistedhere).

“MustHave”IngredientsSpicesAsafetida(hing)*Bayleaves(tejpatta)Blackmustardseeds(raee)Blackpepper(kalimirch)Blacksalt,Indiansulphurblacksalt(kalanamak)*

Cardamompods,green(harielaichi)Caromseeds(ajwain,ajwan)*Cayenne;redchilepowder;redpepperflakes;wholechiles(lalmirch)Cinnamon,sticksandground(daalchini)Cloves,wholeandground(laung)Corianderseeds(sukhadhania)Cuminseeds(jeera)

Curryleaves,freshordried(kadipatta)*Fennelseeds(saunf)Fenugreekseeds(methidana)*Fenugreekleaves,dried(kasoorimethi)*Mangopowder(amchur)*Nigellaseeds(kalonji)*Poppyseeds,blackorwhite(khuskhus)Saffron(kesar)Turmericpowder(haldi)SpiceBlends

Garammasala*

“GoodtoHave”IngredientsDals-LegumesBlack-eyedpeas(raungi,chawli,lobhia)Chickpeas,garbanzobeans(kabulichana,chole)Lentils,brown;wholeredlentils;Indianbrownlentils(sabutmasoor)Lentils,petiteyellow,split,skinned(greengram,mungdal)Lentils,red/pink/orange,split(masoordal)Mungbean,whole(greengram,haremoong)Pigeonpeas,split(arhar,tuvar,toor)Redkidneybeans(rajma)Splitpeas,yellow

GrainsandFloursBasmatirice,whiteorbrownChickpeaflour

CoconutflourCoconut,dried,shreddedCornstarchOats,wholeandflourUnbleached(white)all-purposeflour(maida)Whole-wheatflour(gehun,atta)Nuts,Seeds,andEtc.Almonds,raw(badaam)Cashews,raw(kaju)Pistachios,raw(pista)Pumpkinseeds,raw,shelled(kaddukebeej)Sesameseeds,white(til)Tamarindconcentrate(imli)NondairyMilks

Almondmilk

Coconutmilk

Oils

Coconutoil

Saffloweroil

“NicetoHave”IngredientsThefollowingingredientsappearinsomeoftherecipesinthisbook.Substitutionsarementionedwhereverpossible.Thespiceblendscanbepurchasedready-

made,oryoucanmakethemyourselfusingtherecipesprovided.

SpicesCardamompods,black–kalielaichiNutmeg–jaiphal

SpiceBlends

Chanamasala

Kashmirigarammasala

Pavbhajimasala

Sambharpowder

Madrascurrypowder

Dals-LegumesBengalgram,split,skinned(chanadal)Blackgram,whole(sabuturad)Blackgram,split,skinned(uraddal)Chickpeas(brown),Bengalgram,whole(kalachana)Mothbeans(matki)

GrainsandfloursArrowrootstarchGramflour(besan)Millet,flourandwhole(bajra)Riceflakes(poha)Semolina;creamofwheat(sooji,wheatrava)Sorghum,flourandwhole(jowar)Nuts,Seeds,andEtc.

ChiaseedsCoconut,freshshredded(nariyal)Flaxseed(alsi)

Goldenraisins

NutritionalyeastPeanuts,raw(mungfalli)Sunflowerseeds,raw,shelledWatermelonseeds,raw,shelled(magaztarboozyakharzoojekebeej)Mintleaves(pudina)

Tempeh

Tofu

NondairyMilks

Cashewcream

Soymilk

OilsCanolaoilorotherneutraloilwithhighsmokepointSesameoil

Mustardoil

TOOLSOFTHETRADEIusethefollowingequipmentinmykitchentopreparemanyoftherecipesinthisbook.

Blender:Blendersarefrequentlyusedinthebook.IusemyMagicBullet(asmallblenderwithblendandgrindblades)forallthedryorwetspicegrindingandsauceblending.Ialsouseahigh-poweredblenderforlargerquantitysaucesandtobreakdownnutsandgrainsforsaucesandbatters.Animmersionblendercanbehelpfulinreducingtransferandclean-uptimewhenthesaucesorsoupsneedpureeing.BetweenmyMagicBulletandmyBlendtecblender,however,Igenerallydon’tneedanimmersionblender.

Foodprocessor(miniorregularsize):Foodprocessorsarelikeblendersbutwithmorebladesandoptionsforgrating,shredding,andchoppingtodesiredsizes.IusemyKitchenAidorCuisinartminifoodprocessormorethanmyregular-sizedfoodprocessor.Afoodprocessorisaconvenience,butnotessentialformakingtherecipesinthisbook.Vegetablescanbeshreddedwithalargegraterorbychoppingintothinslices.

Skilletsandsaucepans:Unlessotherwisenotedintherecipes,mediumtolargeskillets(10-to12-inch)withlidsandmedium-sizesaucepansareusedthroughoutthisbook.Usethick-bottomoptionswhereverpossibletoavoidburningthespicesandsauces.Thetypeofcookwareandthestoveyouusecanaffectcookingtimes.Itcantakeanywherefrom30seconds(steelcookware)to3minutes(ceramiccookware)foroiltogetveryhotfora“tempering”(seehere).Adjusttheheatandcookingtimesaccordingly.IusePFOA-andPFOE-freenonstickorceramiccookware.

Askillet

Atava

Tavaorskillet:Aseparatenonstickorcastironskilletforcrepesorflatbreadisneededtomakecrepes,flatbreads,andpancakes.Ihavetwodedicatedskillets:oneforpancakes,omelets,andcrepes;andoneforrotis,naan,andotherflatbreads.Usingtheskilletsforothercookingthatinvolvesstirringorjuicesinthefoodcancausetheskilletsurfacetochange.Crepessuchasdosaandchickpeaflourchillawillthenbegintosticktotheskillet.

Spicegrinder:Therecipesgenerallycallforwholespicesthatneedgrinding.Amini-blendersuchasaMagicBulletoraspicegrinderissufficientformostoftherecipes.IpreferusingtheMagicBulletforthis,asthespicesareoftengroundorblendedwithwetingredients,whichisnotpossiblewithaspicegrinder.Youcanmixthewetandgroundspicesinaseparatebowlbyhandifyoudonothaveasmallblender.

Pressurecooker:Pressurecookersaregreatforcookingwholegrainsandbeansthatwouldotherwisetakehourstobecometender.LikemostIndiancooks,Ihavefourpressurecookers,eachofadifferentcapacity.Iuseabasicstovetoppressurecooker,HawkinsClassic,2,3,and5litre.PressurecookersarebecomingpopularintheUnitedStates,buttheyarenotyetusedinallhomes.Forthisreason,severalrecipeshavecookinginstructionsforbothsaucepanandpressurecooker.

Severaltypesofpressurecookersareavailable,fromthebasicstovetoppressurecooker(whichisjustasaucepanwithalockinglidandpressurereleasevalve),toaprogrammableelectriccookerwithtimedingredientselectionsthatallowyoutoplanahead.

Pressurecookersalsocanhavearangeofpressurecapacities,socookingtimeswillvary.Forexample,apressurecookerthatreachesamaximumpressureof8PSIwilltakelongertocookthesamebeansasonethatcanreach15PSI.Pleasedoreadthemanualtoadjustthecookingtimesaccordingly.

Dependingonthecapacityandtype,acookercantakeanywherefrom7to15minutestoreachmaximumpressure.Thecookingtimesmentionedinthebookarecalculatedafterthepressurehasbeenreached.Thebasicstovetoppressurecookerswilloccasionallyreleasesomeairthroughthereleasevalvetomaintainasafepressureinsidethecooker.Theairreleasesoundslikeawhistle.IhavealwayscookedbycountingwhistlesasthatiswhatIlearnedfromMom.Whistlesandcookingtimesarestatedforeachrecipeusingapressurecooker.Ifyouuseadifferenttypeofpressurecooker,you’llneedtofollowtheinstructionsforthatmodel.

Knives:Asharp,high-qualitychef’sknifemakesallthechoppingtypicalofIndianfoodmuch

easier.Findonethatworksforyou.IhavetwoSantokukniveswithdifferenttypesofhandles.The5-inchismyfavoriteandmyhusbandprefersthe7-inch.

Strainersandbowls:Largestrainersareneededforwashinglentils,beans,andvegetables,andalsotoactasbowlstoholdvegetablesafterchopping.

Inadditiontotheequipmentlistedabove,othermiscellaneoustoolsthatcanbehelpfulincludespatulasforstirringandflipping,tongstopickupflatbreads,peelers,apotatomasher,awhisk,arollingpin,acuttingboard,andapizzacutter.Bakingsheetsandparchmentpaperareusedformostbakedrecipes.

COOKINGINDIANFOODIfyouarenewtoIndiancooking,pleasereadtheentirerecipeafewtimesbeforestarting.Getthespices,blends,andingredientsinplaceandfollowtherecipeascloselyaspossible.Keepallthefrequentlyusedspicestogetherandwithinreach.

Asyougetmoreaccustomedtotherecipes,orifyoualreadycookIndian,youwillbeabletoreducetheprepandcooktimesbypreppingasyougoduringbriefdowntimes.Forexample,onionsoftenneedtocookfor6minutesorso.Duringthattimeyoucanchopthetomatoesandvegetablesandgatherthespices.

Therecipesarequiteflexibleinthesensethattheyshouldturnoutwellevenwithsubstitutesforafewspicesorgeneralingredientsubstitutions.Justbesuretotasteandadjusttheseasoningsasyoucook.

TemperingSpicesinOilIndianfoods,especiallydals,dependona“tempering”ofthespicesinhotoil.Thistemperingiscalledatadka,tarka,chaunkorbaghar,oranumberofotheruniqueregionalnames.Tomakeatempering,theoilisheatedtoalmostthesmokepoint,thenspicesareaddedtoit.Thespicessizzleorpoptoinfuseflavorintotheoil,whichisthenaddedtothedalorsauces.Useanyneutraloilsthathaveahighsmokepointsuchassafflower,organicnonGMOcanola,grapeseed,andsoon.Oilsprayisalsousedinthebookforbaking.

Someoftherecipescallfortheoiltobeheateduntilitishot,sothatwhenthespicesareadded,theystarttosizzleandeventuallypop.Dependingonthepans,stove,andoilused,itcantakeanywherefrom1to4minutesfortheoiltobehotenoughtotemperthespices.Ifthespicesdonotsizzlewhenadded,itmeanstheoilisnothotenough.Letthespicesstarttosizzlebeforegoingtothenextstep.

(Seephotohere.)

AdjustingSeasoningstoYourTasteTheseasoningsusedintherecipesarewrittentobeflexibletoyourtaste,especiallyregardingsaltandheatpreferences.I’dalsoliketomentionthatninetypercentoftherecipeshavebeenlovedaswrittenwithoutchangesbytherecipetesters.Tasteasyougoandadjusttoyourpreference.Uselowersaltandheattobeginwith.Thereareusuallyenoughspicesandflavorsgoingonthatmissingaspicewillstillworkoutwell.

SoakingandCookingTimesforDalsandBeansIusuallysoakmydalsandbeans.Unsoakeddalsmighttake5to10minuteslongertocook.Unsoakedbeanswillneedapressurecookertocookthroughorsignificantlylongertimeinasaucepan.Belowarethegeneralsoakingandcookingtimesforthecommonlyuseddalsandbeansusedinthebook.Cookingtimesdependonthestoves,thepans,andthebeans.Olderbeanstakelongertocook.Pressurecookersalsohavevariablecookingtimesdependingonthesizeandtypeofthepressurecooker.Pressure-cookingtimesinthechartareatfullpressure.Pleaseuseyourpressurecookermanualtoconfirmthetimes.

SOAKINGANDCOOKINGTIMESFORDALSANDBEANS

Legume SoakingTime CookingTimeSAUCEPAN

CookingTimePRESSURECOOKER

Black-eyedpeasRAUNGI

4hours 35to40min 10min

Chickpeas,brownsplitandskinnedCHANADAL

1hourorovernight 35to40min 15min

Chickpeas,brownwholeKALACHANA

overnight 60to90min 25to30min

Chickpeas,whiteSAFEDCHANA

4hoursorovernight 50to60min 15to20min

Gram,black,wholeSABUTURAD

overnight 45to55min 20min

GreenmungbeanSABUTMUNG

1hour 30to35min 10to15min

LentilsSABUTMASOOR

notsoaked 25to30min 10to15min

Lentils,petiteyellow notsoaked 20to25min 5min

Lentils,petiteyellowMUNGDAL

notsoaked 20to25min 5min

Lentils,split(red/pink/orange)MASOORDAL

notsoaked 15min 2min

Pigeonpeas,splitTOORDAL

1hour 25to30min 10min

RedkidneybeansRAJMA

overnight 50to60min 20to25min

Splitpeas,yellow 1hourorovernight 25to30min 10min

RECIPECOOKINGTIMENOTATIONSEachrecipeindicatesthetimeittakestomakefromstarttofinish.Hereisanexplanationoftheindicatedtimenotationsandhowtheycanhelpyoumanageyourtime.

PrepTime:Thisisthetimeneededtochop,slice,dice,ormincetheingredients;andgetthespicesready.Italsoincludesthesoakingtimeandotherstepsneededbeforestartingtoactivelycook.Theaveragepreptimecanbeanywherefrom10to25minutes.Onceyougetcomfortablecookingtheserecipes,youwillbeabletoreducethepreptimeconsiderablybyusingtheinactivetimebetweenstepsintherecipe.Prepcanbedoneimmediatelybeforecooking,anhourorsoinadvance,orduringthecooking.Igenerallyneed5to10minutestoprepthefirstfewstepsastherestcanbedoneduringtheinactivecookingtime.

ActiveTime:Theactivetimeisthetimeyouspenddoingthehands-oncooking.Thiscookingtimeisinadditiontothepreptime.Activetimebeginsoncethecookingstartsandincludesanystirring,tossing,addingspicesorvegetables,andsoon.

Inactivetime:Inactivetimeisthetimethefoodiscookingwithouttheneedforyourattentionorpresence.Itisthetimethatelapseswhilethesauceorbeanscook,orthebakingtimewhilefoodisintheoven.

ThetotaltimeforthefinishedisPrep+Active+Inactivetimeifnoneofthestepsaredoneinparallel.Forexample,tomakeroastedcauliflower,youwillneed15minutesofPrepTimetocutthecauliflowerandgetthespicesout+10minutesofActiveTimetomakethespiceblend,addittothecauliflower,andtosstocoat+20to25minutesofInactiveTimetobakeit.

atempering

RECIPENOTATIONSTherecipescanbeeasilyadjustedfordietarypreferences.Asyoureadthechapterintroductionsandrecipeheadnotes,you’llfindsuggestionsforsubstitutions.Atthetopofeachrecipe,youwillalsonoticeoneormoreofthefollowingsymbols,asappropriate.Hereiswhattheymean:

SF Soy-freeorpotentiallysoy-free:Thisindicatesrecipesthataresoy-freeorcanbemadesoy-free.MyhusbandandIdon’tgenerallyeatmuchsoy,asoureverydaymealsareusuallymadeupofdals,vegetablesides,andflatbreads.Forus,therecipesintheMainCurrieschapterareweekendorentertainingfare.Tofuandtempehareusedinthatchapter,however,astheyworkwellwiththesaucesandassubstitutesforpaneercheeseormeatintypicallynon-veganrecipes.Alloftherecipesinthatchaptercanbemadesoy-freebyusingchickpea(Burmese)tofu,veganpaneer,cookedchickpeas,beans,orvegetables.Intheentirebook,thereareonlytworecipes,RasmalaiandSandesh,thatcannotbemadesoy-free.

GF Gluten-freeorpotentiallygluten-free:Thissymbolindicatesrecipesthataregluten-freeaswellasthosethatcaneasilybemadegluten-free.Prettymuchalltherecipeshavegluten-freeoptions,oryoucanfindanothersimilarrecipeinthebookthatisgluten-free.

NF Nutfreeorpotentiallynutfree:Thissymbolisusedforrecipesthatarenutfreeorcanbemadenutfree.Mostoftherecipesdowellwithsubstitutingseeds(sunflower,pumpkin,hemp)forthenuts,orusingcauliflower,yogurt,coconutmilk,blendedtofu,orbeansforthesauces.Nutscanbeomittedtomakeanoncreamysauce.

E Easy:Recipesthathavebeenmarkedaseasyarethosewhichdonotneedcomplexpreprationorlonglistsofspicesoringredients.Easyrecipeswillhavefewerstepsanduseeasilyavailableingredients,lessequipment,andsimpletechniques.

HowIsIndianFoodServed?Indianfood isnormallyservedona thali (photoopposite),a largeplatterholdingtwoormorevegetable sides, one ormore saucy side (such as dals or curries), plain yogurt or raita, Indianpickles or papadums (lentil crackers), flatbreads, and rice. The flatbread is torn into pieces byhand,foldedlikeaspoon,anddippedintoeachofthesides.Youcanalsoservethefoodanywaythatyoumayprefer.Herearesomeideas:

• Serve in a bowl. Layer cooked grains, vegetable side, and a dal in a bowl. Garnish it withcilantroandchutney,ifyoulike,andserve.•Makeapizza.Bakenaans toppedwith thick creamycurriesordryvegetables.Garnishwith

vegancheeseorchutneys.•Stuffbellpeppersorbreadbowlswithcreamycurries.•Enjoydalsassoupsservedwithcrackers.•Makewraps,burritos,orsandwicheswiththedryvegetablesidesinchapter4.

AtypicalIndianthali:(clockwisefromonions):TofuMakhani(here),XaakBhaji(here),Mom’sSimpleMungDal(notinbook),OkraandOnionStir-Fry(here),plainbasmatirice,Whole-WheatRoti(here),

and(center)Raita(here)

BreadPakoras(here)

TwoBreakfastMomalwaysmadesuretherewastimetoeatbreakfastinthemorning,andVivekandIcontinuehertradition.Breakfastis,afterall,themostimportantmealoftheday.Abalanced,unhurriedmealmeansagreatstarttotheday.

Indianbreakfastsareasavoryaffair,usuallyaccompaniedbysomekindofdrink,dependingontheseason.Breakfastsrangefromstuffedparathaflatbreads,grainandpotatohash(upmaorpoha),chillaorpudlas,andfluffyidlis,todosacrepeswithcoconutchutneyorspicedsprouts.

Somebreakfastoptions,suchasparathasanddosas,canbefoundintheFlatbreadschapter,whilesweetbreakfastoptions,suchasphirni,ricepudding,halwa,andmore,canbefoundintheDessertschapter.Inthis,theBreakfastchapter,youwillfindrecipesforasimplechickpeaflourpancakecalledachillaorpudla,easysavoryFrenchtoastfritters,andoatspreparedinawholenewway.

SavoryPan-FriedFrenchToast

BreadPakora

Prep:15minutes|Active:20minutes|Inactive:10minutes|Serves4 SF NF E

Breadpakorasareafavoritebreakfastoreveningsnackinourhouse.Mysisteratepakorasafterschooleverydayuntilshegotreallyboredwiththem.Shewouldaskforthemagainafterafewdays.Ipanfrymypakoras,whilemysisterlovesthedeep-friedversion.Forbestresults,usehome-bakedbreadorday-oldorcrustierbread.Store-boughtfreshbreadscangetsoggytooquickly.Servewithketchup,sriracha,cilantrochutney,ormintcilantrochutney.(Seephotohere.)

1recipechillabatter(here)5to6slicessandwichbreadorFrenchbread(useday-oldbreadforbestresults)1to2tablespoonssafflowerorotherneutraloil

1.Makethechillabatter(Steps1and2fromthechillarecipe).Addmorewaterifneededtokeepthebatterthin.

2.Heat1teaspoonoftheoilinalargeskilletovermediumheat.Whentheoilishot,spreadtheoilbymovingthepan.

3.Cutthebreadslicesintohalvesorquarters.Diptheminthebattertocoatallsidesandplaceintheskillet.Spoonsomeonionsfromthebatterontothebreadslices,ifneeded.

4.Cook4to6minutes,thenflipandcookfor4to6minuteslonger.Add1/2to1teaspoonoiltotheskilletagainbeforethenextbatchandspreadit.Repeatuntilthebatterrunsout.Servehot.

SpicySouthIndianTofuScramble

Prep:20minutes|Active:20minutes|Serves4 NF GF E

Iknow,Iknow.Tofuscramblesareaverycommonbreakfastinaveganhousehold.Butyouneedtomakethisone.Thistofuscramblehasmustardseeds,curryleaves,andcoconut.Theflavorsandtexturesworkbeautifully.Addsomegreensorothervegetablesforvariation.Servewithtoastedbread,rotis,ortortillas.It’saperfectfusionbreakfastorsnackwithasideofroastedpotatoesandcoconutchutney.Usechickpeatofuorcookedchickpeastomakethissoy-free.

2teaspoonssafflowerorotherneutraloil

1/4teaspoonblackmustardseeds

10curryleaves,coarselychopped

Pinchofasafetida(omittomakegluten-free)

2clovesgarlic,finelychopped

1/2cupfinelychoppedredonion1/2cupchoppedredbellpepper2tablespoonsshreddedcoconut(driedorfresh)1/4teaspoonsmokedpaprika

1/2teaspoongroundturmeric1/4teaspoonredpepperflakes1/4teaspooncayenne1/2to1teaspoonsalt1/8teaspoonIndianblacksalt14-ouncesfirmtofu,drained

1teaspoonlemonjuice,forgarnish

Adashofblackpepper,forgarnish

2teaspoonsshreddedcoconut,forgarnish

1.Heattheoilinaskilletovermediumheat.Oncetheoilishot,addthemustardseedsandletthemstarttopop.Addthecurryleavesandcookuntiltheleavesaremostlycrisp,1minute.Addthe

asafetidaandgarlicandmixwell.Stirintheonionandbellpepper,andcookuntiltheonionisgolden,6minutes.

2.Addthecoconut,paprika,turmeric,redpepperflakes,cayenne,salt,andIndianblacksaltandmixwell.Reducetheheattomedium-low.Crumbleorchopthetofuandaddtotheskillet.Mixwellandbreakthelargerpieces.Coverandcookfor6to8minutes,stirringoncehalfwaythrough.Tasteandadjustthesaltandspices,ifneeded.Coverandletsitforanother2minutessotheflavorscandevelop.Garnishwithadashofblackpepper,lemonjuice,andshreddedcoconutandserve.

Mom’sChickpeaFlourPancakesChilla(Pudla)Prep:15minutes|Active:25minutes|Inactive:20to25minutes|Makes8to10

SF NF GF E

ThisismyMom’schillarecipe.TheclassicIndianpancakerecipeisprobablytheonefromwhichmostchickpeaflouromeletsarederived.Thesethinpancakes,madewitharunnybatterusingunleavenedchickpeaflourorbesan,areapopularbreakfastinNorthIndia.Thesechillasinthesimplestformareeasyandperfectforbreakfast,asnack,orasideflatbread.Stuffthemwithroastedvegetablesorveganfeta.Servewithketchuporchutneys.Foraveggieomeletversion,addlesswaterforathickerbatterandaddleaveningsuchasbakingpowder.Addfinelychoppedvegetablessuchaszucchini.Momcallsitpuda,butitisalsoknownascheela,chilla,andpudla.

1cupchickpeaflour,garbanzobeanflour,orbesan11/2cupswater3/4teaspoonsalt1/4teaspoonturmeric1/4teaspooncayenne1/4teaspooncaromseedsorcuminseeds1/2cupfinelychoppedredonion1hotgreenchile,finelychopped(removeseedstoreduceheat)1/4cuppackedchoppedcilantro1to2tablespoons+1teaspoonsaffloweroil,divided1.Inabowl,combinethechickpeaflourand3/4cupwater.Whisktogetasmoothconsistency.Whiskinanother1/2to3/4cupwatertomakeathinlump-freebatter.(Ifusingbesan,youwillneedlesswater).

2.Addthesalt,turmeric,cayenne,caromseeds,onion,chile,cilantro,and1teaspoonofoil,andmixwell.Letthebattersitfor5minutes.

3.Heataskilletovermediumheat.Whentheskilletishot,drizzleafewdropsofoilontheskillet.Spreadtheoilusingapapertowel.Pouraladlefull(1/4to1/3cup)ofthebatterontotheskillet.Spreadthebatterbymovingtheskillettomakea6to8-inchpancake.Drizzleafewdropsofoilontheedgesofthepancake.

4.Cookuntiltheedgesstarttoleavethepanandthebottomisgoldenbrown,4to6minutes.Flipandcookfor2to4minutes.Continuetomaketherestofthepancakes.Servehot.

Tip:Foraquicklump-freebatter,useawhisktowhisktheflourandwater.Addonlyhalfthewater

tobeginwithandwhiskintherestofthewaterafewtablespoonsatatime.

SavoryOatsHashKandaPoha

Prep:15minutes|Active:15minutes|Inactive:10minutes|Serves4 SF NF GF E

Kandapohaisusuallymadewiththickriceflakesthatarereconstitutedwithwatertomakeapasta-likedish.Riceflakesarenoteasilyavailableinregulargrocerystores,sowestartedmakingpohawithoats.Old-fashionedoatsaresoakedandcookedjustenoughsotheyaretenderbutareseparategrains.Therecipeworksas-isusingthickriceflakesaswell.Ifyouhavenevertriedoatsthisway,youmaybesurprisedbyhowgoodtheytaste.Soakthemlongerifyoulikethemcookedsofter.Theresultwillbemoreofascramblethanseparategrains.

11/2cupold-fashionedoats3tablespoonrawpeanutsorothernuts(omittomakenut-free)

1teaspoonsafflowerorotherneutraloil

1/2teaspoonmustardseeds

10curryleaves,chopped

1/8teaspoonasafetida(omittomakegluten-free)

1hotgreenchile,finelychopped

1/2cupfinelychoppedredonion1/2teaspoonturmeric1/4teaspooncayenne3/4to1teaspoonsalt1/3cupfreshorfrozengreenpeas,thawediffrozen1/4teaspoonsugar

2tablespoonschoppedcilantro,forgarnish

1teaspoonlemonjuice,forgarnish(notoptional)1.Washtheoatsandsoakin2cupsofwaterfor7to8minutes.(Steps2through4takeaboutthesametime,sotheoatsdonothavetobesoakedinadvance.)2.Heataskilletovermediumheat.Addthepeanutsanddryroastuntiltheychangecolorslightly,about2minutes.Removefromtheskilletandsetaside.

3.Inthesameskillet,heattheoilovermediumheat.Whentheoilishot,addthemustardseedsand

curryleaves.Letthemustardseedsstarttopop,30seconds.Addtheasafetidaandchile,thenstirintheonionsandcookuntiltranslucent,5to6minutes.

4.Addthesalt,turmeric,cayenne,peas,andsugarandmixwell.Cookfor1minute.

5.Draintheoatsandaddtothepan,thenstirintheroastednuts.Cover,reducetheheattomedium-low,andcookfor5minutesoruntiltheoatsaretender,butnotmushylikeoatmeal.Stirtomixandfluff.Tasteandadjustsaltandspice.Coverandsetasidefor2minutes.Servewarm,garnishedwithcilantroandagenerousdrizzleoflemonjuice.

IndianSpicedMilkTea

MasalaChai

Active:15minutes|Serves4SFGFE SF GF E

Masalachai,orspicedmilktea,isafixtureeverymorninginmostIndianhouseholds.Dependingontheregion,itmightbereplacedwithcoffeeorotherhotdrinks.Masalachaiwasthelastofthedairyitemstobereplacedinourhouse.Therighttasteandtextureweredifficulttofindinplant-basedmilks.Thevariousbrandsofmilksbehavedifferentlyunderthesamecircumstances.WehavebeenusingAlmondBreezealmondmilkforthepasttwoyears.Usethisrecipeasabaseandfindyourpreferredplantmilkforthatperfectcupofmasalachai.

11/2cupswater2to3tablespoonsrawsugarorothersweetener,totaste31/2teaspoonchaipatti/loosetea(weuseJivrajBrandloosetealeaves)3/4teaspoonChaiMasala(here)1teaspoongratedfreshginger(somefreshgingercanbestrong,usetotaste)2cupsplainalmondmilkorothercreamynondairymilk

1.Heatasaucepanovermediumheat.Addwater,sugar,tealeaves,chaimasalablend,andginger.Bringtoarollingboil,8to9minutes

2.Slowlypourthealmondmilk.Bringthemixtojustaboutaboil,8to10minutes.

3.Strainintoacupandservehot.

Variation:Foraquickmasalachai,add1/4teaspoongroundcardamom,1/8teaspoongroundcinnamon,1/8teaspoongingerpowder,agenerouspinchofgroundcloves,andblackpeppertothewateratstep1andcontinueasabove.

Note:Someplantmilkstendtoseparatewhenaddedtothehotwater.Add1tablespooncold/roomtemperaturewatertotheboilingwateratStep2tobringthetemperaturedown.Thenpourintheplantmilk.

Aspicetiffin(clockwisefromcloves,farright):caromseeds,nigellaseeds,greencardamompods,fenugreekseeds,fennelseeds.Inthecenter:blackcardamomandcinnamonsticks.

PotatoSamosas(here):fried(left)andbaked

ThreeSmallPlatesandSnacksIndiansnacksaremeanttosatisfytheneedforsomethingcrunchyandsavorybetweenmeals,andarealsoservedtoimpromptuvisitors.IndiansinIndiaorelsewhereareknownforunplannedvisits.Mindyou,noonereallycallsfirstbeforedroppingbyforavisit.Oneminuteyouaresittingandchattingaway,andthenextminutesomeoneisatthedoor.Mosthousesusuallyhaveagoodstashoffriedsnacksinthepantry,sotherearesomequickoptions,andalsosomethatareabitmoreelaboratetoimpresssomeoneyoulove.Thischapterhassomecommonandregionalsnackstomakeforyourselfandyourfamily,eveniftherearenounannouncedvisitors.Allsnacksinthischapteraresoy-free.Theycanbebakedordeepfried,butIliketobakemostofthese.Gluten-freeoptionsareprovided.

Youcanalsoservemostoftheseforbreakfast.Thesameappliestothebreakfastsection:thebreakfastrecipescanbeservedaseveningsnacks.StartwiththeeasyfavoritessuchasGobi65,OnionBhajji,andCauliflowerManchurian.Thesecanmakequicksnackswithafternooncoffee.ThentryyourhandattheSamosa,AlooBonda,andSavoryLentilPastrieswhenyouhavemoretime.TrytheTikkaKathiRolls,VegetableTikki,andmore,forbrunchorlightdinner.Finally,therearemoretraditionalrecipeslikeHandvoandMeduVadaifyouwanttoindulgeinsomeinterestingpreparations.

AChatAboutChaatItisdifficulttodescribeIndianchaat.Chaatisageneraltermusedforsavorysnacks.Somechaatsarelikeasalad,withbeans,potatoes,sweetandsourchutneys,yogurt,crunchycrackers,ornuts.Itisafavoriteeveningsnackinmanypartsofthecountry.Thereareregionalvariationsthatmightnotbecalledchaatbuthavesimilarfoodcombinations.Chaatcanbeservedwarmorcold.ColdchaatworksbestinIndiabecauseof

thetropicalheatandtheneedforcoldandfreshsnacks.

SpicyBakedCauliflowerFloretsGobi65

Prep:20minutes|Active:20minutes|Inactive:30minutes|Serves4 SF NF GF E

Thereareafewfriedcauliflower(gobi)appetizersofferedinIndianrestaurants.ThemostcommononesareGobiManchurian(here),whichisanIndo-Chinesedishwithsweet,sour,andspicysauce;andGobi65,aspicyfriedcauliflowerinacornstarchandflourbatterwithcurryleaves.ThisisabakedversionofGobi65.Youcanalsofrythecauliflowerforarestaurant-styleversion.Servealoneorwithasideofmint-cilantroorcoconutchutney.Tomakethesegluten-free,use1/2cupchickpeaflour+1/4cupriceflourinsteadofunbleachedall-purposeflour.

BATTER:

2tablespoonschoppedredonion

3/4cup+2tablespoonsunbleachedwhiteflour3tablespoonscornstarch

1teaspoonsalt

1teaspoonGaramMasala(here)11/2to2teaspoonscayenne1teaspoonsrirachasauce,chilegarlicsauce,orotherhotsauce1(1-inch)knobofginger4clovesgarlic

12curryleaves2teaspoonssoysauce

1cupwater

2teaspoonssafflowerorotherneutraloilCAULIFLOWER:Saffloweroilspray,asneeded41/2cupssmallcauliflowerfloretsGARNISH:1teaspoonsafflowerorotherneutraloil2clovesgarlic,minced1/3cupthinlyslicedredonion1/3cupthinlyslicedgreenorredbellpepper10curryleaves,chopped

1.Preheattheovento425°F.Blendalltheingredientsforthebatterinablenderandblenduntilsmoothandpasty.Transfertoalargebowl.Ifthebatteristoothin,add1tablespoonflour,ormore,andmixwell.

2.Addthecauliflowerfloretstothebatter,tosstocoat,andletmarinateforatleast15minutes.Mixtocoatagain.Placethefloretsonaparchment-linedbakingsheet,andspraywithoil.

3.Bakefor20minutes,thenrotatethebakingsheet.Bakeuntilatoothpickpassesthroughthecauliflowereasily,about15minutes.Thetotalbakingtimeis30to35minutes.

4.Makethegarnish:Heattheoilinaskilletovermediumheat.Addthegarlic,onion,peppers,andcurryleaves,andcookuntiltheonionisgolden,7to9minutes.

5.Garnishthebakedcauliflowerwiththeonionmixture.Servehot.

BakedPotatoSamosas

Prep:20minutes|Active:40minutes|Inactive:20minutes|Makes12to14

SF NF GF E

Samosascomeinvariousshapesandformsandwithvariousfillings.Vegetablesamosaswithpotato-peafillingarethemostpopularofthelot.Thereareseveralwaystomakethepotatostuffing.Thisversionisbasedonthesamosasfromoneparticularrestaurantinmyhometown.Thesamosafillingwasalwaysveryflavorful,withspices,lotsofginger,andcorianderseeds.Youcanmakeitsimplerbyomittingsomeofthespices.Thefillingcanalsobeusedinsandwichesorwraps,oraddedtotacos.Forrestaurant-stylefriedsamosas,useunbleachedwhiteflour(maida)insteadofwhole-wheatflour.Servewithcilantrochutneyandtamarind-datechutneyandsprinklewithchaatmasala,ifdesired.Tomakegluten-free:usetherecipeforSpicyChickpeaFlourFlatbreadRotiforthepastryshell(here).(Seephotoforthisrecipehere.)STUFFING:4mediumpotatoes,peeledanddiced(3cups)1teaspoonsafflowerorotherneutraloil1/4teaspooncuminseeds

1teaspooncorianderseeds

1/4teaspoonfennelseeds11/2teaspoonsgratedgingeror1tablespoongingerpaste2clovesgarlic,minced1/2teaspoongroundcumin1/2teaspooncayenne1/2teaspoonGaramMasala(here)1/4teaspoongroundturmeric1/4teaspoonChaatMasala(here)or1/8teaspoonIndianblacksalt3/4teaspoonsalt

1/4cupwater1/2cupfreshorfrozengreenpeas,thawediffrozen

2tablespoonscilantroleaves

1/2teaspoonlemonjuicePASTRYSHELL:1/2cup+2tablespoonswhole-wheatflour1/2cupunbleachedwhiteflour

1tablespooncornstarchorarrowroot

2tablespoonsfinesemolinaorsemolinaflour1/2teaspoonsalt

2tablespoonsfinesemolinaorsemolinaflour1/2teaspoonsalt1/4teaspoonbakingsoda1/2teaspooncaromseedsorcuminseeds1/8teaspoonblackpepper1tablespoonoliveoilormeltedveganbutter1/2cup+1teaspoonwater

1.Makethestuffing:Boilthedicedpotatoesinenoughwatertocoverovermediumheatuntilverytender,20to25minutes.Drain,coolslightly,mashwell,andsetaside.Alternatively,pressure-cookwholeunskinnedpotatoesfor10minutesoncethehighpressureindicatorison(2whistles).Letthepressurereleasebyitself.Movethehotpotatoestoacoldwaterbathfor5to10seconds.Removefromthewaterandpullontheloosenedskintopeel.Mashwellandsetaside.

2.Heattheoilinlargeskilletovermediumheat.Oncetheoilishot,addthecumin,coriander,andfennelseeds,andcookfor30seconds.Addthegingerandgarlic,andcookuntilthegarlicisgolden,about1minute.Addthecumin,cayenne,garammasala,turmeric,andchaatmasala,andmixforafewseconds.Addthesaltandwater.Addthemashedpotatoesandpeasandmixwell.Coverandcookfor5minutes.

3.Addthecilantroandlemonjuiceandmixwell.Coolslightlybeforeusingasafilling,orservehotasasidedish.

4.Forthepastryshell:Preheattheovento400°F.Inabowl,combinetheflours,starch,semolina,salt,bakingsoda,seeds,andblackpepper,andwhiskwell.Addtheoilandmixtoformcrumbs.Addthewaterandknead.Addmorewaterifnecessary.Kneadintoasmoothdough(nottoosoftandnottoostiff).Donotkneadformorethan2minutes.Coverthedoughwithatowelandletitrestfor10minutes.

5.Dividethedoughinto12to14smallballs.Rolltheballsoutinto5to6-inchovals.Cuteachovalinhalf.(Seephotosbelow.)Takeonehalf-circleandfoldittomakeacone.Applyalittlewaterontheedge,andpresslightlytoseal.Filltheconewith2to3tablespoonsofthefilling.Applywatertothetopedgeoftheconeandfoldtheextradoughoverthefilling.Pinchlightlytoseal.Placethepastrywiththebottomoftheconesidedown,onaparchment-linedbakingsheet.Coverwithatoweluntilallthesamosasarereadytobake.Brushorsprayoilonthesamosas.Bakefor20to25minutes.

1.Rolldoughballsintoovalsandcutinhalf.

2.Foldintoaconeandfillwithstuffing.

3.Foldextradoughoverfillingandpinchtoseal.

4.Twofinishedsamosasreadyforbaking.

TomakeSamosaChaat:Placeasamosainabowl.Ladlehotchanamasalaonthesamosa.Garnishwithchoppedredonion,cilantroandtamarinddatechutneyandserve.

Street-StyleTempehWrapsTikkaKathiRolls

Prep:25minutes|Active:25minutes|Inactive:15minutes|Makes6to8

NF GF E

Kathirollsaresimilartosandwichwraps.Theyoriginatedasstreetfoodwithmostlymeatfillings,butnowtherearemanyvariations.Theserollscontaintempehtikkatostandinforpaneertikka,veggies,andaspicychutney,allrolledupinalargewarmrotiorflatbread.Theyareusuallyservedwithonesideopen,butfeelfreetoclosebothsidestomakethemeasytocarry.Therollsarebesteatenfreshasthechutneycanmakethemsoggy.Thesewrapsareveryaddictive,somakeadoublebatchifyou’replanningtoservethemasameal.Thisrecipecanbemadegluten-freewithagluten-freetortillaorflatbread,andnutfreewithanutfreenondairyyogurtsuchassoyorcoconut.

TEMPEHTIKKA:2teaspoonssafflowerorotherneutraloil3/4cupthinlyslicedredonion1/2cupthinlyslicedgreenbellpepper8ouncestempeh,cutinto1/4-inchdiceor1/4-inchthickslices2teaspoonsgingerpasteor1(1-inch)knobofginger,crushed2teaspoonsgarlicpasteor3clovesgarlic,crushed1/4to1/2teaspooncayenne

1/2teaspoonGaramMasala(here)1/2teaspoondriedfenugreekleaves1/3teaspoonsalt

1cupwater

1/4cupplainunsweetenedorlightlysweetenednondairyyogurt,orthincashewcream11/2tablespoonschickpeaflour

1teaspoonlemonjuice

1/2teaspoonChaatMasala(here)or1/4teaspoonIndianblacksalt1/4teaspoonsugar(ifusingunsweetenedyogurt)KATHIROLLS:

1/2cupthinlyslicedredonion1/2cupthinlyslicedtomato1recipeMintCilantroChileChutney(here)

6to8rotisortortillas

Greensorlettuce(optional)

1teaspoonChaatMasala(here),ortotasteVeganbutteroroil,asneeded

1.Forthetempehtikka:Heattheoilinaskilletovermediumheat.Addtheonionandbellpepper,andcookuntiltranslucent,about6minutes.

2.Addthetempeh,ginger,garlic,cayenne,garammasala,fenugreekleaves,andsalt.Mixwellandcookfor2minutes.Addthewater,mixwell,andcookuncovereduntilthewateriscompletelyabsorbed,about18minutes.

3.Addtheyogurt,chickpeaflour,lemonjuice,andchaatmasala.Mixwellandcookuntilthemixturebecomesalmostdry,about3to4minutes.Useasafillingfortherollsorserveasaside.

4.Forthekathirolls:Inabowl,combinetheslicedonion,tomato,and2tablespoonsofmintchutney.Mixwellandsetaside.

5.Warmtherotisortortillasinaskillet.Brushthemwithoilorveganbutter.Layerthegreensorlettuceontotherotis,thenaddalayeroftheonion-chutneymixture.Addalayeroftempehtikka.Sprinkleonegenerouspinchofchaatmasala.Drizzlewithasmallamountofthechutney.Rolltherotiintoacone,withoneendopen,orfolduplikeaburrito,withbothendsclosed.Servehot.

MashedPotatoFrittersAlooBonda

Prep:35minutes(includesboilingpotatoes)|Active:30minutes|Inactive:15minutes|Serves4

NF GF

Thesearetheperfectalternativetosamosasifyouwantagluten-freesnack.Thoughtraditionallydeepfried,thesespicedmashedpotatoesarecoatedinthickchickpeaflourbatterandbaked.Thepotatoesaredeliciousbythemselves,sotrynottoeatthembeforemakingthebondas.Ifyouplantobakethem,chickpeaflourforthebatterrecipedoesbetterthanbesan.Seeheretoreadaboutchickpeaflourandbesan.ServewithMintCilantroChutney(here),ketchup,ortheChileGarlicCoconutChutney(here).

FILLING:

3mediumpotatoes

1teaspoonsafflowerorotherneutraloil1/2teaspoonblackmustardseeds1(1-inch)knobofginger,minced1hotgreenchilesuchasserrano,finelychopped(removeseedstoreduceheat)1/4cupfinelychoppedredonion(optional)1/2teaspoonturmeric

3/4teaspoonsaltCHICKPEACOATING:

1cupchickpeaflour

11/2tablespoonsbrownorwhitericeflour1/8teaspoonasafetida(omittomakegluten-free)1/4teaspoonbakingsoda

1/4to1/2teaspooncayenne1/4teaspooncaromseedsorcuminseeds3/4teaspoonsalt3/4cup+2tablespoonsormorewater1.Boilorbakethepotatoesuntiltender,thenpeelandcuttheminto1/2-inchdice.Setaside.

2.Heattheoilinaskilletovermediumheat.Whenhot,addthemustardseedsandcookuntiltheystarttopop,about30seconds.Addtheginger,chile,andonion,andcookfor3minutes.Stirintheturmericandsalt.Addthepotatoes,tosstocoat,andcookfor3minutes.Mashthelargerpiecesandmixagain.Taste,andadjustthesaltandspice,ifneeded.Removefromheatandletcool.

3.Usingwethandsoranicecreamscoop,formtightballswith2to3tablespoonsofthepotato

mixture.Ifthemixtureistoosoft,chillthepotatoesfor10to15minutesbeforemakingtheballs.(Youshouldget12to14balls.)Preheattheovento425°F.

4.Whisktogetherthechickpeaflour,riceflour,asafetida,bakingsoda,cayenne,caromseeds,andsalt.Add3/4cupwaterandmixwell.Addmorewaterifneededtomakeathicksmoothbatter.Gentlytosseachballinthebattertocoatandplaceonaparchment-linedbakingsheet.Alternatively,placetheshapedpotatoballsonparchmentanddropthebatteronthemusingaspoontocoat.Sprayoilontop.Bakefor16minutes,thenbroilfor30secondstocrisp.Removefromtheovenandservehot.

Variation:Ifyouprefertofrytheballs,coatthepotatoballsinthechickpeaflourbatteranddeep-fryovermediumheatuntilgoldenonallsides,about3to5minutes.

Tip:Donotovercookthepotatoes.Overcookedsoftpotatomashwillnotholditsshapewell.

PotatoQuinoaPattiesAlooTikki

Prep:45minutes|Active:20minutes|Inactive:10to20minutes|Makes10to12SFNFE

SF NF E

Tikkisarecutletsorpattiesusuallymadewithpotatoes,veggies,onions,chile,spicesandsuch.Dadprefersflavorsthatheknows.Someyearsback,itwasnexttoimpossibletogethimtotrysomethingoutsideIndiancuisine.Hehassincebecomeabitmoreadventursome.SowhenMomwantedtomakesomealootikkifordinneroneday,Isuggestedweaddquinoa.Momsaid,“Yes,butaddjustalittlesohewon’tknow.”Thepreptimeincludesthetimeittakestocookthepotatoandquinoa,butifyouhavecookedpotatoandquinoaonhand,thepattiescanbereadyinminutes.Thepattiescaneasilybemadegluten-freebyomittingthebreadsliceorsubstitutingcoarselygroundgluten-freeoatsorbreadcrumbs.Youcanalterthespicesorjustusegarammasala.Youcanservethepattiesalonewithketchup,sriracha,BBQsauce,orchutney.However,thesepattiesarebestservedwithChickpeaCurry(here),andagarnishofchoppedonion,cilantro,lemonjuice,andchutneys.Thesepattiesarebestwhenpan-fried.

3mediumpotatoesboiled,peeledandmashed11/2cupscookedquinoa(1/2cupuncooked)3/4cupfinelychoppedredorwhiteonion1to2hotgreenchiles,finelychopped(removeseedstoreduceheat)1/4cuppackedchoppedcilantro

1tablespoonmincedorgratedginger

1/2to3/4teaspooncaromseedsorcuminseeds1/2teaspooncayenne

1teaspoongroundcoriander

1/4teaspoonIndianblacksalt3/4teaspoonsaltortotaste1teaspoonsafflowerorotherneutraloil1/4cupormorebreadcrumbsSaffloweroil,asneeded

1.Inalargebowl,combinethecookedpotatoesandquinoa.Mashwelltomix.

2.Addtheonion,chile,cilantro,ginger,caromseeds,cayenne,coriander,Indianblacksalt,salt,andoil.Mixwell,taste,andadjustsaltandspice.Addbreadcrumbsifthemixtureistoostickyormoisttohelpshapeintopatties.Make3-inchpattiesbyhand,orusingacookiecutter.

3.Topanfry:Heat1teaspoonofoilinalargeskilletovermedium-highheat.Spreadtheoilbytiltingtheskillet.Placeseveralpattiesintheskillet,makingsuretheydon’ttouch,andcook6to8minuteseachside,oruntilgoldenbrown.Removethepattiesfromtheskilletandplaceonaplate.Repeatwiththeremainingpatties.

Tobake:Preheattheovento425°F.Placethepattiesonaparchment-linedbakingsheet.Lightlybrushoilonthepatties.Bakefor15minutes.Broilfor2minutes,andflipthepatties.Lightlybrushorspraywithoilandbroilfor2minutes.Note:Ifyoudonothavequinoa,add1additionalboiledmediumpotato.

SavorySplitPeaandRiceZucchiniCakesGujaratiHandvo

Prep:15minutes+overnightsoak|Active:20minutes|Inactive:40minutes|Serves6

SF NF GF E

Gujaratihandvoaresavorycakesmadewithpeas,lentils,andricethatarefilledwithshreddedvegetables.Bakedorpan-fried,theyareliberallycoatedinsesameseedsandseasonedwithmustardseedsandcurryleaves.Thesesavorysnacksarefullofproteinandfillingenoughtoalmostbeameal.WarmtheslicesinthemicrowaveorinapanbeforeservingwithchutneyssuchasMintCilantroChileChutney(here)orChileGarlicCoconutChutney(here).Thisrecipeisenoughtofill6(31/2-inch)ramekinsor1(61/2-inch)roundstonewarepan,ortomake5to7pancakes.

BATTER:1/3cupyelloworgreensplitpeasorsplitpigeonpeasorsplitchickpeas1/3cupredlentils1/3cuppetiteyellowlentils2tablespoonsblackgram(optional)

1cuprice

1/4cupnondairyyogurt3/4cuppackedshreddedzucchiniorothervegetablesuchascabbageorcarrot1/4cupfinelychoppedonion1greenchile,finelychoppedor1/2teaspooncayenne2teaspoonsmincedginger

1tablespoonsesameseeds2teaspoonslemonjuice1teaspoonsugar

1teaspoonturmeric

11/4teaspoonsalt1/2teaspoonbakingpowder1/2teaspoonbakingsodaTHETEMPERING:1tablespoonsafflowerorcoconutoil

2teaspoonsmustardseeds

1/4teaspoonasafetida(omittomakegluten-free)12curryleaves,chopped2to3tablespoonssesameseeds,forgarnish1.Forthebatter:Soakthepeas,lentils,andricefor3to4hours.Drainwellandtransfertoablender.Blendtoasmoothpasteusing1/4to1/2cupwater.Transfertoabowl.Addtheyogurtandmixwell.Coverthebowlandletthebatterfermentfor4hoursorovernight.Youcanusethemiximmediatelyaswell.Thefermentedmixturetastesmoreauthentic,though,havingdeeperflavorsandasoftertexture.

2.Gratethezucchiniintoabowlandpresswithapapertoweltoremoveextramoisture.Addthezucchini,onion,chile,ginger,sesameseeds,lemonjuice,sugar,turmeric,salt,bakingpowder,andbakingsoda,andfoldtocombinewell.Preheattheovento400°F.

3.Makethetempering:Heattheoilinasmallskilletovermediumheat.Whenhot,addthemustardseedscarefully.Letthempopforafewseconds.Addtheasafetidaandcurryleavesandremovefromtheheat.Addhalfofthetemperingtothebatterandmixin.

4.Greasetheramekinsorbakingdish(youcanalsolinethelargerbakingdishwithparchmenttomakeiteasiertoremovethehandvo).Sprinklesomesesameseedsonthebottom.Ladlethebatterintotheramekinsuntilabout2/3full.Sprinklesesameseedsonthebattergenerously.Bakefor40to45minutesoruntilthetopisgoldenandatoothpickinsertedcomesoutalmostclean.

5.Coolfor10to15minutes.Removethehandvofromtheramekinsorbakingdish,andcutinto1/2-inchthickslices.Drizzleafewdropsoftheremainingtemperingoneachslice.

Note:Itisbettertoover-bakethanunder-bakethehandvo.Thebeanandveggiebatterwillbemoistevenafterthetoothpickcomesoutclean.Onceit’scompletelycool,sliceitandletitsitforafewminutes.Thehandvowillcontinuetodryoutabitasitsits.

Tomakeonthestovetop:AtStep2,skippreheatingtheoven.AfterStep3,heatalargeskilletovermediumheat.Whenit’shot,drizzleafewdropsofoilandspreaditusingapapernapkin.Ladle1/4to1/3cupbatterontheskillet.Tapthepantoevenitout.Sprinkle1/2teaspoonsesameseedsonthepancake.Coverthepanandcookfor3minutes.Uncoverandcookuntilthebottomisgolden,about3minutes.Flipandcookfor3to4minutesoruntilgoldenbrownonbothsides.Repeattomakethenextpancake.Drizzlesomeofthetemperingonthepancakebeforeserving.

SweetandSpicyBakedCauliflowerGobiManchurian

Prep:25minutes|Active:30minutes|Inactive:20minutes|Serves4 SF NF GF E

ThisisthefirstoftwoManchurianrecipes.OneisawetvegetableManchurianwithaslightlydifferentsaucetobeservedasamainorside.Thisoneisforabakedsnackwithaslightlydifferentsaucethatisthickenoughtojustcoatthefloretssotheycanbeservedasbites.Youcanalsodeep-frythecauliflower,asManchurianistypicallyservedinrestaurants.Itcanbemadewithtofuorchickpeasinsteadofcauliflower.Bakethebatter-coatedtofuorchickpeas,tosstheminthesauce,andserve.Usecoconutaminostosubstituteforsoysauce.Tomakegluten-free,use1/2cupchickpeaflourand2tablespoonsriceflourtoreplace2/3cupflour.

CAULIFLOWER:2/3cupunbleachedwhite,wheat,orotherflour1/3cupcornstarchorotherstarch3/4cupormorewater

1teaspoonsoysauce

1/2teaspoongarlicpowderorpaste(optional)1/2teaspoonsalt1/4teaspoonwhitepepper1/4teaspoonpaprika(optional)1teaspoonsafflowerorotherneutraloil4to41/2cupssmallcauliflowerfloretsMANCHURIANSAUCE:

1tablespoonsafflowerorotherneutraloil8clovesgarlic,finelychopped1(2-inch)knobofginger,peeledandfinelychopped1greenorredchile,finelychopped(removeseedstoreduceheat)1tablespoonfinelychoppedcelery(optional)1/4cupfinelychoppedredorwhiteonion1/3cupfinelychoppedgreenbellpepper2tablespoonsAsianchilesauceorchilegarlicsauce(sambaloelek),ortotaste1to11/2tablespoonssoysauce

1tablespoonketchuportomatopuree

1teaspoonricevinegar

1/4teaspoongroundwhiteorblackpepper11/2to2teaspoonssugar2tablespoonswater,ormore2tablespoonschoppedcilantro,forgarnish2tablespoonschoppedscallion,forgarnish1.Forthe

cauliflower:Preheattheovento425°F.Inabowl,mixalltheingredientsexceptthecauliflower,tomakeathickbatter.Addatablespoonormorewaterifthebatteristoothick.Dipthecauliflowerfloretsinthebattertocoat,thenplacethemonaparchment-linedbakingsheet.Lightlysprayorbrushtheoilontop.Bakefor30minutesoruntilatoothpickgoesthroughthecauliflowereasily.

2.FortheManchuriansauce:Heattheoilinaskilletovermediumheat.Whenhot,addthegarlic,ginger,andchile,andmixwell.Cookuntilthegarlicisgoldenonsomeedges,about2minutes.Addthecelery,onion,andgreenbellpepper,andcookuntilgolden,about4to5minutes.Addthechilesauce,soysauce,ketchup,vinegar,whitepepper,sugar,andwater.Mixwellandcookuntilthesaucecomestoaboil,about2minutes.Taste,andaddsaltifneeded.Thesaucewillbeveryflavorful.Ifitlookstoothicktopour,addanothertablespoonormoreofwaterandmixwell.

3.Placethebakedcauliflowerinasinglelayerinabowloronaplate;pourthesauceoverthefloretsevenly.Garnishwithcilantroandscallion,andservehot.

SpicedRoastedTofuandVegetablesTandooriTikka

Prep:20minutes|Active:20minutes|Inactive:25minutes+1hourtomarinate|Serves4

GF

“Tikka”isatermusedformarinatedfoodthatisroastedorgrilled.Tikkaisusuallymadewithaspecialtandooriortikkaspiceblend.ThistikkatastesbestwiththeMintCilantroChileChutney.Forvariation,add1/4cupvegansourcreamand2teaspoonsdriedfenugreekleavestothemarinade.Theroastedvegetablesandtofutikkascanalsobeaddedtoanyofthecurrysauces.

MARINADE:11/2cupsnondairyyogurt1/4cupnondairymilk11/2to2tablespoonsTandooriMasala(here)2teaspoonsgarlicpasteormincedgarlic2teaspoonsgingerpasteormincedginger2teaspoonsonionpasteor1/2teaspoononiongranules

1teaspoonlemonjuice

1/4teaspoonIndianblacksaltor1/2teaspoonChaatMasala(here)1/2teaspoonormoresalt1/2teaspoonGaramMasala(here)

1tablespoonchickpeaflour

1teaspoonsafflowerorotherneutraloilCayenneorblackpepper,ifneededTOFUANDVEGETABLES:14ouncesfirmtofu(oradditionalvegetables)1cupormorecauliflowerflorets,11/2-inchflorets1cupgreenorredbellpeppers,choppedinto1to11/2-inchpieces1/2cupchoppedvegetablessuchasbroccoliflorets,zucchini,carrots,orthinlyslicedredonionringsChaatMasala(here)andMintCilantroChileChutney(here),forgarnish1.Marinade:Inabowlwhisktheyogurtandmilkuntilsmooth.Addtherestoftheingredientsforthemarinadeandmixwell.Taste,andadjustspicesandsalt.Themixtureshouldhaveastrongflavor.

2.Tofuandvegetables:Pressthetofuinpapertowelstoremoveexcessmoisture.Cubeorsliceto

preferredsize.Placethetofupiecesinthemarinadetocoatallsides.Removethetofufromthebowl,onepieceatatime,lettinganyexcessmarinadedripoff,andplacetheminanotherbowl.Addallthevegetablestothemarinadebowlandtosswelltocoat.Letbothbowlssitintherefrigeratorforanhour.

3.Tobake:Preheattheovento425°F.Placethevegetablesandtofuonaparchment-linedbakingsheet.Youcanalsothreadthemonaskewerandplaceonaparchment-linedsheet.Sprayorbrushwithoil.Bakeuntilthecaulifloweriscookedthrough,25to30minutes.Brushtheremainingmarinadeonthetofuandveggiesatthe25-minutemark(optional).Sprinklewithchaatmasala.Servehotwithmint-cilantrochutney.

Togrill:Grillthetofufor3to5minutesperside.Togrillcauliflower,cutthecauliflowerinto1/2-inchthickslicesinsteadofflorets.Youcanalsogrillskeweredtofuandvegetables,turningtheskewers,3to5minutesperside.

OnionChileFrittersPakora

Prep15minutes|Active:15minutes|Inactive:18minutes|Makes10to12

SF NF GF E

Ialmostdidn’tincludethisrecipeinthebook,figuringIhadtoomanychickpeaflourrecipesalready.Buthey,thisonemightchangeyoureveningplans!Youcanbakethesefrittersorpanfryordeep-frythem.Ifusingbesan,use1/4cupwaterandaddsomemashedpotatoessothefrittersholdtheirshape.Thepotatoesalsoaddagreattaste.Servewithketchupormintchutney.Thisrecipecanbemadegluten-freewithriceflourandsoy-freewithsoy-freeyogurt.Tomakewithoutyogurt,use3tablespoonsfirmorsilkentofu.Blendittoasmoothpasteusingatablespoonormorewater,anduseinsteadofyogurt.

1cupchickpeaflourorbesan

2tablespoonsriceflour(brownorwhite)forgluten-free,orsemolinaflour1/2teaspoonsalt1/4teaspoonturmeric1/2teaspooncayenne(optional)1teaspoonGaramMasala(here)1/2teaspoonbakingpowder1/4teaspooncuminseeds1/4teaspoonfennelseeds1clovegarlic,mincedor1/2teaspoongarlicpaste1(1/2-inch)knobofgingermincedor1/2teaspoongingerpaste3tablespoonsnondairyyogurt

1teaspoonlemonjuice

2teaspoonssafflowerorvirgincoconutoil1/3to1/2cupwater11/2to2cupsthinlyslicedredonion1ormorehotgreenchilesfinelychopped,orusemildgreenpepper1/4cuppackedchoppedcilantro1to2teaspoonChaatMasala(here),forgarnish1.Preheattheovento425°F.Ifusingasmalleroven,bakeat400°F.Lineabakingsheetwithparchmentpaper.

2.Inalargebowl,combinethechickpeaflour,riceflour,salt,turmeric,cayenne,garammasala,bakingpowder,cuminseedsandfennelseeds.Whiskwelltomix.Addthegarlic,ginger,yogurt,lemonjuice,oiland1/3cupwatertothebowl,andmixtomakeathick,pastybatter.Addanothertablespoonofwaterifneeded.

3.Addtheonions,chile,andcilantrotothebatter,andmixtocoat.Therewillbemoreonionthan

batter.Donotletthemixturesitatthispoint.Place2tablespoonsofthebatterperfritteronaparchment-linedbakingsheet.Sprayorbrushoilontop.Bakefor18to19minutes,oruntilgoldenbrownontheedges.Broilforaminuteforadarkercolor.Removethebakingsheetfromtheovenandcoolforaminute.Sprinklechaatmasalaonthefritters.Bakingtimedependsonthesizeofthefritters:largerandfatterfritterswilltakeaminuteortwolonger.

Tofrythefritters:Heatoilabout11/2inchdeepovermediumheat.Whenhot,drop2tablespoonsofbatterperfritter.Fryovermediumheatfor2to3minutes,thenflipandcookforanother2to3minutes,oruntilgoldenbrown.

Mom’sVeggiePotatoCutletsVegetableTikki

Prep:25minutes|Active:35minutes|Inactive:20minutes|Makes10to12

SF NF GF E

Thesesimplevegetablecutletsareanespeciallyeasyandquicksnacktoputtogetherifyouhaveboiledormashedpotatoeshandy.Addothervegetablesandspicesandbakeorpanfry.Servewithcilantro,ketchup,orchutneysofchoice.Servetheseasasnack,breakfast,orside.Usegluten-freebreadcrumbsorcoarselygroundgluten-freeoatstomakethemgluten-free.Thesepattiestastebestpan-fried.

2teaspoonssafflowerorotherneutraloil,plusmoreforfrying1/2cupfinelychoppedredorwhiteonion5clovesgarlic,minced

1(1-inch)knobofginger,minced4mediumpotatoes,chopped(3cups)1/4cupwater1/2cupchoppedcarrots3/4cupchoppedgreenbeans,cauliflower,cabbageorothervegetable1/2cupfreshorfrozengreenpeas,thawediffrozen3/4to1teaspoonsalt

11/2teaspoonsGaramMasala(here)11/2teaspoonsChaatMasala(here)ordrymangopowder2teaspoonsgroundcoriander

1teaspoongroundcumin

1/2teaspooncayenne1cupbreadcrumbs,divided

1.Heatthe2teaspoonsofoilinaskilletovermediumheat.Addtheonionandcookuntiltranslucent,about5minutes.Addthegarlicandgingerandcookfor2minutes.Stirfrequentlysothegarlicdoesn’tstick.

2.Addthepotatoesandwater,andmixwell.Coverandcookfor12minutes.Stirwell.Addthecarrots,othervegetables,peas,andsalt.Mixwell.Addanothertablespoonofwaterifthepotatoesbegintostick.Coverandcookatmediumheatforanother12to14minutes,oruntilthepotatoesandthevegetablesaretender.

3.Transferthecookedvegetablestoabowl.Letthemcoolslightly.Mashwellwithapotatomasher.Addthegarammasala,chaatmasala,coriander,andcayenneandmixwell.Taste,andaddmoresaltifneeded.Add1/2cupbreadcrumbsandmixinsothemixturecanbeeasilyshaped.Addmore

breadcrumbsifneeded.Shapethemixtureinto2to3-inchroundpatties.Lightlycoatthepattiesinbreadcrumbs.

4.Heat1to2teaspoonsofoilinaskilletovermediumheat.Movetheskilletaroundtocoatwithoil.Placepattiesinthepanandcookfor6to8minutesoneachside.Repeatwiththeremainingbatter.

Variations:Add1/2teaspoonfennelseedsorcuminseeds,or1teaspooncorianderseedstothevegetablemixtureatStep4.Addraisinsandchoppednutstothepatties.

Tobake:Preheattheovento425°F.Bakefor12minutes.Broilfor1to2minutestobrowntheedges.

Tomakewithmashedorcubedboiledpotatoes:SkipStep2andaddthepotatoesattheendofStep2.Mixin,coverandcookfor2minutestoheatthrough.ContinuewithStep3.

MashedSpicedVegetableswithDinnerRollsPavBhaji

Prep:20minutes|Active:20minutes|Inactive:45minutes|Serves4 SF NF E

Pavbhajiisanotherpopularstreetsnack.Pavbhajimadeathomeisusuallyslow-cookedorevenovercookedandloadedwithbutter.Thestreetversionisquicker.Spicesandtomatopureearecookedinbutter,thenprecookedvegetablesareadded,mashed,andcookeduntilthedishresemblesasomewhatchunkybuthomogenousmash.Thevegetablebhajiisgarnishedwithchoppedonion,cilantro,andlemonjuice,andservedwithdinnerrollsslatheredwithmorebutter.Thishasalwaysbeenafavoriteofallthekidsinourfamilyandprobablyalsoallthemoms,becauseitiseasytosneakallsortsofvegetablesintoit.Thevegetablesgetmashed,sonooneknowswhattheyare.Note:ThisdishrequiresaspecificspiceblendcalledPavBhajiMasalawhichcanbefoundhere.Ittakesjustfiveminutestomaketheblend.

1teaspoonsafflowerorotherneutraloilorveganbutter3/4cupchoppedredorwhiteonion(1/2mediumonion)11/2to2tablespoonsPavBhajiMasala(here)1/2teaspoonGaramMasala(here)3mediumtomatoes,chopped(21/4cups)

6clovesgarlic

1(1-inch)knobofginger21/2cupschoppedpotatoes11/2cupscauliflowerflorets1/2cupchoppedbellpepper1/2cupchoppedgreenbeans,peas,orothervegetable1to11/4teaspoonsalt1/4teaspoonIndianblacksalt(optional)1/4teaspoonturmeric11/2cupswater1teaspoonveganbutterororganiccanolaoil1/2cupfreshorfrozengreenpeas,thawediffrozenCilantro,lemonjuice,choppedonion,forgarnishDinnerrollsandveganbutter,toserve

1.Heattheoilinalargeskilletovermediumheat.Addtheonionandcookuntiltranslucent,about5minutes.AddthePavBhajiMasalaandGaramMasalaandmixwell.Cookfor30seconds.

2.Blendthetomatoeswiththegarlicandgingerintoasmoothpuree.Addthepureetotheskillet.Cookuntilthepureethickensabit,6to7minutes.

3.Addthepotatoes,cauliflower,peppers,greenbeans,salt,Indianblacksalt,turmeric,andwater.Mixwell,cover,andcookfor25minutes.

4.Mashthevegetablesandmixwiththesauceusingapotatomasher.Reduceheattolow.Taste,andadjustsaltandspice.Addtheveganbutterandpeasandmixin.Partiallycover,andcookforanother15to20minutesoruntilthevegetablesareverytender.Servehot,garnishedwithonion,cilantro,andlemonjuice,withtoastedandbuttereddinnerrolls.

BlackGramFrittersMeduVada

Prep:4hoursorovernight+15minutes|Active:30to45minutes|Serves4

SF NF GF

Meduvadaaresavorydoughnut-shapedfrittersthataresoftontheinside.Medumeans“soft”andvadais“fritters.”Thevadascontainuraddalandafewflavors,andnothingelse.Uraddalisknownforitsabilitytofermentandaeratequickly,sothebatterdoesnotneedanyleavening.Thereisnosubstituteforthetextureandtasteofuraddalinthisrecipe.ThesevadascanbeservedwithSouthIndiansplitpeastew(sambhar)orwithyogurt,likeachaatsnack.Youcanfrythevadasorbakethem.Withsambhar,thefriedvadaaretheauthenticwaytogo.

1cupsplitblackgram(uraddal),soakedin3cupsofwaterfor4hoursorovernight,rinsedanddrained1/2teaspooncuminseeds

1greenchile,chopped,(seedsremovedtoreduceheat)1(1/2-inch)knobofgingerGenerouspinchofasafetida(omittomakegluten-free)1/4teaspoonfreshlycrushedblackpepper(omitpepperforDahiVada,opposite)

3to5tablespoonswater

1teaspoonsalt,plusmoreifneeded1teaspoonbakingpowder(useonlyifbaking)1/4teaspoonbakingsoda(useonlyifbaking)

1.Transferthesoakedblackgramtoawetgrinderorfoodprocessor.Processfor1minute.Addthecumin,chile,ginger,asafetida,blackpepperifusing,and1teaspoonsalt.Processorgrindinburstsof30seconds,addingwateralittleatatime,untilyouhaveathick,fluffymixture,3to4minutes.Useaspatulatomovethelentilsbetweenbursts.Donotusetoomuchwater.Themixtureshouldbefluffy,thickandslightlygritty.

2.Checktoseeifthebatterisaeratedwellbydroppingateaspoonofthebatterintoacupofwater.Itshouldfloat.Ifthebatterisnotaeratedandfluffy,thentransferittoabowlandstiritbrisklywithaspoonforaminutetoaerate.Thisisimportant.

3.Tofrythevadas:Pourabout2inchesofoilintoaskilletovermediumheat.Whentheoilishot,dipanicecreamscooporyourhandinwater,pickupsomebatterinthescoop,andcarefullyplacethebatterintheoil.Repeattomakeseveralmorevadas.Fryovermediumheat,for2to4minutes

eachside,oruntilgoldenonbothsides.Placethefrittersonapapertowel-linedplatetodrain.ServewarmwithsambharandcoconutchutneyormakeDahiVada(seenextpage).

Tobakethevadas:Preheattheovento400°F.Dropthebatterintoawell-greaseddoughnutpanandbakefor16to18minutes.

Tips:Iuseaminifoodprocessorandthebattercomesoutwellaerated.Processinburstsof30to45seconds.

Note:Youcanuseawell-oiledaebleskiverpantobakethevada.Thevadascanalsobepan-friedintheaebleskiverpanovermedium-highheat.Placeafewdropsofoilintoeachcavity,andaddbatterwhenthepanishot.Lightlycoverwithalidfor3to4minutes.Flipusingaforkandcooktheothersideuntilgoldenbrown.

Variation:Add1/4cupchoppedredonion,2tablespoonsshreddedcoconut,and10choppedcurryleavestothebatter.

HowtoMakeDahiVadaTomakeDahiVada:Soakthevadasinaquartofwaterforhalfanhour.Squeezethewateroutbyflatteningthemlightlybetweenyourhands.Placeinaservingbowl.Whisk1cupnondairyyogurtwith1/4cupwateruntilsmoothandpouroverthevadas.Drizzletamarinddatechutneyliberally.Sprinklegenerouslywithsalt,groundcumin,cayenne,andchaatmasala.Serve.Seeaphotoofthisvariationonthenextpage.

DahiVada,avariationonMeduVada.Seepreviousrecipe.

Biscuits

Prep:15minutes|Active:15minutes|Inactive:12minutes|Makes12biscuits

SF E

TheseIndian-spicedbiscuitsmakeagreatsidewithcreamycurries.Theyworkbeautifullyforsavorypastriesandpot-piecrust.Caromseedsaddadistinctflavorthatcanmakethemseemsalty,souselesssaltorfewerseeds,toyourpreference.Ifusingfennelseedsorcuminseeds,youcanuseupto3/4teaspoonsaltintherecipe.Youcanfindagluten-freebiscuitrecipeveganricha.com.Servewithveganbutterandcurry.

DRYINGREDIENTS:1/2cupwhole-wheatflourorpastryflourorunbleachedwhiteflour,plusmorefordusting1/2cupunbleachedwhiteflourorall-purposeflour1/4cupfinesemolinaflour(seenote)1/4cupoatflour

1/2teaspoonsalt1/2to3/4teaspooncaromseeds,toastedcuminseeds,orfennelseeds1/4teaspoonfreshlygroundblackpepper21/2teaspoonsbakingpowder

1/2teaspoonbakingsodaWETINGREDIENTS:1/2scantcupchillednondairymilk2tablespoonsmeltedveganbutterorsaffloweroil1tablespoonnondairyyogurt

1teaspoonlemonjuice

1teaspoonapplecidervinegarorothermildvinegar1.Preheattheovento425°F.Lineabakingsheetwithparchmentpaper.

2.Inabowl,addallthedryingredients.Whiskwelltocombine.Inanotherbowl,mixallthewetingredients.Themilkwillcurdle.

3.Addthewetingredientsintothedryingredients,usingaspoontomixuntiladoughstartstoform.Usinggreasedorflouredhands,bringthedoughtogetherwithafewstrokes.Thedoughmightbeslightlysticky,dependingontheflourused.Add1tablespoonormoreofflourifthedoughistoostickytohandle.Donotoverworkthedough.

4.Placethedoughonparchmentpaper.Patitdownintoa1/2-to3/4-inchthicksquare.Dustlightlywithflourifnecessary.Usea11/2-to2-inchcookiecuttertocutcircles.Placethebiscuitsona

parchment-linedbakingsheet.Sprayorbrushlightlywithwater,thensprayorbrushwithoilormeltedveganbutter.Bakefor13to14minutesoruntilgoldenontop.Donotoverbake.Coolforaminutebeforeserving.

Note:Semolinaisacoarsegroundofwheatberries.ThefinergroundSemolinaiscalledSemolinaflourorfinesemolina(fineSooji),whichisusedinthebook.CoarsegroundsemolinaisclosertoamealandiscalledcoarseSemolina(coarseSooji),oftenusedtomakesavorycerealbreakfast(Upma).Semolinacanalsobemadeofothergrainssuchasricesemolina.

GobiAloo(here)

Four

SidesandDryVegetableCurriesIngeneral,everydayIndianmealsaremadeupoflentilorbeansoupscalleddalsorbeancurries,adryvegetablestir-frycalledsubzi,asimplesalad,flatbreadsandrice,andsometimesyogurtorpappadam.WhenMomvisits,sheusuallymakesabigspread.TrygivingmyDadjustonesubziwithriceorrotiandyouwillgetalooklike,“That’sit?Whereistherestofthefood?”Unfortunatelyforhimandfortunatelyforme,IpickedupmostofmycookingafterIlefthome.Iwaseitherstudyingorworking,andwasgenerallyshortontime.Cookingupfourthingsat2a.m.wasnotanoption.Whenshortontime,wepreparejustonevegetablesubziordal,andmakeitintoabowl,awrap,orsandwich.Addcookedriceorquinoatothedal,stuffthedrysubziintoawrapwithchutney,sauces,veganmayo,orotherdressingsandwearedone.

Thesedays,wheneverIcookIndian,Idomakeatleastonedalorcurryandonesubziorsidedish.Whenhostingorwhenanyoftheparentsvisit,itisusuallyaspreadoftwocurries/dalsandtwosides,someappetizers,flatbreads,rice,andraita.Withalittleplanningandpracticeitgetseasier.Mostdishescanbemadeaheadandreheated.Indianfoodgenerallyageswell,withthespicesbecomingmoreinfusedinthefoodasitsits.Allsubzislistedinthischapteraresoyfreeandgluten-free.

Manyofmyfavoritesareinthischapter.TrytheGobiMasalaorsimplePotatoandGreensforasaucystart,orCauliflowerRadishNigellaSeedRoastforaburstofnewflavor.MoveontoPotatoTomatoCurry,EggplantsPatiala,andthentrytheMildPeppersinPeanutCoconutSauce,CurriedGreenBeans,CabbageCoconutThoran,oraporiyal.Eachoftherecipesusesdifferentcombinationofspicesandflavors.Changeupthevegetablesandgreensforendlesspossibilities.

Dad’sFavoriteCauliflowerPotatoesGobiAloo

Prep:20minutes|Active:10minutes|Inactive:25minutes|Serves4 SF NF GF E

Inrecentyears,wehaveusuallymadecauliflowerpotatoes(gobialoo)orcauliflowerpotatoesandpeas(GobiAlooMutter)ondayswhenIjustwantasimpleIndianmealwithdal,ondayswhenmydadisvisiting(helikesitwithlotsofpeasadded),andonthosedayswhenthehubbsdoesthecooking.MyhusbandhasbecomeagoodIndiancookovertheyears.Hemakesameangobialooanddal.Hewilloccasionallyaddatwisttoitbyincludingotherspiceslikefennelseeds,addinglimejuiceintothetempering,burningthegarliclightlybyintention,andsoon.I’deathisgobialoofordinneranyday.Servewithmasalalentilsorarichtempehcurry.(Seephotohere.)2teaspoonssafflowerorotherneutraloil1/2+1/4teaspooncuminseeds,divided1(2-inch)knobofginger,minced3clovesgarlic,mincedGenerouspinchasafetida(omittomakegluten-free)1hotgreenchile,finelychopped(seedsremovedtoreduceheatifneeded)

1teaspoongroundcoriander

1/4to1/2teaspooncayenne1/2teaspoongroundturmeric,divided

3tablespoonswater

3mediumwhiteoryellowpotatoes,diced(21/4cups)

3cupssmallcauliflowerflorets

3/4to1teaspoonsalt1/2teaspoondrymangopowderorChaatMasala(here)2tablespoonschoppedcilantro,forgarnish1teaspoonlemonjuice,forgarnish

1.Heattheoilinalargeskilletovermediumheat.Whenhot,addthe1/2teaspoonofcuminseedsandcookuntiltheystarttosizzle,about1minute.Addtheginger,garlic,asafetida,andchile.Stireveryfewsecondsandcookuntilthegarlicturnsgolden,about2minutes.

2.Mixthecoriander,1/4teaspoonofcumin,cayenne,and1/4teaspoongroundturmericin2tablespoonswaterandaddtotheskillet.Cookuntilthespicesbecomefragrant,about2minutes.Addthepotatoesandcauliflowerandmixwelltocoat.Coverandcookfor15minutesovermediumheat.Stironcehalfwaythrough.

3.Sprinklewiththesalt,1/4teaspoonturmericanddrymangopowderandmixwell.Addatablespoonorsowatertodeglazeifneeded.Reducetheheattomedium-lowandcookuntilboththepotatoesandcaulifloweraretendertoyourpreference,about10to15minutes.Garnishwithcilantroandlemonjuiceandserve.Usegarammasalatogarnishforadditionalspice.

Variations:Add1/2to3/4cupfreshorthawedfrozenpeasatStep3.Add1/2teaspoonmustardseedswiththecuminatStep2.

EggplantwithCuminandNigellaSeedsBaiganPatiala

Prep:20minutes|Active:15minutes|Inactive:20minutes|Serves4 SF NF GF E

Ifyoulikeeggplantcookedwithabitofsauce,youwilllovethisside.Eggplantsarecookedwithcuminandnigellaseedsandtomatoesforadelightfulflavorprofile.Nigellaseedshaveasmoky,deeponionflavor,andaregenerallyusedinIndianpickles.Servetheeggplantwithanyyellowdalorodiadal.

1teaspoonsafflowerorotherneutraloil

1cupslicedredonion

1/2teaspoonnigellaseeds1/2teaspooncuminseeds1(1-inch)knobofginger,chopped,or2teaspoonsgingerpaste3clovesgarlic,chopped,or2teaspoonsgarlicpaste1hotgreenchile(removeseedstoreduceheat)2mediumtomatoes,chopped(11/2cups)1/4teaspoongroundturmeric

1/4teaspooncayenne(optional)1/4teaspoondrymangopowderor1/8teaspoonIndianblacksalt3/4teaspoonsalt,ortotaste3longJapaneseeggplants,or10smallIndianeggplants,choppedorsliced(4cups)1/4cupwater

2tablespoonscilantro,forgarnish1.Heattheoilinalargeskilletovermediumheat.Addtheonion,nigella,andcuminseeds.Mixwell,andcookuntiltheonionistranslucent,about6minutes.

2.Crushtheginger,garlic,andchileinamortarpestle,orblendinablenderwith1tablespoonofwaterintoacoarsepaste.Addthemixturetotheonions,mixandcookforaminute.Stironcehalfwaythrough.

3.Addthetomatoes,turmeric,cayenne,drymangopowder,andsalt.Mixwellandcookfor1minute.

4.Addtheeggplantandwater.Mixwell,coverandcookfor15minutes.Stir,reduceheattolow,andcontinuetocookuntiltheeggplantiscookedtoyourpreference,about10minutes.Garnishwithcilantroandadditionalcayenne,ifneeded,andserve.

RoastedCauliflowerandRadishwithMustard,Nigella,andFennelSeeds

Prep:20minutes|Active:10minutes|Inactive:20minutes|Serves4 SF NF GF E

Thisrecipeissuper-easyandaddictive.FennelandnigellaseedsgivethevegetablesanIndianpickleflavorprofile.Roastedcauliflowerisalwaysahit,andhereyoucantryroastedradishaswell.Ifyouareonthefenceaboutradishorcauliflower,thisrecipemightpushyouover.Iliketousebabyredradishesbecausetheymakethedishlooksocolorful.ServethiswithNortheasterndalssuchasodiadalorcholardal,andwithspicycurriesthatusefennelseeds.

4cupscauliflowerflorets

15to18smallredradishes,sliced(2to3cups)1tablespoonsafflowerorotherneutraloil2teaspoonsfennelseeds

1teaspoonmustardseeds

1teaspoonnigellaseeds

1teaspoonredpepperflakes,ortotaste3/4to1teaspoonsalt1/2cupchoppedcilantro,forgarnish1teaspoonlemonjuice,forgarnish

1.Preheattheovento425°F.Placethecauliflowerandslicedradishinalargebowl.Addtheoilandrublightlytocoat.

2.Pulsethefennel,mustard,nigellaseeds,pepperflakesandsalttoacoarsemixtureinaspicegrinderorblender.Addthemtothevegetablesandtosswell.Spreadthevegetablesonaparchment-linedbakingsheet.

3.Bakefor25minutesoruntilthecauliflowerisgoldenandtendertoyourpreference.

4.Garnishliberallywithcilantroandlemonjuicebeforeserving.

•

•

•

Mom’sOkraandOnionStir-FryPyaazWaaliBhindi

Prep:10minutes|Active:15minutes|Inactive:45minutes|Serves4 SF NF GF E

Eitheryoulikeokraoryouhateit.Thisrecipemighthelpyoulikeit.Okraiscookedwithonionsuntilcrispandnohintofslimeremains.ThisisanotheroneofMom’ssimplerecipes.Shecookstheokra,spicedwithjustcayenneandturmeric,onlowheatforanhoursoitisperfectlycrisped.Servethiseasyanddeliciousstir-frywithanyofthespicydalsorspicycurries.(Showninthaliphoto,here,attopright.)2teaspoonssafflowerorotherneutraloil1to2hotgreenchiles,finelychopped(removeseedstoreduceheat)11/2cupschoppedorthinlyslicedredonion

3cupschoppedfreshokra

1/4teaspoonturmeric3/4teaspoonsalt1/2teaspooncayenne

1.Heattheoilinalargeskilletovermediumheat.Addthegreenchileandcookfor2minutes.Addtheonionandcookuntiltranslucent,6to8minutes.Reducetheheattomedium-low.

2.Addtheokraandturmeric,mixwell,andcookuncoveredfor35to45minutes,stirringtwicewhilecooking.

3.Oncetheokraiscookedtoyourpreference,addsaltandcayenne.Mixwellandcookfor1minute.Removefromheat.Servehot.

Variations:

Add1/2teaspooncuminseedsorfennelseedswiththegreenchileatStep1.

Add1/2teaspoondrymangopowderor1/4teaspoonIndianblacksaltattheendandmixwell.

Add1/2teaspoongarammasalaalongwiththesalt.

•

PotatoesandGreensStir-FryAlooSaag

Prep:15minutes|Active:15minutes|Inactive:25minutes|Serves4 SF NF GF E

Thissimplegreensandpotatostir-fryletsthegreensshine,andworkswellwithanydal.Iusuallyusespinachandchardforthisrecipebecausetheycookquickly.Kaledoesnotworkaswellbecauseittakeslongertocookthrough.Ifusingstrong-tastinggreens,addalittlespinachtohelpkeepthetastefamiliar.Carrot,beet,or,radishgreensmakeagreataddition.Forvariation,add1/2teaspoongarammasala.Serveasasidewithflatbreadorrice,oruseasafillingintortillawrapsoratart.

2teaspoonssafflowerorotherneutraloil1/2teaspooncuminseeds2hotgreenchiles,chopped(removeseedstoreduceheat)1(1-inch)knobofginger,minced4clovesgarlic,minced

1/3cupchoppedredonion2largepotatoes,diced(2cups)2mediumtomatoes,chopped(11/2cups)3to4cupspackedchoppedfreshspinach,chard,orothergreens(or2cupsfrozen)1/4cupwater

1teaspoonsalt

GaramMasala(here)orpaprika,forgarnish1.Heattheoilinalargepanovermediumheat.Whenhot,addthecuminseedsandletthemsizzlefor15seconds.Addthechile,ginger,andgarlic,andcookuntilgolden,3to4minutesAddtheonionandcookuntiltranslucent,about5minutes.

2.Addthepotatoesandtomatoes,mixwell,andcookfor1minute.Stirinthegreensandwater.Coverandcookfor10minutes.

3.Addthesaltandmixwell.Reduceheattomedium-low.Coverandcookuntilthepotatoesaretender,20to25minutes.Taste,andadjustsaltandspice.Garnishwithasprinkleofpaprikaorgarammasala.Servehot.

Variations:Omitthetomatoesforadrierversion.

Add1/4cupwashedredlentilsand1/2cupwaterwhenyouaddthegreens.

CauliflowerandPotatoeswithPickleSpicesAchariGobiAloo

Prep:20minutes|Active:15minutes|Inactive:20minutes|Serves4 SF NF GF E

Thisgobialoosubzi(drycauliflowerandpotatocurrysidedish)isflavoredwithaspicecombinationthatisaddedtomostpicklesinIndia.Thereareseveraltypesofpicklecondimentsmadewithrawmango,orveggiesorfruits,mixedwithacombinationofallorsomespices,oilssuchasmustardorsesame,andsalt.Thepicklespiceblendgivesacompletelydifferentflavorprofiletothiscauliflowerdish.Everyhomehassomerecipesthattheymakeacertainway.Imakevariationsofthisdishwithdifferentcombinationsofthepicklespices.SometimesIaddatablespoonortwoofmangoorchilepickleinsteadofthespices.Trytheseinterestingflavorswithcauliflowerandpotatoesandyoumightfindthisbecomingyourfavoritegobialoorecipe.Thisrecipecanbesoy-freeandnut-freedependingonthenondairyyogurtused.

1/2teaspoonblackmustardseeds1/2teaspooncuminseeds1/2teaspoonfennelseeds1/2teaspoonnigellaseeds1/2teaspooncorianderseeds

8fenugreekseeds

1teaspoonsafflowerorotherneutraloil1/2teaspoonmustardoil(oruseaneutraloil)1/2cupchoppedredonion

3clovesgarlic,minced1(1/2-inch)knobofginger,chopped1/4to1/2teaspooncayenne1/2teaspoongroundturmeric1largepotato,chopped(11/2cups)

2cupscauliflowerflorets

3/4teaspoonsalt1/4cupnondairyyogurtorcoconutmilk1/8teaspoonfennelseeds,forgarnish1/8teaspoonnigellaseeds,forgarnish2tablespoonschoppedcilantro,forgarnish1teaspoonlemonjuice,forgarnish1.Heataskilletovermediumheat.Addthemustard,cumin,fennel,coriander,nigella,andfenugreekseeds,anddryroastuntilthecorianderseedsandfennelseedschangecolor,about1minute.Cool,andgrindhalfofthespicemixture.Setbothaside.

2.Addbothoilstotheskilletovermediumheat.Addtheonionsandcookuntiltranslucent,5minutes.Addthegarlicandgingerandcookforaminute.Addthegroundandwholeroastedspices,cayenne,andturmeric.Mixwellandcookfor1minute.

3.Addthepotato,cauliflower,andsalt,andmixwelltocoat.Cookfor2minutes.Addtheyogurtandmixwell.Coverandcookonmedium-lowheatfor19to20minutes.Stironceatthe15-minutemarktocheckwhetherthevegetablesaredone,ormightbestickingtothepan.Addadashofwaterifthevegetablesarestickingandcontinuetocookuntilthepotatoesandcaulifloweraretender.Foldinthefennelandnigellaseeds.Garnishwithcilantroandlemonjuiceandserve.

SweetandSourPumpkinKhattaMeethaKaddu

Prep:20minutes|Active:15minutes|Inactive:20minutes|Serves4 SF NF GF E

Forsomereason,Ineverlikedpumpkinwhilegrowingup.TherewereothersquashesandgourdsthatweremorereadilyavailableinIndiaandtastedbettertome.Onceinagreatwhile,Momwouldmakesweetandsourpumpkintogowithsimpledals.WhenwemovedtotheUnitedStates,wherethereisanabundanceofseasonalsquash,pumpkinfounditswaybackintoourIndianmeals.ThisishowImakemysquash.Useanywintersquashsuchaspumpkinorbutternutforthisdish.Ifyoucannotfinddrymangopowder,uselemonjuiceforthesourelement.Servethiswithanyofthespicierdals,suchasamti,masalalentils,orchanamasala.

2teaspoonssafflowerorotherneutraloil1teaspoonmustardseeds

1teaspooncuminseeds

1/4teaspoonfenugreekseeds5cupsdicedpeeledandseededpumpkinorbutternutsquash

1teaspoongroundcoriander

1teaspoonGaramMasala(here)1/2to3/4teaspoonsalt1/4teaspoongroundturmeric1/4to1/2teaspooncayenne

1to2tablespoonssugar

1tablespoondrymangopowderor2teaspoonslemonjuice1/2teaspoonChaatMasala(here),forgarnish1.Heattheoilinaskilletovermediumheat.Whenhot,addthemustardseeds,cuminseeds,andfenugreekseeds,andcookuntilfragrant,1minute.Addthepumpkinandmixwell.Coverandcookfor10minutes.

2.Addthegroundcoriander,garammasala,salt,turmeric,cayenne,sugaranddrymangopowder.Mixwell.Reduceheattomedium-low,coverandcookuntilthepumpkinistender,20to25

minutes.Stironcehalfwaythrough.Addasplashofwaterifthepumpkinstartstostickthepan.Garnishwithchaatmasalaandserve.

Tip:Ifyoufinditdifficulttochopthepumpkinorsquash,roastitat400°Funtiljusttender,about25minutes.Setasideuntilcoolenoughtohandle,thenpeelandchop.AddtheroastedsquashatStep3andcookfor5to10minutesuntiltender.Theflavorsinfusemuchbetterifthesquashiscookedwiththespices.

CauliflowerandCarrotswithMustardSeedsGobiGajarPoriyal

Prep:15minutes|Active:20minutes|Inactive:15minutes|Serves4 SF NF GF E

PoriyalisaSouthIndian(Tamil)termforafriedorsautéedvegetabledishthatoftenusesmustardseeds,uraddal,andotheringredientsforflavor.Thiscauliflowerandcarrotsporiyalisaninterestingchangefromalltheginger,garlic,andcream-basedNorthIndiansides.Poriyalcanbemadedryorwetwithmoresauce.ServethiswithrichtempehcurriesorSouthIndiandalsandrice.

1teaspoonsafflowerorcoconutoil

1/2teaspoonblackmustardseeds1teaspoonblackgramorpetiteyellowlentils,rinsedanddrained1(2-inch)cinnamonstick

1/2cupfinelychoppedredonion2mediumtomatoes,chopped(11/2cups)1/2teaspoongroundturmeric1/2to3/4teaspooncayenne3/4teaspoonsalt

21/2cupssmallcauliflowerflorets

1cupchoppedcarrots

1/2cupwater1tablespoonshreddedcoconut,dryorfreshGroundblackpepper2tablespoonschoppedfreshcilantro,forgarnish1tablespoonshreddedcoconut,forgarnish1.Heattheoilinalargeskilletovermediumheat.Whenhot,addthemustardseedsandcookuntiltheystarttopop,about30seconds.Addthelentilsandcinnamonstick,andcookuntilthelentilsaregolden,about1minute.

2.Addtheonionandcookfor5minutes.Addthetomato,turmeric,cayenne,andsalt.Mixwellandcookuntilthetomatoissaucy,7to8minutes.Mashthelargertomatopieces.

3.Addthecauliflower,carrots,water,coconutflakes,andagenerousdashofblackpepper.Mixtocoat.Coverandcookovermediumheatuntilthecaulifloweristender,15to20minutes,stirringoncehalfwaythrough.Cookuncoveredforafewminutesifthesauceistoothin.Garnishwithcilantroorcoconutandservehot.Discardthecinnamonstickjustbeforeserving.

SpicedCabbagePotatoesPattaGobiAlooSubziPrep:20minutes|Active:15minutes|Inactive:20minutes|Serves4 SF NF GF E

Cabbageisoneofthosevegetablesthatsitsintherefrigeratoruntilthereisnoothervegetablelefttocookup.CabbagecookedwithIndianspices,however,makesusactuallylookforwardtoeatingsome.Ilikecabbagewithearthywholelentils.Servethisdishasasidewithdalssuchasmasalalentils,dalBukhara,orcurriedmungbeansandrice.Addittowrapsoruseittostuffapepper.

1teaspoonsafflowerorotherneutraloil

1teaspooncuminseeds

Generouspinchofasafetida(omittomakegluten-free)1hotgreenchile,finelychopped(removeseedstoreduceheat)3clovesgarlic,minced

1(1/2-inch)knobofginger,minced1/2teaspoongroundturmeric1/4to1/2teaspooncayenne2mediumpotatoes,chopped(2cups)3cupspackedfinelychoppedgreencabbage1teaspoonsalt,ortotaste2tablespoonschoppedcilantro,forgarnish1.Heattheoilinalargeskilletovermediumheat.Whenhot,addthecuminseedsandcookfor30seconds.

2.Addtheasafetida,chile,garlic,andginger,andcookuntilgarlicisgolden,2minutes.Addtheturmericandcayenneandmix.Addthepotatoesandmixwell.Addthecabbage,mixwell,coverandcookfor15minutes.

3.Add1tablespoonofwatertodeglazeifneeded.Addthesaltandmixwell.Reduceheattomedium-low.Coverandcookuntilthepotatoesaretender,about15minutes.Taste,andadjustsaltandspice.Servehot,garnishedwithcilantro.

CauliflowerandPeasinSpicyCurryGobiMutterMasala

Prep:20minutes|Active:20minutes|Inactive:20minutes|Serves4 SF GF E

Hereisanotherfavoritecauliflowerrecipe,asthoughthereareanythatarenot.Withgorgeousfloretsandpeasandadeliciouslightsauce,thismakesforagreatsideormain,orevenanunusualtoppingonanaanpizza.Addothervegetables,suchaspotatoesorsquashandgarnishwithalmondsliversfortexture,veganparmesan,orvegancheeseshreds.Serveasiswithflatbreadorrice,andasideofgreensorcrunchypotatoes.(Seephotohere.)2teaspoonssafflowerorotherneutraloil1teaspooncuminseeds

1bayleaf

1/2cupfinelychoppedredonion2mediumtomatoes,chopped(11/2cups)1/4cupgroundrawcashewsorsoakedrawcashews,orwholeunsoakedcashewsifusingahigh-poweredblender

3clovesgarlic

1(1-inch)knobofginger,chopped1teaspoonGaramMasala(here)1/2teaspoongroundcoriander1teaspoondriedfenugreekleaves,or1/8teaspoonfenugreekseedsorpowder,or1/2teaspoongroundmustard1/2teaspooncayenne

1/2teaspoonturmeric1/4teaspoongroundcinnamon3/4teaspoonsalt1/2cupwater

3heapingcupscauliflowerflorets

3/4cupfreshorfrozengreenpeas,thawediffrozen2tablespoonschoppedfreshcilantro,forgarnish1.Heattheoilinalargeskilletovermediumheat.Addthecuminseedsandbayleaf,andcookuntilfragrant,about2minutes.Addtheonionandcookuntilgolden,6to7minutes.

2.Inablender,combinethetomato,cashews,garlic,ginger,garammasala,coriander,fenugreek,cayenne,turmeric,andcinnamon.Blenduntilsmooth.

3.Addthepureetotheskillet.Mixwellandcookuntilthepureethickensandbecomesfragrant,10

to12minutes.Stiracoupleoftimesinthelastfewminutestoavoidsticking.

4.Addthesaltandwaterandmixwell.Stirinthecauliflower,cover,andcookfor12minutes.

5.Mixinthepeas.Taste,andadjustthesaltandspices.Coverandcookuntilthecaulifloweristendertoyourpreference,5to7minutes.Garnishwithcilantroandserve.

OkrainSesameCoconutSauceBhindiMasala

Prep:20minutes|Active:20minutes|Inactive:15minutes|Serves4 SF GF E

Okraisatrickyvegetable.Itcangetslimyquickly,whichcanbeoff-puttingforsome.Cookedinthisamazingsesamecoconutsauce,okraisnotslimyatall.ServewithMaasi’sNepaliPotatoes(here)oracreamytofucurrylikeShahi“Paneer”(here)andflatbreadorrice.

2teaspoonssafflowerorotherneutraloil,divided3cupsokra,cutinto3/4-inchpieces1/2teaspooncorianderseeds1/2teaspooncuminseeds3/4cupchoppedredonion4clovesgarlic,chopped1(1-inch)knobofginger,minced1/2teaspoonturmeric

1/4to1/2teaspooncayenne1/2teaspoonsalt1/2teaspoonGaramMasala(here)1/2cupchoppedtomato2tablespoonssesameseeds

2tablespoonsdrycoconutflakes

1teaspoonextra-virginoliveoil,forgarnish1.Heat1teaspoonoftheoilinalargeskilletovermediumheat.Oncehot,addtheokraandapinchofsalt.Cookuntiltheokraisslightlycrispontheedges,8to9minutes,stirringoccasionally.Thiswillkeeptheokrafromgettingslimy.

2.Removetheokrafromtheskilletandsetaside.Add1teaspoonofoiltotheskillet.Addthecorianderandcuminseedsandcookfor30seconds.Addtheonion,garlicandginger,andcookuntiltranslucent,5minutes.

3.Addtheturmeric,cayenne,salt,andgarammasalaandstirforafewseconds.Addthetomato,sesameseeds,andcoconut,andcookfor3to4minutes.Mashthetomatoabit.Coolslightly,thentransferthemixturetoablender,add1/2cupwater,andblenduntilsmooth.

4.Addtheblendedpureeandthereservedokrabacktotheskillet,coverandcookfor5minutes.Stirtocombine,thencookuncovereduntilokraiscookedtoyourpreference,6to8minutes.Taste,andadjustthesaltandspices,ifneeded.Servewithadrizzleofoliveoil.

Cauliflower,Carrots,andPeasinCoconutPoppySeedCurryGobiGajarMutterKurma

Prep:20minutes|Active:15minutes|Inactive:25minutes|Serves4 SF NF GF E

Thereareseveralvariationsofthisdishthatincorporateingredientssuchascoconut,yogurt,poppyseeds,nuts,andcreaminthesauce.Thetermskormaandkurmaareusedinterchangeably,butthedishesareslightlydifferent.ThefamiliarNavratanKorma(here)isaheavierkormawitharich,creamysauce,nuts,andraisins.Kurmaisusuallyalightercurry,andgenerallyreferstotheSouthIndianversions.Mosttraditionalrecipescallforusingtwoorfourpans,oneortwopastesthatneedtobecookedforawhile,andpre-boilingvegetablesbeforeuse.Thisversioncallsfornoneofthatcomplexityandproducesalmostthesameresult.Tryit.Servewithflatbreadorrice,andadalorbeans.

1teaspoonsafflowerorotherneutraloil1cupfinelychoppedredorwhiteonion

12curryleaves

1hotgreenchile,chopped(removeseedstoreduceheat)1(1-inch)knobofginger,mincedor1tablespoongingerpaste4clovesgarlic,mincedor1tablespoongarlicpaste

1teaspoongroundcoriander

1/2teaspoongroundcumin1/4to1/2teaspooncayenne2mediumtomatoes,chopped(11/2cups)

2teaspoonspoppyseeds

3/4cupcoconutmilk(cannedorculinary)1/4cupwater31/2to4cupssmallcauliflowerflorets

1cupchoppedcarrots

1cupchoppedcarrots

3/4teaspoonsalt1cupfreshorfrozengreenpeas,thawediffrozen1/2teaspoonGaramMasala(here)2tablespoonschoppedcilantro,forgarnish1teaspoonlemonjuice,forgarnish

1.Heattheoilinaskilletovermediumheat.Addtheonion,curryleaves,andchileandcookfor5minutes.Addthegingerandgarlic,andcookuntiltheonionandgarlicaregolden,3minutes.Addthecoriander,cumin,andcayenne.Addthetomatoes,mixwell,andcookuntilsaucy,5minutes.

2.Grindthepoppyseedsinagrinderorcrushtoacoarsemealwithamortarandpestle.Addtothepanandmix.Stirinthecoconutmilkandwater.

3.Stirinthecauliflower,carrots,andsalt.Coverandcookfor10minutes.Reducetheheattomedium-low.Mixinthepeas.Coverandcookuntilthecaulifloweristender,about15minutes.Stirinthegarammasala.Tasteandadjustthesaltandspices,ifneeded.Garnishwithcilantroandlemonjuice.

PressureCooker:FollowSteps1through2inapressurecooker.AtStep3,addthecauliflower,carrots,saltandpeas.Mixwell.Closeandlockthelid,cookfor3minutesafterthecookerreachespressure(1whistle).Letthepressurereleasenaturally.Garnishandserve.

Variation:Use1/4teaspoonfennelseedsinsteadofpoppyseeds.

BellPeppersandPeaswithChickpeaFlourShimlaMirchMutterZunka

Prep:15minutes|Active:15minutes|Inactive:10minutes|Serves4 SF NF GF E

ZunkaisasimplesidefromthestateofMaharashtra.Itisusuallymadewithpeppersandchickpeafloursothatitisjustroastedchickpeaflour(orbesan)andspices.Wemakezunkawithacombinationoffennelandcorianderthatremindsmeofthestuffinginkachoris,theSavoryLentilPastrieshere.Youcanuseothervegetablessuchasokra,peas,oronionsaswell.

1/4cupchickpeaflourorbesan2teaspoonssafflowerorotherneutraloil1/2teaspoonblackmustardseeds3clovesgarlic,finelychopped4cupschoppedbellpeppers(acombinationofgreen,red,andyellowpeppers,ifpossible)3/4cupfreshorfrozengreenpeas,thawediffrozen1/2teaspoonsalt

1/2teaspoongroundturmeric1/4to1/2teaspooncayenne1/4teaspoonfennelseeds

2teaspoonsgroundcoriander

2tablespoonschoppedcilantro,forgarnish1teaspoonlemonjuice,forgarnish1.Heatthechickpeaflourinaskilletovermedium-lowheat.Dryroastuntilthecolorchangesslightlyanditbecomesfragrant,7to8minutes.Stirfrequentlytoavoidburning.Setaside.

2.Heattheoilinalargeskilletovermediumheat.Whenhot,addthemustardseedsandcookuntiltheybegintopop.Addthegarlicandcookuntilgolden,3to4minutes.Addthebellpeppersandmixtocoat.Coverandcookfor5minutes.

3.Addthepeasandmixwell.Coverandcookuntilthepeppersjuststarttosoften,about5minutes.Addthesaltandturmeric,cayenne,fennelseedsandcoriander.Mixandcookfor2minutes.Sprinkletheroastedchickpeaflourevenlyonthepeppers.Mixwell,coverandcookfor2minutes.Uncover,stirwellagainandcookuntilthepeppersaretender,about2minutes.Sprinklewithsomewateriftheystarttosticktothepan.Garnishwithcilantroandlemonjuiceandserve.

MashedSpicedEggplantMyWeekdayBainganBharta

Prep:20minutes|Active:15minutes|Inactive:35minutes|Serves4 SF NF GF E

Thisisourweekdaybaiganbharta.WhenMomseesthisstreamlinedversion,she’llbelike,“Nope,thatisn’tbainganbharta!”Buttome,ittastescloseenough.Whenwedon’thavethetimetobaketheeggplantforhoursorroastitonthegasflameandcreateamess,wecookeverythinginthepan.Ifyoulikeyourbhartatobepeel-less,peeltheeggplantfirst.Howdoyouthinkwegetthatsmokyburntbhartataste,then?Liquidsmokecomestotherescuehere.Servewithanyyellowdalsormasoordaltadka,rajma,flatbread,andrice.

2teaspoonssafflowerorotherneutraloil1/2teaspooncuminseeds3/4cupfinelychoppedredorwhiteonion5clovesgarlic,chopped1(1-inch)knobofginger,chopped1greenchile,chopped(removeseedstoreduceheat)1/4teaspoonturmeric1/4teaspoonsmokedpaprika1teaspoonGaramMasala(here)4cupschoppedeggplant(peeled,ifyoulike)1mediumtomato,chopped(1cup)

1/2teaspoondrymangopowderor1/4teaspoonChaatMasala(here)1/2to3/4teaspoonsalt1/4to1/2teaspoonliquidsmoke

2tablespoonschoppedcilantro

1.Heattheoilinalargeskilletovermediumheat.Whenhot,addthecuminseedsandcookuntiltheychangecolorandstarttosizzle,about30seconds.

2.Addtheonion,garlic,ginger,andchile.Mixwellandcookuntilgolden,6minutes.Addtheturmeric,paprika,andgarammasalaandmixwell.

3.Addtheeggplants.Mixwell,coverandcookfor6to7minutes.Addasplashofwatertodeglaze,coverandcookforanother6to7minutesuntilalleggplantpiecesaretender.

4.Addthetomatoes,drymangopowder,andsalt.Mixwell,coverandcookfor10minutes.Stirandreduceheattomedium-low.Stirintheliquidsmoke.Coverandcookuntilthemixtureiswell-roasted,withsomebrowninginthepan,15to20minutes.Tasteandadjustthesaltandspices,if

needed.Garnishwithcilantroandserve.

AssameseGreensandPotatoesXaakBhaji

Prep:15minutes|Active:15minutes|Inactive:20minutes|Serves4 SF NF GF E

Thissimplegreen-leafvegetablesideisinspiredbytherecipesfromAssam,astateinnortheasternIndia.Themorefamousxaakmadethereisthedhekiaxaakwhichusessoftfiddleheadferns,withorwithoutpotatoes.Servewithdalandflatbreadorrice,oraddtowraps.Thisbhajigoeswellwithcholardal,odiadal,orcreamycurries.

2teaspoonssafflowerormustardoil

1teaspoonPanchPhoronspiceblend(here)2hotgreenchiles,chopped(removeseedstoreduceheat)4clovesgarlic,chopped

2largepotatoes,cutintoFrenchfriesorthinwedges(2cups)3to4cupspackedchoppedfreshgreens(suchasspinach,chard,ormustardgreens)1/4cupwater

1/2to3/4teaspoonsalt

1.Heattheoilinalargeskilletovermediumheat.Whenhot,addthepanchphoronspicesandcookfor30seconds.Addthechileandgarlicandcookuntilgarlicisgolden,2minutes.

2.Addthepotatoes,mixwellandcookuntilsomeedgesaregoldenbrown,about5minutes.Stironcehalfwaythrough.

3.Addthegreens,water,andsalt.Stirtomix,thenreducetheheattomedium-low.Coverandcookuntilthepotatoesaretenderandthegreensarelightlywilted,about20minutes.Taste,andadjustsaltandspice.Servehot.

CauliflowerandYellowLentilsinMintCilantroSauceHyderabadiGobiMung

Prep:20minutes|Active:25minutes|Inactive:25minutes|Serves4 SF GF

Inspiredbythecreamymint-basedsaucepairedwithHyderabadimeatdishes,thissauceismadewithmint,cilantro,whilecoconutandcashewsmakethecream.Thesauceiswhiterwithchoppedcilantroandmint,andgreeneriftheherbsareblendedinatstep1.Blendingalsosavesthechoppingtime.Thismildsidegoeswellwithspicydals,madraschilemasala,ortavapulao.Forvariation,useothervegetablesoromitthelentils.

11/2cupschoppedredonion1to2hotgreenchiles(removeseedstoreduceheat)3tablespoonsdryshreddedcoconut3tablespoonsrawcashews

2tablespoonsesameseeds

1(1-inch)knobofginger

4clovesgarlic

1/2cupwater2teaspoonssafflowerorotherneutraloil1/3teaspooncuminseeds3/4teaspoonblackmustardseeds1(2-inch)cinnamonstick6cloves

4cupscauliflowerflorets

1cuplightlypackedcilantro,leavesandtenderstems,finelychopped

3tablespoonsfinelychoppedmintleaves

1/2cuppetiteyellowlentils(mungdal)orredlentils(masoordal),soakedfor15minutes1cupcoconutmilk

1cupwater

1cupwater

1to11/2teaspoonssalt

1.Inablender,combinetheonion,chile,coconut,cashews,sesameseeds,ginger,garlic,and1/2cupwater,andblenduntilsmooth.Setaside.

2.Heattheoilinalargeskilletovermediumheat.Oncehot,addthecumin,mustardseeds,cinnamonstick,andcloves,andcookfor1minute.Addtheblendedonionmixtureandcookuntilthemixturethickens,startstoleavethesideofthepan,anddoesnotsmellraw,17to19minutes.Stiroccasionally.

3.Addthecauliflower,cilantro,andmintandmixwell.Addthelentils,coconutmilk,water,andsalt,andmixwell.

4.Coverandcookfor10minutesovermediumheat.Reducetheheattomedium-lowandcookuntilthelentilsaretender,thecaulifloweriscookedthrough,andthecurrythickens,about15minutes.Taste,andadjustsaltandspice.Servehot.

Note:Ifyouwouldrathernotbiteintowholespices,removethespicesatStep2,beforeyouaddtheonion,andtiethespicesinsideabagmadewithasmallsquareofmuslinorcheesecloth.ThenaddthespicebagtotheskilletbeforeStep4andcontinuewiththerecipe.Removethespicebagbeforeserving.Keepthespicebaginthesauceifrefrigeratingforlateruse;thewholespiceswillcontinuetoinfusethesauceasitsits.

Maasi’sNepaliPotatoesNepaliAloo

Prep:10minutes|Active:10minutes|Serves4 SF NF GF E

Mom’ssister,KirtiMaasi(“maasi”meansaunt),makesthisNepalidishwithfriedpotatosticksandloadsofgarlicandginger.Youcanuseboiled,baked,orfriedpotatoes.Allowanextra15to20minutesifyoudon’thaveprecookedpotatoes.

1tablespoonsafflowerorotheroil

1/2teaspoonmustardseeds1/2teaspooncuminseeds8clovesgarlic,thinlysliced1(3-inch)knobofginger,julienne3greenchiles,thinlysliced(removeseedstoreduceheat)1/2teaspoongroundturmeric

2to3teaspoonswhitevinegarorapplecidervinegar31/2cupsprecookedpotatowedges(4mediumpotatoes)3/4to1teaspoonsalt

Heattheoilinalargeskilletovermediumheat.Whenhot,addthemustardseedsandcuminseeds.Cookuntiltheystarttopop,about1minute.Addthegarlic,ginger,andchileandcookuntilthegarlicisgolden,2minutes.Reduceheattolow.Stirintheturmericandvinegar.Addthecookedpotatoesandsaltandmixwell.Coverandcookfor5minutes.Servehot.

MushroomsandGreensKadhaiKumbhPalak

Prep:20minutes|Active:15minutes|Inactive:10minutes|Serves4 SF NF GF E

Lightlyflavoredwithfenugreek,thissimplesideofmushroomandgreenscomestogetherquickly.Youcansubstituteothervegetablessuchascauliflowerorcookedchickpeasforthemushrooms.ThisdishisusuallymadeathighheatinawokorIndiankadhai.Ifyouarenotgoingtobeinthekitchentokeepaneyeonit,cookovermediumheat.Servewithanyyellowdal,chickpeacurry,orcreamycurry.

1teaspoonsafflowerorotherneutraloil4clovesgarlic,mincedor2tablespoonsgarlicpaste1/2teaspoonGaramMasala(here)1/2teaspoongroundcoriander

1/2to1greenchile,chopped(removeseedstoreduceheat)1/4cupchoppedcilantro1/2teaspoondriedfenugreekleavesor1/4cupchoppedfreshfenugeekleaves1/4to1/2teaspoonredpepperflakes

3mediumtomatoes,chopped(21/4cups)4ouncesbuttonorbabybellamushrooms,sliced(11/2to2cups)2cupspackedbabygreens,suchasbabyspinach,chard,orkale

2tablespoonsormorewater

1/2teaspoonsalt2tablespoonschoppedcilantro,forgarnish1.Heattheoilinalargeskilletovermediumhighheat.Addthegarlic,garammasala,andcoriander.Stirfrequentlyandcookuntilthegarlicbecomesfragrantandgolden,2minutes.Addthegreenchile,cilantro,fenugreek,andredpepperflakes.Mixwellandcookfor1minute.Addthetomatoes,mixwell,andcookuntiltheyaresaucyandshimmery,5to6minutes,stirringoccasionally.

2.Addthemushrooms,greens,2tablespoonswater,andsalt.Mixwellandcookuntilthemushroomsaretender,5to7minutes.Youcanalsoreducetheheattomediumandcooklongerforwell-cookedmushrooms.Servehot,garnishedwithcilantro,alongwithflatbreadorrice.

CauliflowerandPeasinCilantroOnionSauceGobiMutterKeema

Prep:20minutes|Active:15minutes|Inactive:20minutes|Serves4 SF GF E

Keemameansmincedmeat,andanyIndiankeemacurryhassomekindofmeatinmincedform.However,theflavorinthedishcomesfromthespicesandsauce.Cauliflowercomestotherescuehere,gratedupandaddedtothedeliciouscilantro-basedcurry.Crumbledtempehalsoworksbeautifullyinthiscurry,especiallytogivethedishamoretoothyandtexturedresult.Ifyouarenotabigfanofcilantro,youcansubstituteagoodportionofitwithanygreensofchoice,suchasspinach.Servewithnaanorotherflatbread,orwithriceorothergrains,oruseastacoorlettuceleaffillinggarnishedwithchutneys,salsa,orveganmayo.

1cupchoppedredorwhiteonion1cuppackedcilantro,leavesandtenderstems1hotgreenchile(removeseedstoreduceheat)1(1-inch)knobofginger

4clovesgarlic

1/4teaspoonfennelseeds1/4teaspooncuminseeds

4blackpeppercorns

1/4teaspoongroundcinnamon1/4teaspoongroundcloves1/2to3/4teaspoonGaramMasala(here)1/2cupwater1teaspoonsafflowerorotherneutraloil3cupsgratedcauliflower,or31/2cupsflorets1redbellpepper,thinlysliced1cupfreshorfrozengreenpeas,thawediffrozen3/4teaspoonsalt

2tablespoonsgroundrawcashews

1/2cupalmondmilkorothernondairymilk1/2teaspoonlemonjuiceorwhitevinegarDashofcayenneorgroundblackpepper,forgarnish1.Inablender,combinetheonion,cilantro,chile,ginger,garlic,fennel,cumin,peppercorns,cinnamon,cloves,andgarammasalawith1/2cupwater.Blendintoasmoothpuree.

2.Heattheoilinalargeskilletovermediumheat.Addtheonion-cilantropureeandcookuncovereduntilthepureethickensandshimmerswithoil,16to18minutes.Stiroccasionallytoavoidburning.Ifthepureestartstostickorbrowntooquickly,reduceheattomedium-low.

3.Addthegratedcauliflowerandredbellpeppertothedryonion-cilantropaste.Mixwelltoevenlydistributeandcookfor2minutesovermediumheat.Addthepeas,salt,groundcashews,almondmilk,andlemonjuice.Mixwell,coverandcookfor10minutes.Taste,andadjustthesaltandspices,ifneeded.Cookuncovereduntilthecaulifloweristenderandthesauceisthickenedtoyourpreference,about5minutes.Garnishwithcayenneorblackpepper.Servehot.

MildPeppersinPeanutCoconutSauceMirchKaSalan

Prep:15minutes|Active:20minutes|Inactive:20minutes|Serves4 SF GF E

AdishfromHyderabad(SoutheastIndia),thismildcurryisagreatwaytousepepperswhentheyareinseason.Thesaucehasadistinctnuttyflavorprofile.Thisdishisservedasasidewithbiryani,orotherriceorquinoadishes.Usepeppersthatdonotleavechewyskinaftercooking,suchaspoblanos.Ifyou’renotsure,lightlyblanchthepeppersandpeeltheskinoffbeforeusing.Tomakepeanut-free,useothernutsorusemoresesameseedsandcoconut.Forvariations,usechoppedeggplantorothervegetables.

2teaspoonssafflowerorotherneutraloil,divided1cupchoppedredorwhiteonion3tablespoonsrawpeanuts

2tablespoonssesameseeds

2tablespoonsshreddedcoconut,freshordried11/2cupswater,divided1/2teaspoonmustardseeds1/2teaspooncuminseeds1/4teaspoonnigellaseeds8curryleaves

2clovesgarlicminced

1(1/2-inch)knobofginger,minced1/4teaspoongroundturmeric1/4to1/2teaspooncayenne1/2to1teaspoontamarindpaste3to31/2cupsmildpeppers,choppedinto1to2-inchpieces(2greenbellpeppers,and2ormoremildchiles,suchaspoblano)3/4teaspoonsalt

1/2teaspoonsugar(optional)1.Heat1teaspoonoftheoilinalargeskilletovermediumheat.Addtheonionsandcookuntiltranslucent,about6minutes.Addthepeanutsandcookfor2minutes,stirringfrequently.

2.Addthesesameseedsandcoconut,andmixwell.Cookuntilthepeanutsandsesameseedsaregolden,2minutes,stirringfrequently.Transferthemixturetoablender.Coolslightlyandblendwith1/4cupormorewaterintoasmoothpaste.

3.Heatateaspoonofoilinthesameskillet.Whentheoilishot,addthemustard,cuminseedsandnigellaseeds.Cookuntiltheseedsstarttopop,1minute.Addthecurryleaves,garlicandgingerand

cookforaminute.Addtheturmericandcayenneandmixwell.

4.Addtheblendedonion-coconutpastetotheskillet.Stirinthetamarindpaste,andcookuntilthemixturethickensandshimmerswithoil,6to8minutes.

5.Addthepeppers,salt,and11/4cupwater.Coverandcookuntilthepeppersaretender-crisp,about10minutes.Taste,andadjustsaltandspice,adding1/4to1/2teaspoonsugarintothesaucetobalancetheflavors,ifdesired.Servehot.

MasalaPotatoesforDosasMasalaAloo

Prep:20minutes|Active:15minutes|Inactive:25minutes|Serves4 SF GF E

Dosacrepesstuffedwithspicedpotatoesandservedwithsplitpeastew(sambhar)andcoconutchutneymakeupadelicioustraditionalSouthIndianmeal.Thespicedpotatoesthatareusedasstuffinghaveaspecialtasteandtextureprofile.Thepotatoesareboiled,thenspicedandpartiallymashedtomakeamoistfillingwithaflavorthatdoesn’toverpowertheentiremeal.Servethesepotatoesstuffedindosacrepesorchickpeacrepes,andservewithatangydalsuchassambhar,andaSouthIndianchickpeastew.Youcanalsoserveasbreakfastpotatoesoranywhereyouwouldusemashedpotatoes.(Seephotoofstuffeddosashere.)3to31/2cupsdicedpotatoes(3mediumpotatoes)

1quartwater

1teaspoonsafflowerorotherneutraloil1/2teaspoonblackmustardseeds1/2teaspooncuminseeds

2teaspoonssplitpeasorsplitbengalgram3driedredchiles,broken(cayenneorarbol)1/4cupfinelychoppedredonion(optional)

10curryleaves

2tablespoonsrawcashews,chopped1(1-inch)knobofginger,minced1hotgreenchile,finelychopped(removeseedstoreduceheat)1/2teaspoongroundturmeric

3/4to1teaspoonsalt

2to3tablespoonswater

2tablespoonschoppedcilantro,forgarnish1.Combinethedicedpotatoesandwaterinasaucepan.Bringtoaboilovermediumhighheat,uncovered.Oncethewaterisboilingrapidly,reduceheattolowandcookforanother5minutes.Checkthepotatoesandcontinuetocookifneeded,untiltender.Drainthepotatoes,pulltheskinoffifyoulike,andmashlightly.Youcanalsopressurecookthewholepotatoesovermedium-highheatfor2whistles,or10minutesafterthecookerreachespressure.Letthepressurereleasenaturally,cool,andthencube.

2.Heattheoilinaskilletovermediumheat.Whenhot,addthemustardseeds,cuminseeds,splitpeasanddriedredchiles.Cookuntilthesplitpeasaregoldenbrown,1minute.Addtheonion,curry

leaves,andcashews,andcookuntilonionistranslucent,6to7minutes.Addasplashofwateriftheonionsstarttostick.Addtheginger,greenchile,turmeric,andsaltandmixwell.

3.Addpotatoesandgentlytosstocoat.Addthewater,mix,andcookfor3minutes.Mashthelargerpiecesandmixagain.Tasteandadjustthesaltandspices,ifneeded.Garnishwithcilantro.

EasyCurriedGreenBeans

Prep:20minutes|Active:15minutes|Inactive:20minutes|Serves4 SF NF GF E

Iusuallycookgreenbeansandpotatoeswithmustardseeds,cuminseeds,salt,andcayenne.Theresultinggreenbeansareadrysidedishthatisbestservedwithadalorcurry.ThesecurriedbeanscameaboutwhenIlookedatahugebunchofgreenbeansandwantedsomethingelse.Thesimplecurryandbite-sizegreenbeansworkverywell.Servethesewithriceorflatbreadandasideofpotatoesorcreamycurry.

1teaspoonsafflowerorcoconutoil

1/2teaspoonmustardseeds1/2teaspooncuminseeds3/4cupchoppedorthinlyslicedredorwhiteonion1teaspoonGaramMasala(here)1/4teaspoongroundturmeric

1/4to1/2teaspooncayenne2mediumtomatoes,chopped(11/2cups)1tablespoontomatopaste(optional)31/2cupsfreshorfrozengreenbeans,cutinto2-inchpieces(thawediffrozen)3/4teaspoonsalt

1/2cupwater

2tablespoonschoppedcilantro

1.Heattheoilinalargeskilletovermediumheat.Whenhot,addthemustardseedsandcuminseeds.Cookuntiltheystarttopop.Stirintheonionandcookuntiltranslucent,about6minutes.

2.Addthegarammasala,turmeric,andcayenne.Cookuntilfragrant,2minutes,stirringfrequentlytoavoidburning.

3.Addthetomatoesandtomatopaste,ifusing,andcookfor3minutes.Addthegreenbeans,saltandwater.Mixwell,cover,andcookfor15minutes.

4.Stir,tasteandadjustsaltandspice.Checkthebeansfordoneness.Addabitmorewaterifyouwanttokeepitsaucy.Coverandcookuntilbeansarecookedthrough,5minutes.Thebeansshouldnotbemushy,butjustaboutwell-cooked.Servehot,garnishedwithcilantro.

CabbagewithMustardSeedsandCoconut(here)EasyCurriedGreenBeans(previousrecipe)

CabbagewithMustardSeedsandCoconutCabbageThoran

Prep:15minutes|Active:15minutes|Inactive:10minutes|Serves4 SF NF GF E

Cabbagethoranisastir-fryfromthestateofKerala.Thoranisgratedorthinlyslicedvegetablescookedwithfreshgratedcoconutandspices.FindfreshcoconutinthefrozensectioninIndianstores,orusedrycoconut.Youcanalsouseothervegetablestomakethethoran,suchascarrots,beets,orgreenbeans.Thiseasysidewithcoconut,mustardseeds,andshallotsisafantasticcombinationthatwillmakeyoureachforthatheadofgreencabbagewhilegroceryshopping.Servethiswithaspicydalortempehcurry.(Seephotohere.)1teaspoonsafflowerorotherneutraloil

1teaspoonblackmustardseeds

1hotgreenchile,finelychopped(removeseedstoreduceheat)1/2cupfinelychoppedredonionorshallots

10curryleaves

1/2teaspoongroundturmeric3cupspackedfinelychoppedgreencabbage(1/2mediumhead)1/2cupshreddedcoconut(fresh,orthawediffrozen,ordried)1teaspoonsalt,ortotaste

1.Heattheoilinalargeskilletovermediumheat.Whenhot,addthemustardseedsandletthemstarttopop,about1minute.Addthechile,onion,andcurryleaves.Cook,stirring,untilgolden,about6minutes.

2.Addtheturmericandcabbage,andmixwell.Coverandcookfor15minutes.Stironcehalfwaythrough.Add1tablespoonofwatertodeglazeifneeded,andreduceheattomedium-lowifthecabbagestickstoomuch.

3.Addthecoconutandsalt,andmixwell.Reduceheattomedium-low.Add1tablespoonofwatertodeglazeifneeded.Coverandcookuntilcabbageiscookedthrough,10minutes.Stirandcookuncoveredforafewminutesiftoowet.Taste,andadjustsaltandspice.Servehot.

PotatoTomatoCurryAlooTamatarSubziPrep:30to35minutes|Active:15minutes|Inactive:30minutes|Serves4

SF NF GF E

Potatoesinasimply-spicedthintomatocurryareafavoriteweekendmeal,servedwithfriedpuffedflatbreadcalledpooris.Thedeep-friedpoorisarereallydeliciousbuttheymakethemealquiteheavy.Thesedays,weservethistangyanddeliciouscurrywithaflatbreadsuchasrotiornaan,withrice,orwithkachoris(SavoryLentilPastries,here).

6cupsfreshorcanneddicedtomatoes(8freshtomatoes)

8clovesgarlic

11/2-inchknobofginger,chopped3greenchiles,chopped(removeseedstoremoveheat)1/4cuplightlypackedfreshcilantro2teaspoonssafflowerorotherneutraloil1/2teaspoonmustardseeds

1/2teaspooncuminseeds1/3to1/2teaspoonfenugreekseeds12curryleaves

2teaspoonsgroundcoriander

1/2teaspoongroundturmeric5mediumpotatoesboiledtotender-crisp,peeledanddiced(41/2cups)11/4teaspoonssalt,ortotaste2to21/2cupswater

1/4cupchoppedcilantro,forgarnish1.Inablender,combinethetomatoes,garlic,ginger,chiles,andcilantro.Blendintoasmoothpureeandsetaside.

2.Heattheoilinalargesaucepanovermediumheat.Whenhot,addthemustard,cuminandfenugreekseedsandletthemcookuntiltheystarttopop,about1minute.Addthecurryleaves,groundcorianderandturmeric.Mixforafewseconds.

3.AddthepureedtomatofromStep1,andmixwell.Cookpartiallycoveredovermedium-lowheat,untilthemixturethickensandoilstartstoglistenonthesurface,15to20minutes.Stironcehalfwaythrough.Addthedicedpotatoesandsalt,andmixwell.Cookfor5minutes.

4.Addthewaterandmixwell.Cookcoveredfor15minutesoruntildesired(thin)consistencyisreached.Tasteandadjustthesaltandspices,ifneeded.Garnishwithcilantroandserve.

Cumin-ScentedRicewithPeasandOnionsMom’sPeaPulao

Prep:30minutes|Active:15minutes|Inactive:15minutes|Serves4 SF NF GF E

Thisisaflavorfulandeasysidethatgoeswithalmosteverything.Cumin-scentedriceworksbeautifullywithIndiancurriesanddals.Tryitwithkormasormakhanicurries.Soakingthericebeforecookingensuresthatthegrainsstayseparateanddonotovercook.(Picturedonthecover.)2teaspoonssafflowerorotherneutraloil

1teaspooncuminseeds

3/4cupfinelychoppedorslicedredorwhiteonion1/2to3/4cupgreenpeas,freshorthawed3/4teaspoonsaltortotaste

3cupswater

11/2cupslong-grainwhitebasmatirice,soakedfor30minutes1.Heattheoilinsaucepanovermediumheat.Whentheoilishot,addthecuminseedsandcookuntiltheychangecolorandbecomefragrant,about1minute.Addtheonions,mix,andcookuntiltranslucent,about5to6minutes.

2.Drainthericewellandaddittothesaucepan.Addthepeasandsalt,mixwell,andcookfor1minute.Addthewater,mix,andcover.Reduceheattomedium-lowandcookfor18to20minutes.Thewaterwillcometoaslowboilaround8minutesandcontinuetosimmer.Checkat18minutestoseeifallthewaterhasbeenabsorbed.Letthericesitcoveredfor5minutes.Fluffthericeandserve.

Variations:

Add3clovesand1greencardamomatStep1,alongwiththecuminseeds.

Makethiswithbrownbasmatirice:Soakthericefor30minutes.Followsteps1and2.Drainthericeandaddtothesaucepanwiththecuminandonions.Addthepeasandsalt,andcookforaminute.Add4cupsofwater,mix,cover,andbringtoaboilovermediumheat.Lowertheheatto

medium-lowandcookfor25to35minutes.(Checkthecookingtimeonthepackageandcooklongerifneeded).Letthericesitcoveredfor5minutes.Fluffthericeandserve.

RicewithVegetables,Tomato,andSpicesTavaPulao

Prep:20minutes|Active:30minutes|Inactive:10minutes|Serves4 SF NF GF E

TavaPulaoisIndianfriedricewithmadewithvegetablesandseasonedwithPavBhajiMasalaspiceblend.ItisservedasalightdinnerorsnackwithSpicedYogurtRaita(here).Thereisalotofflavorintherice,sopairwithitwithanyofthesimple,lessspicydals.Makethiswithprecookedleftoverriceorfreshlymadericeorothercookedgrainslikequinoa,millet,couscous,orcrackedwheat.Useedamame,corn,rootvegetables,oranyothersmallchoppedvegetablesofyourchoice,foratotalof2to21/2cupsofvegetables.Therecipeiswrittensoyoudonotneedapre-madepavbhajimasalaspiceblend.Ifyoudohavethespiceblend,use2teaspoonsofthespiceblendinsteadofthespiceslisted(corianderthroughdrymangopowder).

1cuplong-grainwhitebasmatiriceor3cupscookedgrainofyourchoice

3cupswater

1/4teaspoonsalt1tablespoonsafflowerorotherneutraloil,divided1/2cupchoppedredorwhiteonion1(1-inch)knobofginger,mincedor1tablespoongingerpaste4clovesgarlic,mincedor1tablespoongarlicpaste1/2teaspooncuminseeds

1/4teaspoonfennelseeds

1teaspoongroundcoriander

1/4teaspoongroundcardamom1/4teaspoongroundcinnamon1/2teaspoondrymangopowderor1/4teaspoonIndianblacksaltor2teaspoonsPavBhajiSpiceBlend(here)1/4to1/2teaspooncayenne

2mediumtomatoes,chopped(11/2cups)1/2cupfinelychoppedredbellpepper1/2cupfinelychoppedgreenorredbellpepper1/2cupthinlyslicedcarrot

1/2cupchoppedgreenbeans(1to2-inchpieces)1/2cupfreshorfrozengreenpeas,thawediffrozen3/4teaspoonsalt,ortotaste

3tablespoonschoppedcilantro,forgarnishDashoflemonjuice,forgarnish

1.Washthericeinwarmwater,drain,andtransfertoasaucepanwiththe3cupsofwater,salt,andoilovermediumheat.Stirtocombine,then,cover,andbringtoaboil,about8minutes.Openthecoveracrackifthewaterthreatenstoboilover.Reducetheheattomedium-lowandcookuntilthericeisjustaboutcooked,about5minuteslonger.Letthericesitfor5minutes,thendrain,fluffandsetaside.Alternatively,youcanalsouse3cupsofcookedriceorgrainsofyourchoice.

2.Heat1tablespoonofoilinalargeskilletovermediumheat.Addtheonionandcookuntiltranslucent,about7minutes.Addtheginger,garlic,cumin,andfennel.Mixandcookfor1minute.Addthecoriander,cardamom,cinnamon,mangopowder,andcayenne.Mixwell,andcookfor1minute.Addthetomatoesandtheothervegetables,exceptthepeas.Mixandcookuntiltomatoesaresaucyandshimmerywithoil,8to10minutes.

3.Addthepeasandsalt,andmixwell.Addthecookedrice.Increasetheheattomedium-high.Stir,tossingthericewiththevegetablestodistributeevenly.Cookfor2to3minutestoheatthrough.CookafewminuteslongerifthericewastooaldenteatStep1.Servehot,garnishedwithcilantroandlemonjuice.

SabutMung(here)

Five

Dals:LentilsandBeans

Dal,dahl,anddhalaregenerictermsforanypreparationthatinvolveslegumes.AnimportantpartoftheeverydayIndianmeal,dalsareusuallyservedasapartofalargerfamily-stylemealalongwithdryorwetvegetabledishes,andasideofflatbreads,orgrains.Theyareevenservedasaone-potmealwiththevegetablesandgrainsincludedinthedish.Thischaptercoversthedalsthatareservedasapartofthemeal.

Cookedlentilsorbeanscanbemadesimply,seasonedwithsalt,greenchile,cumin,andasafetida(hing),oraselaboratecurries,usingspiceblends,spicepastes,vegetables,andsoon.Dalscanbemadeintogrand,creamy,complex,restaurant-styledishesorhumbleweekdaysoup.Indiandalsandsaucesdon’tneedbroth.Theflavorofthedishisprovidedbythespices.Youcaneasilywhipupabigbatchofdalanduseitthroughouttheweekinvariousways.Servedalwithcookedrice,quinoa,orothergrains;addtobowlmealsorapotpie;topapizza;orfillupburgerbunstomakeIndiansloppyJoes.Alldalrecipesaresoy-freeandgluten-freeandmostarenut-free.

Thischaptercoversagoodvarietyofrecipes.Theflavorprofileofthedalchangeswhenwholespicesareusedinsteadofgroundspices,orwhetherthespicesareroastedonadryskilletorinoil,orwhenthegarlicismincedorchoppedintolargerchunks.Thereareauthenticrecipesthatwillhelpyouappreciatethecomplexflavors,aswellasmysimplerinterpretationsofauthenticrecipesthatcouldbecomeastapleforyou.

StartwiththefamiliarMasoorDalTadkaorChanaMasala,thentryyourhandatrestaurant-styleMasalaLentilsorDalMakhani,andgetreallyadventurouswiththenewflavorprofilesofBengaliCholarDal,ChickpeaEggplantStew,andmore.Thereareplentyofvariationsinthetempering,spices,andmethodsofpreparationtokeepyoucravingdalsforawhile.

Cookingtimesforthedalsdependonthelegumesusedintherecipe,thefreshnessofthelegumes,andiftheyweresoakedbeforeusing.Seehereforgeneralcookingtimesandsubstituteoptions.

RedLentilSoupRestaurant-StyleMasoorDalTadka

Prep:15minutes|Active:25minutes|Inactive:10minutes|Serves4 SF NF GF E

MasoorDalTadkaisoneofthebetterknowndalsasitisgenerallyavailableinIndianrestaurants.Tadka,tarka,orchaunkareallwordsforthetempering,whichisspicesandherbsfriedinoilandthenmixedintothecookedlentils.Agoodtadkaissometimestheonlythingneededtomakeacomfortingdal.Usemoreoilorveganbutterforaricher,restaurant-styleflavor.

1cupredlentils(masoor),washedanddrained21/2cupswater3/4to1teaspoonsalt2teaspoonssafflowerorotherneutraloil,divided1/2cupfinelychoppedredorwhiteonion5clovesgarlic,finelychopped

1(1-inch)knobofginger,finelychopped1/2teaspoonturmeric

1teaspoongroundcoriander

1/2to1teaspoonGaramMasala(here)1/2teaspoondriedfenugreekleavesTHETEMPERING:

1teaspooncuminseeds

1/2teaspoonmustardseedsGenerouspinchofasafetida(omittomakegluten-free)2driedredchiles,brokenintohalf(cayenneorCaliforniaredchiles)8curryleaves

1bayleaf

2tablespoonschoppedcilantro,forgarnish1teaspoonlemonjuice(optional)

1.Combinethelentilsinasaucepanwith21/2cupswaterandthesalt,overmediumheat.Bringtoaboil,reduceheattomedium-low,andcookuntillentilsaretender,12to15minutestotal.Reduceheattolowandcontinuetosimmer.

2.Heat1teaspoonoilinamediumskilletovermediumheat.Addtheonion,garlic,andginger.Mix

•

•

andcookuntilgoldenbrown,6to8minutes.

3.Addtheturmeric,coriander,garammasala,andfenugreekleaves.Mixandcookfor30seconds.Stirthemixtureintothesaucepanwithsimmeringlentils.

4.Thetempering:Heat1teaspoonoilinasmallskilletovermediumheat.Whentheoilishot,addthecuminandmustardseeds.Letthemsizzleuntiltheybegintopopandbecomefragrant,about1minute.Addtheasafetida,redchiles,curryleaves,andbayleaf,andcookfor1minute.Addthistemperingmixturetothesimmeringlentils.Mixwellandremovefromheat.Taste,andadjustforsaltandspices,ifneeded.Garnishwithcilantroandlemonjuice,ifusing.Servehot.

Variations:

Add1cupchoppedtomatoatStep1alongwithlentilsandwater.

Add1/2cupcoconutmilkand2cupswateratStep1foracurriedcreamydal.

YellowLentilswithSpinachSookhiMungPalak

Prep:15minutes(+30minutessoak)|Active:15minutes|Inactive:20minutes|Serves4

SF NF GF E

Mungdalismysecondfavoritedalafterredlentils.Theseyellowlentilshaveastrongerearthyflavorwhichneedtherightkindofseasoninginordertoshine.Trythisdrylentilandspinachsidewithflatbreads,pitabread,curries,orforbreakfast.

1teaspoonsafflowerorotherneutraloil1teaspoonbrownorblackmustardseeds1/4teaspoonfenugreekseeds

3bayleaves

4clovesgarlic,minced1cuppetiteyellowlentils(mungdal),soakedfor30minutes,anddrained1/2teaspoonpaprikaorsmokedpaprika11/2teaspoongroundcoriander

3/4teaspoonredpepperflakes,ortotaste1/2teaspoongroundturmeric3/4teaspoonsaltortotaste11/2cupswater3/4cupcoconutmilk(cannedorculinary)3cupspackedbabyspinach,orchoppedregularspinach2tablespoonschoppedfreshcilantro,forgarnish2teaspoonssesameseeds,forgarnish1teaspoonlemonjuice,forgarnish1.Heattheoilinalargeskilletatmediumheat.Whentheoilishot,addthemustardseedscarefully.Letthemsizzleandstarttopop.Stirinthefenugreekseedsandbayleaves.Addthegarlicandcookuntilgolden,about2minutes.Addthedrainedmungdal,paprika,coriander,pepperflakes,andturmeric.Mixwellandcookthelentilsfor30seconds.

2.Stirinthesalt,water,andcoconutmilk.Coverandcookfor12to14minutes.Almostalloftheliquidshouldbeabsorbedandthebeansshouldbefirmtenderatthispoint.

3.Addthespinachandmixwell.Coverandcookuntilthebeansaretenderbutnotmushy,andthespinachislightlywilted,about4minutes.Discardthebayleaves.Garnishwithcilantro,sesameseeds,andadashoflemonjuice.

BrownChickpeaCurryKalaChanaMasala

Prep:15minutes(+overnightsoak)|Active:25minutes|Inactive:40minutes|Serves4

SF NF GF E

Kalachana(black/brownchickpeasorBengalgram)aretheearthiercousinofregularchickpeas(garbanzobeans).Thesedarkerchickpeasarealsomoretoothsomethanwhitechickpeasanddonotcooktoamushyconsistency.Thebeansbecometenderbuthaveathickskinthatkeepsthemintactsotheyretaintheirshape.Brownchickpeasarenotavailableincans,sosoakthedriedchickpeasovernightbeforeusing.Onecupofchickpeaswillincreaseto21/2cupsafterthesoak.Apressurecookeristhebestwaytocookthesechickpeas,althoughyoucanmaketheminasaucepanaswell;directionsforbothareprovided.Servethiscurrywithriceorflatbread.Ifyoucan’tfindkalachana,youcanmakethisrecipeusingregularchickpeas.Regularchickpeaswillcookfaster;seecookingtimesheretoadjust.

2teaspoonssafflowerorcoconutoil

1/2teaspooncuminseeds1/4cupfinelychoppedredonion1/8teaspoonasafetida(omittomakegluten-free)11/2tablespoonschickpeaflour1(2-inch)knobofginger,mincedorgrated4clovesgarlic,mincedorgrated1hotgreenchile,finelychopped3/4teaspoongroundturmeric

1tablespoongroundcoriander

1/4to1/2teaspooncayenne3cupswater,divided1cupdriedbrownchickpeas(kalachana),soakedovernightanddrained1to11/2teaspoonssalt

1cupchoppedtomatoes

1teaspoonchanamasalaspiceblendorGaramMasala(here)1teaspoonlemonjuice,forgarnish1/4cuppackedchoppedcilantro,forgarnish1.Inapressurecooker,heattheoilovermediumheat.Whentheoilishot,addcuminseeds.Mixforafewseconds,andthenaddtheonionsandasafetida.Cookfor3minutes.Addthechickpeaflour,mixwell,andcookforaminuteuntilfragrant.Meanwhile,inabowl,mixtheginger,garlic,greenchile,turmeric,coriander,turmeric,andcayennewith3tablespoonsofwater.Addthismixturetothechickpeaflour-onionmixtureandcookforaminute.

2.Addthebrownchickpeasandtheremainingwater.Closeandlockthelid,andcookonhighpressurefor20minutes,afterthepressureisreached.(4to5whistlesonmedium-highheat).

3.Letthepressurereleasebyitself.Openthelidofthepressurecookerandplacebackovermediumheat.Addthesalt,tomato,andgarammasala,andmixwell.Lightlymashthechickpeasandtomato.Cookovermediumheat,uncoveredforanother15minutesoruntildesiredconsistencyisachieved.Garnishwithadashoflemonjuiceandaliberalsprinklingofcilantro.

Tomakeinasaucepan:FollowStep1usingasaucepan.Combinethebrownchickpeaswith31/2cupsofwaterinthesaucepanovermediumheat.Coverpartiallyandcookfor20minutes.Thenaddthesalt,tomato,andgarammasala,coverandcontinuetocookuntilthebrownchickpeasaretender,30minutesormore.Garnishwithadashoflemonjuiceandchoppedcilantro.

MasalaLentilsSabutMasoor

Prep:20minutes|Active:25minutes|Inactive:20minutes|Serves4 SF NF GF E

Ifyouwanttoimpresssomeonewithadal,makeitthisone.Don’tbeafraidofthenumberofspices—itisquitesimpletomake.Thespicesandgarlicareblendedtoapasteandfriedintheoil.Ahotsauce(chiles,garlic,andvinegar)inthetadkaisanothersecrettogettingtherightflavorprofile.Servethisasapartofameal,orwithriceornaanorotherflatbread.(Seephotohere.)3/4cupbrownlentils,washedanddrained

2cupswater

2to3teaspoonssafflowerorotherneutraloil1/2cupfinelychoppedredorwhiteonion6clovesgarlic,chopped

1/2teaspoongroundcumin

2teaspoonsgroundcoriander

1/2teaspoongroundcardamom1/2teaspoongroundcinnamon1/2teaspoonfenugreekleavesor1/8teaspoonfenugreekseeds

1teaspoonsweetorhotpaprika

1/8teaspoonnutmeg1/4teaspoonblackpepper11/2tablespoonssrirachaorotherhotsauce,totaste

2tablespoonswater

11/2cupschoppedtomato3/4teaspoonsalt2tablespoonschoppedcilantro,forgarnish1tablespoonveganbutter(optional)1.Combinethelentilswith2cupsofwaterinasaucepan.Partiallycoverandcookovermediumheatuntilthelentilsaretender,25to30minutes.

2.Whilethelentilsarecooking,makethetempering.Heattheoilinaskilletovermediumheat.Addtheonionsandcookuntilgoldenbrown,5to6minutes.

3.Inablender,combinethegarlic,cumin,coriander,cardamom,cinnamon,fenugreek,paprika,nutmeg,blackpepper,sriracha,and2tablespoonsofwater.Blendtocombinewell.Addthispastetotheonionsintheskillet.Cookuntilfragrant,about2minutes.Stirinthetomatoesandsalt,andcookuntilthetomatoesaretender,about8minutes.Mashthelargertomatopieces.

4.Addthetemperingtothelentils.Bringtoaboilovermediumheat.Reduceheatandsimmerforanother5minutes.Tasteandadjustsaltandspice.Garnishwithcilantroandveganbutter,ifusing,andservehot.

AnyBeanCurry

Prep:20minutes(+4hourstosoakdriedbeans)|Active:30minutes|Inactive:30minutes|Serves4

SF NF GF E

Tomakethiscurriedbeanrecipe,useanywholebeans,suchasblack-eyedpeas,adzukibeans,pintobeans,blackbeans,greenmungbeans,lentils,wholeblackgram,kidneybeans,garbanzobeans,brownchickpeas,ordriedwholepeas.Servewithflatbreadorrice.

11/2cupsdrybeans,soaked4hoursanddrained,or3cupscookedbeansofchoice2teaspoonssafflowerorotherneutraloil1cupchoppedredorwhiteonion

1to2greenchiles,chopped(removeseedstoreduceheat)1(2-inch)knobofgingerchopped,or2tablespoonsgingerpaste6clovesgarlicor2tablespoonsgarlicpaste

1teaspoongroundcumin

1/2teaspoongroundturmeric1/4to1/2teaspooncayenneGenerouspinchofasafetida(omittomakegluten-free)2teaspoonsGaramMasala(here)4mediumtomatoes,chopped(31/2cups)

1teaspoonlemonjuice

3/4teaspoonsalt,ortotaste1/4teaspoonrawsugar11/2to31/2cupswater2tablespoonschoppedcilantro,forgarnish1.Heattheoilinasaucepanovermediumheat.Addtheonionandgreenchiles,andcookuntiltranslucent,6to8minutes.Addthegingerandgarlic.Mixwellandcookfor1minute.Addthecumin,turmeric,cayenne,asafetida,andgarammasala.Mixwell,andcookuntilfragrant,about1minute.

2.Addthetomatoes,lemonjuice,and3/4teaspoonsalt.Mixwell.Partiallycover,andcookuntilthetomatoesaresaucy,about15minutes,stirringoccasionally.Mashthelargerpiecesinbetween.

3.Addthebeans,sugar,andwater.Cover,andcookfor30minutes.Thebeansshouldbetenderenoughtomasheasily.Mashsomeofthebeans.Taste,andadjustthesaltandspices,ifneeded.Addmorewaterifneeded,andcooklongerifnecessary.Kidneybeansandchickpeaswilltake40to60minutestocookthrough.Garnishwithcilantroandservehot.

PressureCooker:Fordriedbeansthathavebeensoakedafewhours:FollowSteps1and2inapressurecooker.Addbeans,sugar,andwater.Closeandlockthelid.Pressurecookfortimeaccordingtothebeansused.(Seehereforpressurecookercookingtimes).Letthepressurereleasebyitself.Mashsomeofthebeans.Tasteandadjustsaltandspice.

SplitPeaSoupwithPotatoesOdiaButaDaliAluTarkari

Prep:15minutes(+1hoursoak)|Active:25minutes|Inactive:30minutes|Serves4

SF NF GF E

TheIndiannameisamouthfulevenforme.Trysayingitafewtimes!ThisdalisfromOdisha,anortheasternstateinIndia.Panchphoron,alsoknownasIndianBengalifive-spiceblend,addsawonderfulflavorprofiletothedal.Thecookeddalisgarnishedwithjeeralanka,whichisroastedgroundcuminandcayenne.Tomaketheroastedgroundcumin:Dryroastthecuminseedsonmediumlowheatuntilfragrant,about4to5minutes.Setasidetocook,thengrindthemtoapowder.

1cupsplitchickpeas(chanadal)orsplityellowpeas,washed,soakedfor1hour,anddrained31/2cupswater

1teaspoonsafflowerorcoconutoil

2teaspoonsPanchPhoronspiceblend(here)3/4cupfinelychoppedredorwhiteonion2clovesgarlic,minced1(1/2-inch)knobofginger,minced2mediumpotatoes,diced(11/2cups)1/2teaspoongroundturmeric1/4to1/2teaspooncayenne3/4teaspoonsalt,ortotaste1/2teaspoonroastedgroundcumin,forgarnish1/4teaspooncayenne,forgarnish

1.Combinethesplitpeaswith31/2cupsofwaterinasaucepan.Partiallycoverandcookovermediumheatfor20to30minutesoruntilthesplitpeasaresoftandslightlymushy.Donotdrain.

2.Meanwhilemakethetempering:Heattheoilinaskilletovermediumheat.Whentheoilishot,addthepanchphoronspiceblend(cumin,fennel,mustard,nigella,andfenugreekseeds).Cookuntilthefennelseedschangecolor,aboutaminute.

3.Addtheonionandcookuntilgolden,about6minutes.Stirinthegarlicandginger,thenaddthe

potato,turmeric,cayenne,and2tablespoonsofwater.Mixwell.Coverandcookuntilpotatoesaretendercrisp,about10minutes.

4.Addthecookedsplitpeaswiththeircookingliquid,andthesalt.Reduceheattolow-medium,cover,andcookuntilthepotatoesarewelldoneanddesiredconsistencyisachieved,about15minutes.Garnishwithroastedgroundcuminandcayennebeforeserving.

PressureCooker:Washthesplitpeas.Combinewith3cupsofwaterinapressurecooker.Closeandlockthelid,andcookfor10to15minutesoncethecookerreachespressure(3to4whistlesatmedium-highheat).Letthepressurereleasenaturally.Openthelid,addsaltandthetempering,alongwithpotatoes.Cookovermediumheatuntilpotatoesaretender,about15minutes.

Variation:Substitutepumpkin,sweetpotato,orothersquashforthepotato.

OdiaButaDaliAluTarkari(here)

SabutMasoor(here)

SweetandSourSplitPeaSoupGujaratiSuratiDal

Prep:15minutes(+1hoursoak)|Active:25minutes|Inactive:25minutes|Serves4

SF NF GF E

ThisdalisfromSurat,acityinthestateofGujarat,inthewesternpartofIndia.Suratidalisusuallythin,withlotsofliquid,andthesplitpeasareovercooked.Youcancookthemforlesstimeasperyourpreference.Gujaratidishesareknowntohaveaslightlysweetflavorprofile.Thesugarandlemonjuicemakethisdallightlysweetandsour.Forvariation,replacethelemonjuicewith4driedkokums(Indianmangosteen).AddthekokumsatStep2withthesugar.Servehotwithriceorflatbread.

1cupsplitpigeonpeas(toordal)orothersplitpeas,soakedfor1houranddrained2mediumtomatoes,chopped(11/2cups)31/2cupswater

1/2greenchile,finelychopped1/2teaspoongroundturmeric

10curryleaves

1(1/2-inch)knobofginger,minced2tablespoonsrawpeanuts(unroasted)

2to3teaspoonsrawsugar

3/4teaspoonsalt,ortotasteTHETEMPERING:1teaspoonsafflowerorotherneutraloil1/2teaspoonblackmustardseedsagenerouspinchofasafetida(omittomakegluten-free)2driedredchiles,broken

2teaspoonslemonjuice

2tablespoonschoppedcilantro,forgarnish1.Combinethepeasandtomatoesinasaucepanwith31/2cupsofwater.Partiallycoverandcookovermediumheatuntilthesplitpeasareverytenderandeasilymashed,about25to30minutes.

2.Addthegreenchile,turmeric,curryleaves,ginger,peanuts,sugar,andsalttothesaucepan.Stirwelltocombine.Reduceheattomedium-lowandcontinuetosimmerfor5minutes.Mashsomeof

thesplitpeas.Addmorewaterifneeded.

3.Thetempering:Heattheoilinasmallskilletovermediumheat.Whentheoilishot,addthemustardseedsandcookuntiltheystarttopop,about1minute.Addtheasafetidaandredchiles.Cookforanother10to15secondsandremovefromheat.Addthistemperingandlemonjuicetothesimmeringsplitpeas.Mixandsimmerforaminute.Garnishwithcilantroandservehot.

PressureCooker:Washthesplitpeas.Combinewith3cupsofwaterinapressurecooker.Closeandlockthelid,andcookfor10to15minutesoncethecookerreachespressure(3to4whistlesatmedium-highheat).Letthepressurereleasenaturally.Openthelid,andplacethecookeroverlow-mediumheat.Followsteps2and3.Servehot.

ChickpeaCurryChanaMasala

Prep:15minutes|Active:30minutes|Inactive:50minutes|Serves4to6

SF NF GF E

ChanaMasalaisperhapsthemostpopularIndiandishofall.Everyoneknowsaboutit,andeveryIndianrestauranthasitonitsmenu.ThisishowImakemine.Iblendthecookedchickpeasinthecurryforathickermasalasauce.ChanaMasalausesaspecialspiceblend,whichisavailableinIndianstoresoronline.Youcanalsomakeitfromscratch(youcanfindtherecipeonmyblog).Thespiceblendhasasourtastetoit,whichoftendoesnotsmellgood,butitworksbeautifullyinthesauce.Thespiceblendcanbeusedinotherbeancurriesanddalsoranywhereyouusegarammasalaforavariationinthetaste.

2(15.5ounce)canschickpeas,rinsedwellor2cupsdriedchickpeas,pressure-cookedorslow-cooked,drained6mediumtomatoes,chopped(41/2cups)

1(2-inch)knobofginger,chopped,or2tablespoonsgingerpaste6clovesgarlicor2tablespoonsgarlicpaste1greenchile,chopped(removeseedstoreduceheat)

1teaspoonlemonjuice

2teaspoonssafflowerorotherneutraloil1cupchoppedredonion(about1mediumonion)

1teaspoongroundcumin

1/2teaspoongroundturmeric1/4to1/2teaspooncayenneGenerouspinchofasafetida(omittomakegluten-free)2teaspoonschanamasalapowderorGaramMasala(here)1/8to1/4teaspoonIndianblacksalt,optional3/4to11/2teaspoonsalt,totaste

1/2teaspoonrawsugar11/2to21/2cupswater1/4cupchoppedcilantro,forgarnish1/4cupmincedredonion,forgarnish1to2teaspoonslemonjuice,forgarnish1.Inablender,combine1/2cupcookedchickpeas,tomatoes,ginger,garlic,chile,andlemonjuiceandblenduntilsmooth.Setaside.

2.Heattheoilinsaucepanovermediumheat.Addthechoppedonionandcookuntiltranslucent,7to8minutes.Addthecumin,turmeric,cayenne,asafetida,andchanamasalablend.Mixwelland

cookfor1minute.Addthekalanamak.(OmittheIndianblacksaltifusingchanamasalablend.)3.Addthepureedtomato-chickpeamixture.Cookpartiallycoveredfor15minutes,stirringonceabouthallwaythroughDeglazewithalittlewaterifneeded.Reducetheheattomedium-lowandcontinuetocookuntilthemixtureisdryandstartstoleavethesideofthepan,10to15minutes.Thetomatoesandspiceswillstarttosmellroasted.

4.Addthecookedchickpeas,salt,andsugar,andmixwell.Add21/2cupsofwater.Cover,andcookfor30to40minutesovermedium-lowheat.Taste,andadjustsaltandspiceat30minutes.Continuetocookuntilthechickpeasareverytenderandeasilymashed,oruntildesiredconsistencyisachieved.Mashsomeofthechickpeas.Garnishwithcilantro,mincedonion,andlemonjuice,andservehot.

PressureCooker:Followsteps1through4.Addthecookedchickpeas,salt,sugar,and11/2cupsofwater.Closeandlockthelid,andcookfor10minutesafterthecookerreachespressure(2to3whistles).Ifusingdrychickpeasthathavebeensoakedovernight,add21/2cupswater,salt,andsugar.Closeandlockthelid,andcookfor20to25minutesafterthecookerreachespressure(4to5whistles).Garnishwithcilantro,redonion,andlemonjuice,andservehot.

Variation:Add1to2cupschoppedspinachorothergreensatStep4.

BlackGramLentilsinTomatoSauceDalBukhara

Prep:15minutes(+overnightsoak)|Active:25minutes|Inactive:1hour|Serves4

SF NF GF E

Dalbukharaisamoretomato-y,lessrich,andsimplerversionofDalMakhani.Theauthenticrestaurantstyleversionuseswholeuraddal,alsoknownaswholeblackgram,availableonlineAmazon.comorinIndianstores.Youcanusewholemungbeansorbrownlentilsaswell.Thecookingtimeandwaterneededwillbelesswiththelentilsandmungbeans.Dalbukharaistraditionallycookedoncharcoalforhours,whichgivesitasmokedflavor.Iusesmokedpaprikafortheeffect.Addsomeliquidsmokeifyouwouldlikeitbemoresmoky.Servewithflatbreadsorrice.ThisdalalsomakesgreatsloppyJoes.Uselessliquidforathickerstew.

1cupblackgramorwholegreenmungbeans,soakedovernightanddrained5cupswater,divided3mediumtomatoes,chopped(21/4cups)1(1-inch)knobofginger,coarselychopped

6clovesgarlic

1/2teaspooncuminseeds1/2teaspoonpaprika1/2teaspoonsmokedpaprika(oruse1/2teaspoonregularpaprika+1/2teaspoonliquidsmoke)1teaspoonGaramMasala(here),divided1/2cupwater

1teaspoonsalt,ortotaste1/2cupalmondmilk(usethincashewcreamforaricherdal)2teaspoonsveganbutter,forgarnishRedpepperflakes,forgarnish1tablespooncashewcream,forgarnish(optional)1.Combinetheblackgraminasaucepanwith4cupsofwater.Coverandcookovermediumheatfor30minutes.Stironceinbetween.Ifthewaterthreatenstoboilover,openthecoveracrack.

2.Meanwhile,inablender,combinethetomato,ginger,garlic,cuminseeds,paprika,smokedpaprika,1/2teaspoongarammasala,and1/2cupofwater.Blendtoasmoothpuree.Addthepureeandsalttothebeans.Coverandcookuntilthebeansaretenderandeasilymashed,about20minutes.

3.Mashhalfofthebeans.Addthealmondmilk.Mixwell,taste,andadjustsaltandspice.Addmoresmokedpaprikaorliquidsmokeforasmokierflavor.Cookuncovereduntilthedesiredconsistencyisachieved,about15minutes.Addmorewateratanyofthestepsifneeded.Garnishwith1/2

teaspoongarammasala,veganbutter,redpepperflakes,andcashewcream,andservehot.

PressureCooker:Washthebeansandsoakforatleast4hours.Drain,andcombinewith3cupsofwaterinapressurecooker.Closeandlockthelid,andcookfor20to25minutesoncethecookerreachespressure(4to5whistlesatmedium-highheat).Letthepressurereleasenaturally.Openthelid,andplacethecookerovermediumheat.Followsteps2and3.

WinterSplitPeaSoupwithGingerKashmiriDal

Prep:15minutes(+1hoursoak)|Active:25minutes|Inactive:20minutes|Serves4

SF NF GF E

ThisdalisadaptedfromthefoodofKashmir,thenorthernmoststateinIndia.Mostofthemountainousregionisathighaltitude.Freshveggiesandherbsarenoteasilyavailableallthroughtheyear,hencethesedalsusedryspicesanddrygingerfortherequiredflavor.Thisdaltastesbestwithchanadalandmungdal.Soakbothtogetherovernightforbestresultsanduse.TrythisdalwithriceorflatbreadalongwithNepaliAloo(here).

1/2cupsplitchickpeas(chanadal)orsplityellowpeas,soakedfor1houranddrained1/2cuppetiteyellowlentilsorsplitpeas,soakedfor1houranddrained31/2cupswater

3/4to1teaspoonsaltTHETEMPERING1teaspoonsafflowerorotherneutraloil1/2cupfinelychoppedredonion

2bayleaves

1(1-inch)knobofginger,chopped1/2teaspoonfennelseeds1/2teaspooncuminseeds1/4teaspoongroundcinnamon1/4teaspoongroundcardamom1/8teaspoongroundcloves1/8teaspoonblackpepper1/2teaspoonredpepperflakes,ortotaste1/2to1teaspoonpaprika2teaspoonslemonjuice,divided1/4cupchoppedfreshcilantro,forgarnish1.Combinethechickpeasandlentilsinasaucepanwith31/2cupsofwater.Partiallycoverandcookovermediumheatuntilthesplitpeasaretenderandeasilymashed,30to40minutes.Addthesalt,reduceheattolow,andcontinuetosimmer.

2.Meanwhile,makethetempering.Heattheoilinamediumskilletovermediumheat.Addtheonionandcookuntiltranslucent,5to7minutes.

3.Inagrinderorablender,combinethebayleaves,ginger,fennel,cumin,cinnamon,cardamom,cloves,blackpepper,redpepperflakes,paprika,and1teaspoonlemonjuice.Blendintoasmooth

paste.Useafewteaspoonsofwaterifneeded.Addthespicemixturetotheskilletandmixwell.Stirringfrequently,cookfor2to3minutesoruntilthegingerandspicesmellroasted.

4.Addthetemperingtothesimmeringdal.Mixwell.Taste,andadjustsaltandspice.Cook5minutesorlongeruntildesiredconsistencyisachieved.Garnishwithlemonjuiceandcilantro,andservehot.

Variations:Add1cupofchoppedturniporotherrootvegetabletothedalinstep1.YoucanalsouseKashmirigarammasala(boughtfromIndianstore)insteadofthespices,blendedwithginger.

PressureCooker:Use1cupchanadalorsplitpeas.Washthesplitpeas,andcombinewith31/2cupsofwaterinthepressurecooker.Closeandlockthelid,andcookfor10to15minutes,oncethecookerreachespressure(3to4whistlesatmedium-highheat).Letthepressurereleasenaturally.Openthelid,andplacethecookeroverlowheat.Followsteps2through4.

SplitPeaandBeanSoupMixedDalFry

Prep:20minutes(+4hourssoaking)|Active:20minutes|Inactive:30minutes|Serves4

SF NF GF E

Thisisageneralrecipedaldalfrywithmultiplelentilsorbeans.Useacombinationof2ormoredalsorlentilsofsimilarcookingtimesuchassplitpea,chanadal(splitchickpea),brownlentils,greenmungbeans,andtoordal(splitpigeonpea).Allofthesewillcookin30to45minutesinasaucepan,andin15to20minutesinapressurecooker.Use1/2cupofanytwo,or1/3cupofanythree,tomakeatotalof1cupoflegumes.Ifusingblack-eyedpeasorwhitechickpeas,soakthemforatleast4hours.Ifusingredlentilsandyellowmungdal,theywillcookwithin25minutesanddonotneedsoaking.Servewithriceorflatbread.

1cupmixedbeans(seeheadnote),soakedfor1hourforsplitpeasand4hoursforwholebeans,ifnecessary,drained3to31/2cupswater

THETEMPERING:2teaspoonssafflowerorotherneutraloil

1teaspooncuminseeds

3/4cupchoppedredorwhiteonion1ormoregreenchile,chopped(removeseedstoadjustheat,ifneeded)4clovesgarlic,chopped1(1-inch)knobofginger,choppedGenerouspinchofasafetida(omittomakegluten-free)1/2teaspoongroundturmeric1/2teaspoongroundcoriander1/2teaspoonGaramMasala(here)2mediumtomatoes,chopped(11/2cups)3/4to1teaspoonsalt2tablespoonschoppedcilantro,forgarnish1tablespoonchoppedmint,optionalgarnish1to2teaspoonslemonjuice,forgarnish1.Combinethebeansinasaucepanwith21/2cupsofwater.Coverandcookovermediumheatuntiltender,30to45minutes,dependingonthebeans.Reduceheattolow.

2.Thetempering:Heattheoilinaskilletovermediumheat.Addthecuminseedsandcookuntiltheybecomefragrantandchangecolor,about1minute.Addtheonion,chile,garlic,andginger,andcookuntilgolden,6to7minutes,stirringeveryfewminutes.Addtheasafetida,turmeric,coriander,andgarammasala.Mixwellandcookforaminute.Addthetomato,mixwell,andcookuntilthetomatobecomessaucy,5to6minutes.Mashthelargertomatopiecesandcookforanotherminute.

3.Addthetemperingtothesimmeringbeans.Mixwell,coverandcookfor5minutes.Taste,and

adjustsaltandspice.Addcayenneifneeded.Mashsomeofthelentilsusingaspatulaorahandblender.Continuetosimmeruncovereduntildesiredconsistencyisachievedanduntilthelentilsaretendertopreference.Addmorewater,ifneeded.Garnishwithcilantroormint,andadashoflemon.

BengaliRedLentilSoupMasoorSeddho

Prep:15minutes|Active:15minutes|Inactive:20minutes|Serves4 SF NF GF E

Thisdalisnottemperedwithanoil-basedtadka.Instead,rawvegetablesareaddeddirectlytothesoup.Mustardoilgivesthesoupadeepflavorprofile.Servethedalwithriceorflatbread,andanyoftheBengalivegetablesidesorothersidesthatarespicedwithnigellaseeds.Seephotohere.

1cupredlentils(masoordal),washed,drained,andpickedforstones

3cupswater

1teaspoonsalt,ortotaste1/2teaspoongroundturmeric1/2cupthinlyslicedredonion1mediumtomato,finelychopped(3/4cup)3greenchiles,finelychopped(removeseedstoreduceheat),divided1teaspoonmustardoiloruseaneutraloil

1teaspoonlemonorlimejuice

2tablespoonsmincedredonion,forgarnish1teaspoonlemonjuice,forgarnish

1.Combinethelentilswith3cupsofwaterinasaucepanovermediumheat.Addthesalt,turmeric,slicedonion,tomato,and2greenchiles.Mixwell.Cookpartiallycoveredfor25minutes.Keepaquarterofthepanuncovered,sotheliquiddoesnotboilover.

2.Addthemustardoilandlemonjuice,andmixwell.Tasteandadjustsalt.Continuetocookuncoveredforanother5to10minutesoruntilthelentilsareverytenderandeasilymashed.Garnishwiththemincedredonion,remainingchoppedgreenchile,andadashoflemonjuice.Servehot.

Note:Ifyoudonothavemustardoil,use1/2teaspoongroundmustardmixedinto2teaspoonsoliveoil.

Variation:Add3limeleavesormintleaveswhenyouaddthemustardoil.

CurriedMungBeansSabutMung

Prep:15minutes(+1hoursoak)|Active:20minutes|Inactive:50minutes|Serves4

SF NF GF E

Thisdalhascreamycoconutmilkcurrywhenfreshlymadeandserved.Thebeansabsorballtheliquidastheysit.Indiandalsareusuallymadewithextraliquidandarekeptthininconsistency,althoughsomeregionshavethickerdalsandsomehaveverywatereddownversions.Addmoreliquidorcookitdownaccordingtoyourownpreference.Itcanbemadewithbrownlentilsoracombinationoflentilsandmungbeans.Servewithriceorflatbread.Seephotohere.)2teaspoonscoconutorsaffloweroil

1teaspooncuminseeds

4clovesgarlic,chopped1(1-inch)knobofginger,chopped

1tablespoongroundcoriander

1teaspoonGaramMasala(here)1/2to3/4teaspooncayenne1/2teaspoongroundturmeric11/2cupschoppedtomatoes1cupwholegreenmungbeans,soakedforanhourorovernight

4cupswater

1to11/2teaspoonssalt

1cupcoconutmilk

1/4cupchoppedcilantro,forgarnish1teaspoonlemonjuice,forgarnish1.Heattheoilinalargeskilletovermediumheat.Whentheoilishot,addthecuminseeds.Cookuntiltheseedschangecolor,about1minute.Blendthegarlic,ginger,coriander,garammasala,cayenne,andturmericwith2tablespoonsofwater.Addtheblendedmixturetotheskillet.Cookuntilfragrant,about2minutes.Pureethetomatoesinthesameblender,thenaddthetomatopureetotheskillet.Cookfor5minutes.

2.Addthemungbeanstotheskillet.Addthe4cupsofwater.Mixwell,cover,andbringtoaboil.Cookfor6to8minutes.Reduceheattolow-mediumandcookuntilthemungbeansaretender,30to40minutes,stirringonceabouthalfwaythrough.

3.Addthesaltandcoconutmilk.Mixwell,cover,andcookfor10minutes.Taste,andadjustsaltandspice.Cookuncoveredforafewminutesuntildesiredconsistencyisreached(optional).Garnishwithcilantroandlemonjuice.

Variation:AddchoppedveggiesorgreensatStep2,withthemungbeans.

PressureCooker:FollowStep1inthepressurecooker.Addthedrainedmungbeans,water,salt,andcoconutmilktothepressurecooker.Closeandlockthelid.Cookfor15to20minutesforunsoakedbeansand10minutesifthebeansweresoaked.Letthepressurereleasenaturally.Garnishandserve.

SplitPeaswithCoconut,Sesame,andTamarindMaharashtrianAmti

Prep:15minutes(+1hoursoak)|Active:30minutes|Inactive:25minutes|Serves4

SF NF GF E

Thisisasourandsweetdal.Thefoodfromthisregion(Maharashtra)usesaspecialspiceblendcalledgodamasala.Ikeeppre-madeblendsfromseveralregionsonhand,sincewecookIndianfoodoften.Someblendsarenotusedasfrequently,andtheycangetstale.SomeoftheseblendsarealsonoteasytofindintheIndianstores,soIusewholeorindividualgroundspicesinmyrecipestogetthespiceblendflavorprofileright.Theingredientlistmightlooklong,butitisjustspices.Andassomeofmytesterssay,gettingallthespicesmisenplaceisafunwaytogetchildrentohelpinthekitchen.Ifyouhavepre-madegodamasalaspiceblend,thenomittheroastedspicemixtureanduse2to3teaspoonsofgodamasalaintherecipe.

1cupsplitpigeonpeas(toordal)orothersplitpeas,washedandsoakedfor1houranddrained31/2cupswater

3/4cupchoppedtomato1/2to1teaspoonsugar3/4teaspoonsalt,ortotasteROASTEDSPICEMIXTURE:1/2teaspoonsafflowerorotherneutraloil1teaspooncorianderseeds2bayleaves

2cloves

4blackpeppercorns

1/8teaspoonasafetida(omittomakegluten-free)3driedredchiles(mediumtohot)or1/2teaspoonredpepperflakes1/2teaspoonpaprika

1tablespoonshreddedcoconutflakes,fresh,dried,orthawediffrozen

2teaspoonssesameseeds

1/4teaspoongroundcinnamonGenerousdashofnutmeg1to11/2teaspoonstamarindpaste(concentrate),totasteTHETEMPERING:1teaspoonsafflowerorotherneutraloil1/2teaspoonblackmustardseeds1/4teaspooncuminseeds

10curryleaves

10curryleaves

2tablespoonschoppedcilantro,forgarnish1teaspoonlemonjuice,forgarnish1.Combinethesplitpeasinasaucepanwiththewaterandtomatoes.Partiallycover,andcookovermediumheatuntilthesplitpeasareverytender,30to40minutes.Mixinthesaltandsugar,reduceheattolow,andcontinuetosimmer.

2.Roastedspicemix:Heattheoilinamediumskilletovermediumheat.Whentheoilishot,addthecorianderseeds,bayleaves,cloves,andblackpeppercorns,inthatorder,mix,andcookforaminuteoruntilcorianderseedschangecolor.Addtheasafetida,redchiles/flakes,paprika,coconutflakes,sesameseeds,cinnamon,andnutmeg.Stirtocombine.Cookuntilthemixturebecomesfragrant,1to2minutes.Transfertoablender.Addthetamarindpaste,andblendintoasmoothpaste.Useatablespoonormoreofwaterifneeded.Addtheblendedspicemixturetothesimmeringsplitpeasandmixwell.Taste,andadjustsaltandspice.Addcayenneifneeded.

3.Thetempering:Heattheoilinasmallskilletovermediumheat.Whentheoilishot,addthemustardseedsandcuminseedsandletthemstarttopop,10to15seconds.Usealidifneeded.Addthecurryleaves,cookfor15seconds,thenremovefromheat.Addthistemperingtothesimmeringdalandmixwell.Garnishwithcilantroandlemonjuice,andservehot.

PressureCooker:Washthesplitpeas.Combinethemwith3cupsofwater,andthetomatoesinapressurecooker.Closeandlockthelid,andcookfor10to15minutesoncethecookerreachespressure(3to4whistlesatmedium-highheat).Letthepressurereleasenaturally.Openthelid;addthesaltandsugar.Placethecookeroverlowheat.FollowSteps2and3.

PeasinCoconutCurry

Prep:15minutes|Active:15minutes|Inactive:20minutes|Serves4 SF NF GF E

SouthIndiandishesusuallyusefreshcoconut.FreshcoconutcanbefoundinIndianorAsianstores,butrequiresthatyoubreakitopen,scrapetheinnards,andshredit.FreshcoconutinshreddedformcanbefoundinthefreezersectioninanIndianstore.Driedcoconutflakesworkoutwellinalmostallrecipes.Cookingthemwiththeliquidmakesthemmoistandsoft.Servethepeasbythemselvesorwithyellowdalsorcurrieswithgreens.

1teaspoonsafflowerorotherneutraloil

1teaspoonblackmustardseeds

12curryleaves,chopped3/4cupfinelychoppedredorwhiteonion3clovesgarlic,minced1/2teaspoongroundturmeric1/2teaspooncayenne

1/4cupshreddedcoconut,driedorfresh

1cupfinelychoppedtomatoes

3/4teaspoonsalt21/2cupsfreshorfrozengreenpeas,thawediffrozen1/2cupwater1/2cupcoconutmilk

1.Heattheoilinaskilletovermediumheat.Whenhot,addthemustardseedsandcookuntiltheybegintopop.Addthecurryleavescarefullyandmix.Addtheonion,mixwell,andcookuntilgolden,6to8minutes.

2.Addthegarlic,turmericandcayenneandmixwell.Cookuntilthegarlicbecomesfragrant,about1minute.Addthecoconut,tomato,andsalt.Mixandcookuntiltomatoissaucy,6to7minutes.Addasplashofwaterifthetomatoesbegintostick.Mashthelargertomatopieces.

3.Addthepeas,water,coconutmilkandlemonjuice.Coverandcookfor10minutes.

4.Tasteandadjustsaltandspice.Uncoverandcookfor8to10minutesoruntildesiredconsistencyisachieved.Servehot.

SproutedMungBeanCurrywithDinnerRollsMisalPav

Prep:20minutes(+1to2daysforsprouting)|Active:20minutes|Inactive:30minutes|Serves4

SF GF

Streetfoodmadeeasy.Misalpavisusuallymadewithsproutedmothbeans,butthesecanbehardtofind.Wholegreenmungbeansareagreatsubstitute.Thisdishtastesbestwithsproutedbeans,butyoucanusecookedbeansforaquickerversion.Misalpavisservedasasnackorforbreakfast,butitalsomakesagreatmeal.Thecurryisgarnishedwithonions,tomatoes,andsev(chickpeanoodles,otherIndiansnacknoodles,crackers,orsavorygranola).Servewithsoftdinnerrollsorrice.

3/4cupdriedwholegreenmungbeansor11/2cupssproutsTHECURRY:2teaspoonssafflowerorotherneutraloil1largeredonion,chopped(11/2cups)4clovesgarlic,minced

1(1-inch)knobofginger,minced1teaspooncorianderseeds2cloves

4blackpeppercorns

2teaspoonsKashmirichilepowderorpaprika1tablespooncoconutflakes,freshordry

2teaspoonssesameseeds

1/4teaspoongroundcinnamon1/4teaspoongroundturmeric

1cupfinelychoppedtomato

3/4to1teaspoonsalt1/2teaspoonsugar3cupswater,divided1/2to1teaspoontamarindpaste1/2teaspooncayenneGARNISH:1/4cupfinelychoppedredonion(soaktheonioninwaterfor5minutes,thendrainanduse)Sev,farsan,anyIndiansnackmix,tortillastrips,orcrumbledpotatochips1/2cupfinelychoppedtomato

2tablespoonsroastedpeanuts

2tablespoonsroastedpeanuts

1/4cupchoppedcilantro

1to2teaspoonslemonjuice

1.Ifsproutingbeans:Washthemungbeansandsoakindoublethewaterfor6hoursorovernight.Drain,rinse,andcoverwithadamptowel.Rinsethebeansevery8hours.Dependingontheambienttemperature,thebeanswillsproutin1to2days.Oruse11/2cupssprouts.

2.Thecurry:Heattheoilinalargeskilletovermediumheat.Addtheonionsandcookuntilgolden,7to8minutes.Addthegarlic,ginger,corianderseeds,cloves,andpeppercorns,andcookfor3minutes.Addthepaprika,coconutflakes,sesameseeds,cinnamon,andturmeric.Mixwellandcookfor2minutes.Addthetomatoesandcookuntilsaucy,about5minutes.Blendthismixtureinablenderwiththesalt,sugar,and1cupwater,untilsmooth.

3.Addtheblendedmixturebacktothesameskillet.Addtheremaining2cupsofwater,tamarindpaste,cayenne,andthesproutedbeans.Mix,partiallycover,andcookuntilthebeansaretender,15to20minutes4.Addthebeanstoabowl.Topwithchoppedonions,tomatoes,sev/farsanortortillastrips,cilantro,andlemonjuice.Servesomeofthethinwaterysauceinasmallbowlontheside.

SouthIndianSplitPeaStewwithVeggiesSambhar

Prep:20minutes(+1hoursoak)|Active:25minutes|Inactive:25minutes|Serves4

SF NF GF

Insomedishes,youwanttorecreatetheexactflavorsyougrewupeating,andothersonwhichyou’dratherputyourownspin.Sambhar,forme,isoneofthelatter.Mysisterwasaveryfinickyeater.Shepracticallygrewupeatingjustdal,roti,dosa,idliandrice.Togethertoeatveggies,Momwouldcooktheweek’shelpingofvegetablesinthesambharandthenblendthewholethingsoitlookedlikeasmoothdalwithnoveggiesvisible.Itworkedforher.Iwouldendupgettingsambharfromrestaurantsforthedosadays.

SPLITPEAS:1cupsplitpeasorsplitpigeonpeas(toordal),washedandsoakedfor1hour,drained

4cupswater

1/2cupchoppedeggplant(orusechoppedpotatoorothervegetable)1/2cupchoppedgreenbellpepper

1/2cupchoppedcarrots1/2cupchoppeddrumsticks(seeheadnote),wintermelon,orokra1to11/2teaspoonsalt1/4to1/2teaspoonrawsugar(optional)1to2teaspoonstamarindpaste(concentrate)ortamarindpulp(seeNote)THETEMPERING:

1teaspoonsafflowerorotherneutraloil1/2teaspoonblackmustardseeds1/4teaspoonfenugreekseeds3to4driedredchiles,brokenintotwopieces(orredpepperflakes,totaste)10curryleaves,coarselychopped

3clovesgarlic,chopped1/2cupchoppedredonionorslicedpearlonions1tablespoonSambharPowder(here)orstorebought2mediumtomatoes,chopped(11/2cups)1/2teaspoongroundturmeric

1/4teaspoonblackpepper,ortotaste2tablespoonschoppedcilantro,forgarnish1teaspoonlemonjuice,forgarnish1.SplitPeas:Combinethesplitpeasinasaucepanwith4cupsofwaterandthevegetables.Partiallycover,andcookovermediumheatuntilthesplitpeasareverytender,about30minutes.Whenyoutakeafewsplitpeasbetweenyourfingersandpresslightly,theyshouldeasilybecomemushy.Addthesalt,sugar,andtamarindandmixwell.Mashhalfthesplitpeas,andcontinuetosimmeroverlowheat.

2.Thetempering:Heattheoilinaskilletovermediumheat.Whentheoilishot,addthemustardseeds,andcookuntiltheystarttopop,about10seconds.Addthefenugreekseeds,redchiles,andcurryleavescarefully,andcookforafewseconds.Addthegarlicandonionandcookuntiltranslucent,about5minutes.Addthesambharmasalablend,mix,andcookforhalfaminute.Addthetomatoes,turmeric,andblackpepper,andmix.Cookuntilthetomatoesaresaucy,6to8minutes.Addthistemperingmixturetothesimmeringstew.Mixwell,increaseheattomediumandbringtoarollingboil,5to6minutes.Taste,andadjustsalt,spice,andtang.Addmoretamarindextractifneeded.Cooklongeruntildesiredconsistencyisachieved.Garnishwithcilantroandlemonjuice.Servehot.

PressureCooker:Washthesplitpeas.Combinewith31/2cupsofwaterinapressurecooker.Addthevegetables.Closeandlockthelidandcookfor10to15minutes,oncethecookerreachespressure(3to4whistlesatmedium-highheat).Letthepressurereleasenaturally.Openthelid,andplacethecookeroverlowheat.Followsteps2and3.Servehot.

Note:Tousetamarindpulp:Soakagolfballsizeoftamarindpodsin1/2cupwarmwaterfor30minutes.Squeezethepulpoutofthetamarindanduse.

Variation:Makethiswithpetiteyellowlentils(mungdal).Thedalwillcookin20to25minutesatStep1.

AnAuthenticSambharWhatmakestheauthenticsambharamazingisthetangiblevegetables,eachofwhichhasitsowntaste and texture, all in a thin tangy soup of split pigeon peas, spiced liberally with sambharpowderandtamarind.Drumsticks(immatureseedpodsofthemoringa/drumsticktree)areoftenaddedtothisstew.TheyareavailableinIndianstores,butothervegetablesmaybeusedinstead.TheflavorprofileisverydifferentfromtheusualnorthIndiandalsandcurries.Addasmuchoraslittletamarindasyoulike.Thistangystewgoeswellwithdosa,uttapam,idli,orrice.

CreamyBlackGramandKidneyBeanCurryDalMakhani

Prep:15minutes(+4hoursoak)|Active:20minutes|Inactive:45minutes|Serves4

SF GF

DalMakhaniisacreamy,rich,andcomfortingdal.Itisoneofthemorepopulardals,alongwithDalTadka.Theprepandcooktimeforthisdalisabitlongerthanforothers.Itisusuallymadefromscratchwithdriedblackgramanddriedkidneybeanswhicharesoakedovernight,thenpressurecooked,andthensimmeredforanhourorlonger.Becauseofthetimeinvolved,thisheartydalisusuallymadeforspecialoccasions.Servewithrotiornaanflatbread,orricepilaforothercookedgrainssuchasquinoaormillet.Therecipeiswrittenforblackgram(wholeurad)whichwillgiveitanauthenticflavor.Iftheseareunavailable,youmayusegreenmungbeansorbrownlentils,butuselesswater.

LENTILS:1cupdriedwholeblackgram(wholeurad),washed,soaked4hourorovernight,drained3to4cupswater(use3cupsforbrownlentils)

1cupcookedkidneybeans

1teaspoonsalt,ortotaste1/2teaspooncayenneTHETEMPERING:2teaspoonssafflowerorotherneutraloil

1teaspooncuminseeds

2to3greenchiles,finelychopped(removeseedstoreduceheat)1(1-inch)knobofginger,finelychopped6clovesgarlic,finelychopped

1mediumonion,chopped(1cup)1/8teaspoonasafetida(omittomakegluten-free)2mediumtomatoes,chopped(11/2cups)1/2teaspoongroundturmeric

1teaspoonGaramMasala(here)1tablespoondriedfenugreekleaves,or1/2teaspoonfenugreekseeds1/4cupcashewmilkor1/3cupalmondmilk1tablespoonveganbutter,forgarnish1/4cupchoppedcilantro,forgarnish1.Lentils:Combinethelentilsinasaucepanwith3cupsofwater.Coverandcookovermediumheatfor30minutes.Ifthewaterthreatenstoboilover,openthe

coveracrack.Addthecookedkidneybeans,salt,andcayenne.Reduceheattolowandcontinuetosimmer.Addmorewaterifneeded.

2.Thetempering:Heattheoilinaskilletovermediumheat.Addthecuminseedsandcookfor1minute,oruntiltheystarttochangecolor.Addthechile,ginger,andgarlic,andcookforaminute.Addtheonionandasafetida,andcookuntiltranslucent,about6minutes.

3.Addthetomatoesandturmeric,andcookuntiltomatoesaresaucy,7to8minutes.Stir,andmashthelargertomatopieces.Addthistemperingtothesimmeringlentilsandbeans.Addthegarammasala,fenugreekleaves,andnutmilk.Mix,taste,andadjustsalt.

4.Simmeronlowheatuntilthedals/beansareverytender,about30minutes.Mashsomeofthelentilswiththespatula.Garnishwithveganbutterandcilantro.Servehot.

PressureCooker:Washtheblackgramandsoakfor4hours,orovernight.Soak1/2cupdriedkidneybeansovernight,oruse1cupcooked.Drainboththebeans,andcombinewith31/2cupsofwaterinapressurecooker.Closeandlockthelid,andcookfor20to25minutes,oncethecookerreachespressure(4to5whistlesatmedium-highheat).Letthepressurereleasenaturally.Openthelid,andplacethecookeroverlowheat.Addthesaltandcayenne,andmixin.Followsteps2and3.

ButternutCoconutRedLentilCurryMasoorAurKadduKiDal

Prep:20minutes|Active:20minutes|Inactive:10minutes|Serves4 SF NF GF E

Thissimpleredlentilsoupismadewithbutternutsquash,coconutflakes,andcoconutmilk.Itisdalwithafewspices,perfectforfall.Thedalcanbemadekhadi(literallymeans“standing”)inwhichthelentilsarevisible,oritcanbemadesoupy,basedonyourpreference.(Seephotohere.)2teaspoonssafflowerorotherneutraloil1/2teaspoonblackmustardseeds

8curryleaves

Pinchofasafetida(omittomakegluten-free)2clovesgarlic,minced11/2cupsdicedbutternutsquash,pumpkin,orotherwintersquash1/4cupdriedshreddedcoconut,orfreshgratedcoconut1/4to1/2teaspooncayenne

1/2teaspoonGaramMasala(here)1/2cupredlentils,washedanddrained1/2cupcoconutmilk11/4cupwater3/4teaspoonsalt,ortotaste1to2teaspoonlemonjuice,forgarnish2tablespoonschoppedcilantro,forgarnish1.Heattheoilinasaucepanovermediumheat.Whentheoilishot,addthemustardseedsandcurryleaves.Cookfor30seconds.Addtheasafetidaandgarlic,andcookuntilthegarlicisgolden,about1minute.Addthesquash,mixwell,cover,andcookfor5minutes.Addthecoconut,cayenne,andgarammasala,andtosstocoat.

2.Drainthelentils,andaddtothepan.Addthecoconutmilk,water,andsalt,andstirwelltocombine.Cover,bringtoaboil,andcookfor7minutes.Reducetheheattomedium-lowandcontinuetocook,covered,untilthelentilsandthesquasharetender,13to16minutes.Servewithadashoflemonjuiceandcilantro.

SouthIndianChickpeaEggplantStew

Prep:20minutes|Active:20minutes|Inactive:15minutes|Serves4 SF NF GF E

ThisstewismyadaptedversionofafewKuzambu-stylerecipesIhavemadeovertheyears.Itcanbemadewithcookedwhiteorbrownchickpeasorsplitpeas.Thecoconutandtamarindsauceandeggplantmakeawonderfulcombination.Servewithrice,dosa,idli,orflatbread.Thispairswellwithcoconutchutney,ChileGarlicCoconutChutney(here),anypotatoside,andMushroomMutterChettinad(here).

1/4teaspooncuminseeds3tablespoonsshreddedfresh,frozen,ordriedcoconut(thawediffrozen)1largetomato,chopped(1cup)21/2cupscookedchickpeasorbrownchickpeasorcookedsplitpeas,divided1teaspoonsafflowerorotherneutraloil1/2teaspoonblackmustardseeds1/4teaspoonfenugreekseeds

12curryleaves

4clovesgarlic,chopped1smallredorwhiteonion,chopped(3/4cup)11/2teaspoongroundcoriander1/4teaspoongroundturmeric1/4to1/2teaspooncayenne1/8teaspoonblackpepper

1to2teaspoonstamarindpaste(concentrate)11/2to2cupschoppedeggplant11/2cupswater1/2to3/4teaspoonsalt

1.Inablender,combinethecuminseeds,coconut,tomatoesand1/2cupcookedchickpeasandblendintoasmoothpuree.Addafewtablespoonofwater,ifneeded.Setaside.

2.Heattheoilinaskilletovermediumheat.Whentheoilishot,addthemustardseedsandfenugreekseeds,andcookuntiltheystarttopop,about30seconds.Stirinthecurryleavesandgarlic,thenaddtheonionandcook,stirringoccasionally,untiltranslucent,about5minutes.

3.Addthecoriander,turmeric,cayenne,andblackpeppertotheskillet,andstirtocombine.Addthepureedcoconut-tomatomixturefromStep1.Cook,stirringuntilfragrant,6to8minutes.

4.Addthetamarind,eggplant,remaining2cupsofthecookedchickpeas,water,andsalt,andmixwell.Coverandcookuntileggplantsaretender,10to12minutes.Taste,andadjustthesalt,spices,andsour(tamarind),ifneeded.Servehot.

LentilsandGreenBeansBarbattiWaaliSabutMasoor

Prep:15minutes(+15minutessoak)|Active:20minutes|Inactive:25minutes|Serves4

SF NF GF E

Inthislentilstew,brownlentilsarecookedwithgreenbeansandasizzlingtadkaisaddedattheend,foraburstofflavor.Thelentilsarecookedtouseupalltheliquidandmakeadryside,oryoucanaddmorewaterforabrothystew.Servewithriceorflatbread.(Seephotohere.)1cupdriedbrownlentils,soakedfor15minutesanddrained31/2to4cupswater1to11/2teaspoonssalt1teaspoongarlicgranulesor1teaspoongarlicpaste1/4to1/2teaspooncayenne1teaspoonGaramMasala(here)21/2cupschoppedgreenbeans(1to2-inchpieces)THETEMPERING:

1teaspoonsafflowerorotherneutraloil

1teaspooncuminseeds

1largeonion,chopped(1cup)1/8teaspoonasafetida(omittomakegluten-free)1hotgreenchile,finelychopped(Serranoorbird’seye)4clovesgarlic,finelychopped

2tablespoonschoppedcilantro,forgarnish1teaspoonlemonjuice,forgarnish2teaspoonssesameseeds,forgarnish1.Combinethelentilsinasaucepanwith31/2cupsofwater.Partiallycover,andcookovermediumheatfor20minutes.Theliquidwillcometoaboilaround5to6minutes.Ifthewaterthreatenstoboilover,partiallyuncover.

2.Addthesalt,garlic,cayenne,garammasala,andgreenbeans.Mix,cover,andcookuntilthelentilsaretender,about15minutes,stirringonceinbetween.Ifthelentilslookliketheyaredryingouttoomuch,add1/2cupmorewater.Reduceheattolow3.Thetempering:Heattheoilinasmallskilletovermediumheat.Whentheoilishot,addthecuminseedsandcookfor30seconds.Stirintheonions,asafetida,chile,andgarlic,andcookuntilgolden,5to6minutes.Addtheonionmixturetothesimmeringlentils.Mixwellandletsitfor5minutestoinfusetheflavors.Garnishwithcilantro,adashoflemonjuice,andsesameseeds.

KidneyBeanCurryRajma

Prep:20minutes|Active:30minutes|Inactive:30minutes|Serves4 SF NF GF E

Rajmawasafavoriteinourhouse.Everyeventhadaversionofrajma.Thebeanswerecookedoverlowheatforhourssotheflavorsblendedintothebeansandcurry.RajmaislikeawarmingIndianchili,perfectforwinter.Mom’sfavoritewaytoserverajmaiswithCumin-ScentedRicePulaowithPeasandOnions(here).

2teaspoonssafflowerorotherneutraloil1/2teaspooncuminseeds

2bayleaves

1cupchoppedredorwhiteonion1to2greenchiles,chopped(removeseedstoreduceheat)1/4teaspooncaromseeds1(2-inch)knobofginger,chopped,or2tablespoonsgingerpaste6clovesgarlic,chopped,or2tablespoonsgarlicpaste

1teaspoongroundcoriander

1/2teaspoongroundturmeric1/4to1/2teaspooncayenneGenerouspinchofasafetida(omittomakegluten-free)2teaspoonsGaramMasala(here)1/2teaspoondriedfenugreekleaves

1teaspoondrymangopowder(optional)4mediumtomatoes,chopped(31/2cups)2(15.5ounce)canskidneybeansor11/2cupsdriedbeanssoakedovernightandpressure-cookedorslow-cooked1/2to11/2teaspoonssaltortotaste,divided(use1/2teaspoonifcookedbeansarealreadysalted)21/2cupswater

Lemonjuice(optional)1/4cupchoppedcilantroforgarnish(notoptional)1.Heattheoilinasaucepanovermediumheat.Addthecuminseedsandbayleaf,andcookuntilthecuminseedsbecomefragrant,about1minute.Addtheonionsandgreenchiles,andcookuntiltranslucent,7to8minutes.Addthecaromseeds,ginger,andgarlic.Mixwellandcookforaminute.Addthecoriander,turmeric,cayenne,asafetida,garammasala,fenugreekleavesanddrymangopowder.Mixwellandcookforaminute.Addthetomatoesandcookuntilthetomatoesaresaucy,about10minutes.Stironce.Mashthelargerpiecesoftomato.

2.Addthekidneybeans,salt,andwater.Cover,andcookfor30to40minutes.Thebeansshouldbetenderenoughsotheycanbemashedeasily.Mashsomeofthebeans.Taste,andadjustsaltand

spice.Addlemonjuicefortangifneeded.Cooklongertoadjustconsistencyifneeded.Garnishwithcilantroandservehot.

PressureCooker:Withcookedbeans:FollowStep1inthepressurecooker.Addthecookedkidneybeans,salt,and2cupsofwater.Pressurecookfor10minutesafterthecookerreachespressure(2to3whistles).Letthepressurereleasenaturally.Mashsomeofthebeans.Garnishandserve.

Withdriedbeans:Soak11/2cupsdriedbeansovernight.Drainandkeepaside.FollowStep1inthepressurecooker.Addthekidneybeans,salt,and3cupsofwater.Pressurecookfor20minutesafterthecookerreachespressureovermediumheat.4to5whistles.Lowertheheatandcookforanother10minutes.Letthepressurereleasenaturally.Mashsomeofthebeans.Garnishandserve.

MakhaniVegetablePotPie(here)

Six

One-PotMealsandCasseroles

Shortontime?Noworries!Whipupone-potmeals,orcombineeverythinginacasseroledishandpopitintheoven,thencomebacktoahotmeal.Thesequickcasserolesandone-potmealscanbeservedwithoutanysides.Almostalloftheserecipesaresoy-freeandgluten-free,andmostarenut-free.

One-potmealsareaninfrequentoccurrenceinIndianhouseholds.Mealstendtohavemultiplecomponents,soyoucanchoosetoeatmoreofonedishthananother.Thereisalwaysenoughforeveryone.One-potmealsgenerallyconsistofricestir-frieswithvegetablesandspices,pulaoorriceandlentildishes,kitchari,orbhath.Theycanalsoincludeelaboratespiceblendsorsauces,whicharepreparedandstoredaheadoftimetoshortentheactivecooktime.InSouthIndiandishes,localgrains,suchasvarietiesofmillets,areoftenusedinsteadofrice.

Whilegrowingup,Irarelysawanyonebake.Theonlythingthatwasbakedwasacake,andthatwasbakedonthestovetop.Therearesimilartechniques,suchasbakinginthetandoorovenandslowdumcookinginacontainersealedwithdough.SoonaftercomingtotheUnitedStates,however,Ifellinlovewithbaking.Theslow-roastinggivesapleasingtasteandtexturetothefinaldish.TheSpicyLentilCauliflowerPotatoCasseroleandMakhanicasserolearefantasticexamples.

Ilovealltherecipesinthischapter.IfIhadtorecommendwhattomakefirst,IwouldstartwiththeChickpeaSpinachStewwithLentilsandQuinoa,thendefinitelytrytheSpicyRedLentilCauliflowerPotatoCasserole.TheLightlySpicedYellowLentilsandRiceandMakhaniVegetablePotPiearesupereasyandnotfarbehindinmylistofrecommendations.

ChickpeaSpinachStewwithLentilsandQuinoa

Prep:20minutes|Active:15minutes|Inactive:30minutes|Serves3to4

SF NF GF E

Aone-potmealwithalltheproteinfortheday,thisstewcameaboutoneweekendwhenwewantedsomethingwarmandfillingthatwasnotdalortofuorsalad.Ifoundabunchofgreensintherefrigeratorandfromthepantry,Ipickedupredlentils,quinoa,andcannedchickpeas,andwentfromthere.Thisrecipebecameabighitontheblog.Ihopeyouwillloveit,too.Servewithflatbreadorcrackers.Omitthecashewstomakeitnut-free.

1teaspoonsafflowerorcoconutoil

1/2cupredonion,finelychoppedorthinlysliced1hotgreenchile,finelychopped(removeseedstoreduceheat)11/2teaspoonsGaramMasala(here)1/4teaspoongroundcinnamon

1/4teaspoongroundcardamom1/2teaspoongroundcumin2largetomatoes,chopped(2cups)3packedcupsspinachorothergreens

4clovesgarlic

1(1-inch)knobofginger1/4teaspoonblackpeppercorns(orgroundblackpeppertotaste)

2teaspoonsapplecidervinegar

2cupswater,divided(21/2cupsforsoupierstew)1to11/4teaspoonssalt,ortotaste1/2teaspoonrawsugarormaplesyrup

1/3cupredlentils,washedanddrained1/3cupquinoa,washedanddrained1(15.5-ounce)canchickpeas,drainedor11/2cupscookedchickpeas2tablespoonscashews,chopped(omittomakenut-free)1/2teaspoonredpepperflakes

1/2teaspoonlemonjuiceCashewcream(optional)Vegancheeseshreds(optional)

•

•

•

•

1.Heattheoilinaskilletovermediumheat.Addtheonionandgreenchile,andcookuntiltheonionistranslucent,5to6minutes.Addthegarammasala,cinnamon,cardamom,andcumin.Mixwell,andcookfor1minute.

2.Inablender,combinethetomato,spinach,garlic,ginger,peppercorns,andvinegarwith1cupofwaterandblendintoasmoothpuree.Addthepureetotheskilletandmixwell.Addthelentils,quinoa,andchickpeas,andmixwell.Addthesalt,sugar,and1to11/2cupswater.Coverandcookfor30minutesovermediumheat,oruntilthelentilsandquinoaarecookedandthesaucedoesnottasteofrawgarlic.Stironceabouthalfwaythrough.Mashafewofthechickpeas,thenstirinthecashews.Tasteandadjustsaltandspices,ifneeded.Cookafewminuteslongerfordesiredconsistency.Servehot,garnishedwithredpepperflakes,lemonjuice,and/orcashewcreamorshreddedvegancheese,ifusing.

Variations:

Add1/4cupalmondorcoconutmilkforcreamysoup.

Addvegetablessuchascauliflowerorsweetpotato.

Usemillet,couscous,orriceinsteadofquinoa.

Cookthestewafewminuteslongersoalltheliquidisabsorbed,anduseassloppyJoes.

LightlySpicedYellowLentilsandRiceMungDalKhichdi(Kitchari)Prep:15minutes(+30minutessoak)|Active:15minutes|Inactive:15minutes|Serves4to6

SF NF GF E

WhenIwasgrowingup,khichdiwasthemealweatewheneversomeonehadastomachache.Usually,itwouldbeablandbowloflentilsandricewithjustcuminandsomesalt.Solet’saddabitofflavor.Khichdiissupposedtobeasimpleandeasilydigestiblemeal,henceitismadewithsplitlentilsandwhiterice,anddoesnothaveanyheat(chile),garammasala,orotherspiceblends.Instead,itfeaturessimplespices,likecuminandasafetida,thathelpdigestion.Feelfreetoaddmorespicestotaste.Traditionalkhichdiiswellmashedandovercookedandworksbestinapressurecooker.Usethiseasyrecipeasthefirstonetotryifyouarenewtopressurecooking.Itisalsoeasilymadeinasaucepan.Omittheasafetidatomakethisdishgluten-free.

1teaspoonsafflowerorotherneutraloil

1teaspooncuminseeds

1/8teaspoonasafetida(omittomakegluten-free)1/2cupfinelychoppedredorwhiteonion1hotgreenchile,chopped(removeseedstoreduceheat)(optional)1(1-inch)knobofginger,minced

1cupchoppedtomato

1/4teaspoongroundturmeric1/4teaspoonGaramMasala(here)(optional)3/4cuppetiteyellowlentilsorredlentils,washedandsoakedfor30minutes3/4cupwhitebasmatirice,washedandsoakedfor30minutes3/4to11/4teaspoonssalt

4to41/2cupswater1teaspoonlemonjuice,forgarnish2tablespoonschoppedcilantro,forgarnish1.Heattheoilinapressurecookerovermediumheat.Whentheoilishot,addthecuminseedsandcookuntiltheychangecolorandbecomefragrant,about1minute.Addtheasafetida,ifusing,andmixwell.Addtheonionandcookuntiltranslucent,about5minutes.

2.Addthechileandginger.Mixandcookforaminute.Stirinthetomatoes,turmeric,andgarammasala,andcookuntilsaucy,about5minutes.

3.Addthelentilsandricetothepressurecooker.Addthesaltandwater,andclosethelid.Cookfor5minutesoncethecookerreachespressure(1whistle).Letthepressurereleasenaturally.Addthelemonjuiceandmixwell.Taste,andadjustthesaltandspices,ifneeded.Garnishwithcilantroandservehot.

Tomakeinasaucepan:Drainthelentilsandrice.FollowSteps1through3usingasaucepan.Addthelentilsandricetothesaucepan,alongwiththesaltandwater.Cover,andbringtoaboilovermediumheat.Continuetocookuntilthelentilsmasheasily,20to25minutes.Openthelidacrackifthewaterthreatenstoboilover.Mashsomeofthelentilsandrice.Taste,andadjustsaltandspice.Addthelemonjuice,garnishwithcilantro,andservehot.

MakhaniVegetablePotPie

Prep:20minutes|Active:25mins|Inactive:30minutes|Serves4 SF E

Thisisasuper-quickdishmadewithmakhani,orbuttersauce,whichismadewithoutoilorbutter.Simplyblendupthesauce,chopthevegetables,combineeverythinginadish,andbakeorcookitinasaucepan.Thisisnotanaveragepotpie.Thiseasysaucepacksarestaurant-stylepunch.Itisespeciallydeliciousifbakedwithsomebiscuitsorpuffpastryonthetop;however,ifyoumakethisrecipewithoutthebiscuittopping,itwillbecompletelyoil-freeandgluten-free.(Seephotohere.)MAKHANISAUCE:1cupcoconutmilk

1cupwater

2tablespoonsgroundcashewsorcashewmeal(use1/4cupforthickersauce)1(1-inch)knobofginger,chopped4clovesgarlic,chopped

1/3to1/2teaspooncayenne

2tablespoonstomatopaste

11/2teaspoonsdriedonionflakesor3/4teaspoononionpowder11/2teaspoonsGaramMasala(here)1/2teaspoongroundcumin

1/2teaspoongroundcoriander1/4teaspoongroundturmeric11/2to2teaspoonsdriedfenugreekleaves3/4to1teaspoonsalt

1/4teaspoonrawsugaror1/2teaspoonmaplesyrupVEGETABLES:1cupchoppedgreens,suchasbabykale,spinach,orchard3cupschoppedvegetablessuchascauliflower,broccoli,mushrooms,greenbeans,orthinlyslicedcarrots1/2cupgreenpeasorcookedchickpeas3/4cupchoppedtomato

Puffpastryormathribiscuitdough(here)orotherveganbiscuitdough,cutinto11/2-inchcircles1.Preheattheovento425°F.Inablender,addalltheingredientsforthemakhanisauce.Blendwell.Taste,andadjustsaltandspiceifneeded.Donotaddtoomuchsaltandspicesastheirflavorswillgetstrongerduringbaking.

2.Pourhalfofthesauceintoa11/2quartor9x7-inchbakingdish.Spreadthegreensoverthesauce.Spreadtheveggiesandtomatotodistributeevenly.Drizzletheremainingsauceovertheveggies.

3.Coverthedishlooselywithfoilandbakefor25minutes.Removethefoilcarefully.Arrangethe

puffpastryorbiscuitdoughcirclesontheveggies.Returnthedishtotheovenfor18to22minutes,oruntilthepastryisgoldenandpuffed.Coolforafewminutes,garnishwithcilantro,andservehot.Tomakewithoutthebiscuittopping:Coverthecasserolelightlywithfoil,andbakefor40minutes.Removefromtheoven,uncover,letcoolfor5minutes,andserve.

Tomakeinasaucepan:PourthesaucefromStep1intoasaucepan.Addallthegreensandvegetables.Coverandcookovermediumheatfor30to35minutesoruntilthevegetablesaretender.Stironcewhilecooking.Garnishwithcilantroandserve.

SpinachRiceandBlack-EyedPeasLobhiaPalakPulao

Prep:15minutes(+1hoursoak)|Active:25minutes|Inactive:20minutes|Serves4

SF NF GF E

Thisrecipeshouldberenamed,“HowtoFallinLovewithBlack-eyedPeas.”Itisanothersimple,greensfilled,one-potmeal.Iliketocookmyblack-eyedpeasfromscratch.Aone-hoursoakisenough,andtheresultingdishtastesfresherthanifIusedcannedbeans.Therecipetakeslesstimeifyouhaveprecookedblack-eyedpeas.

2teaspoonssafflowerorotherneutraloil

1cupslicedredonion

1hotgreenchilepepper,chopped,seedsremovedtoreduceheatPinchofsalt1/2cupdriedblack-eyedpeas,soakedfor1houranddrained21/4cupswater,divided2cupspackedspinach,oracombinationofbabygreens2mediumtomatoes,chopped(11/2cups)1(1-inch)knobofginger

3clovesgarlic

3/4to11/4teaspoonssalt1teaspoonGaramMasala(here)1/4teaspoongroundcinnamon1/4teaspoongroundcardamom3/4cupwhitebasmatirice2tablespoonschoppedcilantro,forgarnish1/2teaspoonlemonjuice,forgarnish

1.Heattheoilinaskilletovermediumheat.Addtheonion,chile,andapinchofsalt,andcookuntiltheonionistranslucent,6to7minutes.Removeone-thirdoftheonionstouselaterasgarnish.

2.Addtheblack-eyedpeastotheskilletalongwith11/4cupwater.Coverandcookovermediumheatfor25minutes.

3.Inablender,combinethespinach,tomato,ginger,andgarlicandblendintoasmoothpureewith1cupofwater.Addthespinachmixture,salt,garammasala,cinnamon,andcardamomtotheskillet.

Mixwell.Coverandcookfor8minutestobringtoagoodboil.

4.Addthericetothepanandmixwell.Cover,andcookfor5minutesovermediumheat.

5.Stir,reduceheattomedium-low.Coverandcookfor10minutes,oruntilthericeandbeansaretender.Garnishwithcilantro,lemonjuice,andthereservedonionsfromStep1.Servehot.

Tomakewithcanned/cookedblack-eyedpeas:Add1cupcookedblack-eyedpeasandnowateratStep2.Cookforaminuteandproceedtothenextstep.Uselesssaltiftheblack-eyedpeaswerealreadysalted.

Tomakewithbrownbasmatirice:Soakthericewiththedriedblack-eyedpeasfor1hour.DrainandaddbothtoaskilletatStep2.ProceedwithStep3,addingthespinachmixture,salt,garammasala,cinnamon,andcardamomtotheskillet,alongwith11/2cupswater.Cover,andcookovermediumheatuntilthericeandbeansaretender,40to50minutes.

RedLentilTomatoPulao

Prep:15minutes|Active:20minutes|Inactive:10minutes|Serves4 SF NF GF E

Thispulaoisaquickone-potmealtoputtogetheronweekdays.Variationsofthispulaoareafavoriteofmine—30minutesandit’sdone!Iusuallymakeitinasaucepanasthesplitredlentilscookreallyquickly.Thelentilsandricecangetabitmushyinapressurecooker.Isoakthelentilsandricejustbeforecooking,butsoakingisoptional.Forvariation,addmorevegetablesandgreensofchoicewhenyouaddthecauliflower.Addmoretomatoesforasaucierpulao.Iliketoaddsomecayenne-infusedcaramelizedonionstothisdish,aswell.Thispulaomightnotworkaswellwithbrownrice,sincethelongercookingtimemeansthelentilswilldisintegrateandbecomeasoup.Itwillstillbedelicious,though.

2teaspoonssafflowerorotherneutraloil2bayleaves

4cloves

1/2cupthinlyslicedredonion2clovesgarlic,minced1(1/2-inch)knobofginger,minced2mediumtomatoes,chopped(11/2cups)1/2teaspoonturmeric1/2teaspoongroundcumin1/2teaspoonGaramMasala(here)1/4to1/2teaspooncayenne11/2cupssmallcauliflowerflorets3/4teaspoonsalt1/2cupredlentils,washedandsoakedfor15minutes,drained1/2cupbasmatirice,washedandsoakedfor15minutes,drained13/4cupswater

1/2cupfreshorfrozengreenpeas,thawediffrozen2tablespoonschoppedcilantro,forgarnish1/2teaspoonlemonjuice,forgarnish2to4tablespoonscaramelizedonions,forgarnish(optional)1.Heattheoilinasaucepanovermediumheat.Whentheoilishot,addthebayleavesandcloves,andcookfor30seconds.Addtheonionandcook,stirring,untiltranslucent,about5minutes.

2.Addthegarlicandginger,andmixwell.Addthetomatoes,turmeric,cumin,garammasala,andcayenne.Mixwell,andcookovermediumheatuntilthetomatoesaresaucy,about5minutes.Mashthelargertomatopieces.

3.Addthecauliflowerandsalt,andmixwell.Addthelentilsandrice,mixwell,andcookfor1minute.

4.Addthewater.Mix,cover,andcookfor10minutes.Addthepeas,stir,andreduceheattolow-medium.Coverandcookuntilthelentilsandricearecookedandalltheliquidisabsorbed,about6to8minutes.Letsitfor5minutes.Servegarnishedwithcilantro,lemonjuice,andonions,ifusing.

PressureCooker:FollowSteps1and2inapressurecooker.Addthecauliflower,peas,salt,drainedlentilsandrice,andwater.Closethelid,andpressurecookfor5minutesoncethepressurehasreached(1whistle).Letthepressurereleasenaturally.Openthelid,garnishandserve.

YellowLentilRiceandChardMungDalChawalBiryani

Prep:25minutes|Active:20to25minutes|Serves4 SF GF E

Riceandmungdalareagreatcombinationformanyreasons.Theirflavorsandtexturesarecomplementary,andtheycanbeseasonedandservedininfiniteways.Thericeandmungdalkhichdithatweateonbadtummydaysisquitebland,whichtakesawayfromhowamazingthesetwostapleingredientscanbetogether.Tochangeuptheflavorandtextureofthekhichdi,Imakeaspicier,flavorfulbiryani.Asoneofmyrecipetester’sdaughtersays,“ThisisBir-yummy!”

RICEANDLENTILS:1/2cupwhitebasmatirice,soakedinhotwaterfor15minutesanddrained1/2cuppetiteyellowlentils,soakedinhotwaterfor15minutesanddrained13/4cupswater

2bayleaves

2cloves

Seedsfrom1greencardamompod1/4teaspoonredpepperflakes3/4to1teaspoonsaltBIRYANILAYER:2teaspoonssafflowerorotherneutraloil11/2cupsthinlyslicedredonion1(1/2-inch)knobofginger,finelychopped4clovesgarlic,finelychopped1(2-inch)cinnamonstick

2cloves

6blackpeppercorns

11/2cupschoppedpackedchardorspinachleaves1/4cupchoppedrawcashews

2tablespoonsraisinsordriedcranberries

1/2teaspoonGaramMasala(here)1/4to1/2teaspoonredpepperflakes1/4to1/2teaspooncayenne1/2cupcoconutmilk1/4teaspoonsalt1/4teaspoonsaffronstrands(4strands)2tablespoonschoppedcilantroormint,forgarnish1teaspoonlemonjuice,forgarnish1.Transferthericeandlentilstoasaucepan.Addthewater,spices,andsalt.Coverandcookovermediumheatuntilthelentilsaretender,about15minutes.

Openthelidacrackoncethewatercomestoaboil,stirringonceabouthalfwaythrough.

2.Makethebiryanilayer:Heattheoilinaskilletovermediumheat.Addtheonionandcookfor5minutes.Addtheginger,garlic,cinnamonstick,clovesandpeppercorns,andcookuntilthegarlicandonionaregolden,3to4minutes.

3.Addthechard,cashews,raisins,garammasala,redpepperflakes,andcayenne.Mixwelltocombine.Coverandcookfor3minutes.Addthecoconutmilk,salt,andsaffronstrands.Mixwell,cover,andcookuntilthechardiswilted,4to5minutes.

4.Addthericeandlentils,andlightlymixtoincorporate.Donotovermix.Tasteandadjustthesalt,ifneeded.Garnishwiththecilantroandlemonjuice.Servehot.

TofuPasanda(here)

Seven

MainDishes

Thisiswheremyfavoritedishesgetinterestingandridiculouslydelicious.Someofthesecurriesmightnotbeeverydayfare,butIhavesimplifiedmostfromsayfourdifferentpansandfourspicepastesorprocessestotwoorfewer.Ifyouarenotsureabouttacklingaparticularrecipefromthischapter,fearnot.Makeafewofthedalsorcasseroles,ortrytheMangoCurryTofuorPalakTofuandChardMalaiMutterfromthischaptertogetthehangofcookingstyles,spices,andtimes.Innotime,youmaybewhippingupakormaoramakhanieverysingleday!ThesaucesintheserecipesproduceacomplexanddeepflavorprofileandworkbesttointroduceanyonenewtoIndianfoodortoaddmorevegetables,beans,andotherplantbasedoptionstoyourdiet.SomeofthesedisheswillremindyouofthecreamyandmeatyoptionsyouseeinIndianrestaurants,butofcoursewithoutthemeatanddairy.Also,mostarealsosecretlyhealthy!

Thischapterdemonstrateshowtheflavorofadishchangeswhenyouusewholespicesunroasted,roasted,orfried.Thecombinationsofspicesandflavorswhereagoodlonglistallcomestogetherbeautifullywillbewellworthit.Whereverpossible,Iprovidespicesubstitutionswithreadilyavailablespices.SeetheSpicesofIndianCookingsectionbeginningherefordetailsonsubstitutions.

Asyoureadtheserecipes,keepinmindthatitisdifficulttofindsuitableEnglishwordsforthesedelectablesauces.MostoftheIndiannamesrenderasdescriptivewords,suchascreamyorluscious.So,trytolookbeyondtheEnglish,aseachsaucehasaverydifferentflavorprofile.Theterm“curry,”whenusedforIndiandishes,simplymeansathinsauce.Therefore,dalscanbethoughtofaslegumecurries.“Curry”isusedtodescribesauces,notapowderorflavoring.

Therecipesusetempeh,tofu,beans,orvegetables,butmostcanbemadewithanyoftheseproteins.Withtheoptionsofmakingthemwithtofu,tempeh,soy-freechickpeatofu,soy-freeveganpaneer,chunkyvegetablesofchoice,vegetablekofta(meatballs),chickpeas,orothercookedbeans,seitan,andstore-boughtmeatsubstitutes,thereareendlesspossibilities.Mostoftherecipesinthischapterareperfecteventfoodsforamixedcrowdofvegansandnon-vegans.Learnthesesaucesandusethemwithyourfavoriteproteins.Servethemwithflatbreads,pitabreads,crackers,riceorgrains.

Tempeh,seitan,andhempseedtofuhavesimilarcookingtimes.Simmerthemfor20minutesormoreinthesauce.Thelongertheysitinthesauce,themoreflavorstheypickup.Tofucanbesimmeredinthesauceforafewminutesorbakedandusedwithaquickreheatinthesauce.Chickpeatofu(Burmese)worksbestwiththickflavorfulsaucesthatworkwellwiththeflavorofchickpeaflour.Suchsaucesincludemadraschilemasala,tikkamasala,makhani,lasoonisauce,pasanda,andchettinad.Veganpaneerworksbestwhentossedintoacookedsauceandheatedforafewminutesandserved.Vegetables,chickpeas,andlentilsworkbeautifullywithallthesauces.

Alloftherecipesinthischaptercanbemadesoy-freebyusingchickpeatofu,hempseedtofu,cookedchickpeas,beans,orvegetables.Non-soytempehmadewithsplitpeasorblack-eyedpeasalsoworkswell.

Ifyoutaketimetoreallyfallinlovewiththischapter,you’llbegladyoudid.StartwithmyfavoritePalakTofu,RainbowChardandPeasinCreamySauce,MangoCurryTofu,andthespicyVegetableJalfrezi;thenmoveontoNavratanKorma,PotatoBallsinGarlicSauce(LasooniMethiKofte),andTikkaMasala.Makegrandplanswithwholeroastedcauliflower(GobiMusallam),thesuper-hotMadrasChileMasala,andbaltiorchettinadsauces.Ohyes,anddopostpicturesofyourcreationsandtagmeonsocialmedia.

NutsandNutSubstitutesQuiteafewsaucesinthischapterdependonnutsforcreaminess.Nutscanbereplacedwithseeds,cooked cauliflower, blended tofu, yogurt, chickpea flour, or cookedbeans. There are a few saucesthat are normally made with these non-nut ingredients, such as malai kofta, pasanda, and tikkamasala, that youcanuseasa reference formaking such substitutions.Or, youcan simplyomit thenuts,thoughthesauceswillnotbeascreamy.

TofuinVelvetyPepitaPoppySeedSauceTofuPasanda

Prep:20minutes|Active:25minutes|Inactive:25minutes|Serves4 SF NF GF

Pasandameans“favorite”andisthenameofameatdishfromNorthIndiaandPakistan.Iusehemp-tofuorregularextra-firmtofuinthisrecipe.Hemp-tofuismadewithhempseedsandissoy-free.ItcanbefoundatWholeFoodsstoresundertheLivingHarvestBrand.Therearespecificspicesandingredientsthatgivethesauceitstextureandboldflavor.Youcanomitthoseyoudonothaveonhand.Seephotohere.

2teaspoonssafflowerorotherneutraloil,divided14ouncesextra-firmtofu,pressedinakitchentowelfor10minutes,orHemp-Tofu(doesnotneedpressing),cutinto3/4-inchcubes1teaspoonGaramMasala(here)1/4teaspoongroundcinnamon

1cupchoppedredonion

4clovesgarlic,chopped1(1-inchknob)ofginger,chopped1/4teaspooncuminseeds

1teaspooncorianderseeds

1/2teaspoonfennelseeds

1clove

2tablespoonspumpkinseedsorsunflowerseeds1teaspoonwhiteorblackpoppyseeds1largetomato,chopped(1cup)3/4cupcoconutmilkorothernondairymilk1/2cupwater

1/2teaspoonsweetpaprika1/4to1/2teaspooncayenne3/4teaspoonsalt,ormore1/2teaspoonsugar

1.Heat1teaspoonofoilinalargeskilletovermediumheat.Addthecubedtofu,garammasala,andcinnamonandcookuntillightlygoldenonsomeedges,about4minutes.Setaside.

2.Heat1teaspoonofoilinalargeskilletovermediumheat.Addtheonionandcookuntiltranslucent,about6minutes.Addthegarlic,ginger,cumin,coriander,fennelseeds,clove,pumpkin

seeds,andpoppyseedsandcookfor2minutes.Addthetomatoandcookuntilsaucy,about5minutes.Stiroccasionally.Mashthelargertomatopieces.

3.Coolthemixtureslightlyandtransfertoablender.Addthecoconutmilkandblendintoasmoothpuree.Addthepureetotheskilletwiththetofu.Addwater,paprika,cayenne,salt,andsugar.Mixwell.Coverandcookovermedium-lowheatuntilthesaucethickensandthetofupicksupthecolorofthesauce,about25minutes,stirringoccasionally.Tasteandadjustthesaltandspices,ifneeded.Thesauceneedstobecookedwelltocookthepoppyseedswhicharesomewhatgrassytastingwhenraw.Cooklongeruntilthesaucetastesflavorfulandcreamywithoutanygrassyaftertaste.

Variations:Tomakewithtempeh:Steamthetempeh(here)andaddtotheskilletwiththesauceatStep3.Continuewiththerestofthesteps.Tomakewithvegetablesorcookedchickpeas:Add3cupsofvegetablesor21/2cupscookedchickpeaswiththespicesinstep1,cookfor5minutes,thensetasideandcontinuewiththerestofthesteps.Addthesaucetothevegetablesatstep3andcookuntiltender.

RoyalTofuandCashewsShahi“Paneer”Prep:20minutes|Active:25minutes|Inactive:25minutes|Serves4 SF GF E

Shahidishesusuallyhaveanonioncreamsaucewithfull-fatcreamandhaveeitherpaneercheeseorothernon-veganproteinsources.Thisis,ofcourse,aveganversion.Tofuistossedinspicesandcornstarchandbaked,thenaddedtoalusciousonionnutsauce.WholespicesandsaffroninthesaucemakethisaShahi(regal)dish.Thisrecipeandmostothersfromthischaptertastebestnextday.Forrecipeslikethesewithalonglistofspices,keepthespicesathandinorderofuseforeaseduringcooking.Servethiswithnaan,otherflatbreads,orcumin-scentedrice.Makethissoy-freewithchickpeatofuorusevegetablesorbeansandadddirectlytothesauce.Thisdishcanbemadefreeofrefinedoils.

TOFU:14ouncesfirmorextra-firmtofu,drained1teaspoonGaramMasala(here)1/4teaspoongroundturmeric

1/4teaspoonsalt1/2teaspoongarlicpowder(optional)1to2tablespoonscornstarchorarrowrootSAUCE:11/2cupschoppedwhiteorredonion1greenchile,chopped

4clovesgarlic

1(1-inch)knobofginger,choppedinto4pieces1/2cuprawcashews,divided

2tablespoonsalmonds

2tablespoonswatermelonseedsorpumpkinorsunflowerseeds2cupswater

2bayleaves

1(2-inch)cinnamonstick

3cloves

1/4teaspooncarawayseedsorcuminseeds1blackcardamompod(optional)1/2teaspoonGaramMasala(here)

1teaspoongroundcoriander

1teaspoongroundcoriander

1/4teaspoonturmeric1/4teaspooncayenne6largestrandsofsaffron

1teaspoonlemonjuice

1/2to3/4teaspoonsalt

1teaspoonsugar

2tablespoonschoppedcilantro,forgarnish1.Tofu:Cutthetofuinto4to6thickslices.Placetheslicesbetweenpapertowelsorinakitchentowel.Presstoremoveasmuchwateraspossible.Mixgarammasala,turmeric,saltandgarlicinabowl.Lightlyrubthemixtureonthetofuslices.Cuttheslicesinto3/4-to1-inchcubes.Addcornstarchandtosstocoat.Preheattheovento400°F.Placethetofuonparchmentlinedsheet.Bakefor20to25minutesandsetaside.Bakelongerforcrispertofu.

2.Sauce:Combinetheonion,chile,garlic,ginger,1/4cupcashews,almonds,seeds,andwaterinasaucepanovermedium-highheat.Bringtoaboilandcookpartiallycovereduntiltheonionsgetsoft,11to13minutes.

3.Coolslightly,andtransfertheonionmixturetoablender.Blenduntilsmoothandsetaside.

4.Heatalargeskilletovermediumheat.Whentheskilletithot,addbayleaves,cinnamon,cloves,carawayseeds,andcardamom,ifusing.Dryroastthespices,untilthebayleaveschangecolor,1minute.

5.Addtheblendedonionpuree,1/4cupcashews,garammasala,coriander,turmeric,cayenne,saffron,lemonjuice,salt,andsugartotheskillet.Cookuntilthemixturecomestoaboilandthickensslightly,10minutes.

6.Addthebakedtofutotheskillet.Mixtocoat.Tasteandadjustthesaltandspices,ifneeded.Addsomealmondmilkifthesauceistoothick.Cookfor2minutestoheatthetofu.Garnishwithcilantro(notoptional).Discardbayleavesandcinnamonstickjustbeforeserving.

Tomakewithoil:Cookthewholespicesin1teaspoonoilatStep4.

Tomakelower-fat:Omitthecashewsfromtheonionsauce.Usepeasinsteadofthe1/4cupcashewsatstep5.

Variation:AddpressedandcubedtofuorcookedchickpeasorblanchedchunkyvegetablesatStep6.Add1/4cupalmondmilk.Coverandcookfor10to15minutes.Garnishandserve.

GoanTempehCurry

Prep:15minutes(+1hourmarinate)|Active:15minutes|Inactive:30minutes|Serves4to6

NF GF E

GoaisacoastalstateonthewestcoastofIndia.ThecuisineofGoaisinfluencedbyfourhundredyearsofPortuguesecolonialismandinternationaltechniques.Thiscurryshowssomeofthisinfluencewithitstangynotesfromredwinevinegarandpickleflavorsfromgroundmustardandcumin.Tempehworksbeautifullyinthisrecipe,althoughyoucanusevegetablesandbeansinstead.Thesauceusuallygetsabsorbedbythetempeh,makingthisalesssaucydish.Servewithcoconutredlentildal,amtidal,plainrice,orflatbread.Usevegetables,beansorsoy-freetempehtomakethissoy-free.

11/2teaspooncuminseeds11/2teaspoonbrownorblackmustardseeds1/4to1/2teaspooncayenne1/2teaspoongroundturmeric

2teaspoonssweetpaprika

3/4to1teaspoonsalt

5clovesgarlicminced

2to3tablespoonsredwinevinegarorcoconutvinegar11/2cupswater2(8-ounce)packagestempeh,cutinto1/2-inchdice2teaspoonssafflowerorotherneutraloil2cupsthinlyslicedredorwhiteonionpinchofsugar

1.Grindthecuminandmustardseedstogetherintoacoarsepowder.Inabowl,combinethegroundcumin,mustard,cayenne,turmeric,paprika,salt,garlic,and2tablespoonsvinegarandmixwell.Mixinthewaterandtempeh.Marinatefor1hourorovernight.

2.Heattheoilinalargeskilletovermediumheat.Addtheonionslices,apinchofsalt,andapinchofsugar.Cookuntiltranslucent,8to9minutes.Stiroccasionally.Addthetempehwiththemarinade,reducetheheattomedium-low,cover,andcookuntilmostoftheliquidisabsorbed,25to35minutes.Stironceabouthalfwaythrough.Tasteandadjustthesaltandtang.Addasplashofvinegar,ifneeded.

PotatoVeggieBallsinGarlicFenugreekSauceLasooniMethiKofte

Prep:20minutes|Active:25to40minutes|Inactive:10minutes|Serves4

SF NF GF E

ThissaucewasvotedthebestsimmersaucebymyrecipetestersandisaperfectadditiontoafestiveIndianmeal.Thesaucealoneisdeliciousservedoverchickpeasinlettucecups.Ilikecoconutmilkinthissauceasitaddstheneededcreaminess.Those12garlicclovesmakethissaucefinger-lickinggood.Thekoftaballsareasimplemashofveggiesthatcanbebakedorpan-fried.Servewithflatbreadsorcumin-scentedrice.Itcanbemadegluten-freewithgluten-freebreadcrumbsoroatflourandnut-freewithcoconutmilk.

KOFTAS:1recipeVeggiePotatoCutletmixture(here)Breadcrumbsfordredging(optional)Safflowerorotherneutraloil,asneededSAUCE:

3teaspoonssafflowerorotherneutraloil,divided12to14clovesgarlic,coarselychopped

1cupchoppedredonion

1/2cupchoppedtomato,freshorcanned1/2teaspoongroundturmeric1/4to1/2teaspooncayenne11/2cupcoconutoralmondmilk

2bayleaves

1teaspoonGaramMasala(here)

2teaspoondriedfenugreekleaves

1/2to1teaspoonsalt1/2teaspoonsugar2tablespoonschoppedcilantro,forgarnish1.Koftas:Preparethepotato-veggiemixtureaccordingtotheinstructionshere.Insteadofmakingpatties,shapethemixtureintoabout20(1-to11/2-inch)balls.Coattheballsinbreadcrumbs(optional).

2.Tobake:Preheattheovento425°F.Placetheballsonaparchment-linedbakingsheet.Sprayorbrushwithoil.Bakefor10to12minutes.Broilfor1to2minutestobrown,ifneeded.

3.Topanfry:Heat2teaspoonsoilinaskilletovermediumheat.Panfrytheballsfor4to6minutesoruntilgoldenonallsidesandkeepaside.

4.Sauce:Heat2teaspoonsoilinaskilletovermediumheat.Addthegarlicandcookuntilslightlygoldenonsomeedges,2to3minutes.Addtheonionandcookuntilgolden,7minutes,stirringoccasionally.Reserve1teaspoonoftheonion-garlicmixturetouseasgarnishlater(optional).Addthetomato,turmeric,andcayenne,andmixwell.Cookuntilthetomatoesaresaucy,5minutes.Coolslightly.Transferthemixturetotheblender.Addthecoconutoralmondmilk,andblenduntilsmooth.Setaside.

5.Heat1teaspoonoilintheskilletovermedium.Addbayleaves,garammasala,andfenugreekleaves.Cookuntilfragrant,about1minute.Addthepureedmixturefromstep4.Addthesaltandsugarandmixwell.Bringtoaboilandcookfor5to6minutes.Tasteandadjustthesalt,spicesandsweetness,ifneeded.Addmorecoconutmilkorwaterifthesauceistoothick.

6.Tossthekoftaballsinthesauceandservehot.Garnishwithcilantroandreservedroastedoniongarlic.Storethekoftasandsauceseparatelyintherefrigerator.Heatandservetogether.

ButterSeitanCurrySeitanMakhani

Prep:20minutes|Active:25minutes|Inactive:15minutes|Serves4 SF NF E

Butterchicken,ormurghmakhani,isaclassicstaplewithaflavorprofilefromPunjabicuisine.AvariationoftheoriginalrecipecanbefoundinmostIndianrestaurantsworldwide.Seitanisgreatinthisrecipe.Ittastesbestwhentheseitanhashadsometimetositinthesauce.Usethinlyslicedseitanoraplant-proteiningredientsuchasBeyondMeatstrips.Thesaucealsoworksbeautifullywithcookedbeans,cookedlentils,tofu,ortempeh.Servewithflatbreadorriceormaketacoswithfreshsalsa.Usepumpkinseedstomakeitnut-free.Useagluten-freeproteintomakeitgluten-free.

SEITAN:1teaspoonsafflowerorotherneutraloil8ouncesseitan,thinlysliced(2cups)1/4teaspoonsalt1/2teaspoonGaramMasala(here)SAUCE:2teaspoonssafflowerorotherneutraloil1/2teaspooncuminseeds1/2teaspooncorianderseeds

1bayleaf

8clovesgarlic,coarselychopped

1cupchoppedredonion

1(1-inch)knobofginger,chopped1/2teaspoonturmeric1/4to1/2teaspooncayenne1teaspoonGaramMasala(here)11/2cupchoppedtomato,freshorcanned1/4cuprawcashews1/2to1teaspoonsalt1cupwaterorusenondairymilkforrichersauce11/2teaspoonsdriedfenugreekleaves1/2teaspoonsugar

2tablespoonschoppedcilantro,forgarnish1.Seitan:Heattheoilinalargeskilletovermediumheat.Addtheseitanstrips,salt,andgarammasala.Cookfor5minutes.Stiroccasionally.Setaside.

2.Sauce:Heattheoilinaseparatelargeskilletovermediumheat.Addthecumin,coriander,andbayleaf.Cookfor1minute.Addthegarlicandcookuntilslightlygoldenonsomeedges,2minutes.Addtheonionandginger,andcookuntilgolden,7minutes,stirringoccasionally.Addtheturmeric,cayenne,andgarammasala,andmixforafewseconds.Addthetomato,cashews,andsaltandcook

untilthetomatoesaresaucy,about5minutes.Stiroccasionallytoavoidsticking.Coolslightly,thentransfertoablender.

3.Blendthemixturewithwateruntilsmooth.Pourthesauceintothesameskilletandheatovermediumheat.Stirintheseitan,fenugreekleaves,andsugar.Reducetheheattomedium-low,cover,andcookuntilthesaucethickensandtheseitanabsorbstheflavors,20to25minutes.Tasteandadjustthesaltandspices,ifneeded.Garnishwithcilantroandserve.

Variation:Replacetheseitanwith1cupofvegetablessuchasgreenbeans,mushrooms,broccoli,orcaulifloweratStep3.

Note:Seethe15-minutemakhanisaucehereandaricherversionhere.

RainbowChardandPeasinCreamySauceChardMalaiMutter

Prep:20minutes|Active:20minutes|Inactive:15minutes|Serves4 SF GF E

Oneofmyfavoritewaystousefreshfenugreekgreenswaswithpeasinacreamysauce.Thesaucehadagoodamountofcream,butter,andsometimesgratedpaneercheese.Thisrecipeusesrainbowchard,whichisreadilyavailableintheNorthwestandotherareas.Driedfenugreekleavesaddthemethiflavorandcashewsmakethecream.TheresultisthislovelyChardMalaiMutter.Youcanserveitlikeadipwithpitachips,too.Servewithnaanorrice.

Note:Driedfenugreekleavescanmakeadishsalty,souselessfenugreekandsalttobeginifyouarenotfamiliarwiththeflavor.Driedfenugreekisusedofteninthischapteranddoesnothaveagoodsubstitute.Youcouldusegroundmustardtotaste,butIsuggestorderingdriedfenugreekleavesonlineforbestresults.

2teaspoonssafflowerorotherneutraloil

1cupfinelychoppedwhiteonion

1Serranoorbird’s-eyechile,chopped5clovesgarlic,finelychopped1(1-inch)knobofginger,chopped1/2teaspoongroundcumin1/2teaspoongroundcinnamon1/2teaspoongroundcardamom31/2cupspackedchoppedchardorothergreens11/4to11/2tablespoonsdriedfenugreekleavesor1/2cupfreshfenugreekleaves1to11/2cupsfreshorfrozengreenpeas,thawediffrozen1/2cupsoakedcashews(soakedfor15minutes)11/4cupsnondairymilk

1/2to1teaspoonsalt1/2to1teaspoonrawsugarorothersweetener1teaspoonKashmirigarammasalablend(or1/4teaspoonblackpepper,1/2teaspoongroundcoriander,1/8teaspoonnutmeg,and1/8teaspoongroundcloves)1/4teaspoonpaprika,forgarnish1.Heattheoilinaskilletovermediumheat.Addtheonion,chile,ginger,andgarlicandcookuntilonionisgolden,6to8minutes.Stiroccasionally.Addthecumin,cinnamon,andcardamomandmixwell.Stirinthechardandfenugreek.Coverandcookuntilalmostwilted,about4minutes.Addthepeas,mixwell.Reducetheheattolow.

2.Inablender,combinethesoakedcashewsandnondairymilkandblenduntilsmooth.Addthe

cashewcream,salt,andsugarandKashmirigarammasalatothepan.Addlesssalttobeginwith,ifusingbittergreens.Mixandcookoverlowheatuntilthecreamjustcomestoaboil,10to15minutes.Tasteandadjustthesaltandspice.Addmorewaterornondairymilkforamoresaucyconsistency.Garnishwithpaprika.Servehot.

Variations:Add1/2cuprawcashewswiththepeasforCashewChardandPeasinCreamSauce(KajuMutterMalai).Add1/2cupshreddedfirmorextra-firmtofuwiththepeasforsometexture.Youdonotneedtosoakthecashewsifusingahigh-speedblendersuchasaBlendtec.

TofuinSpinachCurryPalakTofu

Prep:15to20minutes|Active:15minutes|Inactive:15minutes|Serves4to5

GF E

Palakpaneerisoneofthemostpopularpaneercurries.Freshorlightly-friedpaneeriscookedinasmoothspinachcurry.Iusefirmtofutomakemyveganversion,whichisalsoeasierthanthetraditionalrecipe.Thisrecipetakeslessthan10minutestoputtogetherifyouhaveabunchofprewashedbabyspinachorgreens.Crispupthetofuwithspices,blendallthesauceingredients,giveitagoodboil,andserve.Dresswithcashewcreamandservewithnaanorrice.UseChickpeaTofu(here)orcookedchickpeasorbeansorvegetablestomakethissoy-free.Foracheesyflavorinthesauce,addnutritionalyeast.

TOFU:2teaspoonssafflowerorotherneutraloil14ouncesfirmtofu,drained,pressed,andcutinto3/4inchdice1/2teaspoonsaltortotaste

3/4teaspoongroundcumin1teaspoonGaramMasala(here)

1teaspoongarlicpowder

1/8teaspoonIndianblacksalt,optional3/4teaspooncayenne,ortotasteSPINACHCURRY:4cupspackedfreshspinach,choppediflargeor3cupsfrozen(thawedandsqueezed)3/4cupwater

3/4cupalmondmilkorcoconutmilk1/4cupsoakedcashews,soakedfor15minutesor1/4cupgroundrawcashews

6clovesgarlic

1(11/2-inch)knobofginger1serranoorotherhotgreenchile(removeseedstoadjustheat,ifneeded)2largetomatoes,chopped(2cups)3/4teaspoonsalt,ortotaste

11/2teaspoonrawsugarormaplesyrup1teaspoonGaramMasala(here)1/4to1/2teaspoongroundcinnamon2tablespoonscashewcream,forgarnish1/4teaspoonredpepperflakes,forgarnish1.Tofu:Heattheoilinalargeskilletovermediumheat.Addthecubedtofu,stirtocoat,andcookfor2to3minutes.Reducetheheattomedium-low.Addsalt,cumin,garlic,garammasala,kalanamak,andcayenne,stirringtocoat.Cookfor9to10minutes,partiallycovered,tocrispsomeedges.Setaside.

2.SpinachCurry:Washthespinachandaddtoablender.Addalltheothercurryingredientstotheblenderexceptcashewcreamandredpepperflakes.Blendintoasmoothpuree.Addthepureetotheskilletwiththetofu.Mixwell.Cookcoveredovermedium-lowheatuntiltherawgarlicsmellisnotdetectableanddesiredconsistencyisachieved,12to15minutes.Tasteandadjustthesaltandspices,ifneeded.Drizzlethecashewcreamontopandsprinklewiththeredpepperflakes.Servehot.

Tomakethisnut-free:Usefull-fatcoconutmilkinsteadofalmondmilkandomitthecashews.

Tomakethiswithtempeh:Steamthetempehaccordingtoinstructionshere.Addthespicesforthetofuandoiltotheskilletwiththesteamedtempehandcookuntilgoldenonsomeedges,about5minutes.Addtheblendedspinachcurryandcookfor20to25minutesovermedium-lowheat.

Tomakethiswithveganpaneer:Skipstep1,addspicestohotoilinalargeskillet,addtheblendedspinachpuree.Cookfor10minutes.Addveganpaneercheeseandcookfor5minutes.Servehot.

Tomakesarsonkasaag:Omitthetofu,use2cupsmustardleavesand2cupsspinachandfollowtherecipe.Dresswithmeltedveganbutteroroliveoilandserve.

VegetablesinLuxuriousRoyalSauceRestaurant-StyleNavratanKorma

Prep:25minutes|Active:35minutes|Inactive:10to20minutes|Serves4to6

SF GF E

NavratanKormaisarichdishthatliterallytranslatesto“nine-gemcurry.”Thegemsarethevegetables,fruits,andnuts.Mughlaidishesareusuallyover-the-topandincludedriedfruitandnutsandheavycreamorcoconutmilk.TheseMughlaidishessuchaskormaandmakhaniweremadetoservekingsandqueens.Forthisrestaurant-styleversion,sometomatoisusuallyaddedforcolor.Makethisversionwhenappearancematters(forkids),andthewhitesauceversion(here)forthetraditionalflavors.Servewithpuffynaanorotherflatbreads.YoucanreducetheactivetimebystartingthesauceduringStep1whilethewaterisheating.

5cupschoppedvegetables(potatoes,cauliflower,carrots,greenbeans,peas,zucchini,redbellpepper,corn,broccoliorothers)

2teaspoonssafflowerorgrapeseedoil

Seedsfrom3cardamompods(1/4teaspoon)8cloves

2bayleaves

1mediumredorwhiteonion,chopped(3/4cup)1(2-inch)knobofginger,chopped7clovesgarlic,coarselychopped

4mediumtomatoes,chopped(3cups)1/2cuprawcashews1/4teaspoongroundturmeric

1teaspoongroundcoriander

1/2teaspoonGaramMasala(here)1/4to1/2teaspooncayenne11/2cupswater3to4tablespoonsgoldenraisinsorotherdriedfruit2tablespoonschoppedpistachioorcashewsoralmondslivers11/4to11/2teaspoonssalt

1/4teaspoonrawsugar2tablespoonschoppedcilantro,forgarnish2tablespoonschoppednuts,forgarnish1.Bring4

•

quartsofwatertoarollingboilinalargepot.Addthepotatoesfirst,ifusing,andcookfor2minutes.Addrestofthevegetablesandcookfor4minutes.Drainandsetaside.

2.Heattheoilinalargeskilletovermediumheat.Addthecardamomseeds,cloves,andbayleaves,andcookuntilfragrant.Addtheonion,ginger,andgarlicandcookuntiltranslucent,about6minutes.Addthetomatoesandcashewsandcookuntiltomatoesaresaucy,7minutes.Stirintheturmeric,coriander,garammasala,andcayenne.Coolslightlythentransfertoablender.Addthewaterandblendintoasmoothpuree.

3.Addthepureebacktotheskilletovermediumheat.Addtheblanchedveggies,raisins,nuts,salt,andsugar.Cookovermediumheatuntilthesaucecomestoagoodboil,4to5minutes.Tasteandadjustthesaltandspices,ifneeded.Checkwhetherthelargerveggiesaredoneandcookafewminuteslongerifneededtothickenthesaucetoyourpreference.Servegarnishedwithcilantroandchoppednuts.

Variations:Add1/4cupchoppedpineappleorpomegranateseedswiththeraisins.

Frythenutsandraisinsin1teaspoonofoiluntilgoldenandthenaddthemtothesauceatStep3withthevegetables.

VegetablesandNutsinLuxuriousWhiteSauceNavratanKorma

Prep:25minutes|Active:25minutes|Inactive:25minutes|Serves4ormore

SF GF E

Kormahasmanyvariations,dependingontheregion,restaurant,andotherfactors.Thisversionusesonionsandcashewstomakethesauce,anddoesnotneedtheextrastepofblanchingthevegetables.Thewhitesauceismoretraditionalthantheusualorangesaucethatmightbeusedinmostrestaurants(here).Servewithpuffynaansorotherflatbreads.

3teaspoonssafflowerorotherneutraloil,dividedSeedsfrom2to3cardamompods(1/4teaspoonseeds)7cloves

2bayleaves

21/2cupschoppedredorwhiteonion1(2-inch)knobofginger,chopped5clovesgarlic,chopped1/2cuprawcashews21/2cupswater,divided

1teaspoongroundcoriander

1/2teaspoonGaramMasala(here)1/4to1/2teaspooncayenne5cupschoppedvegetables(cauliflower,potato,carrot,greenbeans,pressedtofu,peas,zucchini,redbellpepper,corn,edamame,broccoli,oreggplant)3/4to11/4teaspoonsalt

1/4teaspoonrawsugar3to4tablespoonsgoldenraisinsorotherdriedfruit,divided3tablespoonschoppedpistachioorcashewsoralmondslivers,divided1.Heat2teaspoonsofoilinalargeskilletovermediumheat.Oncetheoilishot,addthecardamomseeds,cloves,andbayleaves.Cookuntilfragrant,about1minute.Addtheonion,ginger,andgarlicandcookfor2minutes.Addthecashews,thenstirin1cupofwaterandbringtoarollingboil,about5minutes.Cookuntilthecashewsareslightlytender,about2minutes.Coolthemixtureslightly,thentransfertoablenderandblendtoasmoothpaste.Setaside.

2.Inalargeskillet,addtheremaining1teaspoonoilandheatovermediumheat.Addthegroundcoriander,garammasala,andcayenneandcookforafewsecondsuntilfragrant.Stirintheonion-cashewmixtureandcookuntilthemixturethickensandstartstoleavetheedges,10to12minutes.

•

3.Addthevegetablesand11/2to2cupsofwatertocovermostofthevegetables.Addsaltandsugar.Mixwell,cover,andcookovermediumheatfor15minutes.Tasteandadjustthesalt,sweetness,andspices,ifneeded.Add3tablespoonsofraisinsand2tablespoonsofthenuts.Coverandcontinuetocookuntilthevegetablesaretender,10minutes.Servegarnishedwiththeremainingraisins,ifdesiredandthechoppednuts.

Variations:Frythenutsandraisinsin1teaspoonofoiluntilgoldenandthenaddthemtothesauceatstep3afteraddingthevegetables.

Add1/4cupchoppedpineappleorpomegranateseedsalongwiththeraisins.

NavratanKormashownwithAlooParatha(here)

TempehTikkaMasala

Prep:20minutes|Active:30minutes|Inactive:20minutes|Serves4 GF E

Tikkamasala,buttermasala,andmakhanisaucesareoftenusedinterchangeablyinrestaurants.Theoriginsofthetikkamasalastemfromthebuttermasala/makhaniversionsmadeinPunjab,NorthIndiaandinPakistan.Makhaniandbuttermasalasauceareusuallycreamierwithmorebutterandcreamorcashewpaste,tikkamasalaismadetangierwithmoretomatoes.

8ouncestempeh,cutinto1/2-inchdiceandsteamedwithspices(here)3teaspoonssafflowerorotherneutraloil,divided1mediumredonion,chopped(3/4cup)

1teaspoonGaramMasala(here)1/2teaspoonpaprikaorKashmiriredchilepowder

1teaspoongroundcoriander

Generouspinchofasafetida(omittomakegluten-free)

2teaspoonsdriedfenugreekleaves

1/2teaspoongroundturmeric4mediumtomatoes,chopped(3cups)1(1-inch)knobofginger,chopped

6clovesgarlic

1hotgreenchile,chopped(removeseedstoadjustheat)1/2teaspoonrawsugar(omitifyogurtissweetened)3/4teaspoonsaltortotaste

1/2cupplainnondairyyogurt(unsweetenedorlightlysweetened)1/4cupwaterornondairymilk

1teaspoonapplecidervinegar

2tablespoonschoppedcilantro,forgarnish

1.Addthesteamedtempehand1teaspoonoiltoasmallskilletovermediumheat.Cookuntilsomeedgesaregolden,3minutes.Setaside.

2.Heattheremaining2teaspoonsofoilinalargeskilletovermediumheat.Addtheonionandcook

untilgolden,stirringoccasionally,7minutes.Addthegarammasala,paprika,groundcoriander,asafetida,fenugreekleaves,andturmericandmixwell.Cookfor2minutestoinfusetheoil.

3.Inablender,combinethetomatoes,ginger,garlic,andchileandblendintoasmoothpuree.Addthepureetotheskilletandcookovermediumheatuntilthemixturethickens,andleavesoilonthesides,17to20minutes.Stiroccasionally.

4.Addthetempeh,sugar,salt,yogurt,andwater.Mixwell.Stirinthevinegar,cover,andbringtoaboil,8to10minutes.Tasteandadjustthesalt,tang,andspices,ifneeded.Reducetheheattolowandcookuntilthesaucereachesthedesiredconsistency,10to15minutes.Removefromtheheatandservehot,garnishedwithcilantro.

Variations:AddchoppedgreensorkaleatStep4withthetempeh.

Insteadoftempeh,usetofu,vegetables,koftaballs,orcookedchickpeasinthisdelicioussauce.

Tomakewithtofu:FollowSteps2through4.Drainandpress14ouncesoftofutoremoveexcessliquid.Cutitinto1/2-inchdice.

WholeRoastedCauliflowerwithMakhaniGravyGobiMusallam

Prep:20minutes|Active:25minutes|Inactive:45minutes|Serves4to5

SF GF

GobiMusallam(cauliflowerthathasbeenroastedwhole)isafantasticcenterpiece.ThewholecauliflowerheadislightlyblanchedthendrenchedwiththelusciousMughlai-inspiredmakhanisauceandbaked.Whenroasted,thewholecauliflowerlooksgorgeousandsmellsdivine.Themakhanicurryisdecadent,creamy,buttery,andfantastic.Youcanservethecauliflowerasis,orslicedwithsomesauceontheside.Servewithnaan,otherflatbread,salads,rice,orquinoa.Thisrecipehasbeenmadeoftenfortheholidaysbymanyofmyreaders.Foraquickercooktime,cookcauliflowerfloretsandtheblendedsauceinaskilletovermediumheatfor15to20minutes.

CAULIFLOWER:1mediumheadcauliflower(leavesandtoughstemremoved)3to4quartswater

2teaspoonssalt

1/2teaspoonturmeric1/2teaspooncayenne(optional)SAUCE:2teaspoonssafflowerorotherneutraloil3/4cupredonion,chopped1(1-inch)knobofginger,chopped6clovesgarlic,chopped1driedredchileor1/2teaspoonredpepperflakes1teaspoonGaramMasala(here)1/2teaspoongroundcumin

1/2teaspoongroundcoriander1/2teaspoongroundturmeric3mediumtomatoes,chopped(21/2cups)3/4teaspoonsalt,ortotaste1/4teaspoonrawsugaror1/2teaspoonmaplesyrup1tablespoondriedfenugreekleavesor1/4teaspoonfenugreekseeds3/4cupcoconutmilk

1/4cupgroundrawcashewsor1/3cupsoakedcashews(soakedfor30minutes)1.Cauliflower:Bringalargepotofwatertoaboil.Useenoughwatersotheentirecauliflowercanbeimmersedinit.Addsalt,turmericandcayenne(ifusing)tothewater.Placethecauliflowerintheboilingwater.Coverandcookfor3minutes,thenflipandcookfor3minutes.Blanchingensuresthatthecenterofthecauliflowergetscookedthroughduringroasting.

2.Makethesauce:Heattheoilinalargeskilletovermediumheat.Addtheonionandcookuntilgolden,6to7minutes.Addtheginger,garlic,andchileandcookfor2minutes.Stirinthegarammasala,cumin,coriander,andturmericandmix.Addthetomatoes,salt,sugar,andfenugreek

leaves.Mixwell,thencoverandcookuntilsaucy,stirringoccasionally,8to9minutes.Mashthelargertomatopieces.

3.Coolslightly,andthentransfertoablender.Addthecoconutmilkandcashewsandblendintoasmooththickpuree.Addafewtablespoonsofwaterifthesauceistoothick.Tasteandadjustthesaltandspices,ifneeded,andsetaside.Preheattheovento400°F.

4.Oilabakingdish,ifdesired.Placetheblanchedcauliflowerinthebakingdish.Poursomepureebetweenthefloretsbyseparatingthefloretswithyourhandsandlettingthesauceflowin.Slowlypourthethickpureeontoptocovertheentireheadofthecauliflower.Somesaucewillfallontheside.Keepaboutathirdoraquarterofthesaucetoserveonthesidelater.

5.Bakefor30minutes,thenturnthedisharound,drizzlesomemoresauceonthecauliflowerandbakeanother15minutes.Bakeuntilthecauliflowerisdrytotouch,atoothpickgoesthrougheasily,andthesauceonthesidethickensabit.

6.Heattheremainingsauceovermediumheattojustaboutaboilandserveontheside.Addblanchedvegetablestothesauceifdesired.Toserve,slicealargechunkofthecauliflower.Dresswithsauce.

Variations:Tomakenut-free:Use3tablespoonscoarselygroundpumpkinorsunflowerseeds.Oruse1/4cupcoconutcreammixedwith2teaspoonscornstarch.

ChickpeaTofuinSpicyMadrasSauceTofuMadrasChileMasala

Prep:20minutes|Active:20minutes|Inactive:30minutes|Serves4 SF NF GF E

Madrascurryorchilemasalaisoneofthosedeep-flavoredcurriesthatmightnotbefrequentlyfoundinrestaurants.ItmostlikelyoriginatedinBritain,andisaspicier,SouthIndianinfluencedcousinoftikkamasalasauce.Becauseoftheheat,thissauceisnotforthefaintofheart.Toreducetheheat,usefewerblackpeppercornsand/orredchiles.Servewithriceandraitaoryogurttobalancetheheat.Reducetheheattomakeitkid-friendly.Thisrecipeuseschickpeatofuwhichismadeofchickpeaflour,althoughanytofuwouldworkhere.Youcanusepressedfirmorsuper-firmtofu,steamedtempeh,orveganpaneer.Ifyoucanfindmadrascurrypowder,youcanuse2to3teaspoonsofthatinsteadofthedryspicemixintherecipe.

SPICEMIX:1tablespooncorianderseeds

1teaspooncuminseeds

1/2teaspoonblackmustardseeds1/4teaspoonfenugreekseeds1/4to1/2teaspoonblackpeppercorns

3to5driedredchiles

1/2teaspoongroundcardamom1/4to1/2teaspoongroundcinnamon1/4to1/2teaspoonturmeric1/2teaspoonsweetpaprikaSAUCE:2teaspoonssafflowerorotherneutraloil11/2cupschoppedredonion

10curryleaves

5clovesgarlic,chopped1(1-inch)knobofginger,chopped3mediumtomatoes,chopped(3cups)3cupsdicedChickpea

Tofu(here)1cupfreshorfrozengreenpeas,thawediffrozen1teaspoonsalt,ortotaste11/2teaspoonsugar1/2cupwater

1teaspoonlemonjuice

2tablespoonschoppedcilantro,forgarnish1.Makethespicemix:Heatasmallskilletovermediumheat.Dryroastthecoriander,cumin,mustard,fenugreek,peppercorns,andchilesuntilthecorianderchangescolor,2minutes.

2.Grindtheroastedspiceswithcardamom,cinnamon,turmeric,andpaprikaandsetaside.

3.Makethesauce:Heatoilinalargeskilletovermediumheat.Addtheonion,curryleaves,garlic,andgingerandcookuntillightlygolden,8minutes4.Transfertheonionmixturetoablender.Addthetomatoandgroundspicesandblenduntilsmooth.Addafewtablespoonsofwater,ifneeded.

5.Returntheblendedmixturetothepanandcookovermediumheatuntilitleavestheedgesofthepanandsmellswellroasted,20to25minutes.Besuretoroastwellsothespicesdonotoverpowerthesauce.

6.Addthechickpeatofu,peas,salt,sugar,lemonjuice,andwater.Mixwell,coverandcookuntilthesaucethickensandcoatsthetofu,about8minutes.Garnishwithcilantroandservehot.

VegetablesinSmokyTomatoSauceVegetableJalfreziPrep:20minutes|Active:30minutes|Inactive:15minutes|Serves4 SF NF GF E

CauliflowerisusedinmanyrecipesbecausethelocalIndianvegetablesthatmaynormallybeusedinsomeofthedishesarenoteasilyavailableintheU.S.Soinsteadofsearchingforcannedorfrozentindora,gourds,orotherhard-to-findveggies,caulifloweritis.Jalfrezirecipesoriginallycameaboutasawayofusingupleftoversbyfryingtheminchilesandonionoverhighheat.Theresultingdishusuallyisspicyandsmokyroastedinflavor.Servewithnaan,rice,orothergrains.Foraquickerversion,skiptheblanching.Cookthevegetableswiththesauceuntiltender,15to20minutes.

21/2cupssmallcauliflowerflorets1cupchoppedorthinlyslicedcarrots1/2cupchoppedgreenbeansorbroccoli3teaspoonssafflowerorotherneutraloil,divided3/4cupslicedredonion

1redbellpepper,sliced1/8teaspoonsalt1/2teaspoonliquidsmokeor1/4teaspoonchipotlepepperflakes1/2teaspoonchipotlepepperpowderorflakes1/2teaspooncuminseeds

1(1-inch)knobofginger,minced2clovesgarlic,minced

1teaspoongroundcoriander

1/2teaspoonGaramMasala(here)1/2teaspoonhotpaprikaorsmokedpaprika3largetomatoes,chopped(21/2cups)orfireroastedcannedtomatoes1(15-ounce)canchickpeas,rinsedanddrained1/2cupfreshorfrozengreenpeas,thawediffrozen1/2teaspoonapplecidervinegar

3/4to1teaspoonsaltortotaste(uselesssaltifusingsaltedchickpeas)1teaspoondriedfenugreekleaves(optional)1/4cupwater

2tablespoonschoppedcilantro,forgarnish1.Bringapotof2ormorequartsofwatertoaboil.Blanchthecauliflower,carrot,andgreenbeansintheboilingwaterfor5to6minutes.Straintheveggiesandsetaside.

2.Heat2teaspoonsofoilinalargeskilletovermedium-highheat.Addtheonionandcookfor4minutes,stirringfrequently.Addbellpeppersandsalt,andcook,stirring,untiltheonionsandpeppersstarttobrownontheedges,5to7minutes.Stirintheliquidsmokeandchipotlepepperflakes.Removetheonionsandpeppersfromthepanandsetaside.

3.Inthesamepanovermedium-highheat,add1teaspoonoil.Whentheoilishot,addthecuminseedsandcookuntilfragrant,30seconds.Addthegingerandgarlicandcookfor1minute.Addthegroundcoriander,garammasala,andpaprikaandcookfor1minute.Addthetomatoes,andcookuntilsaucy,about7minutes,stirringoccasionally.Mashthelargertomatopieces.Addthechickpeasandpeas,andmixwell.Coverandcookuntilthechickpeasaretender,about7minutes.Addthevinegar,salt,andfenugreekleaves.Addtheblanchedveggies,goldenonions,andpeppersfromStep2,andthewaterandstirtocoat.

4.Coverandcookuntilthesaucecomestoaboil,3to4minutes.Tasteandadjustthesaltandspices,ifneeded.Servehotgarnishedwithcilantro.

Chicken-FreeBalti

Prep:15minutes|Active:20minutes|Inactive:35minutes|Serves4 NF E

Abaltiisatypeofkadhaiorsteelwok,thoughinHindi,itliterallymeans“bucket.”Baltisauceisanoncreamy,spicysaucethatispopularintheUnitedKingdom.IthasitsinfluencesfromnorthernIndia,Pakistan,andEngland.Baltisaucealsohasitsvariations,dependingontherestaurantsandregions.Nigella,carom,andfenugreekseedsaddincredibleflavortothissauce.IlikethesaucepairedwithBeyondMeatbrandchickenstrips,seitanortempeh.Thissaucebenefitsfromlongercookingoverlowheat,soletitsimmeruntiltheoilpoolsontop.Servewithnaanorrice.

3teaspoonssafflowerorotherneutraloil,divided1/2cupslicedredbellpepper1/4cupslicedgreenbellpepperoruse1jalapeno,seedsremoved8ouncesseitanorBeyondChickenStrips,cutinto3/4-inchpieces(2cups)1/4teaspoonGaramMasala(here)1/2teaspoonnigellaseeds

1/2teaspooncorianderseeds1/4scantteaspooncaromseedsorusecumin1/8teaspoonfenugreekseedsSeedsof2greencardamompods3cloves

6blackpeppercorns

1mediumredonion,chopped(1cup)

1hotgreenchile

1(1/2-inch)knobofginger,chopped6clovesgarlic,coarselychopped1/2to3/4teaspoonsaltdivided1/4teaspoonturmeric

1/4teaspooncinnamon1/2teaspoonsweetpaprika1/4to1/2teaspooncayenne11/2cupsfreshorcannedchoppedtomatoes

1teaspoonlimejuice

11/4cupswater,divided1/4teaspoonsugar

•

2tablespoonschoppedcilantro,forgarnish1.Heat1teaspoonofoilinaskilletovermedium-highheat.Addbellpeppersandcookuntilgoldenontheedges.2to3minutes.Removethebellpeppersfromtheskilletandsetaside.

2.Addtheseitanandgarammasalatothesameskillet.Cookfor3minutes,stirringoccasionally.Setaside.SkipthisstepifusingBeyondMeat.

3.Heattheremaining2teaspoonsofoilinalargeskilletovermedium-lowheat.Addthenigellaseeds,corianderseeds,caromseeds,fenugreekseeds,cardamomseeds,cloves,andblackpeppercorns.Cookuntilfragrant,3minutes.Addtheonion,chile,ginger,garlic,and1/4teaspoonsalt.Mixwellandcookuntiltheonionistranslucent,stirringoccasionally,12to15minutes.Reducetheheattolowiftheonionstartstobrown.Addtheturmeric,cinnamon,paprika,cayenneandtomatoes.Increasetheheattomediumandcookuntilthetomatoesareslightlysaucy,4minutes.

4.Combinetheonion-tomatomixtureandlimejuiceinablenderwith1/2cupofthewaterandblenduntilsmooth.Addthemixturebackintotheskillet.AddthereservedseitanorBeyondMeat,remainingwater,remainingsalt,andsugar.Mixwell.Coverandcookoverlow-mediumheatfor25to30minutes.Addthebellpeppershalfwaythroughandmixtocoat.Thesaucewillthickenandoilwillshineontheedges.Tasteandadjustthesalt,spices,andlimejuice,ifneeded.Garnishwithcilantroandserve.

Variations:MakethiswithSteamedTempeh(here),tofu,orchickpeasandfollowtherecipe.

Tomakewithvegetables,skipStep1and2,Addvegetablesatstep3insteadofseitan.Coverandcookuntiltender.

VeganPaneerandSpinachinTomatoSauceKadhaiVeganPaneerPalak

Prep:25minutes|Active:30to35minutes|Inactive:15minutes|Serves4

SF GF E

Thisisaneasysaucewithgreensthatcanbepairedwithtofu,veganpaneer,chickpeatofu,chunkyvegetables,orcookedchickpeas.Itcanbemadenut-freewithtofuorcookedchickpeas.Ifinallydevelopedagoodveganpaneerrecipeneartheendofwritingthisbook,soitisfeaturedonlyinthisrecipe,althoughitcanbepairedwithmostofthesaucesinthischapter.Becausetheveganpaneerissomewhatdelicate,itisaddedtowardstheendofthecookingtime.KiteHillbrand(U.S.)SoftOriginalAlmondCheesealsoworksbeautifullyasveganpaneer.

2teaspoonscorianderseeds

2driedKashmiriredchilesor1/2to3/4teaspoonsweetpaprika1/4to1/2teaspoongroundcinnamon

1/8teaspoongroundclovesor1clove1/4teaspoongroundcumin1/4teaspoonturmeric1/8teaspoonblackpepperoragenerousdash1/4cupchoppedredonion2mediumtomatoes,chopped(11/2cups)

7clovesgarlic

1(1-inch)knobofginger

1greenchile

3/4cupwater,divided2teaspoonssafflowerorotherneutraloil1cuppackedbabyspinachorotherbabygreens2tablespoonsnondairyyogurtorsilkentofu1/2cupalmondmilkorothernondairymilk3/4teaspoonsalt,ortotaste

1/4to1/2teaspoonrawsugar1/2teaspoonapplecidervinegar1to11/2cupsveganpaneercubes(here)2tablespoonschoppedcilantro,forgarnish1.Heatasmall

•

skilletovermediumheat.Dryroastthecorianderseedsandchiles(ifusing),untilfragrant,about1minute.Addthecorianderseedsandredchilestoablender.Addthecinnamon,cloves,cumin,andblackpepper.Blendtoacoarsepowder.

2.Addtheonion,tomato,garlic,ginger,greenchile,and1/4cupwatertotheblenderwiththespicesandblendtoasmoothpuree.

3.Heattheoilinalargeskilletovermediumheat.Addtheblendedpureeandcookfor12to15minutes.Stiroccasionally,especiallytowardstheendtoavoidsticking.Themixtureshouldchangecolorslightly,leaveoilonthesides,andthickenconsiderably.

4.Stirinthegreensandyogurtandcookfor1minute.Addthealmondmilk,1/2cupwater,salt,sugar,andvinegar.Bringtoaboilandcookfor5minutes.

5.Tasteandadjustthesalt,spices,andsugar,ifneeded.Addcayenneforheatifneeded.Mixintheveganpaneercubes.Coverandcookfor5minutesovermediumheat.Garnishwithcilantroandservehot.

Variations:Add1teaspoondriedfenugreekleavesatstep4withthegreens.

Makeitwithtofu:Press14ouncesoffirmtofuandcutitinto3/4-inchdice.Addthetofucubesandanother1/4cupofwateratstep5.Coverandbringtoaboilovermediumheat,5minutes.Reducetheheattomedium-lowandcookfor10minutesoruntilthecurrythickenstodesiredconsistency.

VeganPaneershownwithGluten-FreeOatNaan(here)

MushroomsandPeasinSpicyCoconutSauceMushroomMutterChettinad

Prep:20minutes|Active:25minutes|Inactive:15minutes|Serves4 SF GF E

ChettinadcuisineisfromtheChettinadregionofTamilNadustateinSouthIndia.Itisfamousforitsuseofavarietyoffreshlygroundspicesinpreparingmainlymeatrecipesthatareservedwithrice-baseddisheslikeidlianddosa.Iusuallypairthissaucewithmushrooms,butyoucanuseanyothervegetables,plantbasedproteins,tempeh,orcookedchickpeas.Theflavorsofthisdriersaucearebeautifulandcomplex,pairingwellwithsimpleyellowdalsortangysplitpeadals.Tomakethiskid-friendly,usefewerchiles.Foranut-freeversion,usepumpkinseedsinsteadofcashews.

1teaspoonpoppyseeds(whiteorblack)

2tablespoonscashews

1/4cuphotwater

1teaspooncorianderseeds

1/4teaspooncuminseeds1/2teaspoonfennelseeds2driedredchiles(hotormild)1/4cupshreddedcoconut(dried,fresh,orthawediffrozen)1/2teaspoonGaramMasala(here)1(1-inch)knobofgingerchopped3clovesgarlic,chopped

1teaspoonsafflowerorotherneutraloil

10curryleaves

1/2cupchoppedredorwhiteonion1/2teaspoonturmeric1/2teaspoonpaprika2mediumtomatoes,chopped(11/2cups)

4ouncesslicedbuttonmushrooms

1cupfreshorfrozengreenpeas,thawediffrozen1/2to3/4teaspoonsalt1/4teaspoonsugar(optional)

1/4teaspoonsugar(optional)

1.Grindthedriedpoppyseedsandcashewsintoacoarsepowderthensoakthemin1/4cuphotwaterfor15minutes.

2.Heatalargeskilletovermediumheat.Addthecoriander,cumin,fennelseeds,andredchiles.Dryroastuntilcorianderchangescolor,2minutes.Addthecoconuttotheskilletanddryroastuntilgolden,3to4minutes.Stirfrequentlytoavoidburning.Coolthemixtureslightly,thentransfertoablenderandgrindwithgarammasala,ginger,garlic,andthesoakedpoppyseedsandcashewswiththeirsoakingwater.Blendorgrindintoasmoothpasteorgrindthedryspicesfirstandthenblendwiththewet.

3.Heattheoilintheskilletovermediumheat.Whentheoilishot,addthecurryleavesandonion.Cookuntiltheonionistranslucent,5minutes.AddtheblendedpastefromStep2andmixwell.Addturmeric,paprika,andtomatoes,andcook,stirring,untilthemixtureissaucyandshimmerswithoil,7to8minutes.

4.Stirinthemushrooms,peas,salt,andsugar.Coverandcookfor10minutes.Tasteandadjustthesaltandspices,ifneeded.Coverandcookuntilthemushroomsarecookedtoyourpreference,5minutesorlonger.Servehot.

Variation:Add1/2to1cupwaterandbringtoaboilifyouwanttomakethisasasaucymaindish.

Andhra-StyleTempehCurry

Prep:20minutes|Active:20minutes|Inactive:20minutes|Serves4 NF GF E

ThecuisineoftheTelugu-speakingregionsinSouthIndia,orAndhracuisine,isknownforitstangy,hot,andspicyflavors.Thecurriesorfrieddisheshaveseveralstepsinwhichthespicesareroasted,blended,andre-roastedorfried.Thisdishisinspiredbythespicyandtangymeat-basedcurriesfromthatcuisine.Youwillbesurprisedbytheburstofflavorsinthesauce.Servethiswithdosacrepes,rice,orasideofpotatoes.Ifthedishistoospicy,addsomecashewcreamornondairyyogurt,orusefewerchiles.

2teaspoonspoppyseeds

1teaspoonfennelseeds

1/2teaspooncuminseeds

5cloves

1-inchcinnamonstickor1/2teaspoongroundcinnamon2to4driedredchiles(cayenneorThai,11/2incheslong)

2teaspoonssaffloweroil

1/2teaspoonmustardseeds12curryleaves

1cupchoppedonion

1(1/2-inch)knobofginger,chopped3clovesgarlic,chopped2mediumtomatoes,chopped(11/2cups)8ouncestempeh,cutinto1/2-inchdiceandsteamed(seehere)11/2cupwater

1/8teaspoonsugar3/4teaspoonsalt1teaspoonwhiteorapplecidervinegar1teaspoonmeltedveganbutteroroliveoil,forgarnish2tablespoonschoppedcilantro,forgarnish1teaspoonlemonjuice,forgarnish1.Heatasmallskilletovermediumheat.Dryroastthepoppyseeds,fennelseeds,cuminseeds,cloves,cinnamon,anddriedredchiles,untilthefennelseedschangecolor,2minutes.Ifusingground

spices,donotroastthem.Coolthewholeroastedspicesandgrindtoapowder.

2.Heatoilinalargeskilletovermediumheat.Whentheoilishot,addthemustardseedsandcurryleavesandcookforminute.Addtheonionandcookfor4minutes,stirringoccasionally.Addinthegingerandgarlicandcookuntiltheonionistranslucentandthegarlicisgolden,about2minutes.AddinthegroundspiceblendfromStep1andmixwelltocoat.Stirinthetomatoesandcookuntilsaucy,5minutes.Mashthelargertomatopieces.

3.Addthesteamedtempeh.Addthewater,sugar,vinegar,andsalt.Stirtocombine.Reducetheheattomedium-low,cover,andcookuntilthesaucethickensandtempehpicksupthesaucecolor,15to20minutes.Servehotwithadrizzleofveganbutter,garnishedwithcilantroandadashoflemonjuice.

ChickpeasinSpicySorghumSauceSavjiChickpeas

Prep:20minutes|Active:20minutes|Inactive:25minutes|Serves4 SF NF GF

SavjiorSaojichickenisafamousdishfrommyhometownincentralIndia.Ithasalonglistofspices,muchlongerthanthisversion,andsorghumflour(jowar),whichgiveitthatdistinctflavorprofile.Sorghumflourcanbefoundinnaturalfoodstoresorsupermarkets.Ifunavailable,usewhole-wheatflourasasubstitute.Becausetherearealotofspicesinthisrecipe,assemblethemaheadoftimesotheyarereadytoaddinorder.Ilikethisrecipemadewithchickpeas,butyoucanmakeitwithtempehforatoothsomeoption.Thisrecipemadethe“PPKTop100”listforexactlywhattherecipeis:alonglistofingredients.

1tablespooncorianderseeds

1/4teaspoonfennelseeds1/4teaspooncarawayseedsorcuminseeds1teaspoonpoppyseeds

3bayleaves

4dryredchilesor1/2teaspoonredpepperflakes

2cloves

1teaspoonGaramMasala(here)1/4teaspoongroundcardamom1/4teaspoongroundcinnamon1/2teaspoonpaprika

2tablespoonssorghumflour

2tablespoonscoconutflour(ordriedshreddedcoconut)2teaspoonssafflowerorotherneutraloil,divided3/4cupfinelychoppedredorwhiteonion1(1-inch)ginger,crushed

4clovesgarlic,crushed3cupswater(2cupsforadrydish)2(15-ounce)canschickpeas,drainedor3cupscooked1/2teaspoonsalt,ortotaste

teaspoonsalt,ortotaste2tablespoonschoppedcilantro,forgarnish1teaspoonveganbutteroroliveoil,forgarnish1.Heatalargeskilletovermedium-lowheat.Addthecorianderseeds,fennel,caraway,poppyseeds,andbayleavesandroastuntilfragrantoruntilthecorianderseedsstarttochangecolor,2to3minutes.

2.Addtheredchiles,cloves,garammasala,cardamom,cinnamon,paprika,andsorghumflour.Mixwellandroastforanother2minutesoruntilthesorghumstartstochangecolor.Addthecoconutflour,mixwellandtakeoffheat.Coolthemixtureslightlythentransfertoablenderorspicegrinderandblendtoacoarsemixture.Setaside.

3.Heat1teaspoonoftheoilinalargeskilletovermediumheat.Addtheonionandcookuntiltranslucent,stirringoccasionally,6to7minutes.Addgingerandgarlicandcookfor2minutes.

4.Addthegroundspicesfromstep2andtheremaining1teaspoonofoil.Mixwellandcookuntilfragrant,1minute.Addwater,chickpeasandsalt.Mix,coverandcookfor20to25minutes.Mashsomeofthechickpeas.Tasteandadjustsaltandspice.Garnishwithcilantroandveganbutter.

Makethiswithtempeh:Add8ouncescubedtempeh(steamedorunsteamed)and2cupsofwateratStep4.Partiallycoverandcookfor25to30minutes.

TempehinOnionSauceTempehDoPyaazaPrep:20minutes|Active:25minutes|Inactive:25minutes|Serves4 NF GF E

“Dopyaaza”literallymeans“doubleonion.”Earthyspicesandaloadofonionswillremindyouofroadsidedhaba(restaurant)stylemeatpreparations.Servewithadollopofveganbutterforanauthenticflavor.Tempehcanbereplacedwithseitan,tofu,mushrooms,cookedchickpeas,orvegetablessuchaspotatoesorcauliflower.ServehotwithanyIndianflatbreadorbasmatirice.Therecipemakesadrycurry.Addwaterornondairymilktomakeitsaucier.Steamthetempehwhiletheonionscooktoreducepreptime.

ONIONPASTE:1/4cupchoppedredorwhiteonion1greenchile,seeded

5clovesgarlic

1(1-inch)knobofginger1/4cupwaterSAUCE:1/2teaspooncuminseeds

4cloves

1blackcardamompodorseedsof1greencardamom1/4teaspoonfenugreekseeds1(1-to2-inch)cinnamonstick2teaspoonssafflowerorotherneutraloil2mediumredonions,thinlysliced(21/2cups)1mildgreenpepperor1/4bellpepper,thinlysliced1/2teaspoonsugar

3/4teaspoonsalt,divided1/4teaspoongroundturmeric

1teaspoongroundcoriander

1/2teaspooncayenneorpaprika3/4cupwater1/2teaspoonlemonjuice,forgarnish8ouncestempeh,cutinto1/2-inchpiecesandsteamed(here)

1.Onionpaste:Inablender,combinetheonion,chile,garlic,andgingerwith1/4cupwaterandblendintoasmoothpaste.

2.Sauce:Crushthecuminseeds,cloves,cardamom,andfenugreekintoacoarsemixtureusingamortarandpestleorspicegrinder.Heatalargeskilletovermediumheat.Addthespicesandcinnamonstickanddryroastuntilfragrant,about1minute.

3.Addoiltotheskilletwiththespices.Lettheoilgethot.Addtheslicedonion,peppers,sugar,and1/4teaspoonsalt.Mixandcookuntiltheonionsstarttocaramelizeorturngoldenbrown,about20minutes,stirringoccasionally.Remove2tablespoonsoftheonionandpeppersandsetasideforgarnish.

4.AddtheonionpastefromStep1,turmeric,coriander,paprika,and1/2teaspoonsalt.Mixwellandcookuntilfragrant,6minutes.

5.Addthesteamedtempehandwaterandmixwell.Reduceheattomediumlow.Coverandcookuntilthesaucethickensandtempehpicksupthecolorofthesauce,20minutes.Garnishwiththecaramelizedonion.Servehot.

CabbageKoftainCreamyTomatoSaucePatta-GobiKeKofte

Prep:20minutes,Active:30minutes,Inactive:15minutes|Serves4 SF NF GF

Thesekoftasareadeliciousvegetable-focusedwaytoenjoycabbagewithasimpletomatosauce.Theshreddedcabbageiscombinedwithspicesandflourandusuallyfried.Vegetablessuchascabbageexudemoistureoncethesaltisadded.Forsturdierkoftas,usefinelychoppedvegetables,addmoreflourifneededtothedough,andpackwelltoshape.Bakeorfrythemimmediately.Servewithriceorflatbread.Tomakethisnut-free,use1/4cupmashedcookedchickpeasorsplitpeasinsteadofcashews.Thisrecipemakesabout15(1-inch)balls.

KOFTABALLS:1/4cuprawcashewsorcoarselygroundcashewsorothernuts2packedcupsfinelyshreddedcabbage(4cupschopped,beforeshredding)1/4cuppackedchoppedcilantro1(1/2-inch)knobofginger1/2hotchilepepper(removeseedstoreduceheat)2clovesgarlic,minced

1/2teaspooncuminseedsPinchofbakingsoda1/4cup+2tablespoonschickpeaflourorbesan(orall-purposeflour)1/2teaspoonsalt2teaspoonssafflowerorotherneutraloilTOMATOSAUCE:4mediumtomatoes,chopped(3cups)

4clovesgarlicminced

1(1-inch)knobofginger

2teaspoonsgroundcoriander

1/2teaspoonsweetpaprika1/4to1/2teaspooncayenne1/2teaspoongroundturmeric1/2teaspoongroundmustard1teaspoonsafflowerorotherneutraloil2bayleaves

3cloves1teaspooncuminseeds

1tablespoonchickpeaflourorbesan

1/2cupalmondmilkorothernondairymilk1/2cupwater

1/2teaspoonsalt1teaspoonapplecidervinegarorwhitevinegar2tablespoonschoppedcilantro,forgarnish1.Kofta

balls:Preheattheovento450°F.Processthecashewstoacoarseflourandtransfertoabowl.Addtheshreddedcabbage,cilantro,ginger,andgreenchile.

2.Addthegarlic,cuminseeds,bakingsoda,chickpeaflour,salt,oilandmixwell.Itwillbeawetmixandyoushouldbeabletomakesoftballswithgreasedorflouredhandseasily.Addmoreflourifthemixtureistoowetlikeastickybatter.Immediatelyshapeintosmall1inchballsbyhandorbypackingthemixtureintoatablespoonmeasureoricecreamscoop(dipthescoopinwaterbeforepackingeachtime).Placetheballsonaparchment-linedbakingsheet.Sprayorbrushthemwithoil.

3.Bakefor17to18minutes.Broilfor1minutetocrispthemup.Youcanalsopanfrytheballs.Flattentheballsslightlyandpan-fry3to4minutesoneachsideovermediumheat.

4.Sauce:Blendthetomato,garlic,ginger,coriander,paprika,cayenne,turmeric,andmustardintoasmoothpureeandkeepaside.

5.Heatoilinalargeskilletovermediumheat.Whentheoilishot,addthebayleaves,cloves,andcuminseedsandcookuntilfragrant,about30seconds.Addthechickpeaflour.Mixandcookfor1minuteuntilitchangescolorslightly.Add1/2cupofthetomatopureetothepanandmixwell.Thechickpeaflourwillbecomepastyorlumpybutwillmixinasthepureeheatsup.1minute.Addtherestofthetomatopureetothepanandcookuntilitthickensandleavessomeoilontheedges.10to12minutes.

6.Addthealmondmilk,water,saltandmixwell.Bringtoasimmeringboil,7to8minutes.Tasteandadjustsalt,spice.Add1/2to1teaspoonvinegarifthesauceisnotsourenough.Cookafewminuteslongerifthesauceistoothin.Addthekoftaballs,mixtocoatwiththesauce.Garnishliberallywithchoppedcilantroandservehot.Tostore,storethekoftaballsandsauceseparately.Heatthemtogetherbeforeserving.

VeggieBallsinManchurianSauceVegetableManchurian

Prep:20minutes|Active:30minutesifsauceismadewhiletheveggieballsbake|Serves4

SF NF GF

Manchuriandishes,whichcanbemadewetordry,areafusionofIndianandChinesecuisines.Thesauceismadewithgarlic,ginger,andsoy-sauce.Thevegetableballsaremadewithcabbage,carrots,peas,corn,andothervegetables.Ibaketheballs,becauseyouknowme,Ibake.Allthevegetablesneedtobefinelychoppedorgratedfortheseballstostaytogether.Servewithriceorcookedgrains.ForaspicydryCauliflowerManchurianseehere.Tomakegluten-free,replaceall-purposeflourwithoatflour+riceflour(notchickpeaflour).

VEGETABLEBALLS:

2cupspackedfinelyshreddedcabbage

1/2cupgratedcarrots1/2cupfinelychoppedgreenbellpepper1/2-inchknobofginger,grated1/4cupfinelychoppedscallion1/4teaspoonfreshlycrushedblackpepper1/4teaspoonwhitepepperpowder

2tablespoonscornstarch

1/4cup+2tablespoonsall-purposeflour3/4teaspoonsalt2teaspoonssafflowerorotherneutraloilSAUCE:2teaspoonssafflowerorotherneutraloil2tablespoonschoppedwhiteonionorscallions1tablespoonfinelychoppedcelery(optional)2tablespoonsfinelychoppedgreenbellpepper1hotgreenchile,finelychopped(removeseedstoreduceheat)4clovesgarlic,finelychopped

1tablespoongratedginger

11/2cupsvegetablebrothorwater2tablespoonssoysauceorcoconutaminos1/2teaspoonapplecidervinegar1/4to1/2teaspoonsalt

Generousdashofblackpepper1/8teaspoonwhitepepper

2teaspoonssugar

2teaspoonssugar

11/2tablespoonscornstarch1/4cupwater(atroomtemperature)1.Vegetableballs:Preheattheovento450°F.Inabowl,combinetheshreddedcabbage,carrots,bellpepper,andginger.Addthescallion,blackandwhitepepper,cornstarch,flour,salt,andoil.Mixwelltomakeasoftslightlystickymixture.Themixturewillbewet,butshouldnotbeverysticky.Addmoreflourorcornstarch,ifneeded.Donotletthemixturesitatthispoint.Shapethemixturebyhandintoagreasedtablespoonorscoopmeasuretomake15well-packed11/2-inchballs.Arrangethemonaparchment-linedbakingsheet.Sprayorbrushwithoilandbakeimmediatelyastheveggieswillleakwateroncethesalthasbeenadded.Bakefor18minutes.Broilfor1to2minutetobrownandcrispuptheballs.Iftheveggiesleaktoomuchmoistureduringbaking,thentheballswillflattenslightly.Youcanalsoshallow-fryorpanfrytheballs.Addmoreflourtothemixturesotheflatballsholdtheirshape.

2.Sauce:Heattheoilinaskilletovermediumheat.Addtheonion,celery,peppers,chile,garlic,andginger,andcookuntiltheonionandgarlicaregolden,6to7minutes.Addthebroth,soysauce,vinegar,salt,peppers,andsugar.Mixwell,thenbringtoabubblingboil,6to7minutes.Tasteandadjustthesaltandspices,ifneeded.Mixthecornstarchinthewaterandslowlypouritintothepan.Mixwellandcookuntilitthickens,2to3minutes.Tossthevegetableballsinthesauceandserve.

SouthIndianLentilandRiceDosas(here);MasalaPotatoesforDosas(here)

EightFlatbreadsFlatbreadsareanimportantpartofmostIndianmeals.IntheNorth,wefindchapati,roti,phulka,poori,kulcha,andnaan,andintheSouthwefinddosalentilcrepes.Chapatis,rotis,andphulkasaresimilarflatbreads.Onemightbeslightlythinnerthantheother,dependingontheregionandpersonalpreferences.Phulkasareflatbreadsthatarepuffeduponthestove.Flatbreadsaremostoftenusedtopickupthevegetables,sauces,dals,andanythingelsethatisservedontheplate.Atypicalplate,orthali,wouldincludeoneormorewetdishes,suchascurryordal,oneormoredryvegetablesides,chutneyorraita,andflatbread.

Thischaptercoversthebasicflatbreads,aswellassomeregionaloptionsandsomericesides.Oh,anddidImentionmyGluten-FreeVeganNaan?Ifyoufollowmyblog,youknowthatreadershavelovedmygluten-freeveganbread,becausetheyarealwaysverysoft,fluffy,andmoist.Mygluten-freebreadsalsodonotuseanyxanthanorguargum.Inadditiontothetraditionalflatbreadsinthischapter,therearequiteafewthataregluten-freeandagrain-freeflatbreadaswell.Theseversatilebreadscanbeusedaspizzabases,tortillas,pitabread,wraps,andmore.Theywillallowyoutomakenaanpizzas,alooparathaburritos,andpitasandwiches.

PuffyRestaurant-StyleNaan

Prep:15minutes|Active:45minutes|Inactive:2hours|Makes8flatbreads

SF NF

Thispuffynaangoeswitheverything.Therecipeinvolvesabitofpreparation,butreally,onceyougetthehangofit,youwillwanttomakeandeatthesenaanseveryday!Garlicnaanisthefavoriteinmyhouse(seevariationbelow).Ioftenmakethenaanswithhalfwhole-wheatflourandhalfunbleachedwhiteflour.Thisrecipeusesplainunbleachedwhiteflourfortherestaurant-stylesideyou’lldefinitelywanttomakewhenentertaining.Toserve,brushthenaanwithmeltedveganbutteroroil.Thispuffyflatbreadmakesawonderfulpizzaaswell.Shapethedoughintoapizzabaseandbakeat450°Ffor12to16minutes,dependingonyourtoppings.Usecoconutyogurttomakethissoy-free.

1/2cupwarmwater2teaspoonssugar

1tablespoonactivedryyeast

4cupsbreadflourorunbleachedwhiteflour,plusmorefordusting11/2teaspoonssalt

1teaspoonbakingpowder

1/4teaspoonbakingsoda1/4cupsaffloweroil,coconutoil,ormeltedveganbutter,divided3/4cupplainnondairyyogurt(unsweetenedorlightlysweetened),atroomtemperature1to2tablespoonssafflowerorotherneutraloil,forcooking1tablespoonnigellaseeds,forgarnish

1.Inalargemixingbowl,combinethewarmwaterandsugar.Sprinkletheyeastintothebowlandsetasidefor10minutes,oruntilfrothy.

2.Inanotherbowl,whisktogethertheflour,salt,bakingpowder,andbakingsoda.

3.Totheyeastbowl,add31/2cupsoftheflourmixture,3tablespoonsoftheoil,andtheyogurt.Mixwelltocombine.Addtheremainingflour,afewtablespoonsatatime,andkneadintoasoft,smoothdough,eitherinthebowloronaflouredsurface,for2to4minutes.

4.Placethedoughbackintotheyeastbowl.Drizzleonetablespoonofoiloverthedough,androlltocoatintheoil.Coverthebowlwithplasticwraporaheavykitchentowel,andletsittoriseuntilitdoublesinsize,about11/2hours.Punchthedoughdown.Kneadforafewseconds,addingatablespoonormoreflourifneeded.Dividethedoughinto8equalpiecesandshapeintoballs.Rollthedoughballslightlyinflourandplaceonparchmentpaper.Coverwithatoweloranothersheetofparchment,andletrisefor20to30minutes.

5.Takeadoughballandshapebyhandintoan8-to9-inchoval,workinglightlysotheairstaysinthedough.Youcanalsousearollingpintorollitout.Dustlightlywithflourtohelpwiththerolling/shaping.Spraythetopofthenaanlightlywithwater.Sprinklewithnigellaseeds,andbrushorspraylightlywithoil.Repeatwiththeremainingballs.

6.Tocookthenaan:Preheattheovento450°F.Placeapizzastoneintheoven,andheatforatleast30minutes.Placeasmanyrolled-outnaanbreadsasthestonecanaccommodate.Bake2to3minutes,untilthebreadspuffupandthetopsbecomegolden.Broilfor30secondstocrisp/charifdesired.Removethebreadsfromthestone.Repeatwiththeremainingbreads.

Tocookonthestovetop:Useanycastirongriddle,skillet,orgrillpan,whichcanwithstandhighheat.Heatthepanovermedium-highheatuntilheatedevenly.Placeonenaanonthepan,seeds-sideup.Coverthenaanwithalidandcookovermediumhighheatuntilitstartstopuff,2to3minutes.Flipandcookforanotherminute.Tomakecharrednaans,usetongstoholdthebreaddirectlyoverthegasflameforafewseconds,untiltheycharinsomespots.Repeatwiththeremainingnaans.

Tostore:wrapthenaansinacleankitchentowelandkeeponthecounterfortheday.Tostoreforlonger:coolcompletelyandplaceinanairtightbag.Keeponthecounterforupto2days,andintherefrigeratorforuptosevendays.

GarlicNaan:Spraythetopofeachnaanlightlywithwater,asinStep5.Press2teaspoonsoffinelychoppedgarlicandonetablespoonofchoppedcilantroonthetop,alongwiththenigellaseeds.Spraylightlywithoil,andcookaccordingtoinstructions.

AvocadoNaan

Prep:15minutes|Active:45minutes|Inactive:2hours|Makes8flatbreads

SF NF

Nonondairyyogurt?Noproblem.Andthatcolorisquiteinteresting,isn’tit?Replacingtheyogurtwithavocadomakesasoft,puffynaan.Avocadoaddstheneededmoistureandfattotheflatbreadandkeepsthetexturesimilartotheusualnaan.Useveryripeavocadoforbestresults.Servebrushedwithmeltedveganbutteroroil.Youcanalsousemashedsweetpotatoorpumpkinpureeforflatbreadsthatwillhaveaslightlysweet,pumpkin-yflavor.

1/2cupwarmwater2teaspoonssugar

1tablespoonactivedryyeast

4cupsbreadflourorunbleachedwhiteflour,plusmorefordusting11/2teaspoonssalt

1teaspoonbakingpowder

1/4teaspoonbakingsoda1/4cupormoresaffloweroil,coconutoil,ormeltedveganbutter,divided3/4cupwell-mashedripeavocado

1tablespoonnigellaseeds,forgarnish

1.Inalargemixingbowl,combinethewarmwaterandthesugar.Sprinkletheyeastintothebowl,andletitsitfor10minutes,oruntilfrothy.

2.Inanotherbowl,combinetheflourwiththesalt,bakingpowder,andbakingsoda.Whiskwell.

3.Totheyeastbowl,add31/2cupsoftheflourmixture,3tablespoonsoil,and3/4cupavocado.Mixwell.Addtheremainingflour,afewtablespoonsatatime,andkneadintosoft,smoothdough,eitherinthebowloronaflouredsurface,for2to4minutes.Add1tablespoonormoreofwaterifthedoughisnotsoft.

4.Placethedoughbackintotheyeastbowl.Drizzle1tablespoonofoiloverthedough,androlltocoatinoil.Coverthebowlwithplasticwraporakitchentowel,andletsittoriseuntilitdoublesin

size,about11/2hours.Punchthedoughdown.Kneadforafewseconds,addingatablespoonormoreflourifneeded.Dividethedoughinto8equalpiecesandshapeintoballs.Rollthedoughballslightlyinflourandplaceonparchment.Coverwithatoweloranotherparchmentandletrisefor20to30minutes.

5.Rollorshapeadoughballintoan8-to9-inchoval.Rollwitharollingpinorshapebyhand,workinglightlysotheairstaysinthedough.Dustlightlywithflourtohelpwiththerolling.Spraythetopofthenaanlightlywithwater,andsprinklewithnigellaseeds.Brushorspraylightlywithoil.Placethenaanonaparchment-coveredbakingsheetorothersurface,coverwithanothersheetofparchment,andrepeatwiththeremainingballs.

6.Tocookthenaan:Preheattheovento450°F.Placeapizzastoneintheovenandheatforatleast30minutes.Placeasmanyrolled-outnaanbreadsasthestonecanaccommodate.Bake2to3minutes,untilthebreadspuffupandthetopsbecomegolden.Removethebreadsfromthestone.Repeatwiththeremainingnaans.Broilthenaansfor30secondstocrisp/charifdesired.

Tocookonthestovetop:Useanycastirongriddle,skillet,orgrillpan,thatcanwithstandhighheat.Heatitovermediumhighuntilheatedevenly.Placethenaanonthepan,seeds-sideup.Coverthenaanwithalidandcookovermedium-highheattillitstartstopuff,2to3minutes.Flipandcookforanotherminute.Tomakeacharrednaan,holdthebreaddirectlyoverthegasflamewithtongsforafewsecondstocookandcharsomespots.Repeatwiththeremainingnaans.

Tostore:Wrapinacleankitchentowelandkeeponthecounterfortheday.Tostoreforlonger,coolcompletelyandplaceinanairtightbag.Keeponthecounterforupto2days,andintherefrigeratorforupto7days.

Clockwisefromlowerleft:avocadonaan,suratidal,chiligarlicchutney,coconutchutney,unsoakedgulabjamuns,tempehtikkamasala

BakedChickpeaFlourNaan

Prep:15minutes|Active:20to30minutes|Makes6to8smallflatbreads

SF NF GF E

Thisisasimplebakedflatbreadwithnoyeast,nogluten,andnofermentation.Itworksbestwhenmadeintothinflatbreads,asthethickerbreadsendupfeelingcakey.Usetheseflatbreadsasaquicknaanoptionforanyonewholoveschickpeaflour.Youcanbakethebatterintobite-sizecroutonsaswell.Also,seehereaboutadjustingtheamountofliquidinrecipesusingchickpeaflourandbesan.Thisrecipecanbesoy-freeifyouuseasoy-freeyogurt.

2cupschickpeaflourorbesan(seehere)

1teaspoonsalt

1/2teaspoonbakingsoda

1teaspoonbakingpowder

1tablespoonflaxseedorchiaseedmeal1/4teaspoongarlicpowderor1/2teaspoongarlicpaste1/3cupnondairyyogurt

1teaspoonlemonjuice

2teaspoonssafflowerorotherneutraloil3/4to1cupwater1to2teaspoonsnigellaseeds,forgarnish1tablespoonsafflowerormeltedveganbutterforbrushing

1.Preheattheovento425°F.Combinethechickpeaflour,salt,bakingsoda,bakingpowder,andflaxseedmealinalargebowl,andwhiskwell.

2.Addthegarlicpowder,yogurt,lemonjuice,oil,and1/2cupofwater.Mixwelluntiltherearenolumps.Addmorewaterifneededtomakeathick,smoothbatter(slightlythickerthanpancakebatter).Youwillneedabout3/4cupwithbesan,and1cupormorewithchickpeaflour.Letthebatterrestfor5minutes.

3.Linealargebakingsheetwithparchment.Dropabout1/4cupofthebatterontothebakingsheet.Spreadintoanovalwithaladle.Repeattomake2ormorenaanstofitthesheet.

4.Spraythenaanslightlywithwater,andsprinklewithnigellaseeds.Sprayorbrushlightlywithoil.Coverthenaansentirelywithanotherparchmentpaper.

5.Bakefor10minutes.Removethebreadsfromtheoven,andbrushwithmeltedveganbutter,oroil.Letthemcoolfor2minutesbeforeremovingfromparchment.Repeatforthenextbatch.Thebattermightthickenasitsits.Mixinafewteaspoonsofwaterifneededbeforethenextbatch.Servehot.

Nondairyyogurtfornaan:Useanystoreboughtnondairyyogurtsuchassoy,coconut,oralmondmilkyogurt.Youcanmakeyourownnondairyyogurtathome(here).Youcanalsouseblendedtofutoactasyogurtinthisrecipe.Use1/2cupsilkentofu+1/4cupcoconutmilk+1teaspoonlemonjuice+1/2teaspoonapplecidervinegar,blendedwelltoreplacethe3/4cupofyogurtinthisrecipe.Youcanalsoreplacetheyogurtwithmashedavocadotomakeavocadonaan(here).

MySecretsforGluten-FreeBaking

MySecretsforGluten-FreeBakingIstartedexperimentingwithgluten-freebakingafterIkeptgettingrequestsforgluten-freebreadontheblog.Afteracoupleofheavy,dry,inediblebreads(whichseemobligatoryforanyonestartingtobake gluten-free), I paused to think of what I already knew that always worked. Several regionalIndian cuisines have gluten-free bread or bread-like options that they make successfully withoutxanthanorguargumsandwithoutthemturningintobricks.Theoutcomeisalwayssoft,edible,anddelicious.Thesecrettomygluten-freebakingissteam.

ChoosingGluten-FreeGrains

Whenchoosingagluten-freegrainflourtomakeyourflatbreads,beawarethattheyhaveverydistinctflavorprofilesandcancatchyouoff-guardifyouarenotusedtothem.Forexample,amaranthflourisgrassy,sorghumisearthyandnutty,buckwheatissomewhatbitter,oatissoil-y,milletissweet-earthy,andquinoa flourcanbeveryearthyandbitterdependingonhow it ismilled.Evenwheat flourcantaste bitter and earthy to someonewho has never tasted it before. Keep these notes inmind forsubstitutionsingluten-freenaanandrotirecipes.

Gluten-FreeOatNaan

Prep:15minutes|Active:35to45minutes|Inactive:15minutes|Makes6(7-inch)naans

SF NF GF

Therearethreewaystocookthisflatbread:onthestovetop;baked,coveredwithparchmenttocapturesomesteam;orsteamedinasteamer.Steamednaanisthesoftestandmoistestgluten-freebreadyouwillevertaste.Donotletthecookednaanssitoutintheairforlong,astheytendtodryout.Storetheminacontainerlinedwithpapertowels.Thebreadtastesbestfreshortoasted.Thisgluten-freenaanbreadwillkeepwelluptofourdays,refrigerated.Toastorgrillitbeforeserving.Youcanfreezethenaansifyouseparatethemwithparchmentpaperinalockingfoodbagorairtightcontainer.Thawandtoasttorefresh.Thisnaancanbemadesoy-freeornut-free,dependingonthetypeofyogurtused.(Seephotohere.)

1/2cupwarmwater1teaspoonsugarormaplesyrup

1tablespoonactivedryyeast

1tablespoonflaxseedmeal(usegoldenflaxseedmealorwhitechiaseedmeal)

1cupfinelygroundoatflour

1/4cupbrownorwhitericeflour1/4cupwhitericeflour1/3cuptapiocastarch1/2cuppotatostarch13/4teaspoonbakingpowder3/4teaspoonsalt1/2cupnondairyyogurt,atroomtemperature2tablespoonsextra-virginoliveoilorcoconutoil1to2tablespoonsmeltedveganbutteroroliveoil,forbrushing1to2teaspoonsnigellaseeds,forgarnish

1.Combinethewarmwater,sugar,andyeastinabowl.Mixandletsituntilfrothy,about5minutes.Addtheflaxseedmealandmixin.Letitsitfor2minutestothicken.

1.

2.

3.

1.

2.

3.

2.Inanotherbowl,combinetheoatflour,riceflours,starches,bakingpowder,andsalt.Whiskwell.Addthefrothyyeastmixturetotheflourmixture.Addtheyogurtandoil,andmixtomakeathick,stiffbatterorstickydough.Addatablespoonormoreofwaterifneeded(theamountwilldependonmoisturecontentoftheyogurt).Thebatterwillcontinuetodryasitsits,soalittleextraliquidisokay.Coverthebowlwithatowel.Letthedoughsitfor15minutesbeforeusing.Cookthenaaninoneofthefollowingthreeways:

STOVETOP

Letthedoughrisefor30minutesinsteadof15.Thedoughshoulddryoutandbelessstickyatthispoint.Addsomestarchifthedoughisstilltoosticky.

Dividethedoughinto6equalparts.Takeoneball,flattenit,andplaceonparchment.Placeanotherparchmentontop,androllorpresstoshapeintoanoval.Removethetopparchment,spraythenaanlightlywithwaterandsprinklewithnigellaseeds.Donotletthenaansitfortoolongatthispoint.

Useaheavy-bottomskilletthatcanwithstandhighheat.Heattheskilletovermediumhighuntilheatedevenly.Removeoneshapednaanfromtheparchmentandplaceontheskillet.Spraywateronthenaan.Covertheskilletwithalidandcookovermediumhighuntiltheflatbreadstartstopuff,about2minutes.Flip,andcookthenaanforanotherminute.Brushwithveganbutterandserve.Repeatwiththeremainingdough.

OVEN

Preheattheovento450°F.Drop1/3cupofthenowdough-ybatteronalargeparchment-linedbakingsheet.Spraythedoughlightlywithwateroroil,flatten,andshapeintoovalswithyourhands.Useanotherparchmentsheetontoptohelpshapeifthebatteristoosticky.Removetheparchmentandsprinkletheshapeddoughwithnigellaseeds.Repeatwiththeremainingdough.

Spraytheshapedflatbreadslightlywithwater,andletthemriseinawarmplacefor15to20minutes.Lightlysprayorbrushoilontheflatbreads.Completelycovertheflatbreadswithanotherlargepieceofparchment.Thisisimportanttokeepthemoisturefromescapingthebreadduringbaking.

Bakefor11to12minutes.Removethetopparchmenttocheckfordoneness.Broilfor30secondstocharifneeded,orbroillateronthegrillorstove.Removefromtheoven.Letthebreadscoolfor2minutesbeforeremovingthemfromthebakingsheet.Brushwithmeltedvegan

1.

2.

butterbeforeserving.

STEAMER

Followsteps1and2.Letthedoughrisefor30minutesinsteadof15.Cutparchmentsheetstothesizeofthesteamerplate.Placeabout1/4cupofdoughontheparchment.Spraythedoughlightlywithwater,flatten,andshapeintoovalsorsmallercircles,dependingonthesizeofthesteamerplate.Useanotherparchmentsheetontoptohelpshapeifthebatteristoosticky.Transferthebreads,ontheparchment,tothesteamerplate.Letthebreadsrisefor15minutes.

Placeaboutaninchofwaterinthesteamer,andbringtoaboil.Placetheplateinthesteameroncethewaterisrapidlyboiling.Cover,andsteamovertheflatbreadsarecooked,touchthetopoftheflatbreadcarefully:itshouldnotbesticky.Removetheplatefromthesteamer.Letitcoolfor1to2minutesandremovethebreadsfromtheparchment.Coolthebreadsfor5minutes,thenplacethemonahotskilletovermedium-highheatfor1minute.Flip,andcooktheothersidefor1minuteandserveimmediately.Repeatthesteamingforthenextbatch.StorethesteamednaaninaZiplocbagintherefrigeratoruntilreadytoserve.Cookonahotskilletfor1minutepersidebeforeserving.

GarlicNaan:Sprinkle1teaspoonmincedgarlic,and1tablespoonchoppedcilantroontoeachnaan,alongwiththenigellaseeds,andpresslightly.Continuewiththerestofthesteps.

WheatFloursandRotisIfyouhavetriedmakingrotisintheUnitedStates,youmighthavenoticedthattheydonotcomeoutassoftastheonesinIndia.Thishappensforthreereasons.First,thewheatitselfisdifferent.Second,inIndia,theentirewheatberryismilled,ratherthanonlycertainparts.Andthird,attaismilledslightlyfinerthanwhole-wheatflourorpastryflour,butmorecoarselythanall-purposeflour.

Overtheyears,Ihavetriedseveralvarietiesofflours,includingwhole-wheatpastryflour,whitewheatflour, durumwheat flour, spelt flour, and plain whole-wheat flour. Almost all of these flours yieldeitherhardordryrotis.ThechapatiattaflourfromIndianstoresalsocanbehit-or-miss,dependingonthebrandandwhereitwasprocessed.

Oneday,Idecidedtochangetheentireprocessbyreducingthekneading.Notonlyisallthatkneadingexhausting,italsoleadstoalotofglutenformationinthedough,whichmakesrollingitoutdifficult.This isespecially thecasewithwhole-grain flours in theUnitedStates. Inmynewmethod, Idonotkneadformorethan1to2minutes,untilthedoughisfairlysmooth.Ikeepthedoughsoft—infact,itissofterthanregularattadoughwouldbe.

So if you are planning to make these whole-wheat flatbreads in the United States, or in othercountrieswhereyoudonothaveaccesstoagoodIndianchapatiattaflour,usetherecipebelow.

WheatFlatbreadsRoti,Chapati,andPhulka

Prep:15minutes|Active:30to45minutes|Inactive:15minutes|Makes12flatbreads

SF NF

Rotis,phulkas,andchapatisaresimilarwhole-wheatflatbreads.Onecanbeslightlythinnerthananother,dependingontheregion.Phulkasaregenerallypuffed-upflatbreads.Sliceaphulkaandstuffitlikeapitasandwich.InIndia,thedoughfortherotisismadefromwhole-wheatflour(calledatta),salt,andwater.Someoilmightbeaddedaswell,dependingontheregion.Thedoughiskneadeduntilsmooth,lefttorestforhalfanhour,andthenrolledintoflatbreads.Rotisarethemostcommonflatbread,usedforeverydaymeals.Theseflatbreadscanalsoserveaswheattortillas.IfmakingrotiswithIndianatta,use11/4cupattaflourinsteadofthewhole-wheatandwhiteflours.Todothis,youmightneedatablespoonorsomorewater.(Seephotohere.)

1cupwhole-wheatflour

1/4cupunbleachedwhiteflourorall-purposeflour1/3teaspoonsalt1teaspoonsafflowerorotherneutraloilormeltedveganbutter1/2cupwarmwater1/4cupwhole-wheatflour,plus2tablespoonsunbleachedwhiteflour,fordusting

1.Combinethefloursandsaltinalargebowl.Add1teaspoonoil,andthewater.Greaseyourhands,andkneadtomakefairlysmoothandnottoostickydough.Addmorewater(1teaspoonatatime)duringtheprocessifthedoughseemsdryorstartstocometogetherasstiffdough.Brushthedoughlightlywithoil,cover,andletitrestfor15minutes.

2.Greaseyourhands,kneadthedoughforafewseconds,andthendivideinto12equalparts.Rollthemintosmoothballs.Keeptheballscoveredwhileyourolloutandcookeachflatbread.

3.Takeoneball,flattenit,anddipintotheflourthatiskeptfordusting.Coatfully.Usingarollingpin,rollitoutintoathin,7-inchflatbread.Dustthedoughwithflourasyouroll,tohelppreventsticking.

4.Heatalargeskilletovermedium-highheat.Whenhot,placetheflatbreadontheskillet.Cookuntilafewsmallbubblesstarttoappear,about20seconds.Flip,andcookuntilmorebubblesappearandsomebecomelarger,20to30seconds.Now,youcanpufftheflatbreadontheskilletoronthegasflame.

5.Topufftheflatbreadontheskillet:Fliptheflatbread.Usingakitchentoweloraflatspatula,lightlypresstheflatbreadonandaroundthepuffedspotssotheaircanmovearoundandtheflatbreadpuffsupevenly,about10to20seconds.Removethebreadfromtheskilletandstore.

6.Topufftheflatbreaddirectlyonthegasflame:Usetongstoplacetheflatbreadontheopenflame(mediumhighorhighheat).Moveitevery1to2secondssoitpuffsuplikeaballoon.Fliponceinbetween.Brushthepuffedflatbreadwithmeltedveganbutter(optional).

7.Placethecookedflatbreadsinacontainerlinedwithpapertowelsorakitchentowel.Coverwithanothertoweluntilreadytoserve.Repeatforalltheballs.

Note:Thedoughcanberefrigeratedforupto3daysinanairtightcontainer.Letitcometoroomtemperaturebeforeusing.Youcanalsofreezetherolled-out,uncookedflatbreadsbetweenlayersofparchmentforafewmonths.Removefromfreezerandcookonthestovetopasabove.Theflatbreadswilltake10to15moresecondsuntilthebubblesstarttoappear.

TheScoopAboutRotisRotisareanessentialIndianside.Theyareusedtoscoopupveggies,curries,dals,andeverythingelse.Thatimportantscoopiscalledagussi,orbite.IrememberMomtellingustoeatjustonemoregussi(garayee) again and again so wewould finish everything on our plates. You can tear off a biggerportionandfillitwithmorefooddependingonyourpreference.Thisappliestoalloftheflatbreads.Youcanalsoskip theprocessof filling the flatbread,andeat itasyouwouldanybreadorcrackerswiththesoupsorstews.

Gluten-FreeChiaFlatbreadsPhulkasorRotis

Prep:15minutes|Active:45to60minutes|Makes10to12rotisor8to9stuffedparathas

SF NF GF

Thisflatbreadisinsanelysoftandstayssoftovertime.Usetheseanywhereyouusesoftflatbreadssuchasroti,pitabread,andtortillas.Puffthemuponthegasflamelikeballoonstomakephulkasorpitabread.Seriously,makethese.Usewhitechiaseedsforalighter-coloredflatbread.(Seephotohere.)

3tablespoonschiaseedsorflaxseeds

21/2tablespoonspsylliumhusk3/4cup+2tablespoonswarmwater

1cupamaranthflourorsorghumflour

1/4cuptapiocastarchorcornstarch1/4teaspoonsalt1/4teaspoonbakingpowder1/4teaspoonGaramMasala(here)

2teaspoonssafflower,coconut,orotherneutraloil

1/2cupamaranthflourorriceflour,fordusting

1.Blendorgrindthechiaseedsandpsylliumhuskintoacoarsemeal.Combinethemwiththewaterinalargebowlandmix.Letthemsitfor5minutes.Themixturewillfirmupintoathickgel.

2.Inanotherbowl,whisktogethertheflour,starch,salt,bakingpowder,andgarammasala.

3.Addthedryflourmixtureandoiltothegelmixture,andkneadtocombine.Themixturewillfeelverydryinitially.Pressandkneadforaminuteortwo.Thedoughisreadyassoonasitcomestogetherandstartstofeelslightlysticky.Coverwithatowelandletitsitfor5minutes.

4.Greaseyourhandswellanddividethedoughinto12parts.Rollthemintoballs.Keeptheballscoveredwhileyourolloutandcookeachflatbread.Takeoneball,flattenit,andliberallycoatwithflour.Rollitoutwitharollingpin,usinglightstrokestomakeathinflatbread.Dustthedoughliberallywithflourasyourollit.Youcanalsorollthefloureddoughbetweensheetsofparchmentpaperifitistoosticky.

5.Heatalargeskilletovermediumhighheat.Whenhot,placetheflatbreadintheskillet.Cookuntilafewsmallbubblesstarttoappear,about20seconds.Flip,andcookuntilmorebubblesappear,andsomebecomelarger,20to30seconds.

6.Atthispoint,youcanflip,cookforanother10secondsandserve,orpufftheflatbreadontheopenflameovermedium-highorhighheat.Usetongstomoveitevery1to2secondssoitpuffsuplikeaballoon.Placethecookedflatbreadonaplateand,coverwithanothertoweluntilreadytoserve.Repeatwiththeremainingdoughballs.Storeinacontainerlinedwithpaperorkitchentowels.

Vegetable-StuffedParathas

Prep:40minutesincludingdoughresttime|Active:45to60minutes|Makes8to10parathas

SF NF GF

Parathas(stuffedflatbreads)areapopularbreakfast,brunch,orsnackinNorthIndianhouseholds.Parathascanbestuffedwithvariousvegetables,orcookedsplitpeas.Cookedorrawshreddedvegetablesareplacedonrolled-outflatbreaddough,whichisthenfoldeduplikeadumplingandrolledouttodistributethefilling.Thecookedflatbreadisservedwithadollopofveganbutterandnondairyyogurt.Thisrecipefeaturesparathamadewithtwodifferentfillings:cauliflower(gobi)andpotato(aloo).CaromseedsareimportantfortheauthenticPunjabi(NorthIndian)paratha.Ifyoudon’thavethem,youcaneitheromitthemorusecuminseedsinstead.Ajwainisagreatspicetoaddtoyourpantry.Itcanbeaddedtowholedriedbeansduringslowcookingorpressurecookingtohelpreducethegas.Italsohelpssimilarlywhenaddedtochickpeaflour-baseddishes.Parathascanbeservedasis,withraitaandIndianpickle.Theyalsomakeagreatsidewithdalsandcurries.Usemyglutenfreerotidoughtomakeglutenfreeparathas.(Photofollows.)CAULIFLOWERFILLING:1teaspoonsafflowerorotherneutraloil1/2teaspooncaromseeds1(1-inch)knobofginger,minced1to2hotgreenchiles,finelychopped(seedsremovedtoreduceheat)

2cupsgratedcauliflower

1/2teaspoongroundcumin1/2teaspoonGaramMasala(here)1/4teaspooncayenne1/2teaspoonsalt1/4cupchoppedcilantroPARATHAS1recipeWheatRotiDough(here)orGlutenFreeChiaRotiDough(here)1/2teaspooncaromseeds1/4teaspooncayenne1/2teaspoonsaltFlourfordusting(whole-wheatflourforwheatparathas,andamaranthorriceflourforglutenfreechiaparathas)1to2tablespoonssafflowerorveganbutter,forcooking

1.Filling:Heattheoilinalargeskilletovermediumheat.Addthecaromseeds,ginger,andchile,andcookforaminute.Addthegratedcauliflower,cumin,garammasala,cayenne,andsalt.Mix

well,andcookuntilthecauliflowerisdry,5to7minutes.Mixinthecilantro.Coolthefillingbeforeusing.Alternatively,youcanusethefillingmixtureraw.Combinealltheingredientsexceptsalt.Addageneroussprinkleofsalttothefillingwhenitisplacedontheflatbreaddough,thenseal,andproceedwiththerecipe.

2.Parathas:Makethedough,cover,andletitrestfor15minutes.

3.Dividethedoughinto8to10balls.Takeadoughball,flattenit,andcoatliberallyinflour.Usingarollingpin,rollthedoughouttoa7-inchcircle.Theflatbreadneededfortheparathasisrolledoutslightlythickerthanforrotis,andslightlylarger,toaccommodatethefilling.

4.Place2to3tablespoonsofthefillinginthecenterofthedough.Foldtheflatbreadintoasquareandpresstoseal.Orcollecttheedgesandsealinthemiddlelikeasiumaidumpling.(Seephotos.)5.Flattenwithyourhand,coatwithflour,androllouttheflatbreadwitharollingpinusinglightstrokes.

6.Heatalargeskilletovermediumheat.Whenhot,placetheflatbreadintheskillet.Cookfor30to45seconds.Flip,andcookforanother30to45seconds.Brushthetoplightlywithoilorveganbutter,flip,andcookfor30secondsoruntilgoldenbrownonthebottom.

7.Brushthetoplightlywithveganbutter,oroil,flip,andcookfor30secondsoruntilgoldenbrownonbothsides.Storeinacontainerlinedwithpaperorkitchentowel.Theparathascanberefrigeratedforupto3days.Reheatinaskilletbeforeserving.

POTATOFILLING:2cupswell-mashedpotatoes(3mediumor2largepotatoes,boiledandmashed)1(1-inch)knobofginger,minced

1/4cupchoppedcilantro1to2hotgreenchiles,finelychopped(removeseedstoreduceheat)1/2teaspoongroundcumin1/2teaspoonGaramMasala(here)

Inabowl,mashthepotatoesreallywell.Addtheginger,cilantro,cumin,garammasala,caromseeds,cayenne,andsalt.Mixwell.Tasteandadjustsaltandspice.Proceedtomaketheparathas.

Variationforthedough:Add1/2teaspooncaromseedsorcuminseedstothedoughrecipe.Omitthecaromseedsfromthefilling.

Thestepsaboveshowtheeasysquaremethodofmakingparathas.Othermethodsinclude:collectingtheedgestothemiddlelikeaJapanesesiumaidumplingandrollingitout;androllinguptheflatteneddoughlikearugandcoilingtherollarounditselfinacirclebeforerollingitoutwitha

rollingpin.

GobiParatha

30-MinuteRiceDosas

Prep:15minutes|Active:30to40minutes|Inactive:30minutes|Makes11to12

SF NF GF E

Thisisaquickversionofdosacrepes.Therecipeusesbrownriceflour,uraddalflour,andoatflour.Itrequiresonly30minutespreptime,unlikeafulldayoffermentationasinthetraditionalrecipe.Dosacrepesareservedwithsambhar,coconutchutney,andmasalapotatoesorotherpotatoside.Seethetipsformakingperfectcrepesherefortroubleshooting.

1/2cupoatflouroroats1/4teaspoonfenugreekseedsorfenugreekpowder1/4cupblackgramflourorsplitblackgram,oruseoatflour1cup+2tablespoonsriceflour(brownorwhite)3/4to1teaspoonsalt

2cupswater

1(1-inch)knobofginger1hotgreenchile(removeseedstoreduceheat)or1/4to1/2teaspooncayenne3/4teaspoonactivedryyeast

1teaspoonbakingpowder

1.Combinetheoatflour,fenugreek,anduradflourinablenderandblendtoafinepowder.

2.Addthebrownriceflour,salt,water,ginger,andchiletotheblenderandblendwelltomakeasmoothbatter.Blendforthree1-minutecyclestoincorporatewell,scrapingdownthesidesin-betweenifnecessary.Addtheyeastandbakingpowderandblendfor30seconds.Pourthebatterintoabowlandletrestfor30minutes.

3.Heatalargeskilletovermediumheat.Whenhot,drizzleafewdropsofoilintotheskilletandspreadusingapapertowel.Drop1/4to1/3cupofthebatterintheskillet.Usealadletospreaditfromthecenterofthepanout,incircles.Cookuntilthecrepestartstocomeofftheedges,about2minutes.Flip,andcookforanother30secondstoaminute.Transferthecookedcrepetoacontainerlinedwithpapertowels,andrepeatwiththeremainingbatter.Thecrepescanbestoredatroomtemperaturefortheday,orrefrigeratedforupto4days.Reheatbeforeserving.

SouthIndianLentilandRiceDosas

Prep:11/2daysfermentation|Active:45minutes|Makes10to12 SF NF GF

Dosacrepesarenotaswell-knownasnaan.MostrestaurantsintheUnitedStateshaveNorthIndianinfluencedmenus,withcreamcurriesandvegetablesidesthatpairwellwithnaanorroti.Generally,dosacrepesareservedwithsouthernIndiansplitpeastews,tamarind-flavoredsoups,coconut-basedchutneys,sambhar,andpotato-basedsides.Thesedeliciousandversatilecrepesaregluten-freeandareperfectwithcurriesaswell.Usethemastortillasorwraps.Thesecrepesarebestmadewithsplitblackgram(uraddal).Wholeblackgramoruradisablack-coloredbeanlikemungbean.Splitblackgramiswholebeanssplitinhalf.Splitdalcanbeunskinned,whichmeansitwillbeblackononesideandwhiteontheother;anditcanskinned,soitwillbewhiteonboththesides.Anyofthethreewillworkinthisrecipe.(Photos:Seehereforthestuffedpotatodosasandhereforthestepstomakethem.)

1cuplong-grainbasmatiorbrownrice1/3cupsplitblackgram(uraddal)1/3cupyellowsplitpeas1/4teaspoonfenugreekseeds

1cupormorewater

1/2to3/4teaspoonsalt

1.Washtherice,drain,andplaceinadeepbowl.Add3cupsofwater.

2.Washtheblackgramandsplitpeas,drain,andplaceinanotherdeepbowl.Add3cupsofwater.Addthefenugreekseedstothesplitpeasbowl.Letboththericeandthedalssoakforatleast6hours.

3.Drainthewaterfromthericeanddalsintoanotherbowl.Reservethesoakingwatertouseduringgrinding.Grindthedalsfirst,with1/4cupormorewater,tomakeasmooth,fluffymixture.Transfertoabowl.Grindthericewith1/2to1cupwatertomakeasmoothbatter.Pourthericebatterintothebowlwiththedalbatter.Mixwelltocombine.Stirin1/2teaspoonsalt.

4.Coverthebatterwithalooselidandplaceinawarmplace,suchasanovenwiththeovenlight

on,foratleast8hours.Thebattershouldgetbubbly,increaseinvolume,andsmellfermented.Ifthebatterisnotfermentedyet,youcanletitsitforupto24hourstoferment.Thefermentationtimedependsontheambienttemperature.

5.Ifthebatterdoesnotfermentenough,combine1teaspoonactiveyeastand1/4teaspoonsugarwith2tablespoonswarmwaterinasmallbowl.Setasidefor2minutes,thenmixitintothebatteratanypointafterthe8hourfermentation.Letthebattersitfor1hourbeforeusingtomakecrepes.

6.Tomakethedosas,heatalargeskilletovermediumheat.Whenhot,sprinkleafewdropsofoilorsprayoilontheskillet.Spreadtheoilusingapapertowel.

7.Ladleascant1/4cupofbatterintotheskillet.Spreadthebatterbymovingtheladleinconcentriccirclesfromtheinsideout(seepictures).Drizzleafewdropsofoilorsprayoilontheedges(optional).Cookthedosauntilthebottomisgolden,about2to3minutes.Flip,andcookfor30seconds(optional).Tastethedosaandadjustsaltinthebatterifneeded.Maketherestofthedosas.Foldandserve.

Note:Ifyoucannotfindsplitblackgram(uraddal),usepetiteyellowlentilsorredlentils.Thebattermightnotfermentwithlentilsotherthanblackgram.Mix1teaspoonofactiveyeastand1/4teaspoonsugarwith2tablespoonswarmwaterinabowl.Lettheyeastgetfrothy,about2minutes.Mixintothebatterrightaftergrinding,atstep2.Letthebattersitforanhourandthenusetomakecrepes.

TipstoMakePerfectDosaCrepesThesetipsapplytoanytypeofcrepeorthinpancake,suchaschilla.

•Useagoodpan.IuseaPFOA/PFOE-freenon-stickpanthatIkeepforjustcrepesandpancakes.Ifthepanisusedforanythingelsethatneedsstirring,thesurfacedoesn’tstayevenlynon-stickandthecrepebatterhasatendencytosticktothepan.• Bring the batter to room temperature before using, or it might stick to the ladle whilespreading.•Useawell-heatedpan.Ifthebatteriscold,orthepaniseithernothotenoughortoohot,thebattermightclumpupandsticktotheladleorthepan.Thisisusuallythereasonthefirstdosaalwaysclumpsupabit.

HowtoMakeDosas

1.

2.

3.

4.

5.

Pourthebatterontothetavafromaladle.

Withthebackofthespoon,spreadthebatteroutinaswirlingmotion.

Cookthedosaperinstructionsuntilgolden.

Withaspatula,turnthedosauponoppositesidestomakeataco-likeshape.

Addthefillingandeat.

1

2

3

4

5

Gluten-FreeRoti(here)

WheatRoti(here)

Rasmalai(here)

Nine

Desserts

InIndia,dessertsandsweetsareusuallyreservedforspecialdaysorfestivals,sospecialmemoriesareusuallyassociatedwiththem.Unliketheavailabilityofveganversionsofotherdesserts,veganIndiandessertsarenexttoimpossibletofind.Forthisreason,ImissedIndiandessertsthemostaftertransitiontoaplant-baseddiet.

Indiandessertsusuallycontainalotofdairyproducts,suchascheese,heavycream,andclarifiedbutter,andareoftencookedwithalotofsugar.Becausemostplant-basedmilksdonotbehavelikedairymilkwithtraditionalcookingmethods,someIndiandessertscannotberecreateddirectlyusingnondairymilks.However,thischaptersharesyearsofresearchinwhichIfoundthebestwaystorecreatethem.That’swhatmakesthischaptersomewhatdifferent.

Theotherchaptersareaboutmakingthingssimplerwitheasiermethodsandflavorstomakethefoodmoreapproachable.Thischapter,however,isaboutachievingtraditionalandauthenticresults.Thinkofitthisway,youcanmakeaveganversionofyourfavoritenonveganstewand,whileit’snotexactlythesame,it’sequallydelicious.Butifyoumakeavegancheesewithacompletelydifferenttextureandtastethanthenonveganversion,youmightstillmisstheauthenticflavor,howevergoodthevegancheeseturnsout.ThatisthesamewithIndiandesserts.

Sometraditionaldessertsthatarenotasdairydependentaremoreeasilyadaptedandcomparabletotheirveganversions,whileothersthataretraditionallymostlydairy,needtostaytruetothetextureandflavor,andhenceneedmorecomplexcookingmethods.Forthesedesserts,Iadvisethatyoufindastashofcardamomandsaffron,becausetheyarefrequentlyused.Bothcanbeexpensive,butalittlebitgoesalongway.Agoodnumberofrecipesinthischapterareglutenfreeandsoy-free.

WhetheryouareIndianornot,youwilllovemakingtheseeasydesserts,someofwhichalsomakegreatbreakfastssuchasPhirni,CardamomFudgySquares,CoconutLadoo,KajuKatli,andNanKhatai.ThentryyourhandatBesanLadoo,CarrotHalwa,andkulfiicecreams.Afterthat,youwillbereadytotryyourhandatthemoredifficultGulabJamuns,MalaiPeda,Sandesh,andRasmalai.

SweetChickpeaFlourBallsBesanLadoo

Prep:15minutes|Active:30minutes|Inactive:20minutes|Makes12 SF GF E

Ifyouaskmymomaboutthesecrettoaperfectbesanladoo,shewillsaygheeandslowroasting.Inthisrecipe,Iuseveganbutterandoilinsteadofghee,butcocoabutteralsoworksbeautifully.Youcanslowroastthebesanflouroverlowheatfor30minutesorovermediumheatfor15minutes.Ifyouaregoingtoroastovermediumheat,keepaneyeonthebesantoavoidburning,asburntorover-roastedbesancantastequitebitter.Foravariation,usewhole-wheatflourorotherfloursinsteadofthechickpeaflourtomakethisladoo.

2tablespoonsorganiccanolaoilorsaffloweroil2tablespoonsveganbutter,cocoabutter,orcoconutoil1cupchickpeaflourorbesan

2tablespoonscoarselygroundrawcashews

2tablespoonsraisins,optional1/4teaspooncoarselygroundcardamom1/2cup+2tablespoonsfinelygroundorconfectioners’sugar1.Heattheoilandbutterinaskilletoverlow-mediumheat.Whenthebutterhasmelted,addchickpeaflourandmixwelltomakefatcrumbs.Roasttheflourfor30to40minutes.Stirbydraggingthemixturearoundevery5minutes.Dependingonthepanandyourstove,thechickpeaflourwillchangecolorandthemixturewillcontinuetogetmorelumpy,andcometogetherandtheoilwillstarttoshimmeronit.Ifroastingonclosertomediumheat,theflourwillbewell-roastedin12to18minutes.Stirevery1to2minutes.

2.Addgroundcashews,raisins,cardamomandsugarandmixin.Cookfor3minutes,mixingthesugarintothechickpeaflouruntilthesugarisnotvisible.Themixturewillbecomelikefatcrumbs.

3.Takeoffheatandcoolfor5minutesoruntilcoolenoughtohandle.Donotletthemixturecoolcompletely.Shapeintoballsbypressingsomeinonehandandthenrollingbetween2hands.Themixturecomestogetherbecauseofthepressureandwillsmoothoutasyouroll.Ittakes10secondsorso.Ifthemixtureistoocrumbly,addsomeoilornondairymilktohelpwiththebindingorserveas-is.Storeinanairtightcontaineronthecounterforupto2weeks.

CashewFudgeKajuKatli

Prep:15minutes|Active:25minutes|Makes12to18pieces SF GF E

KajuKatliisanotherfavoriteIndiandessert.Thereareseveralwaystomakethefudge,butthekeytoagreatfudgeisagoodsugarsyrupandwellgroundcashews.Somemethodsrequireyoutosoakthecashewsandcookwiththesugarforaboutanhour.Somemethodsrequirealotofelbowgrease.ThisisthesimplestrecipethatIusetowhipupfudgewithinminutes.

2cupsrawcashews

1tablespooncornstarchorotherstarch(optional)1/3cupwater1/2cupgroundrawsugarFlavoroptions:1/4teaspooncardamompowder,6strandsofsaffron,orafewdropsofkewraorroseessence

1.Grindthecashewstoapowderinadrygrinderandkeepaside.Ifusingablender,addcornstarchandthenblend.Removethebutterycashewpowderfromthesidesoftheblenderinbetweentohelpwithevenblending.

2.Makethesugarsyrup:Inasaucepanovermediumheat,combinewaterandsugarandmixwell.Bringtoaboil,about3minutes.Continuetocookovermediumheat,untilthesyrupisajustaboutsinglethreadconsistency(closeto230°F),3to4minutes.(Seenotebelowforhowtochecksinglethreadconsistency.)Stirafewtimesinbetween.Thesyrupwillgetbubblywhileitthickens.Addcardamomorotherflavorsandmixin.

3.Reduceheattolow,thenaddhalfofthegroundcashews.Mixinwell.Keepaddingthecashewmixture,afewtablespoonsatatime,untilthemixturegetsthickandaddsresistancetothemovementofthespatula.Mixwelleachtimebydraggingandmixing.Themixturewillbesomewherebetweenathickbatterandasoftdough.Youwilluseupanywherefrom11/2cupstotheentire2cupscashews.

4.Transferthehotmixturetoparchmentoragreasedflatplateorpan.Carefullypatitdownor

•

•

•

shapeusingaspatula,intoa1/4inchthicksomewhatrectangle.Ifthemixtureistoostickyorhot,letitcoolforaminutebeforepattingitdown.Youcanalsorollitbetween2parchments.Youcankneadthemixtureabitatthispointtomakeitsmoother,beforeshapingintoarectangle.

5.Usingaknifeorpizzacutter,cuttherectangleintoagrid.Letcoolcompletelybeforeseparatingintopiecesandstoring.Storeinanairtightcontainerforafewdaysonthecounterorseveralweeksrefrigerated.

Single-threadconsistency:Takeadropofsugarsyrupcarefullybetweenonefingerandthumborbetweentwospoons.Whenyouseparatethefingerandthumbthesyrupshouldformasinglethreadatleast1/2-inchlongbeforebreaking.Youcanalsochecktheconsistencybydroppingasingledropofthesyrupinabowlofcoldwater.Thesyrupshouldnotimmediatelydissolveandshouldsplashintooneormorevisiblethreads.

Troubleshoot:

Sugarsyrupsaretricky,becauseyoucanendupwithareallysoftfudgeoracrumblyburfi.Eitherwaytheyareabsolutelydelicious.

Ifthemixturegetstoocrumblyafteraddingcashewsanddoesnotlumpup,thatmeansthesugarsyrupgottoothickorovercooked.Keepthecashewmixtureonlowheat.Boilsomewaterinanotherpanandaddateaspoonatatimetothecashewmixture,mixwell,addingmoreifneeded,untilthemixtureismorelikeathickbatter.Thenproceedtomakethefudgepieces.

Ifthefudgeistoosoft,thesugarsyrupwaslikelyundercooked.Servewithaspoonashalwa.

PistachioCardamomCookiesNanKhatai

Prep:15minutes|Active:15minutes|Inactive:14minutes|Makes10to12

SF E

CardamomandsaffronareratherinexpensiveinIndia,whichisonereasontheyarebothusedliberallyinIndiandesserts.Evencookieshavesaffroninthem.NanKhataicookiesareknownfortheirevencolorappearanceandsofttextureandarebakedataslightlylowertemperaturesotheydon’tbrown.

1/2cupgroundrawsugar1/8teaspoonsalt2tablespoonsmeltedveganbutteroraneutraloil

1tablespoonsafflowerorotherneutraloil

2tablespoonsnondairyyogurtorcashewcreamorcoconutcream4saffronstrands(optional)1/2cup+2tablespoonsunbleachedwhiteflour3tablespoonssemolinaflour(finesooji)3tablespoonsfinelygroundrawpistachio,casheworalmond(tastesbestwithpistachio)2teaspoonschickpeaflourorbesan(optional)1/8teaspoonbakingsoda

Seedsfrom1cardamompod,lightlycrushedor1/4teaspooncardamompowder1/8teaspoonnutmegpowder

Rawpistachiooralmondslivers,forgarnish

1.Preheattheovento345°F.Prepareabakingsheetwithparchmentpaper.Inabowl,addsugar,salt,veganbutter,oil,yogurt,andsaffron,ifusing,andwhisktocombine.

2.Inanotherbowl,mixflour,semolina,nutflour,chickpeaflour,bakingsoda,cardamomandnutmeg.Whiskwell.

3.Addthedryingredientstowetandmixtomakeasoftdough.Useateaspoonorsonondairymilkifthedoughistoocrumbly.

4.Shapethedoughintosmallballs,aboutaninchindiameter.Placeontheparchment.Pressslightlyontoptoflattenjustabit.Pressinpistachioslivers.Bakefor14to15minutes.Bakeaminutelongerforcrunchiercookie.Letitcoolcompletelybeforeserving.Storeinanairtightcontainerforuptoaweek.

Variation:Add1teaspoonvanillaextractinsteadofcardamom.

Tomakethesegluten-free:Useagluten-freeflourblendtoreplaceunbleachedwhiteflour,andwhiteorbrownriceflourtoreplacesemolina.Usenondairyyogurtandnotcashewcreamwithgluten-freeflours,astheyogurtholdsthemoistureinthecookies.

SaffronCreamPopsiclesKesarKulfi

Prep:10minutes|Active:15minutes|Inactive:3hourstofreeze|Serves4to6

SF GF E

KulfiisIndianice-creammadefromthickenedandreducedmilkandoftenflavoredwithsaffron,cardamom,rosewater,kewra,andotherflavors.Unlikeregularicecreams,kulfiisnotwhipped,resultinginasolid,densefrozendessertwhichalsotakeslongertomelt.Useanypopsiclemoldsorsmallandtallbowlstofreezethekulfi.Ihavemanymemoriesassociatedwithkulfi.Thekulfiwala(amanwithanice-boxcartcontainingkulfis)wouldcomebyourstreeteverySundayduringsummer.Beforeanyoneelseknewthathewasonthestreet,ourdogwouldalertuswithherbarking.Shewouldalwaysgetafifty-paisakulfialltoherself.Nowweknowwhyshewassuchgoodfriendswiththekulfiwala.

1/3cupgroundrawcashews

1tablespooncornstarchorarrowroot

1(13.5-ounce)canfull-fatcoconutmilk,divided

3tablespoonswater

1/2teaspoonsaffronstrands1/3cupgroundrawsugar(1/2cupforsweeter)Agenerouspinchofgroundcardamom1/8to1/4teaspoonfineseasaltChoppedrawpistachios,forgarnish

1.Inabowl,mixthecashewsandcornstarchwith1/2cupcoconutmilkandsetaside.Blend,ifneeded.

2.Addthewaterandsaffrontoasaucepanandletsitfor5minutesofftheheat.

3.Heatthepanovermediumheat.Addthesugar,andcookovermediumheat,stirring.Bringthemixturetoabubblingboil,4to5minutes.

4.Addthecashewcoconutmilkmixturetothepan.Addcardamomandsaltandbringtoaboil,5to

7minutes.Themixturewillthickenconsiderably.Removefromtheheat.

5.Addtheremaining1cupofcoconutmilkandmixwell.Tasteandadjustsugar.Addchoppednutsordriedfruit,ifusing,andfoldintothecreamymixture.

6.Pourthemixtureintokulfimoldsorpopsiclemoldsoralargercontainer.Freezeuntiljustset,popout,topwithcoarselychoppedpistachiosandserve.Ifthekulfiistoohard,letitsitfor10minutesbeforeserving.

TomakeMangoKulfi:Atstep5,coolthemixturecompletely,thenfoldin1cupofripemangopureeorpulp.Pourintokulfiorpopsiclemoldsandfreeze.

MangoKulfivariation

PistachioAlmondIceCreamPistaKulfi

Prep:10minutes|Active:15minutes|Inactive:3hourstofreeze|Serves4to6

SF GF E

Thisisisaricherkulfithatistypicallyservedduringsummerfestivals.Youcansubstituteothernutsofyourownchoice.Servedrizzledwithsaffroncream(rabdi),here.

1/3cuprawpistachios

2tablespoonsrawalmondsorcashews

11/2cupsalmondmilkorcoconutmilk

1tablespooncornstarchorarrowroot

1/4teaspoongroundcardamomPinchofsaffron(optional)

4to6tablespoonsrawsugar

1.Grindthepistachiosandalmondsintoacoarsemealinagrinderorblender.

2.Inablender,combinethenutmealwithnondairymilk,cornstarch,cardamom,saffron(ifusing),andsugar,andblenduntilsmooth.Transfertheblendedmixtoaskilletovermediumheat.Bringtoaboil,stirringfrequentlytoavoidburning,5to6minutes.Removefromtheheat.Carefullytasteandadjustthesugar,ifneeded.Setasidetocool.

3.Transferthecooledmixturetopopsiclemoldsoralargercontainer.Freezeforafewhours.Removefrommoldandserve.

DoughnutsSoakedinSugarSyrupGulabJamun

Prep:20minutes|Active:30to45minutes|Inactive:1hoursoak|Makes18to20

SF

Gulabjamunisamilk-solidsbaseddessertservedduringfestivals.ItispopularinIndia,SriLanka,Nepal,Pakistan,Bangladesh,andalsoinCaribbeancountries.Ballsofmilksolids(khoya),flour,andotheringredientsarefriedandthensoakedinalightsugarsyrupflavoredwithgreencardamomandrosewater,kewra,orsaffron.Togettherighttexture,Iuseflour,groundcashew,andsweetpotato.Use1/4cuplesssugarinthesyrupforlesssweetsyrup.Note:Instructionsaregiventoeitherfryorbake.

1/4cupwheatflourorunbleachedall-purposeflour1/4cupunbleachedall-purposeflour

1tablespooncornstarchorarrowroot

2tablespoonsgroundrawcashews,pistachios,oralmonds2tablespoonsoatflour

2tablespoonsgroundrawsugar

1/2teaspoonbakingpowderAgenerouspinchofsalt1/4cupsweetpotatopuree(well-mashedboiledsweetpotatoorcanned)orthickapplesauce1tablespoonsafflowerorotherneutraloil1to3teaspoonsalmondmilkorwaterSUGARSYRUP:

11/4cupsgroundrawsugarorothervegansugar11/2cupswaterAgenerouspinchofsalt1/4teaspooncardamompowderorcrushedseedsfrom2cardamompods1/4teaspoonsaffronstrands

1to2teaspoonsrosewater(optional)Pistachiosliversorshreddedcoconut,forgarnish1.Mixtheflours,nuts,sugar,bakingpowder,andsaltinabowl.

2.Addthesweetpotatopureeandoilandmixwell.Thesweetpotatowilltake1to2minutestofullyincorporateinthedryingredients.Addalmondmilkorwaterifneededateaspoonatatime,tomakeasoftdough.Thedoughmightbeslightlystickyifyouareusingsweetpotatoinsteadofapplesauce.

3.Coverthedoughwithatowelandletitsitfor10minutes.Oilyourhandsanddividethedoughintoequalsized,1/2-3/4inchsizesmoothballs.Uselightpressureduringshaping.

4.Iffrying:Addenoughoiltobeatleast11/2inchdeep.Heatovermediumheat.Whentheoilishot,reduceheattomedium-low.Frytheballs.Movethemaroundevery2minutesforevencookingandcolor.Theballswillincreaseinsizeduringfrying.Removetheballsfromtheoiloncegoldenbrownallover,notdarkbrown.(6to8minutestotaltimeperbatch).Lettheoilheatupforafewminutesaftereachbatchbeforeaddingthenext.

5.Ifbaking:Preheattheovento425°F.Placetheballsonparchmentlineddoubledbakingsheet(toavoidburningthebottoms).Bakefor7to8minutes.Thenbroiltogetadarkercolor.Broilfor30seconds,thenmovetheballsaroundandbroilforanother15seconds.Continuetobroilforanotherminuteforevenbrowning.Movetheballsfrequentlyevery10to15seconds.Theseballswillbehardtothetouch.

6.Preparethesugarsyrup:Addtheingredientsforthesugarsyrup,excepttherosewaterinawidesaucepanthatcanaccommodatethe20ballsinasinglelayer.Heatovermediumheat,stirringuntilallthesugardissolves.Bringtoabubblingboil.Reduceheattolowandcontinuetosimmerfor2to3minutes.Addtherosewaterifusing.

7.Placethejamunballsinthesimmeringsugarsyrup.Keepthesugarsyrupsimmeringoverlowheat.Turntheballsaroundafter10minutes.Takethesyrupofftheheat.

8.Theballswillsoakunevenlyforthefirstfewminutes,butwillevenoutaftersometime.Letthemsoakforanhour.Flipthemaroundafter20minutes.Servewarmorcold.Keeprefrigeratedforupto4days.

Variations:Foldthesoakedgulabjamunsintovanillaorsaffronicecream(likecookiedough)andfreeze.Servethejamunswithsaffroncream(rabdi)(here)forMalaiJamun.

Tips:Iftheballsareovercookedortoohard,simmertheminthesugarsyrupfor15to20minutesuntiltheysoften.Toavoidtheballsbreakingtooeasilywhilefryingorsoaking,makesmoothballsbyrollingbetweenyourhandsuntilevenlysmooth.

Gluten-FreeGulabJamun

Preptime:20minutes|Activetime:30to45minutes|Makes14to16 GF

Forthisgluten-freeversion,Iusesoymilkpowdertoensureasoftandmoistjamun.Withoutsoymilkpower,gluten-freejamunstendtobeeitherdryorhard.

1/4cupoatflour1/4cuparrowrootstarchorotherstarch3tablespoonsoymilkpowder

2tablespoonsriceflour

2tablespoonsalmondmealorcashewmeal1/4teaspoonbakingpowder1/4teaspoonbakingsoda1/4teaspoonsalt2tablespoonssweetpotatopurée

1tablespoonalmondmilk

1teaspoonsafflowerorotherneutraloil1tablespoonflaxseedmealorchiaseedmeal1.Inabowl,combineoatflour,arrowroot,soymilkpowder,riceflour,almondmeal,bakingpowder,bakingsoda,andsalt.Whiskwellorsift.

2.Inanotherbowl,combinethesweetpotatopurée,milk,oil,andflaxseedmeal.Mixwellandsetasidefor2minutes.

3.Mixthewetingredientsintothedryingredients.Kneadfor1to2minutestomakeasoft,smoothdough.Addafewdropsofalmondmilkifthedoughisstiff.Letthedoughrestfor5minutes.

4.Dividethedoughinto16to20equalparts.Rollthemintosmoothballs.

5.Heatenoughoiltodeep-fryovermediumheat,about11/2inchesdeep.Whentheoilismoderatelyhot,frytheballsinbatchesuntilbrownonallsides,4to6minutes.Draintheballsonapapertowel.Fryalltheballsandkeepaside.Followstep6onwardsofGulabJamun(here)tomakethesugarsyrupandsoaktheballs.

FudgyCoconutBallsNariyalLadoo

Prep:10minutes|Active:20minutes|Makes12ormore SF NF GF E

Ladoosmadewithcoconutareanothereasyandpopulardessertservedduringfestivalslikediwali,ganeshchaturthi,anddussehra,ortocelebrateanythingelse.Theyarealighterfarethantheusualdairy-ornutbaseddessert.Addflavorssuchascardamom,rose,orvanillaforvariations.Usecoconutcreamforamoredecadentladoo.Coconutcreamisthewhitecreamthatseparatesfromthefull-fatcoconutmilkafterthecanhasbeenchilledforafewhours.Scoopthecreamfromthecantouse.

2cupsunsweetenedshreddedcoconut(dried)Seedsfrom4to5cardamompods1/3cupfull-fatcoconutmilkorcoconutcream

2teaspoonscoconutoil

2/3cupgroundsugar(use1tablespoonlessforlesssweeter)Pinchofsalt2tablespoonscoconutflourorshreddedcoconut1.Grindorblend2cupsofshreddedcoconutinablenderorprocessortomakesmallpowderyflakes.Blendafewshortcycles,movethecoconutaround,andpulsemoretoblendevenlyandavoidmakingcoconutbutter.Poundthecardamomseedsinamortarandpestletobreakintoacoarsemixtureandkeepaside.

2.Heatthecoconutmilkinasmallskilletovermediumheat.Addthecoconutoil,sugar,andsaltandmix.Bringthemixturetoabubblingboil,about4minutes.Continuetoboilforanother4minutesoruntilthemixturecanformahalf-thread(220°to225°F).Takeofftheheat.

3.Immediatelyadd11/2cupsoftheshreddedcoconutandcardamomandmixin.Addthecoconutflourandmixin.Ifthemixtureappearstoowet,letitcoolforaminute,thenaddmoreshreddedcoconut,2tablespoonsatatime.Donotaddmorethan4tablespoonstotal.Themixturewillbecomelesssoftasitcools.Letthemixturecoolfor2minutesoruntilcoolenoughtohandle,thenshapeintoballsbypickingup1to2tablespoonsofthemixture,pressingandshapingwithonehand.Rolltheballintheremainingshreddedcoconutandserve.Coolcompletelybeforestoring.Storeinanairtightcontaineronthecounterforupto3daysorrefrigeratedforaweek.

SouthIndianChickpeaFlourFudge

MysorePak

Prep:15minutes|Active:30minutes|Makes16to20(1-inch)squares SF NF GF

Thisisoneaddictiveandfunchickpeaflourburfi.Thisfudgeisdeliciousandthetraditionaltechniquebelowneedsabitofpracticetogetthetraditionalroastedchickpeafudgetasteandtexture.Thetimingandheatduringtheprocessensurethatthefudgecomesoutslightlyairywithaslightcrunchandstillismelt-inyour-mouthgood.Thereisenoughsugarandfatinthisrecipe,thatevenifyoumessup,theendresultwilltastefabulous.Readtherecipeafewtimestomakesureyouhavethesteporderrightbeforeproceeding.DotrytheBesanLadoofirsttogetanideaofhowchickpeaflourtastesinIndiansweets.Ifyouwonderwhyyoushouldtomakethisfudgeoveranotherone,imaginethedifferencebetweenachocolatefudgecakelayeredwithchocolateganacheversesaregularchocolatecake.

1/2cupchickpeaflourorbesan11/2tablespoonsmeltedcoconutoil,orsafflowerorcanolaoil2/3cupgroundrawsugar1/4cupwater1/2cupcocoabutterorveganbutter(oracombinationsuchas2tablespoonssaffloweroil+2tablespoonsveganbutter+1/4cupcocoabutterorcoconutoil)

1.Heatalargeskilletovermedium-lowheat.Dryroastthechickpeaflourfor5minutes,stirringfrequently.Add11/2tablespoonsofcoconutoiltothechickpeaflour.Continuetoroastforanother2to3minutesoruntilthechickpeaflourgetsslightlyfragrant.Mixtheoilintothechickpeaflourbypressinganddraggingsothemixtureislikefatbreadcrumbs.Setaside.Greasea7-inchsquarebakingpanorlineitwithparchmentandsetaside.

2.Makethesugarsyrup:Combine2/3cupsugarand1/4cupwaterinaskilletovermediumheat.Bringtoaboilandcontinuetocookuntilitreachessingle-threadconsistency.

3.Whilethesugarsyrupiscooking,heatthecocoabutterinaskilletovermediumheat.Thebuttershouldbeheatedenoughtobesmokinghot.

4.Atthispoint,boththesyrupandthebuttershouldbehottoproceedtothenextstep.Keepbothovermediumheat.

5.Addtheroastedchickpeaflourtothehotsugarsyrupassoonasthesyrupreachessingle-threadconsistency.(Addhalftheflouratatimetoavoidlumps.Usingawhiskwillalsohelp).Mixwelltill

therearenolumps,about1minute.Startaddingthehotbutter/oiltothissugar/chickpeamixture,1tablespoonatatime.Beverycareful.Mixinwellandaddmoreoil.

6.Thechickpeamixturewillbegintochangecolorandstarttogetfluffyafterafewminutes.Afteralltheoilhasbeenadded,continuetocookforanotherminuteorso.Thechickpeamixturewillstarttoleavetheedgesandwillbenoticeablybubblyandfluffy.Removeitfromheatandimmediatelypouritintoabakingpanorparchmentlinedbreadpan.Thiswholeprocess(step4)takes5to7minutes.Letthemixturesitandcoolforafewminutes.Thencutupintosquares.Storeinanairtightcontainerforafewweeks.

Note:Thesyrupwillbeat230°to235°Fforsingle-threadconsistency.Tochecktheconsistency,takeatinyamountofsyrupinaspoonandcoolabit.Placeadroponyourfingerorthumb,pressbothtogether,andthenpullthemapart.Thesyrupshouldformasinglethreadthatdoesnotbreak.Ifitbreaksquickly,thenitishalf-threadconsistency.Thisstageisjustbeforeitcanmakeasoftball(adropofthesyrupdroppedintocoldwatermakesasoftball).Pleasebecarefulwhenyouaddthehotoiltothehotchickpeamixture.

GrainFlourSpoonFudgeAtteKaHalwa

Prep:10minutes|Active:25minutes|Serves2to4 SF E

Halwasareasweet,somewhatgel-like,flour-basedmixturewhichhasnutsandflavorssuchascardamom,saffron,kewraessence,orrose.TheyareusuallyservedasPrasad(foodofferedtoadeity/idolorgodanddistributedinhisorhername)andeveryonehadtofinishtheirportion.Askids,wewouldalwayswantthebesanladdooorthedairy-baseddessertsandwouldbedisappointedwiththelesssweethalwas.Ifyouuselesssugar,youcanserveitforbreakfast.Thewhole-wheatflourhalwaispicturedopposite.Thetexturecanrangefromcrumblytoasmooth,silkypudding.Uselessormorewatertopreference.Mom’swheathalwaisbasicallythemixtureatStep3.Oncethesugarismixedinandbeginstomelt,itistakenoffheat,cooled,andserved.Usegluten-freeflourtomakethisgluten-free.

2tablespoonsveganbutterorsaffloweroil

2tablespoonscashews

1tablespoonraisins,driedcranberries,orotherdriedfruit1/2cupgrainflourofchoice(whole-wheat,amaranth,quinoa,oat,semolina)1/4teaspoongroundcardamom

Pinchofsalt1/4to1/3cupconfectioners’sugar1/2cupwater

1.Heatthebutterinaskilletovermediumheat.Addthecashewsandcookuntillightlygolden,about1minute.Addtheraisinsandcookuntilgoldenandpuffed,about1minute.Removethenutsandraisinsfromthebutterandkeepaside.

2.Inthesameskillet,addtheflourtotheremainingbutter.Mixwellandcookfor2minutesovermediumheat.Reduceheattomedium-lowandcontinuetoroasttheflouruntilitchangescolor,stirringfrequently,4to8minutes.Cookingtimedependsontheflourused.Wheatflourwillusuallyneed6to7minutes,amaranthabout5minutes,andsemolinaabout8minutes.

3.Midwaythroughtheroasting,heat1cupofwaterinasaucepanovermediumheattobringtoaboil,4to5minutes.Addthecardamom,salt,sugar,friedcashews,andraisinstotheflourandmixin.Cookfor1minute.

4.Add1/2cuphotwatertotheflourandmixin.Themixturewillquicklyformalump.Addanother1/4cupwaterifyoulikeawethalwa.Keepmixinguntilsmooth.Cookfor1minute.Carefullytasteandadjustsweetifneeded.Takeoffheat.Toshape,packintogreasedmoldor1/4cupmeasurewhenstillwarm.Tapupsidedowntoremove.Servewarmorcold.Storerefrigeratedforupto3days.Youcanalsoshapethehalwaintosquares.Patthewarmhalwaintoa1/2inchthickrectangleonparchment.Letitcool,thensliceandstore.

Notes:AtStep4,dependingontheflourandthepreferredconsistencyofthehalwa,youwillneedanywherefrom1/4cuptoa1cupofhotwater.Use1/4to1/3cupwaterforacrumblysemolinahalwa.Use3/4cupto1cupforasmoothsofthalwawhenusinganywholegrainflourlikewheatoramaranth.

FudgyCardamomSquaresVeganKalakand

Prep:15minutes|Active:15minutes|Inactive:15minutes|Makes12ormore

SF GF E

Thesefudgysquaresuseground-upalmondstomimicthetextureandtasteofthekhoa(milksolids)inthecommonmilkburfis.Itmaybehardtobelievethatitworks,butitdoes!Tryit.

1/2cupalmondmilk

2teaspoonsveganbutterorsaffloweroil

1/2cupgroundsugar1/8teaspoonsalt1/4teaspooncardamompowder1cupgroundraworblanchedalmondsorfinealmondmeal1/4cupoatflour

1/3cupormorecoconutflourSeedsfrom4cardamompods,lightlycrushed1.Preheattheovento300°F.Combinealmondmilk,oil,sugar,andsaltinasaucepanovermediumheat.Mixwelltodissolvethesugar.Bringtoabubblingboil,about4minutes.

2.Continuetoboilthemixturefor2minutes.Takeoffheatandmixinthecardamompowder.Coolfor5minutes.

3.Addgroundalmonds,oatflour,1/3cupcoconutflour,andcardamomseedstothesaucepan.Mixwelltoformasoftdough.Add1tablespoonmorecoconutflourifthemixtureistoowet.Mixandletsitforaminutebeforeaddingmore.Themixturewillcontinuetogetlesswetasitsits.Tasteandadd1tablespoonmoresugarifyoulikeitsweeter.

4.Patthestickydoughontoparchment-linedsheetintoa1/4-inchthicksquare.Cutinto1-inchsquaresusingaknifeorapizzacutter.

5.Bakefor16minutes.Removefromtheovenandbrushalmondmilkoroilontop.Coolcompletelybeforeservingorstoring.Storeonthecounterforadayandrefrigeratedforupto7days.

Variation:TomakeKesarPeda(saffron-infusedfudgecookie):Add6strandsofsaffronatstep1tothealmondmilk.ProceedwithSteps2and3.Make11/2inchsizeflatdiscsofthedoughandbakefor16minutes.

CarrotHalwaGajarKaHalwa

Prep:15minutes|Active:60minutes|Inactive:45minutes|Serves4 SF GF E

Carrothalwahasmanyversionsdependingontheregion.Mommakesitwithdeepredcarrots.Shestartsmakingitinthemorningwithloadsofcarrotsandgheeoroilandcreamandcontinuestoroastitintotheevening,untilthecarrotsareadarkredbrown.Myversionisquickerand,ofcourse,minusthedairythatisunfortunatelypresentinmanyIndiandesserts.

2teaspoonssafflowerorotherneutraloil3tablespoonschoppedorhalvedrawcashews2tablespoonsraisins

2tablespoonschoppedpistachios

21/2cupsgratedorshreddedcarrots1/4cupalmondmealorcoarselygroundalmonds

1cupalmondmilk

1/4cupgroundrawsugar1tablespoonveganbutterorsaffloweroilGenerouspinchofsalt1/4teaspooncardamompowderorsaffronstrands1.Heatoilinalargeskilletovermediumheat.Addthecashewsandcookuntillightlygolden,2minutes.Addraisinsandpistachiosandcookuntiltheraisinspuffup,1to2minutes.

2.Addthegratedcarrotstotheskilletandcookfor5minutes,stirringoccasionally.Addalmondmealandalmondmilkandmixwell.Reduceheattolow-medium.Cookuntilallthealmondmilkhasbeenabsorbed.20to40minutesdependingonthemoistureinthecarrotsandthestove.Stiroccasionally.

3.Addsugar,veganbutter,salt,andcardamomandmixwell.Continuetocookfor15minutes.Tasteandadjustsweet.Continuetocookafewminuteslongeruntildesiredconsistencyandcolor.Servewarmorchilled.

SteamedYogurtDessertBhapaDoi

Prep:5minutes|Active:15minutes.Inactive:1hourbake+3hourchill|Serves2to4

SF GF E

BhapaDoiisayogurtdessertfromtheNortheasternstateofBengal.Yogurtisusuallymixedwithevaporatedorcondensedmilkandsteamedinasteamerorbainmarieuntilset.Forthisplant-basedversion,Iuseathicknondairyyogurtsuchascoconutmilkyogurtandcoconutcreaminsteadoftheevaporatedmilk.ThesteamedyogurttasteslikeasweetandslightlysourGreekyogurt-likecustard.Thebakedyogurtisalsothickenoughtouseasshrikhand(seebelow).Coconutcreamisthewhitecreamthatseparatesfromthefull-fatcoconutmilkafterthecanhasbeenchilledforafewhours.Scoopthecreamfromthecantouse.

1cupplaincoconutorothernondairyyogurtorAlmondCashewYogurt(here)1/3cupcoconutcreamorthincashewcream

2teaspoonscornstarchorarrowrootstarch

3tablespoonsgroundsugar,ortotastePinchofsaltGenerouspinchofcardamompowderorsaffronstrands

1.Preheattheovento350°F.Combinealltheingredientsinabowlandwhiskuntilsmooth.Tasteandadjustsweet.Themixtureshouldbemildlysweet.Itgetssweeterasitbakes.

2.Pourthemixtureintosmallgreasedramekins.Covertheramekinswithaluminumfoil.Justplacethefoilontopwithoutsealing.

3.Bringaquartofwatertoaboilinsaucepan.Placealargedeepbakingpanintheovenlargeenoughtoaccomodatealltheramekins.Placetheramekinsinthepan.Addenoughboilingwatertothebakingpansothewaterreacheshalftheheightoftheramekins.

4.Bakefor1hour.Removetheramekinsfromtheoven.Coolandthenchillfor2to3hoursbeforeserving.Topwithnuts,driedfruit,orchoppedfruitslikemangoandserve.

Variations:Addchoppedripemangoormangopureetotheramekins,thenaddtheyogurtmixtureandbake.Servewithadrizzleofmangopulp/puree.

Makethisonthestovetop:Prepareasteamerandsteamtheramekinsfor45minutes.

Tomakeshrikhand(aMaharashtriandessert):Add1/2teaspoonsaffronstrandstoatablespoonofwarmalmondmilkornondairymilkandletsitfor10minutes.Addthesaffroninfusedmilkandapinchofnutmegtothebakedyogurtramekinsandwhiskwell.Chillforanhourandservetoppedwithchoppedraworblanchednuts.

PistachioSpoonFudgePistachioHalwa

Prep:15minutes|Active:20minutes|Serves4 SF GF E

Thiseasypistachiohalwaismostlypistachiosandsugar.Itisrichandalmostlikecandy.Makethisasatreatforspecialoccasions.Thehalwagetschewyasitcools,soitcanalsoberolledintoballsorcutupintosquares.

1cuprawshelledpistachios

1/4cupoatsoroatflour

1tablespooncornstarchorarrowrootstarch

1/4cupcoconutflour1/4teaspoonsaltSeedsfrom2cardamompods1/2teaspooncardamompowder3/4cupalmondmilk1/2cup+2tablespoonssugar(use1tablespoonlessormoretotaste)Rawpistachios,forgarnish1.Grindthepistachiosinablenderorfoodprocessorwithoatsandcornstarchuntilthenutsaregroundtoacoarseflour.Pulse5to10secondsatatime.Addthecoconutflour,salt,cardamomseeds,andcardamompowderandprocesstomix.Processuntilthepistachiosarewellground.

2.Combinethealmondmilkandsugarinamediumsaucepanovermediumheat.Mixwelluntilthesugarisdissolved.Bringthemixturetoabubblingboil,6to8minutes.

3.Addgroundpistachiosandmixwelluntilathickmixtureisformed,1minute.

4.Takeoffheatandcoolabitbeforeserving.Servewarmorchilled.Garnishwithchoppedrawpistachios.

Variation:useothernutsornutflourinsteadofpistachios.

SaffronCreamFudgeMalaiPeda

Prep:10minutes(+4hoursoak)|Active:15minutes|Inactive:15minutes|Makes10ormore

SF GF

MalaiPedaisamelt-in-the-mouthsweetusuallymadeofcondensedmilkandmilkpowder,andofcourseaflavorsuchassaffron.Thisversionhascashewcream,oatflour,whiteflour,andsugar.Youcanusealloatflourforthepeda,butifmadefromwholeoats,itcangivethemixtureabrownishcolorwhichmightnotbeasappetizing.Useafewtablespoonsofwhiteflourtokeepthecolor.Oruseanywhiteoroff-whiteflourthatyouwouldnormallyusetomakerawcookiedough.

1/2cupcashews,soaked4hoursorovernightanddrained

2to4tablespoonsalmondmilk

1/8teaspoonsalt1/4cupsugar1/2teaspoonsaffron(6to8strands)1teaspoonveganbutteroroil2dropslemonjuice

1dropvanillaextract

1/3to1/2cupgroundoatsoroatflour1to2tablespoonwhiteflouror1tablespooncornstarch1to2tablespoonsgroundorconfectioners’sugarAlmondorpistachioslivers,forgarnish1.Blendthecashewswith2tablespoonsofalmondmilkintoasmooththickcashewcream.Usemorealmondmilkor1/2cupthickcashewcream,onlyifneeded,toblend.Addthesalt,sugar,andsaffronandblendagainuntilsmooth.

2.Transferthecashewcreamtoaskilletovermedium-lowheat.Addthebutterandcook,stirring,untilthemixturethickenstoacustard,3to5minutes.Stirfrequentlysothemixturedoesnotgetlumpy.Letitcoolcompletely.Thenchillintherefrigeratorfor15minutes.

3.Stirinthelemonjuiceandvanillaextract.Add1/3cupoatflour,1tablespoonatatimeandmixin.Stirintheflour.Themixtureshouldbecomeastickysoftdough.Tasteandaddconfectioners’sugarifneeded.

4.Applyoiltoyourhands,take1tablespoonofthemixtureandshapeintoflatdiscs.Presspistachio

oralmondsliversontop.Ordustthepedasinpowderedsugar.Storeonthecounterforthedayorrefrigeratedforuptoaweek.

Variation:Makethemintocookies:Bakethepedasinapreheated300°Foverfor10to12minutes.Coolcompletelybeforeserving.

BengaliSaffronCheeseDessertSandesh

Prep:15minutes(+1hoursoak)|Active:20minutes|Inactive:45minutes(+1hourchill)|Makes10to12

GF

SandeshisaBengalidessertconsistingoffreshlymadecottagecheese(chenna),sugar,andcardamom.Dairy-basedsweetssuchasthisonearedifficulttomakevegan.Thisismyattempttorecreatethesandesh.Eachoftheingredientsintherecipeisthereforareason.Thesoymilkcurdlestomakefreshtofu.Thealmondflouraddssometexturetotheotherwisesmoothfreshtofu.Soymilkpowderaddsthemilkpowderlikeeffect.Thecoconutflourisforabsorbingextramoisturefromthemixture.Ifyouarenotplanningtorollthemixtureintoballs,youcanomitthecoconutflourandsoymilkpowder.Servethesandeshballsormixtureasisorwithafruitcompote.

1/4cuprawcashews,soakedinhotwaterforanhourorlonger,drained3cupssoymilk(fortifiedcreamysoymilkworksbest;homemadesoymilkdoesnotworkwell)

1tablespoonlemonjuice

11/2teaspoonsapplecidervinegar

2tablespoonswater

4to6tablespoonsfinelygroundrawsugarorotherfinevegansugar1/8teaspooncardamompowder(optional)

1/4teaspoonsaffronstrands(6to8strands)Generouspinchofsalt1/2teaspoonnutritionalyeast(optional)1to3teaspoonscoconutflouroroatflour

2teaspoonsormoresoymilkpowder

1tablespoonormoreblanchedalmondflourSlicedpistachios,forgarnish

1.Blendthecashewswiththesoymilkuntilwellcombined.Straintoremoveanypieces.Pourthesoymilkintoadeepheavybottompanandbringtoarollingboilovermedium-highheat,5to7minutes.Stiroccasionallysothemilkdoesnotburnorboilover.Mixlemonjuice,vinegar,andwaterinabowl.Addthemixturetothemilk.Mixwellforhalfaminuteandtakeoffheat.Letitsit

•

•

•

for10minutes.Themilkshouldcurdlecompletely.

2.Strainthecurdledmilkthroughacheeseclothormuslincloth.Washthecheesewithcoldwaterwhilestillinthecloth,thenfoldtheclothandsqueezeoutasmuchwaterasyoucanbysqueezinglightly.Wrapinpapertowels,coverwithaheavyweightandletitsitforhalfanhourtodrain.Transferthesoycheesefromtheclothtoabowl.

3.Addsugar,cardamom,saffron,salt,andnutritionalyeast.Mixwellforaminutesothesugarandsaffronareincorporatedwell.Tasteandaddmoresugarifneeded.Themixturewillbecomepastybecauseofthesugar.

4.Addcoconutflourandsoymilkpowderandmixin.Useoneorboth.Addinalmondflourandmixwell.

5.Letthemixturechillforanhourorsobeforeshapingintoballs.Ifthemixtureisstillverysticky,addateaspoonmorecoconutflourorsoymilkpowderandshapeintoballs.Toptheballswithslicedpistachiosoralmonds.

Variations:

Shapetheseintofudgysquares:Patthemixtureontoparchment.Chillforhalfanhour,sliceandserve.

Makeacheesecakewiththefilling:Fillupyourfavoritecheesecakecrustwiththemixture.Chillforafewhours,sliceandserve.

Makethiswithtofu:Useaneutral-tastingfirmtofu.Use6to7ouncesofwell-pressedtofu.Pressforanhourorlongertoremoveasmuchmoistureaspossible.Kneadthetofuinabowluntilsmooth,2to3minutes.Thenproceedwithstep3.

SpongyBallsinSaffronCreamRasmalai

Prep:15minutes|Active:20minutes|Inactive:40minutes(+overnightchill)|Makes8ormore

GF

Rasmalaiarespongycheeseballsthataresoakedinsaffroncreamandservedchilled.Thespongyballsarebasicallypaneercheesethathasbeenkneadedandthenpressure-cookedsoitbecomeschewyandairy.Thattexturesoaksupthedelicioussaffroncream.Ifnothingelse,makethesaffroncream,andserveitovertoastedbread.Thesaffroncreamcanalsobeservedasrabdiorrabriifyouadd1/2teaspooncornstarchorarrowrootstarch,mixinandheatupthecreamuntilitthickens,3to4minutes.Chillandserve.ThisisanotherfavoritedessertthatIhavebeentryingtoveganizeforyears.Imightneedtobecomeafoodscientisttogetthisperfectlyright.Butinthemeantime,thisrecipecomesveryclose.ThinkoftheefforttomakeIndiandessertsliketheeffortonewouldputintomakeandgetvegancheeseright.Don’tgiveup.Troubleshootwithmeonsocialmediafacebook.com/veganricha.(Seeanotherphotohere.)SAFFRONCREAM:1/4cupwellgroundrawcashewsorsoakedcashews

1cupalmondmilk

1/4teaspooncardamompowder1/4teaspoonsaffronstrands(6strands)Generouspinchofsalt3to4tablespoonsrawsugar,ortotasteAfewdropsofkewraessenceorrosewater(optional)BALLS/DUMPLINGS:3/4cupfirmtofu(IuseNasoyabrand,useanyneutral-tastingtofu)1/2teaspooncornstarchorotherstarch

2saffronstrands

Water,asneededPistachiosliversoralmondslivers,forgarnish1.Makethesaffroncream:Blendalltheingredientsuntilsmoothandpourintoabowl.Youmighthavetoblendacoupleofcyclessothecashewsgetwellblended.Tasteandadjustsweetandchill.

2.Makethedumplings:Cutthetofuintoslicesandplacebetweenpapertowels.Keepaheavyweightonthetowelsfor30minutestoremoveasmuchmoistureaspossible.

3.Kneadthetofuinabowl,bypressinganddraggingfor2to3minutes.Youwillbeabletofeelthetofugetsmoother.Addinthecornstarchandsaffronandmixinbypressinganddragging.Shapeinto3/4inchballs,lightlyflatten,andsetaside.

4.Prepareasaucepanorsteamerwithawell-fittinglid.Placethediscsonaparchment-linedsteamerbasketorplate.Placeitinthesteamerwhenthewaterisrapidlyboiling.Steamfor10minutesoruntiltheballsexpandalittleandfeelchewytotouch.Removetheballsfromthesteamerandletcoolforafewminutes.

5.Addtheballstothesaffroncream.Lightlypresstheballswithaspoonandreleasesotheyabsorbthecream.Chillforanhourorovernightbeforeserving.Garnishwithpistachiooralmondslivers.

•

Variations:

PressureCooker:FollowSteps1and2andmakesmoothtofudiscs.Add3cupsofwater,1

•

1.

2.

3.

•

•

tablespoonsugar,apinchofsalt,andanopenedgreencardamompodtoapressurecooker.Bringthewatertoarollingboilovermedium-highheat.Addtheballstothewaterandclosethelid.Cookfor1whistle(2minutes),thenreduceheattomedium-lowandcookfor7minutes.Takethepressurecookeroffheatandletthepressurereleasebyitself(about10minutes).Removetheballsfromthewaterinthecookerandletsituntilcooltohandle.LightlypresstoremoveexcesswaterandproceedtoStep4.

Makefromscratchwithsoymilk:Fortified(refrigerated,notshelf-stable)creamysoymilkworksbest.

Pour3cupsofsoymilkintoadeepheavybottompanandbringtoarollingboilovermediumhighheat.5to7minutes.Stiroccasionallysothemilkdoesnotburnorboilover.Mix1tablespoonlemonjuice,11/2teaspoonvinegar,and2tablespoonswaterinabowl.Addthelemonmixturetotheboilingmilk.Mixwellforhalfaminuteandtakeoffheat.Letthemilksitfor10minutes.Themilkshouldcurdlecompletely.

Strainthemilkthroughacheeseclothormuslincloth.Thenfoldtheclothandgentlysqueezeoutasmuchwaterasyoucan.Placethecheeseclothinalargestraineroverapanandplacea5-to10-poundweightonitforanhour.

Transferthesoycheesefromthecheeseclothtoabowl.Kneadwellforaminutetomakeitsmooth.Thenshapeintoflatballs.Proceedtocooktheballsbypressure-cookingorsteaming.

Makecheeseballsinsugarsyrup(rasgulla):AtStep4,insteadofsoakinginsaffroncream,soaktheballs/disksingulabjamunsugarsyrup(here).Usekewraorvanillaflavorinthesugarsyrupinsteadofsaffron.Chillovernightbeforeserving.

Quickversion:BreadRasmalai:Makethesaffroncream.Removethecrustfromaday-oldwhitebread.Cutthebreadinto11/2-to2-inchcirclesusingacookiecutterorknife.Soakinthesaffroncreamfor5minutesandserve.Usehome-bakedorFrenchbreadhereasotherbreadswillgetsoggytooquickly.

Clockwisefromtop:SouthIndianCoconutChutney(here),MintCilantroChileChutney(here),andChileGarlicCoconutChutney(here)

Ten

Chutneys,SpiceBlends,andBasics

ChutneysaretheIndianversionofcondimentssuchasketchuporsalsa.Allthechutneysinthischapterareusedwiththeotherrecipesinthebook.Theyareeasytomake,delectable,andfreezer-friendly.IalwayskeepservingsizeportionsfrozenforthedayswhenIneedthemtoampupameal.

Thespiceblendsormasalablendsarealsobestwhenfreshlymadeandusedwithinafewmonths.Thereisamarkeddifferenceinpotencyandflavorofthespiceblendsyoumakeathomeversusstorebought.TrytheGaramMasalaspiceblendhereandcompareitwithstoreboughtgarammasala.Sometimesthefreshgarammasalaspiceblendcantakeadishfrom“good,”to“WOW.”Makethesespiceblendsandstoretheminwholeformuntilneeded.

Allchutneysandspiceblendsinthischapteraresoy-free.Mostaregluten-freeandnut-free.Theyallcanbemadegluten-freebyusinggluten-freeasafetidaorbyomittingit.Seeheretolearnaboutasafetida.

Thischapteralsocoversthingsyoumightwanttokeephandywhilecookingextensivelythroughthebook.Chickpeatofuandveganpaneerrequiresomeplanning,sohavingsomeinthefridgeenablesyoutothrowthemintosaucesorcurriesorevendalsandhaveamealreadywithin30minutes.Theybothmakeagreatpaneerormeatsubstitute.Steamedtempehdoesnotneedanyplanning.Idon’tstoresteamedtempehasitusuallysteamsforthe10minutesinparallelwiththesauceswhichgenerallyhavea10-to15-minutecooktimebeforetempehorvegetableshavetobeadded.

ChileGarlicCoconutChutney

Activetime15minutes|Makes11/2cups SF NF GF E

Garlicandchiletakecoconutchutneytoawholenewlevel.Thisveryspicyflavorfulchutneyislikeanadultversionofasimplecoconutchutney.Youcanuselesscayennetomakeitlessspicyandaddmorelater,ifneeded.Servethischutneywithidli,dosa,orchillaasasidewithanydryvegetablesides,oraddtosandwiches,andwraps.Thischutneyworksverywellasacondimentwithdryvegetablesideswhenyoudon’twanttomakeanelaboratemealwithtwoorthreedishes.Foraspicydip,mixthechutneywithsomehummus.Tomakeitgluten-free,omittheasafetidaoruseagluten-freeversion.(Seephotohere.)1teaspooncoconutoilorsaffloweroil3tablespoonsgarlicpasteor7clovesgarlic,crushed11/2teaspoonscayenneoruse1teaspooncayenne+1/2teaspoonpaprikaforlessheat1cupwater,divided1/2cupdriedshreddedcoconutorfreshgratedcoconut,thawediffrozen

2tablespoonssesameseeds

1/2teaspoonsaltTHETEMPERING:1teaspooncoconutoilorsaffloweroil1/2teaspoonblackmustardseeds1/4teaspooncuminseedsGenerouspinchofasafetida(omittomakegluten-free)6to8curryleaves,coarselychopped1.Heatoilinamediumskilletovermediumheat.Whentheoilishot,addthegarlicandcookuntilgoldenandfragrant,about2minutes.Addthecayenneandstirforafewseconds.Add1/4cupwater,thenstirinthecoconutflakes,andsesameseeds.Removefromtheheat.Letthemixturesitfor10minutestocooldown.

2.Blendthecoconutmixturewith3/4cupwaterand1/2teaspoonsalt.Pulseandblenduntilthewaterandcoconutarewellincorporated.Donotoverblend,asthecoconutmightbecomecoconutbutter.Addmorewaterifneeded.Transfertoaservingbowl.

3.Makethetempering:Heatoilinasmallskilletovermediumheat.Keepalltheingredientsready.Whentheoilishot,addthemustardseedsandcuminseedsandletthemstarttopop.Addtheasafetidaandcurryleavesandstirtocombine.Letthecurryleavescrackleandfry,about30seconds.Removefromtheheatandaddtothechutneybowlandlightlymixin.Serveatroomtemperature.Keeprefrigeratedinanairtightcontainerforupto4days.Thechutneycanalsobe

frozen.

MintCilantroChileChutney

Active:20minutes|Makes1/2to3/4cup SF NF GF E

Theburstofflavorfrommintandcilantrointhischutneymakesitveryappetizing.Thischutneyisperfecttoserveasacondimentwithsnacksorameal.Servewithpotatopatties,samosapastries,pakoras,tikka,grilledveggies,orasasaladdressing.Useitinsandwichesandwraps.Liketheotherchutneysinthischapter,thisonecanbeusedtomakeachutneyfriedrice.(Seephotohere.)2to3hotgreenchiles(removeseedstoreduceheat)1/2cupfreshmintleaves1/2cuppackedfreshcilantroleaves1/4to1/2teaspoonsalt1/4teaspoonsugar

1teaspoonormorelemonjuice

1/2teaspoonapplecidervinegar

2clovesgarlic

1/4cupormorewater1/4teaspoonChaatMasalaSpiceBlend(here)or1/2teaspoondrymangopowder+1/8teaspoonIndianblacksaltCombinealloftheingredientsinablenderandblenduntilsmooth.Tasteandadjustsalt,spiceandlemonjuice.Addmorechilestomakeithotter,ifdesired,andblendagain.Refrigerateforupto4daysorfreezeinanairtightcontainer.Thawandserve.

Variation:Forathickerchutney,add1tablespoonnondairyyogurt,peanuts,orshreddedcoconut.

QuickTamarindDateChutney

Active:20minutes|Makes2/3cup SF NF GF E

Thissweet-and-sourchutneyisservedasadippingsauceforappetizerssuchassamosas,pakoras,orothersavorypastries,aswellasinchaatrecipes.Thisquickversionismadewithtamarindpaste(concentrate)anddates.Youcanalsofindshelf-stabletamarinddatechutneyinIndianstoresoronline.Makeitgluten-freebyomittingasafetidaorusingagluten-freeversion.

7to8largesoftmedjooldates,pittedandsoakedinwarmwaterfor30minutes,drained1tablespoontamarindpaste(concentrate)1/2cuphotwater

1/4teaspoonfennelseeds1/4teaspoongroundcumin1/4teaspoonsalt1/4teaspooncayenne1/4teaspoongroundgingerGenerouspinchofIndianblacksaltDashofblackpepperPinchofasafetida(omittomakegluten-free)1/4cuppowderedjaggery,brownsugar,orcoconutsugar1.Transferthedatestoablender.Dissolvethetamarindpastein1/4cupofthehotwaterandaddtotheblenderAddtheremaining1/4cupwaterandblendtoasmoothconsistency.Setaside.

2.Inasmallskillet,combinethefennelandcuminseedsovermediumheat.Dry-roastuntilthefennelseedschangecolor,about1minute.Useaspicegrinderormortarandpestletogrindthecuminandfennelwithsalt,cayenne,ginger,Indianblacksalt,blackpepper,andasafetida.

3.Combinethespicemixture,sugar,andblendeddatetamarindmixtureinasaucepanovermediumheatandbringtoaboil.

4.Reducetheheattolowandcookuntilthechutneythickens,5to7minutes.Tasteandadjusttheseasoningsforsalt,sweetness,andspice,ifneeded.Coolcompletelybeforeusing.Keeprefrigeratedinanairtightcontainerforuptoamonth.Thinoutthechutneywithwatertoyourpreferencebeforeusing.

Note:Thechutneycanalsobemadewithtamarindpods.Use1/2cupseedlesstamarind.Soakin1cuphotwaterfor1hour.Breakthepulpwithaforktomix.Straintheliquidanduse.Discardtheleftoverpulp.

GaramMasala

Makes11/2cups SF NF GF E

Thisspiceblendisprobablytheoneyouwillusethemostintherecipes.Garammasalaisquitedifferentfromcurrypowder.Ithasastrongerandmorecomplexflavorandnoturmeric.Ifyouprefernottomakeyourown,youcanfindgroundgarammasalainIndianstores,worldspicestores,oronline.Youcanalsofindwholegarammasala(wholespicesthathavenotbeenground)inIndianstoresoronline.Thewholespicesblendisbestforstoragebecausewholespicesstayfreshlongerthangroundones.Istorethewholespiceblendandgrindupa1/4cuporsoandusethatuntilitrunsout(notlongerthan3months).Thetasteofthegroundspiceblendismuchstrongerandfresherthisway.Everyhouseholdhastheirownrecipeforgarammasala,andthisistheonethatIuse.Feelfreetoadjustthespicesintherecipetopreference,usingfewerblackpeppercornsforlessheat.Forvariation,uselessblackcardamomorfewerbayleaves.Indianbayleavesareslightlydifferentthanregularbayleaves.IfyoucannotfindIndianbayleaves,useregularbayleaves.(Seephotohere.)1/2cupwholecorianderseeds1/4cupcuminseeds6to8(2-inch)cinnamonsticks8to10blackcardamoms2tablespoonsgreencardamompods

2tablespoonscloves

1to11/2tablespoonsblackpeppercorns

10to12Indianbayleaves

1nutmeg(optional)

Combinealltheingredientsandstoreinanairtightcontainerforupto1year.

Togrind:Inaspicegrinder,grindthecinnamonsticksandnutmegfirstuntilwellground,thenaddtherestofthespicesandgrindtoapowder.Storeinanairtightcontainerforupto3months.

Note:Youcanalsoroastthespicesbeforeblending.Dryroastalltheingredientsexceptthenutmegoverlow-mediumheatfor4to5minutes,stirringoccasionally.Coolcompletely.Grindthe

cinnamonsticksandnutmeg,andthenaddtherestofthespices,grindandstoreasabove.

GaramMasala,wholeandground.

TandooriMasala

Makes1/3cup SF NF GF E

Tandoorimasalaissimilartoagarammasalaspiceblend,butitismoreofaspicerub.Itcanincludegarlic,ginger,andpaprika(orKashmiriredchilepowder)butdoesnotcontainbayleaves.Youcanusethisinsteadofgarammasalaforaflavorvariationinrecipes.Useittorubontofu,tempeh,plantproteins,orchunkyvegetablesthatyoucanthenroastandservewithchutneys.

2tablespoonscorianderseeds

2teaspooncuminseeds

1/2teaspoonsfennelseeds1teaspoonto1/2tablespoonblackpeppercorns1/2tablespooncloves2blackcardamoms(optional)

1greencardamom

1(2-inch)cinnamonstickor1teaspoongroundcinnamon1/2teaspoonfenugreekseeds1/2teaspoonturmeric1tablespoon(ormore)mildpaprikaorKashmirichilepowder(fortheredcolor)1/4teaspoonIndianblacksalt1teaspoongarlicpowder(optional)1teaspoongingerpowder(optional)Combinealltheingredientsinaspicegrinderandgrindwell.Transfertoanairtightcontainerandstoreforupto3months.

Variation:add1/2teaspooncaromseedsorceleryseeds.

SambharPowder

Makes1/3cup SF NF GF E

SambharpowderorspiceblendisessentialformakingSambhar(here)andothersouthernIndiansoupsandstews.Itismarkedlydifferentfromgarammasala.Thisspiceblendhassplitpeasgroundintoit.Thespiceblendisusuallypairedwithsournotesliketamarindinthedalsorcurries.Addittoanyofthesplitpeadalsforavariationinflavor.

11/2tablespoonsyellowsplitpeasorsplitpigeonpeas(toordal)1tablespoonpetiteyellowlentils(mungdal)orsplitblackgram(uraddal)

2tablespoonscorianderseeds

1/2teaspoonmustardseeds1/2teaspooncuminseeds10curryleaves,dryorfresh1/2teaspoonfenugreekseeds1to11/2teaspoonsredpepperflakes1/4teaspoonasafetida(omittomakegluten-free)1.Heatasmallskilletovermediumheat.Whentheskilletishot,addthesplitpeaandlentilsandroast,stirringfrequently,untiltheybecomegolden,3to4minutes.

2.Addthecoriander,mustard,andcuminseedsandroastuntilcorianderseedschangecolor,2to3minutes.

3.Addthecurryleavesandfenugreekseedsandroastuntilthecurryleavesdryout,1minute.

4.Mixintheredpepperflakesandasafetida,thenremovefromtheheat.Coolcompletely.Grindthemixture,thentransfertoanairtightcontainerandstoreforupto6months.

ChaatMasala

Makesabout3tablespoons SF NF GF E

Chaatmasalaisnotasubstituteforgarammasala.Itisasourspiceblendusuallyusedindryorfreshsnacks.“Chaat”basicallymeans“tolick.”Chaatmasalaisasalty-sourmixthatgetsyourtastebudstostartwatering,inducesthesourcraving,andismoreaofasnackblend.Snacksthathaveasweet-and-sourtasteprofilearealsocalled“chaat.”Forexample,samosachaatishot,spicysamosasservedwithcoolyogurt,TamarindDateChutney(here),choppedonion,tomato,andchaatmasala.Addthistochoppedfruit,orsprinkleonbakedpotatochipsorfriesandkeeplickingyourfingers!(Seephotohere.)11/2tablespoonscorianderseeds1/2teaspooncuminseeds1/2teaspoonfennelseeds1/2teaspoonwholeblackpeppercorns2to3driedredchilies

1teaspoondrymangopowder

11/2to2teaspoonsIndianblacksalt1.Dry-roastthecorianderseedsinaskilletatmediumheatuntiltheychangecolorslightly.1minute.

2.Removethecorianderseedsanddryroastthecumin,fennelseeds,andblackpeppercornsfor30to45secondsoruntiltheseedschangecolorslightly.

3.Coolandaddtheseeds,pepper,chilies,drymangopowder,andIndianblacksaltintoagrinderorblender.Grinduntilpowdery.Storeinanairtightcontainerforupto6months.

ChaatMasala

BengaliFive-SpiceBlendPanchPhoron

Makesabout3tablespoons SF NF GF E

PanchphoronisaspiceblendusedinEasternIndia,inBengali,Assamese,andOriyacuisineandalsoinBangladeshandNepal.Itisablendofblackmustardseeds,nigellaseeds,greenfennelseeds,goldenfenugreekseeds,andbrowncuminseeds.Thefivespicescanbeaddedinequalquantitiesorvaryslightlyaccordingtoregion.Imakeminewithequalquantitiesofmustard,fennel,cumin,andnigellaseedsandhalftheamountoffenugreekseeds.Fenugreek(methi)seedshaveadistinctbitterflavorwhichenhancestheprofileofadishifusedcorrectlybutcanalsomakeittasteoverlysaltyinlargerquantities.Panchphoronistypicallyfriedinhotoil,whichcausesthespicestostartpoppingtoreleasetheflavorsandtempertheoil.Addthistemperedoilorspiceblendtoanyofthedalsorvegetablesidesbeforeserving.

2teaspoonscuminseeds2teaspoonsfennelseeds2teaspoonsblackmustardseeds2teaspoonsnigellaseeds

1teaspoonfenugreekseeds

Combinethewholespicesandstoreinanairtightcontainer.

IndianChaiSpiceChaiMasala

Makes1cup SF NF GF E

Chaispiceorchaimasalaisamixofcardamom,cinnamon,andotherspicesandisusedtoaddflavortotheeverydayIndiantea.Everydaychaiismadewithwaterboiledwiththisspiceblendandmilk.Usethisspicewhereeveryouusechaispicesuchasinbakingandcookies.Adjustthequantitiestosuityourpreference.Forexample,addmoregingerandsometurmericforawinterchaimasala;add1teaspoonofnutmegandallspiceforaflavorvariation.

3/4cupgreencardamompods5(2-inch)cinnamonsticksor2tablespoonsgroundcinnamon1/4cupcloves

2tablespoonsblackpeppercorns

2to3tablespoonsgroundginger

1/2teaspoonfennelseeds(optional)Combinealltheingredientsinaspicegrinderandgrindtoapowder.Transfertoanairtightcontainerandstoreforupto6months.

PavBhajiMasala

Makesabout1/4cup SF NF GF E

PavBhajiisafavoriteIndianstreetfood.ScoresofvendorscanbeseeninstreetsalloverMumbaiandothercities,stirringupitsingredientsonhugesizzlingpans.Pavmeans“asmallbun,”whilebhajimeans“vegetable.”Thespiceblendusedtomakethevegetablestewisdifferentfromtheusualgarammasala.Thisspiceblendhassourandsweetnotesandalatentheatfromtheblackpeppercorns,addingascentandflavortothedishwhichgetyourmouthwatering.Usethisspiceblendinanyvegetablesidedish.

4teaspoonscorianderseeds1teaspooncuminseeds

1teaspoonfennelseeds

4wholeblackcardamomsorusewholegreencardamoms

4cloves

1/2to3/4teaspoonredpepperflakes1/2teaspoonblackpeppercorns1teaspoongroundcinnamon

3teaspoondrymangopowder

Heatalargeskilletovermediumheat.Addallthespicesthroughblackpeppercornsanddryroastfor1to2minutes,oruntilthecorianderandfennelseedsstarttochangecolor.Coolslightlyandtransfertoaspicegrinder.Addthecinnamonandmangopowderandgrindtheingredientstoapowder.Transfertoanairtightcontainerandstoreforupto6months.

ChickpeaTofu

Active:10minutes|Inactive:1hour|Serves4 SF NF GF E

TheprimaryingredientsforBurmesetofuarewaterandflourgroundfromyellowsplitpeasorchickpeaflourorbesanflour.Thischickpeatofuuseschickpeaflour.Itisasturdier,modified,andquickversionofBurmesetofu.Thisrecipemakesabout3cupsofcubedtofuthatworkswellwithanyofthesaucesintheMainDisheschapterandhandlesallthestirringandcookingtimes.Youcanalsousebesanflourtomakethistofu,butyou’llneedtouse11/2cupswaterifusingbesan.(Seephotoopposite.)

1cupchickpeaflour

3/4teaspoonsalt1/2teaspoonGaramMasala(here)1/4teaspoongarlicpowderor1/2teaspoongarlicpaste1/4teaspoongroundturmeric(optional)13/4cupwater

1.Greasealoafpan(9x5-inch)andsetaside.Inabowl,combinealltheingredientsandwhiskuntiltherearenolumps(oraddtheingredientsdirectlytothesaucepanandwhisktocombine).

2.Pourthechickpeaflourmixtureintoasaucepan.Cookovermediumheat.Stircontinuouslywithaspatula.Themixturewillstarttogetlumpyasthepanheatsupandthenthickenevenly,4to5minutes.

3.Oncethemixtureisevenlythickandstiff,keepcookingforanother2to3minutessothechickpeaflourgetscookedthrough.Cookovermedium-lowheatifthemixturestartstoscorchatthebottom.

4.Pourthemixtureintothepreparedloafpanandsmoothitoutusingaspatula,ifneeded.Letitcoolcompletely,thenrefrigerateforanhourtoset.

5.Removethesettofufromthepan.Cutintocubes.Storeinanairtightcontainerforupto4days.Thechickpeatofuwillleaksomemoisturewhileitsits.Drainbeforeusing.

ChickpeaTofu

NondairyYogurt

Active:15minutes|Inactive:4to6hours|Makes2cups GF

YogurtisusedmoderatelyorextensivelyinIndiancuisine,dependingontheregion.Duringmychildhood,freshyogurtwasseteveryday.Ifnotservedwithfood,itwouldbeasummersnack:abowlofyogurtwithalittlesugarsprinkledinbeforeweheadedouttoplay.Thefreshlysetyogurtwouldtendtoseparate;welikeitthatwayinIndia.Theseparationhappenswhentheyogurtiskepttoowarmorkeptwarmtoolong.InIndia,climateisalwaystoowarm.Iftheyogurtdoesseparate,whiskittohomogenizeitagain.Letitsetfor4to5hoursifyoudonotwantittoseparate.Ithickenthealmondmilkwithstarch,whichhelpswiththesettingandalsomakestheyogurtalittlecreamy.Usestarchforanynondairymilksthataretoothin.Thickandcreamynondairymilkslikesoymilkandcashewmilkdonotnecessarilyneedthestarch.

2cupsunsweetenedorlightlysweetenedalmondmilk,divided1/2teaspoonsugarormaplesyrup(optional)

2tablespoonscornstarchorarrowroot

1/4cupnondairyyogurtoryogurtstarter(opposite),broughttoroomtemperature

1.Removethemilkandyogurt(starter)fromtherefrigeratorandletsitonthecounterfor10minutes.Addthesugartothemilk,ifusing,stirringtoblend.

2.Heat1cupalmondmilkinasaucepanovermediumheat.After1to2minutes,remove1/4cupofthenowtepid(lukewarm)milkintoabowl.

3.Continuetoheattheremaining3/4cupmilkinthepanuntilitstartstobubbleontheedges.Addcornstarchtothe1/4cuplukewarmmilkandwhisktocombine.Slowlypourthestarchmixtureintothesaucepan.Whiskwelltocombine.Cookuntilthemilkthickens,aboutaminute.Takeoffheat.

4.Gentlypourin1cupofroomtemperaturealmondmilkandwhiskwell.Touchthemixturetoensureitisslightlywarmtotouchandnothot.Letitsitforafewminutesiftoohot.

5.Addintheyogurt(starter).Whiskwell.Transfertoaglassbowlorjar.Lightlycoverandletitsitfor6to8hoursinawarmplacelikeanovenwiththeovenlighton,orinthesuncoveredwithatowel.

6.Serveorrefrigerateforupto1week.Reserve3to4tablespoonstomakethenextbatch.

Forcashewalmondyogurt:Blend1/3cupsoakedcashewsin1cupalmondmilkuntilsmooth.Addthistothestarchthickenedalmondmilkatstep4andcontinuewiththerestofthesteps.Thisyogurtiscreamyandperfecttomakeyogurtdessertslikebhapadoi.

Forcoconutmilkyogurt:Useliteorfull-fatcannedcoconutmilkandfollowthealmondmilkyogurtrecipe.Coconutmilkyogurttastescoconut-ty.ItcanbeusedinrecipeswheretheyogurtgetscookedintothesaucesuchasKadhi,TikkaMasala,RoganJosh.

Forsoymilkyogurt:Bringsoymilktoaboil.Letitcooltowarmtotouch.Addintheyogurt(starter).Whiskwell.Transfertoaglassbowlorjar.Lightlycoverandletitsitfor6to8hoursinawarmplacelikeanovenwiththeovenlighton,orinthesuncoveredwithatowel.

Forcashewyogurt:Blend1cupofovernightsoakedcashewswithenoughwater(3to4cups)tomakesmoothcashewmilk.FollowtherecipeforNondairyYogurt.

YogurtStarterIuseaprobioticyogurtstartertostartafreshyogurtbatchafterwhichIkeepusingreserveyogurttosetthenextbatch.

1/2cupcashewmilkorsoymilk1/2teaspoonnondairyprobioticpowderor1probioticcapsule

Warmthemilkoverlowheatuntillukewarmtotouch.Mixintheprobioticpowder.Transfertoaglassbowlorjar.Coverandletsitinawarmplacefor6hours.Refrigerateandusewithin3daystostartayogurt.

Raita

Prep:10minutes|Active:5minutes|Serves4 GF E

Raitaisyogurtwhichislightlyspicedwithcumin,cayenne,andsaltandservedasasavorycoolingdipwithspicycurries,spicyvegetablesubzi,orstuffedparathaflatbreads.Youcanaddchoppedonion,cucumber,orzucchiniforvariation.

1cupnon-dairyyogurt

1/2cupfinelychoppedredorwhiteonion,orgratedcucumberorzucchini1teaspoonchoppedfreshmintleavesora1/4teaspoondrymintleaves(optional)1/4teaspoonroastedgroundcumin,plusmoreforgarnishGenerouspinchofcayenne,plusmoreforgarnish1/4teaspoonsalt

PinchofIndianblacksalt1tablespoonchoppedcilantro,forgarnish

Inabowl,whisktheyogurtuntilsmooth.Addafewtablespoonswaterifneeded.Addtheonion,mint,cumin,cayenne,salt,andIndianblacksaltandmixwell.Tasteandadjustthesaltandspices,ifneeded.Garnishwithchoppedcilantro,andcuminandcayenne,totaste.

Note:Storeboughtgroundcuminusuallyisunroastedgroundcumin.Tomakeroastedgroundcumin,dryroastthegroundcuminovermediumheatuntilthefragrant,1to2minutes.

SteamedTempeh

Prep:10minutes|Active:10minutes|Makes21/4cup NF GF E

TempehisatraditionalsoyproductoriginallyfromIndonesia.Itismadebyanaturalculturingandcontrolledfermentationprocessthatbindswholesoybeansintoacakeform,similartoaveryfirmvegetarianburgerpatty.TempehisanunprocessedformofsoythatworksbeautifullyasacubedproteinwithIndiansauces.Recently,soy-freetempehmadewithotherbeanshasbecomeavailableintheU.S.market.Tempehcantastebittertosomeifusedas-is.Iusuallycookthetempehinspicedwaterorbroth.Thisprocessservestwopurposes:itsteamsthetempehtoreducethebitternessanditalsointroducesalittleflavortothetempeh.Youcanalsosteamtempehinasteamerwithoutthespicesfor10to11minutesbeforeusing.Thepreppingandsteamingtakesabout15minutes,sosteamingthetempehdoesnothavetobeplannedahead.Itcanbedonewhilethesauceorcurrycooks.

8ouncestempeh,cutinto1/2-inchcubes

1cupwater

1/4teaspoonsalt1/4teaspoonGaramMasala(here)1/4teaspoongarlicpowder1/4teaspoongingerpowder1/4teaspoonhotorsmokedpaprikaCombinealltheingredientsinamediumskilletorsaucepan.Cookovermediumheatfor11to12minutesoruntilmostofthewaterisabsorbed.Letthetempehsitforafewminutes.Drainifneededanduse.Forbestresults,marinatethetempehforafewhoursintheliquidbeforecooking.

CashewCream

Prep:overnightsoak|Active:10minutes|Makes11/4cup SF GF E

Cashewcreamworksreallywellasacreamsubstituteinanyrecipeorasagarnish.Addatouchofsugarorsalttotaste.

1cuprawcashews,soakedovernight

1/3to1/2cupwaterDrainthecashewsandaddtoahighspeedblender.Add1/4cupwaterandblendtoasmoothcream.Addatablespoonmorewaterifneeded.Refrigerateandstoreforuptoaweek.

Variation:tomakecashewmilk:Blend1cupsoakedcashewswith2cupsofwateruntilsmooth.Add1to2morecupsofwaterandblendintogetthedesiredconsistency.

VeganPaneer

Prep:overnightsoak|Active:25minutes|Inactive:70minutes|Makes1to11/2cups(cubed)

SF GF

Paneeristhefirmcheese(firm-pressedcottagecheese)usedinNorthIndiandishes.Tofuisagreatsubstituteforpaneer,althoughtofuhasadistincttextureandtastethatmightnotworkforsomepeople.Thisveganpaneerismadefromalmondsandisfirmontheoutsideandcreamyontheinsidelikefreshlymadedairypaneer.Rawalmondsworkbestwithafull1-daysoak.Thisveganpaneercanturnoutmedium-sturdytodelicate.(Seephotohere.)1cupraworblanchedpeeledalmonds2tablespoonsrawcashews

2tablespoonsnondairyyogurtorRejuvelac

1/4teaspoonsalt1/8teaspoonIndianblacksalt2teaspoonsnutritionalyeast1to2teaspoonslemonjuice2teaspoonssaffloweroil

2teaspoonscornstarchorotherstarch

1teaspoonwhiteflour(optional)1tablespoonwater,ormore,ifneeded1.Soakthealmondsandcashewsinwaterovernightor24hours.Drainthewater.

2.Ifusingrawunpeeledalmonds,blanchthesoakedalmondsinboilingwaterfor1minute.Thenwashincoldwater.Theskinwillcrinkle.Squeezelightlyfromoneend.Thealmondsshouldshootoutfromtheotherend.Peelallthealmondsandkeepaside.

3.Inablender,combinethealmonds,cashews,yogurt,salt,kalanamak,nutritionalyeast,lemonjuice,oil,cornstarch,andflour,ifusing.Blenduntilallthealmondsareblendedwellbutarenotaverysmoothcream.Add1tablespoonwater(ormoreifneeded)duringblending.Useaslittlewateraspossible.Toomuchmoisturewilladdtothebakingtime.

4.Dropthemixtureontoparchment-linedglassdishorstonewaredish.Spreadthemixturetomakea6-to7-inchsquareabout1/4-inchthick.

5.Preheattheovento225°F.Bakefor55minutesoruntilthetopisset.Thecheeseshouldbelightlygoldenontheedges.

6.Slicetheslabinto3/4inchsquaresandseparatethemtohaveatleastahalfinchbetweeneach.Preheattheovento300°Fandbakeforanother10to20minutesdependingonthemoisturecontent.Theexteriorshouldbeslightlygoldenandthecenterofthecubesshouldbesomewhatcreamybutset.Coolcompletelyanduse,orrefrigerateinanairtightcontainerforupto3days.

TroubleshootingVeganPaneerForbestresults,uselittleornowaterduringblending.Theoutsideshouldbefirmandnotsticky.Theinsidewillbesomewhatfudgydependingonthemoistureandbakingtime.Usethispaneerincurriesanywhereyouusetofu,butdonotcookwiththesauceformorethan5minutes.Thesesquaresarebestusedasfreshpaneerjustheatedupwiththesauce.Ifthisveganpaneerdoesnotsetenoughduringbakingorbreakstooeasilyoryoudon’twanttouseitinacurry,thenblenditupwithherbs,somelemonjuice,andotherflavorstomakeaspreadablecheesetouseelsewhere.Othernon-tofu

optionstouseaspaneerarebecomingavailableinstores,suchasKiteHillSoftFreshOriginalAlmondMilkCheese.

VeganPaneer

3GPasteGinger-Garlic-GreenChilePaste

Prep:10minutes|Active:5minutes|Makes1/2cup SF NF GF E

Thisginger-garlic-greenchilecombocanbemadeinapasteormincedtexture.Thepreparationoftheseoften-usedingredientscomesinhandyduringaweekormonthwhenIcookmostlyIndianmealsorwhenmyparentsorrelativesarevisiting.Weendupcookingsomuchfoodanditneedstobeonthetablebeforeanyonerealizestheyarehungry.Momkeepsaboxwiththreecompartmentsfilledwithmincedginger,mincedgarlic,andmincedhotgreenchiles.I,ontheotherhand,justliketohavepeeledgarlicavailableintherefrigerator.The3Gscanalsobeblendedwithalittlewaterandapinchofsalt.Youcanaddthesetothesauceswhenneeded.Ifusingasapaste,addtothesaucejustbeforeaddingwetingredientssuchastomatoes.

1/4choppedginger1/2cupgarliccloves,peeled1/4cupcoarselychoppedgreenchilespinchofsalt

Combinetheginger,garliccloves,choppedgreenchiles,andsaltinablenderwith1tablespoonofwater.Storerefrigeratedinanairtightcontainerforuptoaweek.

Variations:Minceorblendequalamountsofeachoftheingredientsindividuallyuntilapasteorfinemince.Storerefrigeratedinairtightcontainersforupto1week.

Note:Thegarlicandgingershouldbefinelyminced,butnotsofinethatitreleasesthejuices.

Resources

CUISINESOFINDIA

Indiancuisineisnotjustonecuisine;itismadeupofseveralcuisines.Eachofthetwenty-ninestateshascuisinesandspecialtiesofitsown.Somestateshavemultiplecuisines,dependingonlocalandseasonalinfluences.Somearesimilartoeachother,whilesomeareverydifferent.

IamPunjabibybirth,butIgrewupinMaharashtrastate.MyhusbandisMarwaribybirthandgrewupinthenorthcentralandwesternstates.Inthisbook,ItouchonthosecuisinesaswellasothersthatIhavetastedovertheyearsthroughfamilyandfriends.Someoftherecipesdon’tbelongtoaparticularcuisinebutweredevelopedovertimewithlocalorinternationalinfluences.

StartingfromtheNorth,Kashmiricuisineislargelymadeupofmeats.Themountainsandhigherelevationrenderfreshproducelessavailableinallseasons.Thedishesdependondryspicesfortheflavors.Thespicecombinationsgenerallytendtoheatyouupfromtheinside,eveniftheyarenothotonthetongue.SeeRoganJosh,KashmiriDal,andPhirni.

Punjabisamajorproducerofwheat,rice,anddairy,whichformthestapledietthere,thoughtheirvegetarianfoodtakesadvantageoftheabundanceofbeans,lentils,dals,grains,greens,andvegetables.TheMughlaiinfluencecanbeseenintheabundantuseofpaneer,cream,nuts,andmeats.Punjabicuisineisthemostwell-knownIndiancuisinetheworldover.ItisthefoodinmostIndianrestaurants,alsoreferredtoasNorthIndiancuisine.ThedishesfromthisregionincludefavoritessuchasChanaMasala,DalMakhani,Parathas,TandooriVegetables,andPakora.Someothernorthernandcentralagriculturalstatesenjoysimilarfood.

MughlaicuisinewasdevelopedintheIndiansubcontinentbytheimperialkitchensoftheMughalEmpire.Itfeaturesrich,creamy,andheartypreparationssuchasMalaiKofta,NavratanKorma,andBiryani.TheMughlaiinfluencecanbeseenincuisinesofKashmir,Punjab,UttarPradesh,andotherNorthernstates.

AwadhicuisineistheNawabicuisineofLucknowcityandnorthcentralIndianstates.Awadhicuisineusesdumstylecooking(cookingoveraslowfire).ItisheavilyinfluencedbyMughlaicuisinewithitsKormas,Biryanis,Kebabs,Kulchas,Naan,butuseslessspices,nutsandcream.AwadhicuisineisalsoknownforChaatsnackslikeVegetableSamosa,Dahivada,AlooTikki,PapdiChaat.

RajasthanstateinnorthwestIndiaisaridanddry,anditscuisinereflectsthatclimate.Marwariare

RajasthanstateinnorthwestIndiaisaridanddry,anditscuisinereflectsthatclimate.MarwariareanethnicgroupthatoriginatedinapartofRajasthan.Marwarifoodischaracterizedbyabundantuseofgheeandbesan.Thebesanisoftenusedtomakedumplingsthataresteamedorfriedandaddedtodalorthin,spicedsoupstomakeameal.Dalisservedwithhardwheatdoughballs(baati)andwheat-flourladoos,missiroti,andkadhi,afavoriteservedwithchoppedfriedorbakedpapadums.

ThecuisineofthewesternstateofGujaratisprimarilyvegetarian.AGujaratimealorthaliwillgenerallyconsistofdal,kadhiorchaas(buttermilk),shaak(vegetablesideoflocalandseasonalvegetables),roti,andrice.GujaraticuisinehasasweetandsaltyflavorprofileasintheSuratiDalhere.Thecuisineisalsoknownforavarietyofsnacksthataresteamed,baked,orfried,suchasdhokla,handvo,kachori,andmore.

Maharashtra(midwesternIndia)hasvariousregionalcuisineswithinthestate,includingcentral,coastal,andcityspecific.Thecuisinealsohasitsownsetofspiceblends,andfeaturespeanuts,poppyseeds,andavarietyofgrains.MaharashtrianAmtiDal,BatataWada,andPavBhajiareafewrecipesfromthisregion.

GoancuisinehasinfluencesfromPortugueseandMalwani(coastalMaharashtra)cuisines,featuringfish,wine,andvinegar-basedsauces,hotspices,andcoconut.VindalooandGoanTempehCurryaresomeexamples.

BengaliandOdiyacuisinesfromtheeasternstatesfeatureawholespiceblendcalledPanchPhoron.Vegetables,lentilsandrice,andfishformamajorpartofthecuisine.DishesincludingOdiaDal,MasoorSeddho,anddessertssuchasRasmalai,BhapaDoi,andSandeshareincludedinthebook.

SouthernIndianstatesaremajorproducersandconsumersofredchiles,rice,andmillets.SouthernIndiancuisineisalsoknownfortheuseofcoconut,tamarind,curryleaves,andmustardseeds.Thetangysambharisastapleaccompanimentfordosacrepes,vada,andidli.Riceandlentilsareusedinmanywaystomakesoups,crepes,one-potmeals,desserts,andalsoinspiceblendsandtempering.SouthernIndianstateshavesmallerregionswiththeirowncuisineslikethespicierChettinadcuisine.Coastalregionsalsofeatureseafood.Desserts,suchaspayasam(puddingmadewithvariousgrainsorvegetables),CoconutLadoo,andMysorePakaremadeduringfestivals.ThereareseveralnuancesofeachoftheregionalcuisineswithinthesouthernIndianstates,whichwouldneedbooksoftheirown.

RecipesbyRegionNorthIndianCuisine

PunjabChanaMasala(here)Rajma(here)DalMakhani(here)Parathas(here)MalaiMutter(here)

SarsonkaSaag(here)TandooriVegetables(here)Pakora(here)BesanLadoo(here)GajarkaHalwa(here)Kalakand(here)KajuKatli(here)Kulfi(here)Rabri(here)Pudla(here)ButterMasala(here)TikkaMasala(here)Kashmir

RoganJosh(here)KashmiriDal(here)Phirni(here)MughlaicuisineMalaiKofta(here)NavratanKorma(here)Pasanda(here)ShahiMasala(here)Musallam(here)

Keema(here)Biryani(here)Makhani(here)Phirni(here)AwadhAlooTikki(here)VegetableTikki(here)Samosa(here)TandooriVegetableTikka(here)

LasooniMethiKofte(here)NorthwesternIndianCuisine

Rajasthan(Marwarifood)Ladoos(here)MissiRoti(here)Kadhi(here)WesternIndianCuisine

GujaratSuratiDal(here)Handvo(here)Kachori(here)MidwesternIndianCuisine

MaharashtraMaharashtrianAmtiDal(here)Zunka(here)MisalPav(here)Shrikhand(here)PavBhaji(here)

GoaVindaloo(here)GoanTempehCurry(here)EasternIndianPanchPhoron(here)OdiaDal(here)CholarDal(here)MasoorSeddho(here)Rasmalai(here)

Rasgulla(here)BhapaDoi(here)KesarPeda(here)Sandesh(here)SouthernIndianPoriyal(here)MirchKaSalan(here)Thoran(here)ChanaMasala(here)Sambhar(here)Dosa

Crepes(here)Vada(here)MushroomChettinad(here)CoconutLadoo(here)MysorePak(here)

WheretoBuyIngredientsIndianspicesandpantryitemsarebecomingmorereadilyavailablelocallyandonline.Forthecheapestoptions,lookforanIndianstoreinyourareaororderonline.ThenextbestoptionthatIhavefoundisAmazon.com.SeveralIndianstoresnowhaveAmazon.comstorefronts.IgenerallygetmostofmyspicesfromSeattle’sWorldSpiceMerchants,astheyhavethefreshestspices,andyoucanalsoorderfromthemonline.

DirectoryofU.S.IndianGroceryStores:www.thokalath.com/grocery/

OrderIngredientsOnline:

www.worldspice.com

www.kalustyans.com

www.indianblend.com

www.grocerybabu.com

www.patelbrothersusa.com

PantryItemsandSpicesalsoavailableat:www.amazon.com(hasalmosteverythingyouwillneed)www.bobsredmill.com

www.penzeys.com

AcknowledgmentsIfyouwouldhavetoldmeadecadeagothatIwouldbewritingacookbook,Iwouldhavelaugheditoff.Iwasclimbingupthetechladderandlivingthestressfullifethatcomeswithit.Foodonlycrossedmymindatmealtimes.

Mydeepestgratitudeforthisbook,andforeverythingforthatmatter,goestomyhusbandVivek.Withouthisconstantsupport,openmind,openpalate,non-fussiness,andconstantloveforwhateverIcooked,Iwouldnotbebloggingsuccessfully,andthisbookwouldneverhavecometobe.SometimesIdidwonderifhiscomplimentsmeantthatthefoodwasreallythatgood.Youknowhusbands.(ThankfullyIhadsomeamazingtesterstotellmeifitreallywasornot.)ThankyouBabeforhelpingusgetthroughallthecrazydayswhenthekitchenlookedlikeatornadowentthroughit,thedayswhentherewasnothingedible,andthedayswhenIwasamess.ThankyouforcookingformewhenIcouldn’t,forwaitingpatientlywhileIfinishedphotographingontheweekends,forcominghometohelpwiththephotographyonthelimitedsunnydaysinSeattle,foralltheappreciation,andthankyouforbeingyou.

Thankyou,Jon,andtheteamatVeganHeritagePressformakingthisbookhappen,fortrustingme,andforbeingsoflexible.

ThankyouMom,fordealingwithuspickyeatersandtheunconditionalloveandappreciationyougiveusforeverythingwedo.

ThankstoDadforlivingthroughthenightmarethatwasourteenageyearsandforbeingalwayssupportiveandtrusting.

Thankstomysisterandbrotherforbeingthelovingandcaringfamilythattheyare.

Thankyoutomymom-in-lawanddad-in-lawandmyextendedfamilyforlovingmeasyourown.

ThankyouKathyHester,forputtingtheideainmyheadthatIreallycanwriteacookbook!

ThankyouChewie,forwithoutyouIwouldn’thavediscoveredthecompassionIhadforanimalsandwouldn’thavebecomevegan.

ThankyoutoalltheblogreadersandfriendsIhavemadethroughVeganRicha.com.Yourconstantsupport,trust,eagernessintryingoutmyrecipes,wonderfulcomments,andemailskeepmemotivatedthroughalltheupsanddowns.

Thankyoutomytesterswhofearlesslytackledeventhetraditionalnever-eaten-beforeIndianfood,

Thankyoutomytesterswhofearlesslytackledeventhetraditionalnever-eaten-beforeIndianfood,providedhonestfeedback,andalsohelpedproofreadmywanderingwords,addingconsistencyandclaritytothebookandrecipes.Thisbookisyoursasmuchasitismine:JennSebestyen,ShubhdaFajfar,AmandaJean,EmaHaverkamp,GabbyOuimet,KrysKagan,ShannonCebron,DaviGendel,LeighWetzel,NicoleSelahDestrampe,KatieHay,MirazAgarwal,RithikaRamesh,SejalParikh,AshleyCook,KyleighRapanos,LynsiBurton,LisaPortnoff,LizM,MiaFaletti,MeganFitzsimmons,Carla,LeeannPlouffe,andDanaWillan.

ThankyouEileenWeintraubandErikaAbrams,thewonderfulwomenIhadthehonortomeet.BothamazingwomenworkingtirelesslytowardsmakingadifferenceinthelivesofanimalsinIndia.

AbouttheAuthor

RichaHingleistheprolificandawardwinningrecipedeveloper,blogger,andphotographerbehindVeganRicha.com.Shehasagrowingcommunityofardentfollowerswholovemakingherrecipesandsharingthemwithfamilyandfriends.Herinstructionsareeasytofollowandherstep-by-stepphotographswelcometheuninitiatedintotheirkitchenasvouchedbymanyofherreaders.ShelovestoshowpeoplehoweasyitistocookveganIndianorothercuisines.RichahasbeenfeaturedonOprah.com,HuffingtonPost,Glamour,Babble,VegNews.com,Rediff.com(top50Indianfoodblogs),TheKitchn,Cosmopolitan,BuzzFeed,andmanymore.InherwildlysuccessfuleBookonIndianVeganDiwaliSweets,shecreatedveganversionsofIndiandessertsthatwerepreviouslydeemedimpossibletoconvert.ShelivesinSeattlewithherhusbandandafluffyPomeranian.Theybothloveherfood.

Forquestionsabouttherecipes,spices,oranythinginthebook,contactRichaatthefollowing:

Blog:www.veganricha.com

Facebook:www.facebook.com/VeganRicha

Intagram:www.instagram.com/veganricha

Twitter:www.twitter.com/veganricha

Aportionoftheproceedsfromthebookwillgotothefollowinganimal-welfareorganizationsoperatinginIndia:

VisakhaSocietyfortheProtectionandCareofAnimalshttp://vspca.org/

HelpAnimalsIndiahttp://helpanimalsindia.org/

AnimalAidUnlimitedhttp://www.animalaidunlimited.com/

WildlifeSOShttp://wildlifesos.org/

Index

30-MinuteRiceDosas,13GPaste,1

A

AchariGobiAloo,1ajwain,ajwan,1Aloo:

Bonda,1Saag,1TamatarSubzi,1Tikki,1

amchur,1Andhra-StyleTempehCurry,1AnyBeanCurry,1arhar:Seepigeonpeas.asafetida,1AssameseGreensandPotatoes,1atta,1AttekaHalwa,1AvocadoNaan,1

B

BaiganPatiala,1BainganBharta,MyWeekday,1BakedChickpeaFlourNaan,1BakedDalKachori,1BakedPotatoSamosas,1Balti,Chicken-Free,1BarbattiWaaliSabutMasoor,1basmatirice,1

bayleaves,1Bean(s):

Curry,CreamyBlackGramandKidney,1Curry,Kidney,1CurriedMung,1howtocook,1Soup,SplitPeaand,1

BellPeppersandPeaswithChickpeaFlour,1Bengali:

CholarDal,1Five-SpiceBlend,1gram,1RedLentilSoup,1SaffronCheeseDessert,1

Besan:flour,1Ladoo,1

BhapaDoi,1BhindiMasala,1Biryani:

MungDalChawal,1QuinoaCauliflower,1

Biscuits,1black-eyedpeas:about,1Black-EyedPeas,SpinachRiceand,1BlackGram:

andKidneyBeanCurry,Creamy,1Fritters,1LentilsinTomatoSauce,1

blackmustardseeds,1blackpepper,1blacksalt:SeeIndianblacksalt.blenders,1BreadPakora,1Breakfast(s):about,1

IndianSpicedMilkTea,1

Mom’sChickpeaFlourPancakes,1SavoryOatsHash,1SavoryPan-FriedFrenchToast,1SpicySouthIndianTofuScramble,1

Broccoli:OnionFrittersinSpicedYogurt,1PakoreKadhi,1

BrownChickpeaCurry,1Burfi,VeganKalakandorMilk,1BurmeseTofu,1ButternutCoconutRedLentilCurry,1ButterSeitanCurry,1

C

Cabbage:KoftainCreamyTomatoSauce,1Potatoes,Spiced,1Thoran,1withMustardSeedsandCoconut,1

cardamompods:black,green,1caromseeds,1Carrot(s):

Halwa,1andPeasinCoconutPoppySeedCurry,Cauliflower,1withMustardSeeds,Cauliflowerand,1

Cashew(s):Cream,1Fudge,1RoyalTofuand,1

casserole(s):SeeOne-PotMealsandCasseroles.Cauliflower:

andCarrotswithMustardSeeds,1andPeasinCilantroOnionSauce,1andPeasinSpicyCurry,1

andPotatoeswithPickleSpices,1andRadish,Roasted,1andYellowLentilsinMintCoconutSauce,1andPeasinCoconutPoppySeedCurry,1Biryani,Quinoa,1Florets,SpicyBaked,1inSpicyPaprikaYogurtSauce,Tempehand,1PotatoCasserole,SpicyRedLentil,1Potatoes,Dad’sFavorite,1SweetandSpicyBaked,1withMakhaniGravy,WholeRoasted,1

cayenne,1chaat:about,1ChaatMasala,1ChaiMasala,1Chai,Masala,1chanadal,1chapati:SeeFlatbreads.Chard:

MalaiMutter,1andPeasinCreamySauce,Rainbow,1YellowLentilRiceand,1

chawli:Seeblack-eyedpeas.Chicken-FreeBalti,1Chickpea(s):

brown,white,about,1Curry,1Curry,Brown,1EggplantStew,SouthIndian,1flour,1FlourBalls,Sweet,1FlourFlatbread,Spicy,1FlourFudge,SouthIndian,1FlourPancakes,Mom’s,1inSpicySorghumSauce,1savji,1

SpinachStewwithLentilsandQuinoa,1Tofu,1TofuinSpicyMadrasSauce,1

Chilla,1chole:Seechickpeas,white.Chutney(s):

ChileGarlicCoconut,1MintCilantroChile,1QuickTamarindDate,1SouthIndianCoconut,1

cilantro,1cinnamon,sticksandground,1cloves,wholeandground,1Coconut:about,1

Balls,Fudgy,1CabbagewithMustardSeedsand,1Chutney,SouthIndian,1Chutney,ChileGarlic,1Curry,Peasin,1RedLentilCurry,Butternut,1Sesame,andTamarind,SplitPeaswith,1

Cookies,PistachioCardamom,1cookingtimenotationsforrecipes,1cookingtimesfordalsandbeans,1corianderseeds,1cornstarch,1CreamyBlackGramandKidneyBeanCurry,1cuisinesofIndia:about,1Cumin-ScentedRicewithPeasandOnions,1cuminseeds,1Curry(ied):about,1

AnyBean,1BrownChickpea,1ButternutCoconutRedLentil,1ButterSeitan,1Cauliflower,Carrots,andPeasinCoconutPoppySeed,1

CauliflowerandPeasinSpicy,1Chickpea,1CreamyBlackGramandKidneyBean,1EasyGreenBeans,1GoanTempeh,1KidneyBean,1leaves,freshordried,1MungBeans,1PeasinCoconut,1PotatoTomato,1Tofu,Mango,1TofuinSpinach,1Sauce,RainbowChardandPeasinCreamy,1withDinnerRolls,SproutedMungBean,1

D

Dad’sFavoriteCauliflowerPotatoes,1Dals:about,1,2

AnyBeanCurry,1BengaliRedLentilSoup,1BlackGramLentilsinTomatoSauce,1BrownChickpeaCurry,1Bukhara,1ButternutCoconutRedLentilCurry,1ChickpeaCurry,1CreamyBlackGramandKidneyBeanCurry,1CurriedMungBeans,1Fry,Mixed,1KidneyBeanCurry,1LentilsandGreenBeans,1Makhani,1MasalaLentils,1PeasinCoconutCurry,1RedLentilSoup,1

SouthIndianChickpeaEggplantStew,1SouthIndianSplitPeaStewwithVeggies,1SplitPea(s):

andBeanSoup,1SoupwithPotatoes,1SoupwithSpicesandCoconut,1withCoconut,Sesame,andTamarind,1

SproutedMungBeanCurrywithDinnerRolls,1SweetandSourSplitPeaSoup,1WinterSplitPeaSoupwithGinger,1YellowLentilswithCumin,1YellowLentilswithSpinach,1

Dessert(s):aboutIndian,1BengaliSaffronCheeseDessert,1CarrotHalwa,1CashewFudge,1DoughnutsSoakedinSugarSyrup,1FudgyCardamomSquares,1FudgyCoconutBalls,1Gluten-FreeGulabJamuns,1Grain-FlourSpoonFudge,1Pistachio:

AlmondIceCream,1CardamomCookies,1SpoonFudge,1

Saffron:CreamFudge,1CreamPopsicles,1-InfusedCreamyPudding,1

SouthIndianChickpeaFlourFudge,1SpongyBallsinSaffronCream,1SteamedYogurtDessert,1SweetChickpeaFlourBalls,1

Dosa(s):30-MinuteRice,1MasalaPotatoesfor,1

SouthIndianLentilandRice,1DoughnutsSoakedinSugarSyrup(GulabJamuns),1driedmangopowder,1

E

EasyCurriedGreenBeans,1Eggplant:

MashedSpiced,1Stew,SouthIndianChickpea,1withCuminandNigellaSeeds,1

F

fennelseeds,1fenugreekleaves,dried;seeds,1Flatbread(s):about,1

30-MinuteRiceDosas,1AvocadoNaan,1BakedChickpeaFlourNaan,1Gluten-FreeChia,1Gluten-FreeOatNaan,1MissiRoti,1PuffyRestaurant-StyleNaan,1SouthIndianLentilandRiceDosas,1SpicyChickpeaFlour,1Vegetable-StuffedParathas,1Wheat(roti,chapati,andphulka),1

flours:about,1foodprocessors,1FrenchToast,SavoryPan-Fried,1Fritters:

BlackGram,1inSpicedYogurt,BroccoliOnion,1MashedPotato,1

OnionChile,1FudgyCardamomSquares,1FudgyCoconutBalls,1

G

GajarKaHalwa,1GaramMasala,about1;recipefor,2garliccloves,1gehun,1ginger,1Gluten-Free:

baking,1ChiaFlatbreads,1GulabJamun,1OatNaan,1

GoanTempehCurry,1Gobi:

1,2Aloo,1GajarMutterKurma,1GajarPoriyal,1Manchurian,1Musallam,1MutterKeema,1MutterMasala,1

Grain-FlourSpoonFudge,1gram,1gramflour:Seebesanflour,1GreenBean(s):

EasyCurried,1Lentilsand,1

greenchiles,1grocerylist,1Gujarati:

Handvo,1SuratiDal,1

GulabJamuns,1;Gluten-Free,2

H

haldi,1Halwa:

AtteKa,1Carrot,1GajarKa,1Pistachio,1

haremoong,1harielaichi,1hing,1HyderabadiGobiMung,1

I

IceCream,PistachioAlmond,1Indian:

blacksalt,1ChaiSpice,1cuisines,about,1SpicedMilkTea,1spices,about,1

J

jaiphal,1Jalfrezi,Vegetable,1jeera,1

K

kabulichana:Seechickpeas,white,1Kadhai:

KumbhPalak,1VeganPaneerPalak,1

kadipatta,1KajuKatli,1Kala:

chana,1ChanaMasala,1namak,1

Kali:elaichi,1mirch,1

kalonji,1KandaPoha,1Kashmiri:

Dal,1RoganJosh,1

kasoorimethi,1Katli,Kaju,1Kesar:about,1

Kulfi,1Phirni,1

KhattaMeethaKaddu,1khuskhus,1KidneyBean(s):about,1

Curry,1Curry,CreamyBlackGramand,1

knives,1Kofta:

BallsinNut-FreeCreamSauce,1inCreamyTomatoSauce,Cabbage,1

Kofte,PattoGobiKe,1Korma:

Navratan,Restaurant-Style,1Navratan,1

Kulfi:Kesar,1Pista,1

Kurma,GobiGajarMutter,1

L

Ladoo,Nariyal,1lalmirch,1LasooniMethiKofte,1laung,1Lentil(s):about,1;howtocook,2

andGreenBeans,1andQuinoa,ChickpeaSpinachStewwith,1andRiceDosas,Indian,1andRice,LightlySpicedYellow,1CauliflowerandYellow,1CauliflowerPotatoCasserole,SpicyRed,1Curry,ButternutCoconutRed,1inMintCilantroSauce,Cauliflowerand,1inTomatoSauce,BlackGram,1Masala,1RiceandChard,Yellow,1SavoryPastries,1Soup,BengaliRed,1Soup,Red,1TomatoPulao,Red,1withCumin,Yellow,1withSpinach,Yellow,1

LightlySpicedYellowLentilsandRice,1LobhiaPalakPulao,1lobhia:SeeBlack-EyedPeas.

M

Maasi’sNepaliPotatoes,1MaharashtrianAmti,1maida,1MainDishes:about,1

Andhra-StyleTempehCurry,1BroccoliOnionFrittersinSpicedYogurt,1ButterSeitanCurry,1CabbageKoftainCreamyTomatoSauce,1Chicken-FreeBalti,1ChickpeasinSpicySorghumSauce,1ChickpeaTofuinSpicyMadrasSauce,1GoanTempehCurry,1KoftaBallsinNut-FreeCreamSauce,1MangoCurryTofu,1MushroomsandPeasinSpicyCoconutSauce,1PotatoVeggieBallsinGarlicFenugreekSauce,1RainbowChardandPeasinCreamySauce,1RoyalTofuandCashews,1Tempeh:

andCauliflower,1andCauliflowerinSpicyPaprikaYogurtSauce,1inOnionSauce,1TikkaMasala,1

TofuinVelvetyPepitaPoppySeedSauce,1TofuinSpinachCurry,1VeganPaneerandSpinachinTomatoSauce,1Vegetables:

andNutsinLuxuriousWhiteSauce,1inLuxuriousRoyalSauce,1inSmokyTomatoSauce,1inVindalooSauce,1

VeggieBallsinManchurianSauce,1WholeRoastedCauliflowerwithMakhaniGravy,1

MakhaniVegetablePotPie,1MalaiKofta,1MalaiPeda,1

Manchurian,Gobi,1ManchurianSauce,VeggieBallsin,1MangoCurryTofu,1masala(s):SeeSpiceBlends.Masala:

Aloo,1Bhindi,1Chai,1,2Chana,1GobiMutter,1Lentils,1MadrasChile,1TempehTikka,1PotatoesforDosas,1

Mashed:PotatoFritters,1SpicedVegetableswithDinnerRolls,1SpicedEggplant,1

Masoor:AurKaddukiDal,1dal,1DalTadka,1MeduVada,1Seddho,1

methidana,1MildPeppersinPeanutCoconutSauce,1milk,nondairy,1MintCilantroChileChutney,1mintleaves,1MirchkaSalan,1MisalPav,1MissiRoti,1MixedDalFry,1Mom’sChickpeaFlourPancakes,1Mom’sOkraandOnionStir-Fry,1Mom’sPeaPulao,1

Mom’sVeggiePotatoCutlets,1Mung:

Beans,Curried,1Bean,Sprouted,CurrywithDinnerRolls,1beans,whole,1dal,1DalChawalBiryani,1DalKhichdi(Kitchari),1

Mushroom(s):MutterChettinad,1andGreens,1andPeasinSpicyCoconutSauce,1

MysorePak,1

N

Naan:Avocado,1BakedChickpeaFlour,1Gluten-FreeOat,1PuffyRestaurant-Style,1

NanKhatai,1NariyalLadoo,1NavratanKorma(Restaurant-Style),1NepaliAloo,1nigellaSeeds,1nondairymilks,1NondairyYogurt:about,1;fornaan,2;recipefor,3nutmeg,1nutritionalyeast,1nutsandnutsubstitutes:about,1

O

oats,1

Oats,SavoryHash,1OdiaButaDaliAluTarkari,1Okra:

andOnionStir-Fry,Mom’s,vi,1inSesameCoconutSauce,1

One-PotMealsandCasseroles:about,1ChickpeaSpinachStewwithLentilsandQuinoa,1LightlySpicedYellowLentilsandRice,1MakhaniVegetablePotPie,1QuinoaCauliflowerBiryani,1RedLentilTomatoPulao,1SpicyRedLentilCauliflowerPotatoCasserole,1SpinachRiceandBlack-EyedPeas,1YellowLentilRiceandChard,1

Onion:about,1ChileFritters,1FrittersinSpicedYogurt,Brocolli,1

P

PalakTofu,1Pakora(s):

Bread,1;Kadhi,Brocolli,1recipefor,1

Pancakes,Mom’sChickpeaFlour,1PanchPhoron,1Paneer:

andSpinachinTomatoSauce,Vegan,1Palak,KadhiVegan,1Shahi,1Vegan,1

Pancakes,Mom’sChickpeaFlour,1Parathas,Vegetable-Stuffed,1Patta-GobiAlooSubzi,1

Patta-GobiKeKofte,1PavBhajji,1PavBhajjiMasala,1Pea(s):

andOnions,Cumin-ScentedRicewith,1Cauliflower,Carrots,and,1inCilantroOnionSauce,Cauliflowerand,1inCoconutCurry,1inCreamySauce,RainbowChardand,1inSpicyCoconutSauce,Mushroomsand,1inSpicyCurry,Cauliflowerand,1Soup,SweetandSourSplit,1StewwithVeggies,SouthIndianSplit,1withChickpeaFlour,BellPeppersand,1withCoconut,Sesame,andTamarind,Split,1

Peppers,Mild,inPeanutCoconutSauce,1phulka:SeeFlatbreads.Phirni,Kesar,1pigeonpeas,1Pistachio:

AlmondIceCream,1CardamomCookies,1Halwa,1SpoonFudge,1

PistaKulfi,1poppyseeds,blackorwhite,1Popsicles,SaffronCream,1Potato(es):

andGreensStir-Fry,1AssameseGreensand,1Casserole,SpicyRedLentilCauliflower,1Cutlets,Mom’sVeggie,1Dad’sFavoriteCauliflower,1forDosas,Masala,1Fritters,Mashed,1Maasi’sNepali,1

QuinoaPatties,1SpicedCabbage,1SplitPeaSoupwith,1TomatoCurry,1VeggieBallsinGarlicFenugreekSauce,1withPickleSpices,Cauliflowerand,vi,1

PotPie,MakhaniVegetable,1pressurecookers,1Pudding,Saffron-InfusedCreamy,1Pudla,1PuffyRestaurant-StyleNaan,1Pulao:

LobhiaPalak,1Mom’sPea,1RedLentilTomato,1Tava,1

Pumpkin,SweetandSour,1PyaazWaaliBhindi,1

Q

Quinoa:CauliflowerBiryani,1ChickpeaSpinachStewwithLentilsand,1Patties,Potato,1

R

raee,1RainbowChardandPeasinCreamySauce,1Raita,1rajma,1Rajma,1Rasmalai,1raungi,seeblack-eyedpeas,1

recipenotations,1RecipesbyRegion,1redchilepowder,1RedLentilSoup,1RedLentilTomatoPulao,1redpepperflakes,1Restaurant-StyleSabutMasoor,1Rice:about,1

andBlack-EyedPeas,Spinach,1andChard,YellowLentil,1Dosas,1-Minute,2Dosas,SouthIndianLentiland,1LightlySpicedYellowLentilsand,1withPeasandOnions,Cumin-Scented,1withVegetables,Tomato,andSpices,1ZucchiniCakes,SavorySplitPeaand,1

RoastedCauliflowerandRadishwithMustard,Nigella,andFennelSeeds,1rotis:SeeFlatbreads.RoyalTofuandCashews,1

S

Sabut:masoor,about,1Masoor,Restaurant-Style,1Mung,1urad,1

Saffron:about1CheeseDessert,Bengai,1CreamFudge,1CreamPopsicles,1Cream,SpongyBallsin,1-InfusedCreamyPudding,1

salt,Indiansulfurblack,1Sambhar:

about,1powder,1recipefor,1

Samosas,BaskedPotato,1Sandesh,1saunf,1SavjiChickpeas,1Savory:

OatsHash,1LentilPastries,1SplitPeaandRiceZucchiniCakes,1Pan-FriedFrenchToast,1

SeitanCurry,Butter,1Shahi“Paneer,”1ShimlaMirchMutterZunka,1SideDishesandDryVegetableCurries:about,1

AssameseGreensandPotatoes,1BellPeppersandPeaswithChickpeaFlour,1CabbagewithMustardSeedsandCoconut,1Cauliflower:

andCarrotswithMustardSeeds,1andPeasinCilantroOnionSauce,1andPeasinSpicyCurry,1andPotatoeswithPickleSpices,1andYellowLentilsinMintCilnatroSauce,1Carrots,andPeasinCoconutPoppySeedCurry,1

Cumin-ScentedRicewithPeasandOnions,1Dad’sFavoriteCauliflowerPotatoes,1EasyCurriedGreenBeans,1EggplantwithCuminandNigellaSeeds,1Maasi’sNepaliPotatoes,1MasalaPotatoesforDosas,1MashedSpicedEggplant,1MildPeppersinPeanutCoconutSauce,1Mom’sOkraandOnionStir-Fry,1MushroomsandGreens,1

OkrainSesameCoconutSauce,1PotatoesandGreensStir-Fry,1PotatoTomatoCurry,1RicewithVegetables,Tomato,andSpices,1RoastedCauliflowerandRadish,1SpicedCabbagePotatoes,1SweetandSourPumpkin,1

SindhiMungDal,1skillets,1SmallPlatesandSnacks:about,1

BakedPotatoSamosas,1Biscuits,1BlackGramFritters,1MashedPotatoFritters,1MashedSpicedVegetableswithDinnerRolls,1Mom’sVeggiePotatoCutlets,1OnionChileFritters,1PotatoQuinoaPatties,1SavoryLentilPastries,1SavorySplitPeaandRiceZucchiniCakes,1SpicedRoastedTofuandVegetables,1SpicyBakedCauliflowerFlorets,1Street-StyleTempehWraps,1SweetandSpicyBakedCauliflower,1

soakingtimesfordalsandbeans,1SookhiMungPalak,1Soup(s)andStew(s):

BengaliRedLentilSoup,1ChickpeaSpinachStewwithLentilsandQuinoa,1RedLentilSoup,1SouthIndianChickpeaEggplantStew,1SouthIndianSplitPeaStewwithVeggies,1SplitPea(s):

andBeanSoup,1SoupwithPotatoes,1SoupwithSpicesandCoconut,1

SweetandSourSoup,1WinterSoupwithGinger,1

SouthIndian:ChickpeaEggplantStew,1ChickpeaFlourFudge,1LentilandRiceDosas,1SplitPeaStewwithVeggies,1

SpiceBlends:BengaliFive-SpiceBlend,1ChaatMasala,1ChaiMasala,1GaramMasala,1IndianChaiSpice,1PanchPhoron,1PavBhajiMasala,1SambharPowder,1TandooriMasala,1

spicegrinders,1SpicedCabbagePotatoes,1SpicedRoastedTofuandVegetables,1spices,Indian,about,1Spicy:

BakedCauliflowerFlorets,1ChickpeaFlourFlatbread,1RedLentilCauliflowerPotatoCasserole,1SouthIndianTofuScramble,1BakedCauliflowerFlorets,1

Spinach:Curry,Tofuin,1inTomatoSauce,VeganPaneerand,1RiceandBlack-EyedPeas,1YellowLentilswith,1StewwithLentilsandQuinoa,Chickpea,1

SplitPea(s):about,1andBeanSoup,1andRiceZucchiniCakes,Savory,1

SoupwithPotatoes,1SoupwithSpicesandCoconut,1withCoconut,Sesame,andTamarind,1withGinger,Winter,1StewwithVeggies,SouthIndian,1

SpongyBallsinSaffronCream,1SproutedMungBeanCurrywithDinnerRolls,1SteamedTempeh,1SteamedYogurtDessert,1Street-StyleTempehWraps,1Stew(s):SeeSoupsandStews.strainers,1sugar,1sukhadhania,1SweetandSourPumpkin,1SweetandSourSplitPeaSoup,1SweetandSpicyBakedCauliflower,1SweetChickpeaFlourBalls,1

T

tamarind,1TamarindDateChutney,Quick,1TandooriMasala,1TandooriTikka,1tava,1TavaPulao,1Tea,IndianSpicedMilk,1tejpatta,1Tempeh:about,1;howtosteam,2

andCauliflower,1andCauliflowerinSpicyPaprikaYogurtSauce,1Curry,Andhra-Style,1Curry,Goan,1DoPyaaza,1

inOnionSauce,1Steamed,1TikkaMasala,1Wraps,Street-Style,1

tempering:about,1thali,1tiffin,1TikkaKathiRolls,1Tofu:about,1

andCashews,Royal,1andVegetables,SpicedRoasted,1Burmese,1Chickpea,1inSpicyMadrasSauce,Chickpea,1inSpinachCurry,1inVelvetyPepitaPoppySeedSauce,1MadrasChileMasala,1MangoCurry,1Palak,1Pasanda,1Scramble,SpicySouthIndian,1

tomatoes,1toor:Seepigeonpeas,1turmericpowder,1tuvar:Seepigeonpeas,1

U

unbleachedwhiteflour,1uraddal,1

V

VeganKalakandorMilkBurfi,1VeganPaneer,1

VeganPaneerandSpinachinTomatoSauce,1Vegetable(s):

Jalfrezi,1Manchurian,1andNutsinLuxuriousWhiteSauce,1inLuxuriousRoyalSauce,1inSmokyTomatoSauce,1inVindalooSauce,1PotPie,Makhani,1-StuffedParathas,1Tikki,1Tomato,andSpices,Ricewith,1withDinnerRolls,MashedSpiced,1

VeggieBallsinManchurianSauce,1VindalooSauce,Vegetablesin,1

W

WheatFlatbreads(roti,chapati,andphulka),1WholeRoastedCauliflowerwithMakhaniGravy,1whole-wheatflour,1WinterSplitPeaSoupwithGinger,1Wraps,TempehStreet-Style,1

X

XaakBhaji,1

Y

yeast,nutritional,1YellowLentil:

RiceandChard,1withCumin,1withSpinach,1

Yogurt:

Yogurt:nondairy,1Dessert,Steamed,1Nondairy,1Starter,1

Z

ZucchiniCakes,SavorySplitPeaandRice,1