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Ingredients
2 tbsp. vegetable oil]
2 tbsp. butter
1/2 tsp. black mustard seeds (optional)
3 garlic cloves, minced or pressed
1 tsp. cinnamon
2 Tbs Curry Power
2 tsp. fresh ginger root, grated
1/2 tsp. cayenne
1 tsp. salt
2 c. chopped onions
3 med. carrots, cup into 1/4 inch slices
3 c. cubed potatoes (white, sweet or redskin)
1 med. head cauliflower, cut into florets
3/4 c. water
2 med. tomatoes, diced
2 c. green beans or peas

Directions:
Melt butter and oil in skillet or wok. Add mustard seeds and heat until
they begin to pop. Add remaining spices and cook on low heat for a few
minutes to enhance the flavors. Be careful not to burn them. Add
chopped onions and saute until translucent.
Add carrots and cook several minutes. Add potatoes and cook a few
minutes more. Add cauliflower and stir well to coat all vegetables. Add
the water, cover the pan, and simmer 20 minutes, stirring occasionally.
When potatoes are tender, add the tomatoes and peas or green beans.
Simmer, covered 10 more minutes.
Serve on long grain brown or white rice.
Garnish with yogurt, cashew halves or raisins. Enjoy!
Cooks.com – Recipe – Indian Vegetable Curry Page 1 of 1
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Ingredients
2 1/4 cups chickpeas picked over, washed and drained
7 1/2 cups water
3 medium onions, peeled and very finely chopped
About 2 1/2 teaspoons salt
1 fresh, hot green chilli, finely chopped
1 tablespoon very finely grated fresh ginger (grate after peeling)
4 tablespoons lemon juice
2 medium tomatoes, finely chopped
1 tablespoon ground coriander seeds
1 tablespoon ground cumin seeds
I teaspoon ground turmeric
2 teaspoons garam masala (see page 18)
1/4 teaspoon cayenne pepper

Directions:
Soak the chickpeas in 7 12 cups (1-75 litres) of water for 20 hours. Put the chickpeas and their soaking liquid into a large pot and bring to a boil. Cover, lower heat and simmer gently for an hour and a half or until chickpeas are tender. Strain the chickpeas and save the cooking liquid.
Put 2 tablespoons of the chopped onions, 1/2 teaspoon salt, green chilli, ginger and lemon juice into a tea cup. Mix well and set aside.
Heat the oil in a heavy, wide, casserole-type pot over a medium-high flame. When hot, put in the remaining chopped onions. Stir and fry for 8-1 o minutes or until the onion bits develop reddish-brown spots. Add the tomatoes. Continue to stir and fry another 5-6 minutes, mashing the tomato pieces with the back of a slotted spoon. Put in the coriander, cumin and turmeric. Stir and cook for about 30 seconds. Now put in the drained chickpeas,
1 3/4 cups of their cooking liquid, 2 teaspoons of salt, the garam masala and cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low and cook very gently for 20 minutes. Stir a few times during this period.
Add the mixture in the tea cup. Stir again to mix. Serve hot or lukewarm.

Serves 6

Ingredients
1 cup (2oog) moong dal
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 cup plus 1 tablespoon water
2 tablespoons vegetable oil
About 1/2 teaspoon salt
2 tablespoons ghee
1 teaspoon whole cumin seeds
1 whole dried red chili (hot)

Directions:
Pick over the dal and wash it in several changes of water. Drain. Put the dal in a bowl. Pour about 4 cups of water over it and let it soak for 3 hours. Drain.
Combine the ground coriander, ground cumin, turmeric, cayenne, and 1 tablespoon of water in a small cup.
Heat the oil in a heavy pot over a medium flame. When it is hot, put in the spice mixture from the cup and stir once. Quickly put in the drained dal. Stir to mix. Add the salt and 1 cup (225ml) of water. Bring to a boil. Cover tightly, turn heat to very low, and cook for 15 minutes. The dal grains should now be quite tender.
Just before you sit down to eat, put the hot dal into a serving bowl. Heat the ghee in a small pot or a small frying pan. When it is very hot, put in the whole cumin seeds. Let them sizzle for a few seconds. Now put in the whole chilli and stir it about for 2-3 seconds — it should puff up and darken. Now pour the ghee and spices over the cooked dal. You may stir to mix or else leave the spices on the top as a kind of garnish.
If you decide to use the fried onions, you may sprinkle these over the dal at the last minute as well.
(Those unfamiliar with Indian foods should be warned that the whole chilli is very hot and not meant to be eaten — except by those who know what they are doing.)

Serves 4