Indian Recipes

By Wendy Gordon

Here are a few of our favorite Indian recipes, adapted from the excellent "Art of Indian Vegetarian Cooking" by Yamuna Devi. There is no major shortcut to Indian cooking. You can simplify the spices, or not bother roasting or sautéing them, but you'll sacrifice both flavor and nutritional value. So it is best to save Indian cooking for when you have time to devote to preparing a meal. You can try cooking in quantity, though, as the leftovers of most of these dishes taste just fine. If you do not want to use ghee (clarified butter), toasted sesame oil adds a comparable richness and flavor.

Curried Cauliflower and Potatoes

• 2 hot green chiles, cut lengthwise into long slivers
• 1/2 inch piece fresh ginger root, peeled and julienned
• 1 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 4 T ghee, canola oil or a mixture of canola and toasted sesame oils
• 3 medium potatoes, peeled and cut into 1/2 inch by 2 inch julienne strips
• 1 medium size cauliflower, trimmed and cut into bite-size florets
• 2 medium tomatoes, quartered
• 1/2 tsp turmeric
• 2 tsp ground coriander
• 1/2 tsp garam masala
• 1 tsp dark brown sugar
• 1 tsp salt
• 3 T cilantro, minced
• Lime wedges

Combine the chiles, ginger, cumin and mustard seeds in a small bowl. Heat the oil in a large saucepan over moderate heat. When the oil is hot but not smoking, pour in the spices and fry until the mustard seeds sputter and pop. Add the potatoes and cauliflower and stir fry until they are slightly browned.

Add the remaining ingredients except the lime wedges, stir well and cook gently over low heat until the vegetables are tender. Stir occasionally; you may need to add a slight amount of water to keep the mixture from sticking. Serve with lime wedges.

Creamy Mung Dal with Chopped Spinach

• 2/3 cup mung dal*
• 8 oz fresh spinach, washed and coarsely chopped
• 6 1/2 cups water
• 1 tsp turmeric
• 1/2 T ground coriander
• 1/2 T ginger root, minced
• 2 T ghee, or a blend of canola and toasted sesame oils
• 1 tsp salt
• 1 tsp cumin seeds
• 1/2 tsp paprika
• 1/2 T freshly squeezed lemon juice

Place the mung dal, water, turmeric, coriander, ginger and 1/2 tsp of the ghee or oil in a heavy 3 quart saucepan. Stirring occasionally, bring to a boil over high heat. Reduce the heat to moderately low, cover with a tight fitting lid and gently simmer for about one hour or until the dal is fully cooked.

Remove from heat and add the salt. Beat with a wire whisk until the dal is creamy smooth. Add the spinach, cover and cook gently for 5-8 minutes more.

Heat the oil in a small saucepan over moderate to high heat. When hot, add the cumin seeds and fry until they are brown. Add the paprika, then quickly pour the fried seasonings into the dal. Let the flavors mix for 1-2 minutes, then add the lemon juice and serve.

* If you cannot find mung dal, substitute yellow split peas or red lentils from the Wedge bulk department, and reduce the cooking time. Red lentils cook quickly, so check after 30 minutes of simmering to see if done.

Curried Cabbage

• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 2 hot green chiles, cut into slivers
• 1 inch ginger root, peeled and julienned
• 5 T ghee or oil
• 1 bay leaf
• 1 small green cabbage, trimmed, cored and finely shredded
• 1 tsp turmeric
• 1 T ground coriander
• 1 tsp salt
• 2 tsp freshly squeezed lemon juice
• 1 tsp maple syrup or honey

Combine the cumin seeds, black mustard seeds, chilies and ginger in a small dish. Heat the ghee or oil in a wok or large heavy saucepan over moderately high heat. When hot, drop in the spice mixture and fry until the mustard seeds begin to sputter and pop. Immediately add the bay leaf, cabbage, turmeric and coriander and cook, stirring frequently, for 10-20 minutes until the cabbage is tender and lightly browned.

Add the salt, lemon juice and sweetener.

This dish can be served hot or at room temperature.

Wendy Gordon lives in Portland, Oregon where she is a restaurant reviewer and freelance writer. She has an MS in Clinical Nutrition from the University of Chicago Medical School.